Homemade Cottage Cheese Stuffed Shells
A comforting dish of jumbo pasta shells filled with a creamy cottage cheese mixture and enveloped in a zesty red sauce, perfect for family dinners and gatherings.
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells
- 1 jar marinara sauce (about 24 ounces)
Filling
- 2 cups cottage cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 large egg
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
Garnish
- Fresh basil leaves (optional) For garnish
Instructions
Preparation
- Cook the jumbo pasta shells according to the package instructions, adding a pinch of salt to the boiling water.
- Once al dente, drain the shells and lay them gently on a towel to cool.
- In a mixing bowl, combine cottage cheese, mozzarella cheese, Parmesan cheese, chopped spinach, egg, salt, black pepper, garlic powder, and dried basil. Mix until well combined.
Baking
- Preheat your oven to 350°F (175°C).
- Pour half of the marinara sauce into the bottom of a 9×13 inch baking dish.
- Fill each pasta shell with the cottage cheese mixture using a spoon or piping bag and place them in the baking dish, open side up.
- Pour the remaining marinara sauce over the filled shells.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle more mozzarella cheese on top, and return the dish to the oven for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
Serving
- Let the dish rest for a few minutes before serving. Serve hot with extra marinara sauce and a sprinkle of fresh basil leaves.
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Notes
Allow shells to cool before refrigerating leftovers in an airtight container for up to 3-4 days. Unbaked stuffed shells can be frozen for longer storage. Consider adding herbs or spices to the filling to match your taste preferences. For crunch, add chopped nuts or breadcrumbs.