Description
These healthy cottage cheese stuffed shells are a high-protein, comforting Italian dinner with a creamy, cheesy filling and tangy marinara sauce. Perfect for busy weeknights, meal prep, or feeding a crowd, this recipe is lighter than classic stuffed shells but just as satisfying.
Ingredients
Scale
- 24 jumbo pasta shells, uncooked
- 2 cups cottage cheese (small-curd recommended)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- 1 cup frozen chopped spinach, thawed and squeezed dry (or use fresh, chopped and sautéed)
- 1 large egg
- 2 cloves fresh garlic, minced (or 1/2 tsp garlic powder)
- 2 tablespoons fresh basil, chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 cups marinara sauce (homemade or store-bought)
- 1 tablespoon olive oil (optional, for richness)
- 1 teaspoon dried Italian herbs (optional)
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh parsley or basil, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 8–10 minutes until al dente. Drain and rinse under cold water. Set aside on a towel.
- In a large mixing bowl, combine cottage cheese, shredded mozzarella, grated parmesan, spinach, egg, garlic, basil, salt, black pepper, and crushed red pepper flakes. Mix until well blended. For a smoother texture, pulse cottage cheese in a food processor before mixing.
- Using a spoon or small spatula, gently fill each shell with about 1.5 tablespoons of filling.
- Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce over the bottom of a 9×13 inch baking dish. Arrange stuffed shells in a single layer, open side up.
- Pour remaining 2 cups marinara sauce evenly over shells. Drizzle with olive oil if desired. Sprinkle 1/2 cup shredded mozzarella on top. Add extra parmesan or herbs if desired.
- Cover dish loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbling and slightly golden.
- Let shells cool for 5–10 minutes before serving. Garnish with fresh parsley or basil. For a crispy top, broil for 2–3 minutes at the end, watching closely.
Notes
For best results, use small-curd cottage cheese and squeeze spinach very well to avoid a runny filling. You can blend cottage cheese for a smoother texture. Gluten-free shells and dairy-free cheese can be substituted. Make ahead and refrigerate before baking for easy meal prep. Let shells rest before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 4 shells per serving
- Calories: 340
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 36
- Fiber: 4
- Protein: 22
Keywords: stuffed shells, cottage cheese, high protein, healthy dinner, Italian, comfort food, easy recipe, meal prep, vegetarian