Scrumptious Stuffed Shells with cottage cheese are protein-packed, vegetarian, and the right dinner for consolation meals lovers!
Stuffed Shells with Cottage Cheese
Should 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 traditional ricotta-filled pasta dish, swapping in creamy cottage cheese for a high-protein, lighter possibility that also delivers on taste. I even snuck in some spinach, which works so properly. If you would like 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 individuals informed me they had been making Italian dishes with cottage cheese. However cottage cheese manufacturers have come a good distance! Manufacturers like Good Tradition or Nancy’s style so good that my daughter really prefers it to ricotta.
- Protein Enhance: 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 children.
- Crowd-Pleaser: Whether or not you’re serving choosy eaters or entertaining buddies, these stuffed shells are certain to impress.
- Leftovers style nice the subsequent day, or you’ll be able to freeze them for an additional 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 pictures or movies on Instagram, TikTok, or Fb!
Why Cottage Cheese?
Cottage cheese isn’t only a food plan pattern; it’s a powerhouse of protein, making it a superb alternative 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.
Substances
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 simple manner so as to add taste with only one ingredient. Purchase it on the retailer or observe 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, attempt my fast marinara recipe.
- Mozzarella: Prime every shell with mozzarella.
- Herbs: Garnish with contemporary basil or parsley.
The right way to Make Stuffed Shells
Right here’s make these easy cottage cheese stuffed shells. The recipe card beneath comprises the printable directions.
- Steam the Spinach in a big pot with a bit of water. As soon as wilted, switch to a strainer, squeeze out the surplus water, and chop the spinach.
- Cook dinner the Pasta Shells in a big pot of salted, boiling water based on bundle instructions. Drain and place on a plate or slicing 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, reduce 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 crimson sauce if desired.
Variations
- Veggies: Exchange spinach with grated zucchini, squeezed properly.
- Gluten-Free Possibility: Use gluten-free pasta shells, resembling Tinkyada shells.
- Cheese: Swap cottage cheese for ricotta cheese (I really like Polly-o), if desired. You too 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: Exchange 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, resembling 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 do-it-yourself
- 1 massive 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 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 based on bundle instructions, 9 to 10 minutes. Drain and preserve 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, reduce 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
