Stuffed Shells – Skinnytaste

They are delicious stuffed shells with cottage cheese packed with protein, vegetarianand the ideal 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, meatless, and absolutely delicious—look no further than the large, curd-filled shells. This recipe is a perfect twist on a classic pasta dish with ricotta fillingchanging to creamy cottage cheese for a high-protein, lighter option that still packs a punch. I even had some spinach which worked so well. If you want a high protein lasagna, try mine cottage cheese lasagna rolls or mine high protein lasagna recipe. They are so good!

Why This Stuffed Shells Recipe Works

I turned my nose up when people told me they did Italian dishes with cottage cheese. But cottage cheese brands have come a long way! Brands like Good culture or Nancy’s the flavor is so good that my daughter actually prefers it over ricotta.

• Protein Boost: Thanks to the cottage cheese, this dish is packed with protein, making it filling and perfect for a meatless dinner.
• Easy preparation: It’s easy to prepare, even on a weeknight. Stuffing the shells can be a fun activity with kids.
• Crowd-Pleaser: Whether you’re serving picky eaters or entertaining friends, these stuffed shells are sure to impress.
• Leftovers they taste great the next day or you can freeze them for another day.
• Dietary restrictions: Suitable for weight watchers, vegetarian, gluten free (if using GF pasta), high protein

If you make this easy recipe for cottage cheese stuffed shells, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!

Why cottage cheese?

Cottage cheese it’s not just a dietary trend; it is a source of protein, making it an excellent choice for vegetarian dishes. Its mild flavor pairs beautifully with Italian herbs, tangy marinara sauce and the natural sweetness of pasta shells. Plus, its creamy texture mimics ricotta, creating a dish that feels indulgent but is healthier.

ingredients

These stuffed cheese shells use 3 different types of cheese, creating a rich and creamy filling that’s perfect for a comforting dinner. See recipe card for exact measurements.

• Jumbo pasta shells they are 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 for extra cheese and flavor
• Pesto is an easy way to add flavor with just 1 ingredient. Buy it from the store or follow mine recipe for homemade basil pesto.
• An egg binds the shell filling so it doesn’t leak.
• salt for seasoning
• Marinara: If you want to make your own, try mine quick marinara recipe.
• Mozzarella: Spread mozzarella on each shell.
• Herbs: Garnish with fresh basil or parsley.

How to make stuffed shells

Here’s how to make these simple shells stuffed with cottage cheese. The recipe card below contains printing instructions.

1. Steam the spinach in a large pot with a little water. Once wilted, transfer to a strainer, squeeze out excess water and chop the spinach.
2. Cook the pastry shells 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 the cottage cheese, parmesan, pesto, egg and salt. Mix in the spinach.
4. Fill the shells: Pour a cup of sauce into the bottom of a 9×13-inch baking dish. Fill each shell with the cheese mixture and place in the dish, cut side up. Pour remaining sauce over shells and top with mozzarella.
5. Bake: Cover with foil and bake at 400°F for 40 minutes. Garnish with herbs and serve with additional red sauce, if desired.

Variations

• vegetables: Replace the spinach with grated zucchini, well drained.
• Gluten Free Option: Use gluten-free pasta shells, such as Tinkyada shells.
• cheese: Swap the cottage cheese for ricotta cheese (I love Polly-o) if desired. You can also replace the Parmesan with Pecorino Romano.
• Spice it up: Add a pinch of red pepper flakes or some minced garlic to the stuffing for extra kick.
• Meat lovers: Change marinara sauce with meat sauce.

Serving suggestion

Serve these healthy stuffed shells with roasted vegetables or a simple green salad for a balanced diet. Want to make it extra hearty? Pair them with nodules of garlic.

Storage

• Refrigerate leftovers for 5 days. To reheat, microwave until warm.
• Freeze the whole dish: Cover baking dish with plastic wrap, then foil and freeze for up to 3 months. To bake, thaw in the fridge overnight and bake as directed.

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