Spinach and Cheese Stuffed Shells
Jumbo pasta shells packed with a blended cottage cheese and spinach filling that out-proteins ricotta two to one, baked in marinara under golden mozzarella. A proper Sunday pasta bake that happens to be a vegetarian main with 33 grams of protein a plate.
Method
-
Boil the shells 2 minutes short of the packet time, drain, and lay them out so they do not stick.
-
Mix the blended cottage cheese, squeezed spinach, egg, parmesan, garlic, nutmeg, and salt into the filling.
-
Spread most of the marinara over a baking dish. Spoon the filling into the shells — about a heaped tablespoon each — and nestle them in, open side up.
💡 Tip: A sandwich bag with the corner cut pipes the filling in half the time. -
Top with the remaining marinara and the mozzarella.
-
Bake at 190C / 375F for 30 to 35 minutes until bubbling and golden. Rest 5 minutes, then finish with basil.
Notes
Blended cottage cheese is the ricotta swap of the house — same creamy body, double the protein, and it bakes beautifully.
Squeeze the spinach like it owes you rent. Watery spinach makes watery filling.
Boil a few extra shells; some always tear.
Assembles a day ahead or freezes whole before baking — this is a bring-to-someone's-house dish.
Nutrition Information
| Calories | 475kcal |
| Total Fat | 12g |
| Total Carbohydrates | 56g |
| Protein | 33g |
Get Our FREE “Food Made Simple” Cookbook
Enjoy simple, balanced meals that make eating healthy feel effortless. Sign up below to receive 24 easy, dietitian-approved recipes straight to your inbox.
Frequently Asked Questions
Cottage cheese instead of ricotta — really?
Really. Blended smooth, it is indistinguishable in a baked filling, and the numbers are stark: ricotta runs about 11g protein and 13g fat per 100g against cottage cheese's 11g protein and 2g fat at half the calories. It is why this bake hits 33g protein as a vegetarian dish.
Can I make it ahead or freeze it?
Both. Assemble up to a day ahead and bake from the fridge with 10 extra minutes, or freeze the whole unbaked dish for 3 months and bake from frozen, covered, for about an hour plus the browning time. It travels to potlucks like a champion.
How do I add meat?
Brown 250g of extra-lean beef or Italian chicken sausage into the marinara before assembling — that adds roughly 90 calories and 13g protein a serving and turns it into the full nonna version.
More Than Just Recipes
Get Personalized Nutrition Coaching
Love this recipe? Imagine having complete nutrition guidance tailored to your goals, plus 1-on-1 coaching to keep you on track.
- 1-on-1 support from certified nutrition coaches who guide you every step
- Custom macro targets based on your goals, preferences, and lifestyle
- Track your progress with our app and see sustainable, long-term success
Try 2 Weeks Free
Start your journey with expert coaching. Free for 2 weeks. No credit card required.
Reviews
No reviews yet. Be the first to review this recipe!
Leave a Review
Made This Recipe?
Share it with 500K+ members in our Facebook community!