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Cottage Cheese Stuffed Shells for High-Protein Healthy Dinner Nights

Stuffed Shells baked in marinara with creamy filling, a cozy Cottage Cheese Stuffed Shells dinner idea.
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A comforting baked pasta dish filled with cottage cheese, spinach, pesto, and parmesan, then topped with marinara and mozzarella.

Ingredients

Scale
  • 20 jumbo pasta shells, or gluten-free shells if preferred
  • 4 ounces fresh baby spinach, about 2 packed cups once chopped
  • 16 ounces 2% cottage cheese, drained if needed
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons pesto, store-bought or homemade
  • 1 large egg
  • 1/2 teaspoon kosher salt, plus more for the pasta water
  • 2 1/4 cups marinara sauce, homemade or jarred, plus extra for serving
  • 1 cup shredded part-skim mozzarella cheese
  • Chopped fresh basil or parsley, for garnish

Instructions

  1. Set the oven to 400°F so it has time to fully preheat.
  2. Put the spinach into a large pot with 3 tablespoons of water. Cover the pot and steam the spinach for about 1 minute, stirring once or twice until it wilts completely.
  3. Transfer the spinach to a strainer and squeeze out as much liquid as possible. Chop it finely and set it aside.
  4. Bring a large pot of salted water to a boil. Cook the pasta shells according to the package directions, usually 9 to 10 minutes, until tender but still sturdy enough to stuff.
  5. Drain the shells carefully and spread them out on a plate or cutting board so they do not stick together while you finish the filling.
  6. In a large mixing bowl, combine the cottage cheese, Parmesan, pesto, egg, and 1/2 teaspoon salt. Stir until the mixture looks smooth and evenly blended.
  7. Fold the chopped spinach into the cheese mixture and mix until the filling is fully combined.
  8. Spoon about 1 cup of marinara sauce across the bottom of a 9 x 13-inch baking dish.
  9. Fill each shell with about 2 tablespoons of the cheese mixture and place it in the dish with the opening facing up.
  10. Continue until all the shells are stuffed and arranged in the baking dish.
  11. Pour the remaining marinara sauce over the shells, then top each shell with about 1 tablespoon mozzarella cheese.
  12. Cover the dish with foil, making sure the foil does not touch the cheese.
  13. Bake for 40 minutes, until the casserole is hot, bubbly, and the cheese has melted.
  14. Remove from the oven and let it rest briefly. Finish with chopped basil or parsley and serve with extra marinara on the side if desired.

Notes

These baked stuffed shells bring together creamy cottage cheese, spinach, pesto, and marinara for a comforting vegetarian dinner that feels both hearty and lighter than the classic version.

Nutrition

Find it online: https://irmacooks.com/stuffed-shells/