Scrumptious Stuffed Shells with cottage cheese are protein-packed, vegetarian, and the proper dinner for consolation meals lovers!
Stuffed Shells with Cottage Cheese
Should you’re trying to find a comforting but nutritious dinner that checks all of the packing containers—excessive in protein, meat-free, and completely scrumptious—look no additional than jumbo Cottage Cheese Stuffed Shells. This recipe is an ideal twist on the basic ricotta-filled 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. In order for you a high-protein lasagna, attempt 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 folks informed me they have been making Italian dishes with cottage cheese. However cottage cheese manufacturers have come a great distance! Manufacturers like Good Tradition or Nancy’s style so good that my daughter really prefers it to ricotta.
- Protein Enhance: Because of cottage cheese, this dish is full of protein, making it satisfying and excellent for a meat-free dinner.
- Straightforward 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 or not you’re serving choosy eaters or entertaining associates, these stuffed shells are certain to impress.
- Leftovers style nice the following day, or you’ll be able to freeze them for one more day.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if utilizing GF pasta), high-protein
Should you make this simple cottage cheese stuffed shells recipe, I might like to see it. Tag me in your images or movies on Instagram, TikTok, or Fb!
Why Cottage Cheese?
Cottage cheese isn’t only a weight loss plan development; it’s a powerhouse of protein, making it a superb selection for vegetarian dishes. Its gentle taste pairs fantastically 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.
Components
These tacky stuffed shells use 3 various kinds of cheese, making a wealthy and creamy filling that’s excellent for a comforting dinner. See the recipe card for the precise measurements.
- Jumbo Pasta Shells are excellent for stuffing with cottage cheese and spinach.
- Spinach for further vitamin C and fiber
- Cottage Cheese has extra protein and fewer fats than ricotta cheese.
- Parmesan Cheese for further cheesiness and taste
- Pesto is a straightforward means so as to add taste with just one ingredient. Purchase it on the retailer or comply with my selfmade 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, attempt my fast marinara recipe.
- Mozzarella: High every shell with mozzarella.
- Herbs: Garnish with contemporary basil or parsley.
Easy methods to Make Stuffed Shells
Right here’s how one can make these easy cottage cheese stuffed shells. The recipe card beneath accommodates the printable directions.
- Steam the Spinach in a big pot with just a little water. As soon as wilted, switch to a strainer, squeeze out the surplus water, and chop the spinach.
- Prepare dinner the Pasta Shells in a big pot of salted, boiling water in line with bundle instructions. Drain and place on a plate or reducing board to forestall the noodles from sticking collectively.
- Cottage Cheese and Spinach Filling: Mix the cottage cheese, parmesan, pesto, egg, and salt. Combine 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: Cowl the dish foil and bake at 400°F for 40 minutes. Garnish with herbs and serve with further purple sauce if desired.
Variations
- Veggies: Substitute spinach with grated zucchini, squeezed properly.
- Gluten-Free Choice: Use gluten-free pasta shells, comparable to Tinkyada shells.
- Cheese: Swap cottage cheese for ricotta cheese (I really like Polly-o), if desired. You may as well swap Parmesan cheese with Pecorino Romano.
- Spice it Up: Add a pinch of purple pepper flakes or some minced garlic to the filling for an additional kick.
- Meat Lovers: Substitute the marinara sauce with meat sauce.
Serving Suggestion
Serve these wholesome stuffed shells with roasted veggies or a easy inexperienced salad for a balanced meal. Need to make it further hearty? Pair them with garlic knots.
Storage
- Refrigerate leftovers for five days. To reheat, microwave till heat.
- Freeze the complete dish: Cowl 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.
Extra Baked Pasta Recipes You’ll Love
Yield: 5 servings
Serving Measurement: 4 shells
- 20 jumbo pasta shells, or use gluten-free pasta shells, comparable to Tinkyada shells.
- 4 ounces contemporary child spinach, 2 packed cups chopped
- 16 ounces 2% cottage cheese, I like Good Tradition, drained 2 cups*
- ½ cup grated Parmesan cheese
- 2 tablespoons pesto, ready or selfmade
- 1 giant egg
- ½ teaspoon kosher salt, plus extra for the pasta water
- 2 ¼ cups marinara sauce, selfmade or jarred, plus extra for serving
- 1 cup part-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. Switch 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 in line with bundle instructions, 9 to 10 minutes. Drain and hold them separate to forestall them from sticking collectively.
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In the meantime, whereas the noodles cook dinner, in a big bowl mix cottage cheese, Parmesan, pesto, egg and ½ teaspoon salt. Combine 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 each with 1 tablespoon mozzarella cheese. Cowl 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.
Final Step:
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*Should you favor to make use of ricotta cheese, I like to recommend Polly-o. Merely swap it for a similar quantity.
Serving: 4 shells, Energy: 400 kcal, Carbohydrates: 43.5 g, Protein: 28 g, Fats: 13 g, Saturated Fats: 5.5 g, Ldl cholesterol: 68.5 mg, Sodium: 1019.5 mg, Fiber: 3 g, Sugar: 8 g
