Scrumptious Stuffed Shells with cottage cheese are protein-packed, vegetarian, and the proper dinner for consolation meals lovers!
Stuffed Shells with Cottage Cheese
When you’re looking for a comforting but nutritious dinner that checks all of the bins—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 effectively. 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 advised me they had 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 truly prefers it to ricotta.
- Protein Increase: Due to cottage cheese, this dish is full of protein, making it satisfying and ideal for a meat-free dinner.
- Straightforward Prep: It’s easy to make, even on a weeknight. Stuffing the shells could be a enjoyable exercise to do with youngsters.
- Crowd-Pleaser: Whether or not you’re serving choosy eaters or entertaining pals, these stuffed shells are certain to impress.
- Leftovers style nice the subsequent day, or you may freeze them for one more day.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if utilizing GF pasta), high-protein
When you make this straightforward cottage cheese stuffed shells recipe, I might like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Fb!
Why Cottage Cheese?
Cottage cheese isn’t only a eating regimen pattern; it’s a powerhouse of protein, making it a wonderful selection for vegetarian dishes. Its delicate 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.
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 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. 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.
Make Stuffed Shells
Right here’s the best way to make these easy cottage cheese stuffed shells. The recipe card under accommodates the printable directions.
- Steam the Spinach in a big pot with slightly 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 keeping with package deal instructions. Drain and place on a plate or chopping board to stop 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, lower aspect 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 additional pink sauce if desired.
Variations
- Veggies: Substitute spinach with grated zucchini, squeezed effectively.
- Gluten-Free Choice: Use gluten-free pasta shells, equivalent to Tinkyada shells.
- Cheese: Swap cottage cheese for ricotta cheese (I like Polly-o), if desired. It’s also possible to swap Parmesan cheese with Pecorino Romano.
- Spice it Up: Add a pinch of pink 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. Wish to make it additional hearty? Pair them with garlic knots.
Storage
- Refrigerate leftovers for five days. To reheat, microwave till heat.
- Freeze the whole 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 Dimension: 4 shells
- 20 jumbo pasta shells, or use gluten-free pasta shells, equivalent 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, prepare dinner the pasta shells in keeping with package deal instructions, 9 to 10 minutes. Drain and preserve them separate to stop them from sticking collectively.
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In the meantime, whereas the noodles prepare dinner, in a big bowl mix cottage cheese, Parmesan, pesto, egg and ½ teaspoon salt. Combine within the spinach and blend effectively.
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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, lower aspect up. Ladle the remaining sauce over the shells and high every one 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 aspect, if desired.
Final Step:
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*When you choose 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
