Stuffed Shell – Skinnytaste

Delicious stuffed crusts with cottage cheese are protein-rich, vegetarian, and the perfect dinner for comfort food lovers!

Stuffed Shells with Cottage Cheese

If you’re looking for a comforting yet nutritious dinner that ticks all the boxes – high in protein, meat-free, and absolutely delicious – there’s nothing better than Jumbo Cottage Cheese Stuffed Crusts. This recipe is a perfect twist on a traditional ricotta pasta dish. Swap creamy cottage cheese for a high-protein, lighter option without compromising on flavor. I sneaked in some spinach and it worked really well. If you want a high-protein lasagna, try my Cottage Cheese Lasagna Rolls or my High-Protein Meat Lasagna recipe. I really like it!

Why This Stuffed Shell Recipe Works

I used to snort 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 and Nancy taste so good that my daughter actually prefers them to ricotta cheese.

• Protein Boost: Thanks to the cottage cheese, this dish is packed with protein, making it perfect for a satisfying, meat-free dinner.
• Easy preparation: You can easily make it even on weekdays. Filling shells can be a fun activity to do with kids.
• Crowd-pleaser: Whether you’re serving a picky eater or a fun friend, these stuffed shells are sure to impress.
• remain It tastes great the next day, or you can freeze it for another day.
• Dietary Restrictions: Weight Watchers Friendly, Vegetarian, Gluten Free (if using GF Pasta), High Protein

I would love to see if you make this easy cottage cheese stuffing rind recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

Why Cottage Cheese?

Cottage cheese isn’t just a diet trend. It is rich in protein, making it an excellent choice for vegetarian dishes. Its mild flavor pairs beautifully with the Italian herbs, tangy marinara sauce, and natural sweetness of the pasta shells. Additionally, its creamy texture mimics ricotta cheese, creating a healthy yet filling dish.

ingredient

These cheese-stuffed shells are made with three types of cheese to create a rich, creamy filling, perfect for a comforting dinner. See recipe card for exact measurements.

• jumbo pasta shells Perfect for filling with cottage cheese and spinach.
• spinach For extra vitamin C and fiber
• cottage cheese It has more protein and less fat than ricotta cheese.
• parmesan cheese To add cheese flavor and flavor
• pesto This is an easy way to add flavor with just 1 ingredient. You can buy it at the store or try my homemade basil pesto recipe.
• egg Tightly bind the shell filling to prevent it from spilling out.
• salt For seasoning
• Marinara: If you want to make your own, try my quick marinara recipe.
• Mozzarella: Top each shell with mozzarella.
• Hub: Garnish with fresh basil or parsley.

How to make stuffed seashells

Here’s how to make this simple cottage cheese filling. The recipe card below includes printable instructions.

1. steam spinach In a large pot with some water. When it wilts, transfer it to a sieve, squeeze out the water, and finely chop the spinach.
2. Cooking Pasta Shells Place 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.
3. Cottage Cheese and Spinach Filling: Combine cottage cheese, Parmesan cheese, pesto, eggs, and salt. Mix in the spinach.
4. Fill the shell: Spoon one cup of sauce into the bottom of a 9×13-inch baking dish. Fill each shell with the cheese mixture, cut side up and place on a plate. Pour remaining sauce over crust and top with mozzarella cheese.
5. baking: Cover dish with foil and bake at 400°F for 40 minutes. Garnish with herbs, if desired, and serve with additional red sauce.

strain

• vegetable: Replace the spinach with grated and well-squeezed pumpkin.
• Gluten Free Options: Use gluten-free pasta shells, such as Tinkyada shells.
• cheese: If you like, swap the cottage cheese for ricotta cheese (I like Polly-o). You can also replace the Parmesan cheese with Pecorino Romano.
• Add some spice: Add a pinch of red pepper flakes or minced garlic to the filling for an extra kick.
• Meat lovers: Replace the marinara sauce with meat sauce.

Serving Suggestions

Serve these healthy stuffed shells with grilled vegetables or a simple green salad for a balanced meal. Want to make it even richer? Pair with garlic knots.

save

• Refrigerated storage Leftover food 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 overnight in the refrigerator and bake as directed.

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