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To make Cottage Cheese Stuffed Shells, you need a list of great ingredients. Here’s what you will need: - 12 jumbo pasta shells - 2 cups cottage cheese - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1 cup grated Parmesan cheese, divided - 1 egg, lightly beaten - 2 cups fresh spinach, roughly chopped - 2 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish Each ingredient adds a special touch to this dish. The jumbo pasta shells hold the creamy filling well. Cottage cheese and ricotta give a rich, smooth texture. The mozzarella and Parmesan add a lovely cheesy flavor. Fresh spinach brings in some green goodness. Garlic, oregano, and basil create a burst of taste. Marinara sauce ties everything together with its tangy sweetness. When prepping, use fresh ingredients for the best flavor. This mix of cheeses and herbs gives a classic Italian taste. You won’t just be feeding your family; you’ll be treating them to a flavorful meal they will love. {{ingredient_image_1}} Making cottage cheese stuffed shells is simple. You start by cooking the pasta, then make the filling. After that, you stuff the shells, layer the sauce, and bake them. It’s a fun process that leads to a tasty meal. - Preheating the Oven Set your oven to 375°F (190°C). This step is key for a good bake. - Cooking the Pasta Boil a large pot of salted water. Cook the jumbo shells until they are al dente. This usually takes around 8-10 minutes. Drain and set them aside to cool. - Preparing the Filling In a big bowl, mix together cottage cheese, ricotta cheese, half the mozzarella, and half the Parmesan. Add the beaten egg, chopped spinach, minced garlic, oregano, basil, salt, and pepper. Stir until all ingredients blend well. - Stuffing the Shells Take each cooked shell and fill it with about 2 tablespoons of the cheese mixture. Make sure to pack it in well. - Layering the Sauce Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. This prevents the shells from sticking. - Arranging the Shells Place the stuffed shells in the dish with the open side facing up. Pour the remaining marinara sauce over all the shells. - Adding Cheese Sprinkle the rest of the mozzarella and Parmesan cheese on top. This will create a nice cheesy crust. - Baking Process Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for bubbly and golden cheese. - Garnishing and Serving Once done, take the dish out of the oven. Let it cool for a few minutes. Add fresh basil leaves on top before serving. Enjoy your meal! To make great cottage cheese stuffed shells, watch the pasta. Cook it until it’s al dente. If you overcook it, the shells may break. Be gentle when filling them. Use a spoon to avoid tearing. Don’t skip the marinara sauce layer. It keeps the shells from sticking to the dish. Lastly, cover the dish with foil while baking. This helps the cheese melt evenly. For a rich taste, mix in fresh herbs. Try adding parsley or thyme to the cheese filling. You can also mix in some cooked ground meat for extra flavor. For a kick, add red pepper flakes to the marinara sauce. If you like a tangy flavor, increase the amount of Parmesan cheese. Taste your filling before stuffing. Adjust salt and pepper to your liking for the best flavor. You need a few tools for this dish. A large pot helps cook the pasta. Use a mixing bowl for the filling. A 9x13 inch baking dish is perfect for layering. A spoon or spatula helps to stuff the shells. For baking, a cover or foil prevents drying out. A sharp knife can help chop herbs and garlic. These simple tools make the process smooth and easy. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality cheeses can make a significant difference in flavor and texture. Adjust Seasoning: Taste your filling mixture before stuffing the shells and adjust the salt and pepper as needed to ensure a well-seasoned dish. Make Ahead: You can prepare the stuffed shells in advance and refrigerate them. Just add a few extra minutes to the baking time if baking from cold. Experiment with Herbs: Feel free to add other herbs like thyme or parsley to the cheese mixture for a unique twist! {{image_2}} You can change the filling for stuffed shells. Add different cheeses like feta or goat cheese. You may also use vegetables such as mushrooms or zucchini. If you want meat, ground turkey or sausage works well. Mix in a bit of fresh herbs like parsley or thyme for more flavor. While marinara is popular, you can try other sauces. A creamy Alfredo sauce gives a rich taste. Pesto sauce adds a fresh, herby flavor. For a spicy kick, use arrabbiata sauce. Experimenting with sauces can bring new life to this dish. To make this dish gluten-free, use gluten-free pasta shells. For a vegan option, replace the cheeses with cashew cheese or tofu. You can also skip the egg and replace it with a flaxseed mixture. These swaps keep the meal tasty and friendly for all diets. Store any leftover Cottage Cheese Stuffed Shells in an airtight container. Place them in the fridge. They will stay fresh for about 3 to 5 days. If you want, cover the dish tightly with foil or plastic wrap instead. To reheat, place the stuffed shells in a baking dish. Cover them with foil to keep moisture in. Heat in a preheated oven at 350°F (175°C) for about 20 minutes. You can also use a microwave. Heat on medium power in short bursts. Check and stir to avoid hot spots. To freeze, let the stuffed shells cool completely. Place them in a freezer-safe container or wrap them tightly with foil. They can stay in the freezer for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge. Then, reheat as described above. Yes, you can use different cheeses. You might try using goat cheese or feta for a tangy flavor. Cream cheese can also work if you want a richer taste. Just keep the texture in mind when you mix your filling. This recipe is already vegetarian, as it uses no meat. You can add more veggies, like mushrooms or bell peppers, to boost the flavor. Just chop them small and mix them in with the cheese filling. Cottage cheese stuffed shells pair well with a fresh salad or garlic bread. A simple side of steamed veggies also adds color and nutrition. You can even serve it with a glass of red wine for a nice touch. Stuffed shells can last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Just reheat them in the oven or microwave when you're ready to eat. Yes, you can prepare the dish ahead of time. Stuff the shells and layer them in the dish, then cover and refrigerate. Bake them the next day, adding a few extra minutes to the cooking time if they are cold. Cottage cheese stuffed shells are tasty and easy to make. You learned about the key ingredients and how to prepare them step by step. Tips and tricks help you avoid mistakes, while variations keep things interesting. Proper storage tips ensure your leftovers stay fresh. Remember, you can customize this dish to fit your taste. Enjoy sharing it with family and friends. Your kitchen will smell wonderful, and everyone will love it.

Cottage Cheese Stuffed Shells

Delicious jumbo pasta shells filled with a creamy cottage cheese and spinach mixture, topped with marinara sauce and melted cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 pieces jumbo pasta shells
  • 2 cups cottage cheese
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 piece egg, lightly beaten
  • 2 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 cups marinara sauce
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Boil a large pot of salted water and cook the jumbo shells according to package instructions until al dente. Drain and set aside.
  • In a large mixing bowl, combine cottage cheese, ricotta cheese, half of the mozzarella, half of the Parmesan, the beaten egg, chopped spinach, minced garlic, oregano, basil, salt, and pepper. Stir until everything is well incorporated.
  • Carefully stuff each cooked pasta shell with a generous spoonful of the cheese mixture. I typically use about 2 tablespoons per shell.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
  • Place the stuffed shells in the baking dish, open side up, in a single layer. Pour remaining marinara sauce over the top, ensuring that all shells are covered.
  • Sprinkle the remaining mozzarella and Parmesan cheese on top.
  • Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once baked, remove from oven, let it cool for a few minutes, and garnish with fresh basil leaves before serving.

Notes

Feel free to add more vegetables or spices to the filling for extra flavor.
Keyword pasta, stuffed shells, vegetarian