Stuffed Shells Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
400 kcal
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Course
Dinner
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Cuisine
Italian, Italian-American Fussion
Stuffed Shells Recipe
Description
Stuffed Shells Recipe uses 20 jumbo pasta shells filled with a mixture of cottage cheese, Parmesan cheese, prepared pesto, egg, and steamed spinach. The pasta shells are first boiled until tender but firm enough to hold the filling. The filling combines creamy cottage cheese enriched with Parmesan and pesto and fresh chopped spinach to add texture and subtle earthiness.
The filled shells are placed cut side up in a baking dish lined with marinara sauce, then topped with additional sauce and shredded mozzarella. Covering the dish with foil allows the cheese to melt gently during a 40-minute bake at 400°F, resulting in a creamy, flavorful casserole with a soft yet structured pasta shell and a bright tomato base.
The recipe suggests garnishing with fresh basil or parsley and serving extra marinara on the side for added moisture. This dish works well as a vegetarian main course or a hearty side. It can be easily adjusted to use gluten-free pasta shells and different kinds of cheese as preferred.
Ingredients
- 20 jumbo pasta shells (or use gluten-free pasta shells, such as Tinkyada shells.)
- 4 ounces spinach 2 packed cups chopped, fresh baby
- 16 ounces cottage cheese I like Good Culture, drained 2 cups, 2%
- ½ cup Parmesan Cheese grated
- 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 mozzarella cheese shredded, part-skim
- basil for serving, or parsley, chopped, fresh
Instructions
- 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.
Notes
- You can substitute cottage cheese with ricotta cheese in the same amount for a milder filling flavor.
- Use fresh baby spinach, steaming briefly to remove excess water before mixing into the filling.
- Prevent cooked shells from sticking by keeping them separate after draining.
- Cover the baking dish tightly with foil to avoid cheese sticking or burning during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 4shells | |
| Calories | 400kcal | 20% |
| Carbohydrates | 43.5g | 15% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 68.5mg | 23% |
| Sodium | 1019.5mg | 42% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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