stuffed shells recipe

Noodles & Pasta

Delicious Stuffed Shells with Cottage Cheese are protein-packed, vegetarian, and the perfect dinner for comfort food lovers!

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)

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.