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–+ servings
Cottage cheese stuffed shells in a white baking dish.
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Cottage cheese Stuffed Shells

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Author: Aleksandra

Ingredients

for the shells:

  • 3 cups marinara sauce
  • 7 oz Jumbo shells about 27 shells, 200g
  • 1 1/2 cups shredded mozzarella 150g

for the filling:

  • 16 oz cottage cheese 450g
  • 3/4 cup grated Parmesan cheese 70g
  • 1 1/2 cups shredded mozzarella 150g
  • 1 teaspoon Italian herbs
  • 1 teaspoon basil or small handful fresh chopped leaves
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • salt and pepper

Instructions

  • Cook the pasta: Bring a large pot of well-salted water to a boil, add 1 tablespoon of olive oil. Add the pasta and cook it 2 minutes shorter than the recommended time on the package. Stir the pasta from time to time with a wooden spoon making sure it doesn't stick to the pot. Drain, toss with cold water and drain again.
  • Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
  • Make the filling: add all the filling ingredients into a large bowl (well-drained cottage cheese, grated Parmesan, shredded mozzarella, Italian herbs, basil, onion and garlic powder, egg), stir until combined, season with salt and pepper.
  • Spread the marinara sauce in a 9x13-inch (22x32cm) casserole dish.
  • Fill each pasta shell with the cheese filling. Arrange the shells with the stuffing side up in the baking dish.
  • Top the shells with remaining mozzarella cheese.
  • Cover the baking dish with aluminum foil and bake for 30 minutes.
  • Uncover the dish and put it under the broiler. Bake for 3-5 minutes or until the cheese is browned (keep an eye on it, it can burn quickly).
  • Take out of the oven and let rest for 10 minutes (the sauce will thicken).
  • Enjoy!

Notes

  • Ingredient notes:
    • You can also use ricotta cheese for this recipe. Make sure it's not too watery.
    • For the best flavor make sure to grate the cheese yourself and do not use pre-grated.
    • This recipe would also work with cannelloni pasta.
    • You can add about 9 ounces (250g) of chopped spinach to the filling (saute the spinach with fresh chopped garlic and butter in a pan).
    • You could also add pan-fried or rotisserie chicken to the filling, leftover grilled veggies, or ground beef or sausage to the tomato sauce.
    • Use low-moisture 'yellow' mozzarella and not fresh mozzarella in brine for this recipe.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition

Calories: 390kcal