Stuffed shells are the kind of dinner that instantly feels comforting—saucy, cheesy, warm, and deeply satisfying.
When they bake in the oven, everything melts together into something irresistibly cozy.
You’ll love how the cottage-cheese filling keeps them lighter and protein-rich, while still giving you that classic creamy bite.
And your family will love how hearty and homemade they taste.
It’s an easy, crowd-pleasing dish you can make on a weeknight, then enjoy for leftovers all week long.
For the Stuffed Shells
- Jumbo Pasta Shells – You’ll need 20 shells. You can also swap in gluten-free shells (Tinkyada makes a great option).
- Fresh Baby Spinach – About 4 ounces, which comes to 2 packed cups once chopped. This adds color, nutrients, and a nice earthy flavor.
- 2% Cottage Cheese – Sixteen ounces, drained (2 cups). This gives the filling creaminess and boosts the protein.
- Parmesan Cheese – A ½ cup of grated Parmesan adds salty, savory depth to the filling.
- Pesto – Just 2 tablespoons bring a burst of herby flavor. Homemade or store-bought both work.
- Egg – One large egg helps bind the filling so it stays neatly inside the shells.
- Kosher Salt – A ½ teaspoon goes into the filling, plus more for seasoning the pasta water.
- Marinara Sauce – You’ll use 2 ¼ cups in the baking dish, with a little extra on the side for serving.
- Mozzarella Cheese – One cup of shredded part-skim mozzarella melts beautifully over the top.
- Fresh Herbs – Chopped basil or parsley for a bright, fresh finishing touch.
Protein-Rich Stuffed Shells with Cottage Cheese
Instructions
- 20 jumbo pasta shells, or gluten-free jumbo shells (such as Tinkyada)
- 4 ounces fresh baby spinach (2 packed cups, chopped)
- 16 ounces 2% cottage cheese (2 cups, drained)
- ½ cup grated Parmesan cheese
- 2 tablespoons pesto, homemade or store-bought
- 1 large egg
- ½ teaspoon kosher salt, plus additional salt for the pasta water
- 2 ¼ cups marinara sauce, jarred or homemade, plus extra for serving
- 1 cup shredded part-skim mozzarella
- Chopped fresh basil or parsley, for garnish
- Heat the oven to 400°F.
- Place the spinach in a large pot with 3 tablespoons water. Cover and steam for about a minute, stirring once or twice, until wilted. Transfer to a strainer, squeeze out excess moisture, and chop.
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions, about 9 to 10 minutes. Drain and keep them separated so they don’t stick.
- While the pasta cooks, stir together the cottage cheese, Parmesan, pesto, egg, and ½ teaspoon salt in a large bowl. Add the chopped spinach and mix thoroughly.
- Spread 1 cup of marinara across the bottom of the 9 x 13-inch baking dish. Fill each pasta shell with roughly 2 tablespoons of the cottage cheese mixture. Arrange them cut-side up in the dish. Spoon the remaining marinara over the shells and sprinkle each one with 1 tablespoon mozzarella. Cover the dish with foil, ensuring it doesn’t touch the cheese, and bake for 40 minutes.
- Add fresh basil or parsley on top before serving. Offer extra marinara on the side if you’d like.
Nutrition
Calories: 400kcal | Carbohydrates: 43.5g | Protein: 28g | Fat: 13g | Saturated Fat: 5.5g | Cholesterol: 68.5mg | Sodium: 1019.5mg | Fiber: 3g | Sugar: 8g
1. Do the pasta shells need to be fully cooked before stuffing?
Nope! Cook them just until they’re barely al dente. They should be soft enough to fill, but still firm so they don’t tear apart. They finish cooking in the oven, so don’t worry—your shells won’t be underdone.
2. Can I prep this ahead of time?
Absolutely. Stuff everything, assemble the dish, cover it tightly, and pop it in the fridge. It’ll hold beautifully until dinnertime. If you’re baking it straight from the fridge, just add a few extra minutes in the oven.
3. My shells always stick together—help!
Once you drain them, give the shells a quick rinse under cool water to stop the cooking, then lay them out on a tray or lightly toss them with a tiny bit of oil. Anything to stop them from cuddling up and becoming a clump!
4. Can I freeze stuffed shells?
Yes! This recipe freezes like a dream. Freeze the whole dish unbaked, or freeze leftovers after baking. For best results, thaw in the fridge overnight, then bake until hot and bubbling again.
5.Can I change up the filling or make it more “loaded”?
Go for it. Add extra spinach, swap cottage cheese for ricotta, throw in mushrooms—this filling is super forgiving. Just don’t overload the shells or you might run low on sauce (and saucy is the whole point).
