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Homemade Classic Stuffed Shells (with Cottage Cheese) recipe photo

Classic Stuffed Shells (with Cottage Cheese)

This Classic Stuffed Shells recipe is a cheesy, comforting delight that's perfect for family dinners!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Shells:
  • 12 oz pasta shells (about 40 shells)
  • 4 cups low-fat cottage cheese
  • 2 cups grated mozzarella cheese (divided)
  • 3/4 cup grated Parmigiano Reggiano cheese
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 48 oz marinara sauce (2 jars of Rao's recommended)
  • 15 oz alfredo sauce (1 jar)
  • Chopped fresh parsley (optional, for garnish)

Equipment

  • Large Pot
  • Mixing bowls
  • 9x13-inch baking dish
  • Spoon or spatula
  • Aluminum foil

Method
 

Directions:
  1. Start by boiling a large pot of salted water. Once the water reaches a rolling boil, add the pasta shells and cook according to package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Once cooked, drain the shells and set them aside to cool slightly.
  2. In a large mixing bowl, combine the low-fat cottage cheese, 1 1/2 cups of grated mozzarella cheese, grated Parmigiano Reggiano, eggs, dried oregano, dried basil, and a pinch of salt and pepper. Mix until well combined, ensuring the eggs are fully incorporated.
  3. Preheat your oven to 350°F (175°C). Spoon a generous amount of the cheese filling into each cooked pasta shell, making sure to fill them completely. Set the filled shells aside on a plate or baking sheet while you prepare the sauce.
  4. In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom, ensuring even coverage. Arrange the stuffed shells in a single layer on top of the sauce. Once all shells are in place, pour the remaining marinara sauce over the shells, followed by the alfredo sauce. Sprinkle the remaining 1/2 cup of grated mozzarella cheese on top.
  5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  6. Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired, and serve warm.

Notes

  • For a nutrition boost, add fresh spinach or kale in the filling.
  • Consider adding sautéed mushrooms or grilled zucchini for extra flavor.
  • Freeze unbaked shells for longer storage; bake from frozen with extra time.