Delicious Stuffed Shells with cottage cheese are protein-packed, vegetarian, and the proper dinner for consolation food lovers!
Stuffed Shells with Cottage Cheese
If you’re trying to find a comforting but nutritious dinner that checks all of the bins—high in protein, meat-free, and completely scrumptious—look no additional than jumbo Cottage Cheese Stuffed Shells. This recipe is an ideal twist on the traditional ricotta-stuffed pasta dish, swapping in creamy cottage cheese for a high-protein, lighter choice that also delivers on taste. I even snuck in some spinach, which works so properly. If you desire a high-protein lasagna, strive my cottage cheese lasagna rolls or my high-protein meat lasagna recipe. They’re so good!
Why This Stuffed Shells Recipe Works
I used to show my nostril up when individuals instructed me they have been making Italian dishes with cottage cheese. But cottage cheese manufacturers have come a good distance! Brands like Good Culture or Nancy’s style so good that my daughter truly prefers it to ricotta.
- Protein Boost: Thanks to cottage cheese, this dish is full of protein, making it satisfying and ideal for a meat-free dinner.
- Easy Prep: It’s easy to make, even on a weeknight. Stuffing the shells is usually a enjoyable exercise to do with youngsters.
- Crowd-Pleaser: Whether you’re serving choosy eaters or entertaining pals, these stuffed shells are positive to impress.
- Leftovers style nice the following day, or you may freeze them for one more day.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if utilizing GF pasta), high-protein
If you make this simple cottage cheese stuffed shells recipe, I might like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Facebook!
Why Cottage Cheese?
Cottage cheese isn’t only a weight loss plan pattern; it’s a powerhouse of protein, making it a wonderful alternative for vegetarian dishes. Its gentle taste pairs superbly with Italian herbs, tangy marinara sauce, and the pure sweetness of pasta shells. Plus, its creamy texture mimics ricotta, making a dish that feels indulgent whereas being more healthy.
Ingredients
These tacky stuffed shells use 3 several types of cheese, making a wealthy and creamy filling that’s good for a comforting dinner. See the recipe card for the precise measurements.
- Jumbo Pasta Shells are good for stuffing with cottage cheese and spinach.
- Spinach for additional vitamin C and fiber
- Cottage Cheese has extra protein and fewer fats than ricotta cheese.
- Parmesan Cheese for additional cheesiness and taste
- Pesto is a simple approach so as to add taste with only one ingredient. Buy it on the retailer or comply with my do-it-yourself basil pesto recipe.
- Egg binds the stuffed shell filling so it doesn’t ooze out.
- Salt for seasoning
- Marinara: If you wish to make your personal, strive my fast marinara recipe.
- Mozzarella: Top every shell with mozzarella.
- Herbs: Garnish with contemporary basil or parsley.
How to Make Stuffed Shells
Here’s tips on how to make these easy cottage cheese stuffed shells. The recipe card under comprises the printable directions.
- Steam the Spinach in a big pot with somewhat water. Once wilted, switch to a strainer, squeeze out the surplus water, and chop the spinach.
- Cook the Pasta Shells in a big pot of salted, boiling water based on package deal instructions. Drain and place on a plate or reducing board to forestall the noodles from sticking collectively.
- Cottage Cheese and Spinach Filling: Combine the cottage cheese, parmesan, pesto, egg, and salt. Mix within the spinach.
- Stuff the Shells: Spoon a cup of sauce on the underside of a 9×13-inch baking dish. Stuff every shell with the cheese combination and place within the dish, minimize facet up. Ladle the remaining sauce over the shells and high with mozzarella.
- Bake: Cover the dish foil and bake at 400°F for 40 minutes. Garnish with herbs and serve with additional crimson sauce if desired.
Variations
- Veggies: Replace spinach with grated zucchini, squeezed properly.
- Gluten-Free Option: Use gluten-free pasta shells, resembling Tinkyada shells.
- Cheese: Swap cottage cheese for ricotta cheese (I like Polly-o), if desired. You also can swap Parmesan cheese with Pecorino Romano.
- Spice it Up: Add a pinch of crimson pepper flakes or some minced garlic to the filling for an additional kick.
- Meat Lovers: Replace the marinara sauce with meat sauce.
Serving Suggestion
Serve these healthy stuffed shells with roasted veggies or a easy inexperienced salad for a balanced meal. Want to make it additional hearty? Pair them with garlic knots.
Storage
- Refrigerate leftovers for five days. To reheat, microwave till heat.
- Freeze all the dish: Cover the baking dish with plastic wrap, then foil and freeze for as much as 3 months. To bake, thaw it within the fridge in a single day and bake as directed.
More Baked Pasta Recipes You’ll Love
Yield: 5 servings
Serving Size: 4 shells
- 20 jumbo pasta shells, or use gluten-free pasta shells, resembling Tinkyada shells.
- 4 ounces contemporary 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, ready or do-it-yourself
- 1 giant egg
- ½ teaspoon kosher salt, plus extra for the pasta water
- 2 ¼ cups marinara sauce, do-it-yourself or jarred, plus extra for serving
- 1 cup half-skim mozzarella cheese, shredded
- Chopped contemporary basil or parsley, for serving
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Preheat the oven to 400°F.
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Place the spinach in a big pot with 3 tablespoons of water, cowl and let the spinach steam for 1 minute, stirring, till the spinach is wilted. Transfer to a strainer and squeeze out the surplus water and chop the spinach.
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In a big pot of salted boiling water, cook dinner the pasta shells based on package deal instructions, 9 to 10 minutes. Drain and maintain them separate to forestall them from sticking collectively.
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Meanwhile, whereas the noodles cook dinner, in a big bowl mix cottage cheese, Parmesan, pesto, egg and ½ teaspoon salt. Mix within the spinach and blend properly.
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Ladle about 1 cup sauce on the underside of a 9 x 13-inch baking dish. Stuff every shell with about 2 tablespoons of the filling and place within the dish, minimize facet up. Ladle the remaining sauce over the shells and high every one with 1 tablespoon mozzarella cheese. Cover with foil with out touching the cheese and bake for 40 minutes.
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Garnish with contemporary herbs and serve with extra marinara on the facet, if desired.
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*If you like to make use of ricotta cheese, I like to recommend Polly-o. Simply swap it for a similar quantity.
Serving: 4 shells, Calories: 400 kcal, Carbohydrates: 43.5 g, Protein: 28 g, Fat: 13 g, Saturated Fat: 5.5 g, Cholesterol: 68.5 mg, Sodium: 1019.5 mg, Fiber: 3 g, Sugar: 8 g
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