Cottage cheese Stuffed Shells
User Reviews
0.0
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
390 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Cottage cheese Stuffed Shells
Bring something special to the table with this well-loved recipe.
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.
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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