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Cottage Cheese Stuffed Shells

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These cottage cheese stuffed shells are a cozy, high-protein twist on the classic Italian comfort food. Creamy, cheesy, and easy to make, they’re perfect for weeknight dinners, meal prep, or feeding a crowd.

Ingredients

Scale
  • 24 jumbo pasta shells (about 8 oz)
  • 2 cups cottage cheese (small curd preferred, 2% or full-fat)
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 1 cup chopped fresh spinach (optional)
  • 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • 3 cups marinara sauce, divided
  • Olive oil, for drizzling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add jumbo shells and cook for 2 minutes less than package instructions (about 8–9 minutes). Drain and rinse under cool water. Lay shells out to prevent sticking.
  3. For a smooth filling, blend cottage cheese in a food processor or blender for 30–60 seconds until creamy (optional).
  4. In a large bowl, combine blended cottage cheese, 1 cup mozzarella, parmesan, egg, spinach (if using), basil, garlic, Italian seasoning, salt, and black pepper. Mix well.
  5. Spread 1 cup marinara sauce in the bottom of the prepared baking dish.
  6. Stuff each shell with about 2 tablespoons of the cottage cheese mixture and arrange in the dish, open side up.
  7. Spoon remaining 2 cups marinara sauce over the shells. Sprinkle reserved 1/2 cup mozzarella and extra parmesan on top. Drizzle with olive oil if desired.
  8. Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until cheese is bubbly and golden.
  9. Let rest for 5–10 minutes before serving. Garnish with extra basil or parsley if desired. Serve hot.

Notes

For best results, cook shells just until al dente and blend cottage cheese for a creamy filling. You can assemble the dish ahead and refrigerate up to 24 hours before baking. Leftovers keep well and flavors deepen overnight. For gluten-free, use GF pasta shells. Add extra veggies or swap herbs as desired.

Nutrition

Keywords: cottage cheese stuffed shells, high protein pasta, vegetarian stuffed shells, easy Italian dinner, meal prep pasta, comfort food, baked pasta, family dinner

Find it online: https://norasfoods.com/cottage-cheese-stuffed-shells-recipe-easy-high-protein-dinner/