Creamy Cottage Cheese Stuffed Pasta Shells

If you want a comforting, protein-rich meal that still feels light and wholesome, these stuffed pasta shells are an excellent choice. They’re filled with creamy low-fat cottage cheese, spinach, and classic Italian seasonings for a satisfying vegetarian main course. This recipe is straightforward, budget-friendly, and works well for family dinners or meal prep. The combination of cottage cheese and a little mozzarella gives a luxuriously creamy texture without excess fat, and the spinach adds color and nutrients.

Why You’ll Love This Stuffed Pasta Shells Recipe

Great for Meal Prep: These stuffed shells reheat beautifully and make convenient lunches or dinners for several days.

High in Protein: Low-fat cottage cheese is the base of the filling, providing creaminess and a solid protein boost. With added mozzarella and an egg to bind the mixture, this dish supports vegetarian protein goals.

Vegetarian-Friendly: Spinach and Italian seasonings create a familiar, balanced flavor profile that appeals to vegetarians and meat-eaters alike.

Simple and Affordable: The recipe uses pantry staples—marinara, dried seasonings, and pasta—so it’s easy on the wallet and quick to assemble.

Customizable: Swap in other vegetables, try a pesto or white sauce instead of marinara, or use whole-wheat shells for extra fiber.

Approximate Macros (Per Serving)

• Calories: 497
• Protein: 33.22 grams
• Carbohydrates: 43.3 grams
• Fat: 24.55 grams

This macro breakdown makes the dish filling and suitable for anyone tracking macronutrients while still enjoying a classic comfort meal.

Ingredient Breakdown:

To make these stuffed pasta shells with cottage cheese, gather the following ingredients:

Filling:

• 1 cup low-fat cottage cheese
• 1 egg
• 1 cup spinach, finely chopped
• 1 tsp garlic paste (or minced garlic)
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp red chili flakes (adjust to taste)
• 1/2 tsp salt
• 2 cups low-fat mozzarella cheese, shredded (1 cup folded into filling, 1 cup for topping)

Assembly:

• 2 cups marinara sauce
• 16 jumbo pasta shells
• 1/2 cup additional mozzarella for topping (optional)
• Fresh parsley, chopped, for garnish

How to Make Stuffed Pasta Shells with Cottage Cheese

1. Prepare the filling: Preheat your oven to 375°F (190°C). In a blender or food processor, combine the cottage cheese, egg, garlic paste, garlic powder, Italian seasoning, onion powder, red pepper flakes, and salt. Blend until mostly smooth. Fold in about 1 cup of the shredded mozzarella and the finely chopped spinach so the mixture is evenly combined.
2. Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and let them cool slightly so they are easy to handle.
3. Stuff the shells: Spoon the cottage cheese mixture into each shell, filling them generously but without overstuffing. Arrange the filled shells in a single layer in a baking dish.
4. Add sauce and cheese: Pour marinara sauce evenly over the shells, making sure each shell has some sauce around it to keep it moist. Sprinkle the remaining mozzarella over the top.
5. Bake: Cover the dish loosely with foil and bake for about 30 minutes, until the cheese is melted and the sauce is bubbling. Remove the foil for the last 5 minutes if you want a lightly browned top.
6. Garnish and serve: Let the dish rest for a few minutes, then sprinkle chopped fresh parsley over the top. Serve hot with a simple side salad or steamed vegetables.

Stuffed Pasta Shells with Cottage Cheese

By Shreya Walia

This stuffed shells recipe balances creamy cottage cheese and spinach with bright marinara for a filling vegetarian entrée that’s easy to prepare.

Servings: 4

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients

Filling:

• 1 cup Low-fat cottage cheese
• 1 Egg
• 1/2 tsp Salt
• 1 cup Spinach, chopped
• 1 tsp Garlic paste (or minced garlic)
• 1/2 tsp Garlic powder
• 1 tsp Italian seasoning
• 1 tsp Onion powder
• 1/2 tsp Red chili flakes
• 2 cup Low-fat mozzarella cheese (total)

Assembly

• 2 cup Marinara sauce
• 16 Jumbo pasta shells
• 1/2 cup Extra mozzarella for topping (optional)
• Parsley, for garnish

Instructions

• Prepare the Filling: Preheat the oven to 375°F (190°C). Blend cottage cheese, egg, garlic paste, garlic powder, Italian seasoning, onion powder, red pepper flakes, and salt until smooth. Fold in 1 cup of shredded mozzarella and the chopped spinach.
• Cook the Pasta Shells: Boil salted water and cook jumbo shells according to package directions. Drain and let cool until they are safe to handle.
• Stuff the Shells: Spoon the filling into each shell and place them in a baking dish in a single layer.
• Add the Sauce and Cheese: Pour marinara over the stuffed shells and top with remaining mozzarella.
• Bake: Cover with foil and bake for about 30 minutes, until cheese is melted and sauce is bubbling. Remove foil for a few minutes if you prefer a golden top.
• Garnish and Serve: Sprinkle with fresh parsley, let rest briefly, then serve warm.

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