Scrumptious Stuffed Shells with cottage cheese are protein-packed, vegetarian, and the right dinner for consolation meals lovers!
Stuffed Shells with Cottage Cheese
In case you’re looking for 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 nicely. 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 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 Enhance: Because of 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 is usually a enjoyable exercise to do with youngsters.
- Crowd-Pleaser: Whether or not you’re serving choosy eaters or entertaining mates, these stuffed shells are positive 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
In case you make this simple cottage cheese stuffed shells recipe, I’d 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 wonderful selection 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.
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 straightforward method 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 individual, attempt my fast marinara recipe.
- Mozzarella: High every shell with mozzarella.
- Herbs: Garnish with recent basil or parsley.
How you can Make Stuffed Shells
Right here’s find out how to make these easy cottage cheese stuffed shells. The recipe card beneath accommodates 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.
- Prepare dinner the Pasta Shells in a big pot of salted, boiling water based on 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, reduce facet up. Ladle the remaining sauce over the shells and prime 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: Change spinach with grated zucchini, squeezed nicely.
- Gluten-Free Possibility: Use gluten-free pasta shells, reminiscent of Tinkyada shells.
- Cheese: Swap cottage cheese for ricotta cheese (I like Polly-o), if desired. You too can 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: Change 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 Dimension: 4 shells
- 20 jumbo pasta shells, or use gluten-free pasta shells, reminiscent of Tinkyada shells.
- 4 ounces recent 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 massive 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 recent 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 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 prepare dinner, in a big bowl mix cottage cheese, Parmesan, pesto, egg and ½ teaspoon salt. Combine within the spinach and blend nicely.
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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 prime 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 recent herbs and serve with extra marinara on the facet, if desired.
Final Step:
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*In case you desire 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
