Description
Delicious Stuffed Shells with cottage cheese are protein-packed, vegetarian, and the perfect dinner for comfort food lovers!
Equipment
9 x 13 Inch Baking Dish
Ingredients
20jumbo pasta shells, or use gluten-free pasta shells, such as Tinkyada shells.
4ouncesfresh baby spinach, 2 packed cups chopped
16ounces2% cottage cheese, I like Good Culture, drained 2 cups*
½cupgrated Parmesan cheese
2tablespoonspesto, prepared or homemade
1largeegg
½teaspoonkosher salt, plus more for the pasta water
2 ¼cupsmarinara sauce, homemade or jarred, plus more for serving
1cuppart-skim mozzarella cheese, shredded
Chopped fresh basil or parsley, for serving
Instructions
- Preheat the oven to 400°F.
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.
- 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.
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.
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.
Garnish with fresh herbs and serve with more marinara on the side, if desired.
Last Step:
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Notes
*If you prefer to use ricotta cheese, I recommend Polly-o. Simply swap it for the same amount.
Nutrition
Serving: 4shells, Calories: 400kcal, Carbohydrates: 43.5g, Protein: 28g, Fat: 13g, Saturated Fat: 5.5g, Cholesterol: 68.5mg, Sodium: 1019.5mg, Fiber: 3g, Sugar: 8g
