Dinner

Protein-Rich Stuffed Shells with Cottage Cheese

Name: Protein-Rich Stuffed Shells with Cottage Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 16 jumbo pasta shells; 1 cup cottage cheese; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1 jar marinara sauce; Salt and pepper to taste

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This protein-rich stuffed shells recipe swaps in cottage cheese for extra protein and a light, creamy texture. The shells come out tender and filled with a savory cheese mix, baked in bright marinara until bubbly and golden. It’s a family-friendly meal that smells like a cozy Italian night and gives you a satisfying, slightly tangy bite with every forkful.

Recipe Information

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Approximate per serving (4 servings total):

Calories per serving: 590 kcal
Protein: 31 g
Carbohydrates: 63 g
Fat: 22 g
Fiber: 3 g
Sugar: 6 g
Sodium: 1,200 mg

Nutrition is an estimate and will vary with cheese types, pasta brand, and how much salt you add.

Why Make This Protein-Rich Stuffed Shells with Cottage Cheese

These stuffed shells are a great weeknight meal that feels indulgent but packs a protein punch. Cottage cheese boosts the protein and keeps the filling light and slightly tangy. The dish bakes into a bubbly, golden top and fills your kitchen with rich tomato and baked-cheese aromas. It’s filling, comforting, and easy to scale for guests or meal prep.

How to Make Protein-Rich Stuffed Shells with Cottage Cheese

This recipe is simple: cook shells, mix cheeses with seasonings, stuff shells, and bake in marinara until hot and golden. Use a sturdy baking dish and cover while baking to keep the filling moist, then uncover to brown the cheese. Read on for step-by-step directions and tips.

Ingredients:

16 jumbo pasta shells
1 cup cottage cheese
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 jar marinara sauce
Salt and pepper to taste

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain the shells and set them aside to cool slightly so they are easy to handle.

Step 2: Mixing

In a large bowl, mix together the cottage cheese, ricotta cheese, 1/2 cup of the mozzarella, grated Parmesan, egg, garlic powder, Italian seasoning, and salt and pepper to taste. Stir until the mixture is smooth and evenly combined. Taste and adjust seasoning if needed.

Step 3: Cooking

Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. Using a spoon, stuff each pasta shell with the cheese mixture and place the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells so they are well covered. Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.

Step 4: Finishing

Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden on top. Let the dish cool for a few minutes before serving so the filling sets slightly.

How to Serve Protein-Rich Stuffed Shells with Cottage Cheese

Serve hot with a crisp green salad and crusty bread to mop up extra sauce. Garnish with fresh basil or chopped parsley for color and freshness. For a lighter meal, pair one or two shells with a big mixed salad. For a heartier dinner, serve with garlic bread and roasted vegetables.

How to Store Protein-Rich Stuffed Shells with Cottage Cheese

Refrigerator: Cool completely, cover tightly, and store for up to 3–4 days.
Freezer: Assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) covered for 35–45 minutes, then uncover and bake until bubbly and golden.
Reheating: Reheat individual portions in the oven at 350°F (175°C) for 15–20 minutes, or microwave on medium power until heated through. Add a splash of water or sauce before reheating to retain moisture.

Expert Tips for Perfect Protein-Rich Stuffed Shells with Cottage Cheese

Use slightly undercooked shells (al dente) so they hold shape during stuffing and baking.
Drain shells well to avoid watery filling.
If your cottage cheese has large curds, pulse it briefly in a food processor for a smoother filling.
Taste the filling before stuffing and adjust salt and pepper; cheeses vary in saltiness.
Cover the dish for most of the bake to keep moisture, then uncover to brown the cheese top.
For extra crisp edges, broil for 1–2 minutes after baking—watch carefully to avoid burning.
If you want lower sodium, choose low-sodium marinara and cheeses labeled “low sodium.”

Delicious Variations

Spinach and Cottage Cheese: Stir 1–2 cups of cooked, squeezed-dry spinach into the filling for more veggies.
Meat Option: Brown 8 oz of ground turkey or Italian sausage, drain, and mix into the filling or layer under the shells.
Herb & Lemon: Add 1 tablespoon chopped fresh basil and 1 teaspoon lemon zest to the filling for brightness.
Vegan Twist: Use firm tofu blended with nutritional yeast and vegan mozzarella, and choose a vegan pasta to suit dietary needs.
Spicy Kick: Mix 1/2 teaspoon red pepper flakes into the marinara or filling for heat.

Frequently Asked Questions

Q: Can I assemble these ahead of time?
A: Yes. Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered bake time if you’re starting cold.

Q: Can I use frozen spinach?
A: Yes. Thaw, squeeze out excess moisture, and mix into the cheese filling. Fresh or frozen both work well.

Q: What type of cottage cheese should I use?
A: Use regular or low-fat cottage cheese based on preference. For a smoother texture, choose small-curd or pulse in a food processor briefly.

Q: How do I prevent watery filling?
A: Drain and pat shells dry after boiling. If using fresh spinach or vegetables, squeeze out excess moisture. Avoid watery marinara—use a thicker sauce if possible.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free jumbo pasta shells and confirm your marinara sauce and other ingredients are gluten-free.

Q: Is this good for meal prep?
A: Yes. Store individual portions in airtight containers for up to 3–4 days. They reheat well in the microwave or oven.

Q: How do I reheat from frozen?
A: Bake covered at 375°F (190°C) for 35–45 minutes, then uncover and bake until bubbly. You can also thaw overnight in the refrigerator and heat as normal.

Conclusion

This Protein-Rich Stuffed Shells with Cottage Cheese recipe is creamy, satisfying, and full of comforting baked-cheese flavor—perfect for family dinners and make-ahead meals. If you want another take on high-protein stuffed shells for comparison or inspiration, check out High Protein Stuffed Shells | Munchin’ With Maddie (https://munchinwithmaddie.blog/high-protein-stuffed-shells/). Give this recipe a try and enjoy a warm, cheesy plate that’s both hearty and protein-packed.