Creamy Spinach and Cottage Cheese Stuffed Shells

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Creamy Spinach and Cottage Cheese Stuffed Shells

If you love hearty Italian comfort food but want something lighter and protein-packed, these Creamy Spinach and Cottage Cheese Stuffed Shells are the perfect choice. Filled with a rich blend of cottage cheese, spinach, and parmesan, then baked in a tangy marinara sauce and topped with golden mozzarella, this dish brings together all the flavors of classic stuffed shells with a nutritious twist.

Whether you’re cooking for a cozy family dinner or a meatless night that still feels indulgent, these stuffed shells will win over everyone at the table. They’re easy to make, freezer-friendly, and packed with flavor in every creamy, cheesy bite.

Why You’ll Love This Recipe

  • High in Protein: Cottage cheese gives you a satisfying, high-protein filling without the heaviness of ricotta.
  • Comforting Yet Light: A creamy, cheesy dish that doesn’t leave you feeling weighed down.
  • Family-Friendly: Perfect for both kids and adults, with a mild, cheesy flavor and hidden spinach for extra nutrition.
  • Make-Ahead Friendly: Assemble in advance, refrigerate or freeze, then bake when ready for a quick, homemade meal.
  • Customizable: Works beautifully with gluten-free pasta or different cheese blends.

Ingredients

For the Stuffed Shells:

  • 20 jumbo pasta shells (regular or gluten-free)
  • 4 ounces (about 2 packed cups) fresh baby spinach
  • 16 ounces 2% cottage cheese, drained
  • ½ cup grated Parmesan cheese
  • 2 tablespoons pesto (store-bought or homemade)
  • 1 large egg
  • ½ teaspoon kosher salt, plus more for pasta water
  • 2¼ cups marinara sauce (homemade or jarred)
  • 1 cup shredded part-skim mozzarella cheese
  • Fresh basil or parsley, for garnish

Instructions

1. Prepare the Spinach

In a large pot, add 3 tablespoons of water and the spinach. Cover and steam for 1–2 minutes until wilted. Drain well in a strainer, squeeze out excess moisture, and chop finely. Set aside.

2. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions (about 9–10 minutes) until al dente. Drain carefully and lay them out on a plate or baking sheet to prevent sticking.

3. Make the Cheese Filling

In a large mixing bowl, combine the cottage cheese, Parmesan, pesto, egg, and salt. Stir until well mixed. Add the chopped spinach and stir again until the filling is smooth and creamy.

4. Assemble the Shells

Preheat your oven to 400°F (200°C).
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
Fill each cooked shell with about 2 tablespoons of the cheese mixture, then arrange them open side up in the baking dish. Spoon the remaining marinara sauce over the shells, then sprinkle mozzarella cheese on top.

5. Bake

Cover the baking dish with foil (make sure it doesn’t touch the cheese) and bake for 40 minutes, until the shells are hot and the cheese is melted and bubbly.

Remove from the oven and let cool slightly before serving. Garnish with chopped fresh basil or parsley.

Recipe Tips and Variations

  • Ricotta Option: If you prefer, you can substitute ricotta cheese for cottage cheese in equal amounts.
  • Add Veggies: Try adding finely chopped zucchini, mushrooms, or roasted red peppers for extra flavor and color.
  • Spicy Kick: Mix a pinch of crushed red pepper flakes or a little minced garlic into the filling.
  • Cheese Swap: Pecorino Romano can replace Parmesan for a sharper flavor.
  • Gluten-Free: Use gluten-free pasta shells such as brown rice or quinoa-based varieties.

Serving Ideas

Serve these cheesy stuffed shells with:

  • A crisp green salad with balsamic dressing
  • Garlic bread or homemade cheesy knots
  • Roasted vegetables such as broccoli, zucchini, or carrots for a wholesome side

For a more filling dinner, add a bowl of homemade tomato soup on the side — perfect for dipping the shells into the sauce.

Storage and Freezing

  • Refrigerate: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or oven until warmed through.
  • Freeze: Assemble the unbaked shells, cover the dish tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Nutrition (Per Serving – 4 shells)

  • Calories: 400
  • Protein: 28 g
  • Carbohydrates: 43.5 g
  • Fat: 13 g
  • Fiber: 3 g
  • Sugar: 8 g
  • Sodium: 1019 mg

Final Thoughts

These Spinach and Cottage Cheese Stuffed Shells bring the perfect balance of creamy texture, fresh flavor, and comforting satisfaction. Whether you serve them on a weeknight or for a cozy weekend meal, they’ll quickly become one of your go-to vegetarian pasta dishes — easy to prepare, full of protein, and loved by all.

 

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