Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed Shells Recipe

Stuffed Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 146 reviews

This easy Stuffed Shells recipe features jumbo pasta shells filled with a creamy, protein-packed cottage cheese and spinach mixture, topped with marinara sauce and melted mozzarella. Perfect for a hearty, comforting vegetarian main course any day of the week, these shells are simple to assemble and bake, making them great for family dinners or meal prep.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Pasta

  • 20 jumbo pasta shells (or gluten-free shells, such as Tinkyada)

Filling

  • 4 ounces fresh baby spinach (2 packed cups, chopped)
  • 16 ounces 2% cottage cheese, drained (2 cups)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons pesto (prepared or homemade)
  • 1 large egg
  • 1/2 teaspoon kosher salt

Sauce & Topping

  • 2 1/4 cups marinara sauce (homemade or jarred), plus more for serving
  • 1 cup part-skim mozzarella cheese, shredded
  • Chopped fresh basil or parsley, for serving
  • Kosher salt (for pasta water)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) so it’s ready for baking once the shells are filled and assembled.
  2. Wilt the Spinach: Place the spinach in a large pot with 3 tablespoons of water. Cover and steam for 1 minute, stirring until wilted. Transfer the spinach to a strainer, squeeze out excess water, then chop finely.
  3. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, usually 9-10 minutes, until just al dente. Drain and spread the shells out so they don’t stick together.
  4. Prepare the Filling: In a large bowl, combine the drained cottage cheese, grated Parmesan, pesto, egg, and 1/2 teaspoon kosher salt. Add the chopped spinach and mix well until fully incorporated.
  5. Assemble the Dish: Ladle about 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish. Stuff each pasta shell with about 2 tablespoons of the cheese-spinach filling, then arrange the shells cut side up in the dish.
  6. Add Sauce and Cheese: Spoon the remaining marinara sauce over the stuffed shells. Top each one with approximately 1 tablespoon of shredded mozzarella cheese.
  7. Bake: Cover the dish loosely with foil (avoid touching the cheese) and bake for 40 minutes, until the shells are heated through and the cheese is melted and bubbling.
  8. Garnish and Serve: Remove the foil, garnish with chopped fresh basil or parsley, and serve with extra marinara sauce on the side if desired.

Notes

  • If you prefer, you can substitute ricotta cheese for cottage cheese in the same amount.
  • To save time, you can use store-bought marinara sauce, but homemade is delicious if you have time.
  • Make sure to drain the cottage cheese well to avoid soggy filling.
  • Great for meal prep—these reheat well for leftovers.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: American-Italian, Italian, Italian-American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 4 shells
  • Calories: 400
  • Sugar: 8 g
  • Sodium: 1019.5 mg
  • Fat: 13 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 43.5 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 68.5 mg

Find it online: https://ellarecipe.com/stuffed-shells-recipe/