Cottage Cheese Stuffed Shells: A Creamy, Cheesy Family Dinner Everyone Will Love
These Cottage Cheese Stuffed Shells are filled with a creamy blend of cottage cheese, mozzarella, Parmesan, herbs, and egg, then baked in rich marinara sauce until hot and bubbly. This easy Italian-American comfort food is perfect for weeknight dinners and meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
For the Shells
7 ounces jumbo pasta shells
3 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
For the Filling
16 ounces cottage cheese
3/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning
1 teaspoon dried basil or chopped fresh basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 large egg
Salt to taste
Black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the jumbo shells about 2 minutes less than the package directions. Drain, rinse with cool water, and set aside.
2. Preheat the oven to 375°F (190°C).
3. In a large bowl, combine the cottage cheese, Parmesan cheese, mozzarella cheese, Italian seasoning, basil, onion powder, garlic powder, egg, salt, and black pepper until well mixed.
4. Spread the marinara sauce evenly across the bottom of a 9×13-inch baking dish.
5. Fill each cooked shell with the cheese mixture and arrange them in the baking dish with the open side facing up.
6. Sprinkle the remaining mozzarella cheese over the stuffed shells.
7. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
8. Remove the foil and broil for 3 to 5 minutes until the cheese is golden brown and bubbly.
9. Allow the stuffed shells to rest for about 10 minutes before serving.
Notes
Freshly grated mozzarella and Parmesan provide the best flavor and texture.
Blend the cottage cheese first if you prefer an extra-smooth filling.
Add cooked spinach, shredded chicken, or ground beef for additional protein.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze baked stuffed shells for up to 3 months.