Delicious Stuffed Shells with cottage cheese are protein-packed, vegetarian, and the perfect dinner for comfort food lovers!
Stuffed Shells with Cottage Cheese
If you’re searching for a comforting yet nutritious dinner that checks all the boxes—high in protein, meat-free, and absolutely delicious—look no further than jumbo Cottage Cheese Stuffed Shells. This recipe is a perfect twist on the classic ricotta-filled pasta dish, swapping in creamy cottage cheese for a high-protein, lighter option that still delivers on flavor. I even snuck in some spinach, which works so well. If you want a high-protein lasagna, try 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 turn my nose up when people told me they were making Italian dishes with cottage cheese. But cottage cheese brands have come a long way! Brands like Good Culture or Nancy’s taste so good that my daughter actually prefers it to ricotta.
- Protein Boost: Thanks to cottage cheese, this dish is packed with protein, making it satisfying and perfect for a meat-free dinner.
- Easy Prep: It’s simple to make, even on a weeknight. Stuffing the shells can be a fun activity to do with kids.
- Crowd-Pleaser: Whether you’re serving picky eaters or entertaining friends, these stuffed shells are sure to impress.
- Leftovers taste great the next day, or you can freeze them for another day.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if using GF pasta), high-protein
If you make this easy cottage cheese stuffed shells recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Why Cottage Cheese?
Cottage cheese isn’t just a diet trend; it’s a powerhouse of protein, making it an excellent choice for vegetarian dishes. Its mild flavor pairs beautifully with Italian herbs, tangy marinara sauce, and the natural sweetness of pasta shells. Plus, its creamy texture mimics ricotta, creating a dish that feels indulgent while being healthier.
Ingredients
These cheesy stuffed shells use 3 different types of cheese, creating a rich and creamy filling that’s perfect for a comforting dinner. See the recipe card for the exact measurements.
- Jumbo Pasta Shells are perfect for stuffing with cottage cheese and spinach.
- Spinach for extra vitamin C and fiber
- Cottage Cheese has more protein and less fat than ricotta cheese.
- Parmesan Cheese for extra cheesiness and flavor
- Pesto is an easy way to add flavor with only 1 ingredient. Buy it at the store or follow my homemade basil pesto recipe.
- Egg binds the stuffed shell filling so it doesn’t ooze out.
- Salt for seasoning
- Marinara: If you want to make your own, try my quick marinara recipe.
- Mozzarella: Top each shell with mozzarella.
- Herbs: Garnish with fresh basil or parsley.
How to Make Stuffed Shells
Here’s how to make these simple cottage cheese stuffed shells. The recipe card below contains the printable instructions.
- Steam the Spinach in a large pot with a little water. Once wilted, transfer to a strainer, squeeze out the excess water, and chop the spinach.
- Cook the Pasta Shells in a large pot of salted, boiling water according to package directions. Drain and place on a plate or cutting board to prevent the noodles from sticking together.
- Cottage Cheese and Spinach Filling: Combine the cottage cheese, parmesan, pesto, egg, and salt. Mix in the spinach.
- Stuff the Shells: Spoon a cup of sauce on the bottom of a 9×13-inch baking dish. Stuff each shell with the cheese mixture and place in the dish, cut side up. Ladle the remaining sauce over the shells and top with mozzarella.
- Bake: Cover the dish foil and bake at 400°F for 40 minutes. Garnish with herbs and serve with extra red sauce if desired.
Variations
- Veggies: Replace spinach with grated zucchini, squeezed well.
- Gluten-Free Option: Use gluten-free pasta shells, such as Tinkyada shells.
- Cheese: Swap cottage cheese for ricotta cheese (I love Polly-o), if desired. You can also swap Parmesan cheese with Pecorino Romano.
- Spice it Up: Add a pinch of red pepper flakes or some minced garlic to the filling for an extra kick.
- Meat Lovers: Replace the marinara sauce with meat sauce.
Serving Suggestion
Serve these healthy stuffed shells with roasted veggies or a simple green salad for a balanced meal. Want to make it extra hearty? Pair them with garlic knots.
Storage
- Refrigerate leftovers for 5 days. To reheat, microwave until warm.
- Freeze the entire dish: Cover the baking dish with plastic wrap, then foil and freeze for up to 3 months. To bake, thaw it in the fridge overnight and bake as directed.
More Baked Pasta Recipes You’ll Love
Yield: 5 servings
Serving Size: 4 shells
- 20 jumbo pasta shells, or use gluten-free pasta shells, such as Tinkyada shells.
- 4 ounces fresh baby spinach, 2 packed cups chopped
- 16 ounces 2% cottage cheese, I like Good Culture, drained 2 cups*
- ½ cup grated Parmesan cheese
- 2 tablespoons pesto, prepared or homemade
- 1 large egg
- ½ teaspoon kosher salt, plus more for the pasta water
- 2 ¼ cups marinara sauce, homemade or jarred, plus more for serving
- 1 cup part-skim mozzarella cheese, shredded
- Chopped fresh basil or parsley, for serving
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Preheat the oven to 400°F.
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Place the spinach in a large pot with 3 tablespoons of water, cover and let the spinach steam for 1 minute, stirring, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
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In a large pot of salted boiling water, cook the pasta shells according to package directions, 9 to 10 minutes. Drain and keep them separate to prevent them from sticking together.
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Meanwhile, while the noodles cook, in a large bowl combine cottage cheese, Parmesan, pesto, egg and ½ teaspoon salt. Mix in the spinach and mix well.
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Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish. Stuff each shell with about 2 tablespoons of the filling and place in the dish, cut side up. Ladle the remaining sauce over the shells and top each one with 1 tablespoon mozzarella cheese. Cover with foil without touching the cheese and bake for 40 minutes.
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Garnish with fresh herbs and serve with more marinara on the side, if desired.
Last Step:
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*If you prefer to use ricotta cheese, I recommend Polly-o. Simply swap it for the same amount.
Serving: 4 shells, Calories: 400 kcal, Carbohydrates: 43.5 g, Protein: 28 g, Fat: 13 g, Saturated Fat: 5.5 g, Cholesterol: 68.5 mg, Sodium: 1019.5 mg, Fiber: 3 g, Sugar: 8 g
