Ads Will Not Print
Stuffed Shells Recipe
Delicious Stuffed Shells with Cottage Cheese are protein-packed, vegetarian, and the perfect dinner for comfort food lovers!
Equipment
Ingredients
- 20 jumbo pasta shells (or use gluten-free pasta shells, such as Tinkyada shells.)
- 4 ounces fresh baby spinach (2 packed cups chopped)
- 16 ounces 2% cottage cheese (I like Good Culture, drained 2 cups*)
- ½ cup grated Parmesan cheese
- 2 tablespoons pesto (prepared or homemade)
- 1 large egg
- ½ teaspoon kosher salt (plus more for the pasta water)
- 2 ¼ cups marinara sauce (homemade or jarred, plus more for serving)
- 1 cup part-skim mozzarella cheese (shredded )
- Chopped fresh basil or parsley (for serving)
Instructions
- Preheat the oven to 400°F.
- Place the spinach in a large pot with 3 tablespoons of water, cover and let the spinach steam for 1 minute, stirring, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells according to package directions, 9 to 10 minutes. Drain and keep them separate to prevent them from sticking together.
- Meanwhile, while the noodles cook, in a large bowl combine cottage cheese, Parmesan, pesto, egg and ½ teaspoon salt. Mix in the spinach and mix well.
- Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish. Stuff each shell with about 2 tablespoons of the filling and place in the dish, cut side up. Ladle the remaining sauce over the shells and top each one with 1 tablespoon mozzarella cheese. Cover with foil without touching the cheese and bake for 40 minutes.
- Garnish with fresh herbs and serve with more marinara on the side, if desired.
Notes
*If you prefer to use ricotta cheese, I recommend Polly-o. Simply swap it for the same amount.
Nutrition
Serving: 4shells, Calories: 400kcal, Carbohydrates: 43.5g, Protein: 28g, Fat: 13g, Saturated Fat: 5.5g, Cholesterol: 68.5mg, Sodium: 1019.5mg, Fiber: 3g, Sugar: 8g
- WW Points: 12