Home » Easy Stuffed Shells with Cottage Cheese
By Lynne on » Leave a review
This post may contain affiliate links. Please read our disclosure and privacy policy.
Make these Easy Stuffed Shells with Cottage Cheese for dinner tonight! Jumbo pasta shells are stuffed with a creamy cottage cheese mixture, topped with a savory ground beef pasta sauce, then topped with plenty of gooey melted mozzarella! This easy weeknight dinner is the perfect addition to your menu!
This classic recipe is delicious with any jarred marinara sauce from the grocery store. But if you have a little more time and want the absolute best stuffed shells, try making my hearty Meat Sauce recipe to use in this dish!
SAVE THIS COTTAGE CHEESE STUFFED SHELLS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I love to make this meal for potlucks. It’s easy to make ahead of time and bake or reheat right before serving. It’s a great way to feed a crowd.
My husband even says he prefers this recipe over my extremely popular Ricotta Stuffed Shells recipe!
I was surprised and then he said he doesn’t like the taste of the ricotta. Who knew?
So, I’m going to have to make my Mom’s Lasagna with a cottage cheese filling and see what he thinks of that, too!
Watch for it sometime soon on a blog near you. 😉
Ingredients for Stuffed Shells with Cottage Cheese
- Jumbo Pasta Shells– for baked shells, you need to buy the jumbo shells as they are easier to fill. They tend to tear when boiled, so make sure you cook a few extra!
- Ground beef– You can also use Italian sausage or even ground turkey for a lower-fat option.
- Olive oil
- Chopped onion
- Minced garlic
- Pasta sauce
- Italian seasoning
- Low-fat cottage cheese
- Milk
- Shredded part-skim mozzarella cheese
- Grated Parmesan cheese
- Egg
- Dried Parsley
How to Make Cottage Cheese Stuffed Shells
Prepare
- Preheat oven to 350 degrees F and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
- Meanwhile, cook pasta shells in a large pot of salted water according to the package directions for al dente.
Meat Sauce
- Next, pour the olive oil into a large skillet and warm over medium heat. Add the garlic and onion, and sauté until fragrant, about 3 minutes.
- Add the ground beef to the skillet and cook beef until brown.
- Pour in the pasta sauce, and add the Italian seasoning. Simmer on low until ready to use.
Cheese Filling
Put the filling ingredients (egg, milk, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, and parsley) into a blender. Blend until smooth and well combined.
- Tip: It may be necessary to remove the blender from the base to stir with a spatula. DO NOT remove the lid from the blender and stir while the blender is on. Also, you may need to add a bit more milk to the contents if you find it isn’t circulating well and is too thick. However, be careful not to add too much because then the filling will be too runny and you won’t be able to fill the shells.
Assemble and Bake:
- Place 1/3 of the meat sauce into the bottom of the prepared baking dish.
- Fill each of the cooked shells with the filling and place them all into the baking dish. I like to use a piping bag to fill the shells.
- Pour the remaining meat sauce over the top of the shells and cover the pan with aluminum foil.
- Bake for 30 minutes. Remove the tin foil and sprinkle the remaining 1 cup of mozzarella over the shells. Return to oven to bake uncovered for another 5-10 minutes or until the cheese is melted.
Let it cool slightly before serving and enjoy!
Recipe Variations
- Add some chopped spinach to your pasta sauce.
- Use ricotta cheese instead of cottage cheese.
- Use fresh herbs instead of dried ones for flavor.
- Use half marinara sauce and half alfredo sauce!
- Make this meatless by using a marinara sauce with no meat and the cheese filling.
FAQs
Can I make these Easy Stuffed Shells ahead of time?
Yes, you can make them up to a day ahead of time and store them tightly covered in the fridge until you’re ready to bake them.
Stuffed shells are one of my favorite freezer meals too! You can store them in the freezer once they are assembled in the baking dish. Cover them tightly with foil and freeze for up to one month.
To thaw, transfer the dish to the fridge overnight (or the morning before you plan to cook them). Let the dish sit at room temperature while the oven preheats, then bake as directed.
How do I store leftover Stuffed Shells?
If you have any leftover stuffed shells with cottage cheese, you can transfer them to an airtight container or cover the dish tightly with foil. Reheat individual portions in the microwave, or the entire dish in a 350-degree oven until warmed through.
What should I serve with Baked Stuffed Shells?
This tasty pasta dish pairs well with a simple green salad and garlic bread or some good crusty bread. TryGrandma’s Homemade Italian Bread recipe! The bread and pasta go SO well together.
More Pasta Recipes You’ll Love
You’ll find tons of delicious new recipes featuring pastahere. For now, try some of these favorite recipes:
- Spinach Lasagna Roll-Ups
- Chicken Mozzarella Pasta
- Lasagna Pasta Skewers
- Pizza Stuffed Shells
- Lemon Garlic Shrimp Pasta
~ FOLLOW ME ~
~FACEBOOK~PINTEREST~
~INSTAGRAM~TWITTER~
~ YOUTUBE ~
Keep an eye out for more of my easy recipes each week!
Created by: Lynne Feifer
Easy Stuffed Shells with Cottage Cheese
Course Dinners
Cuisine Italian
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
6 servings
It's Easy Stuffed Shells with Cottage Cheese for dinner! Jumbo pasta shells stuffed with a creamy cottage cheese mixture, topped with a ground beef pasta sauce, and plenty of gooey melted mozzarella!
Ingredients
- 20 jumbo pasta shells 6 ounces
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 pound ground beef
- 32 ounces pasta sauce or my homemade meat sauce
- 1 teaspoon Italian seasoning
- 16 ounces low-fat cottage cheese
- ⅓ cup milk plus more added by tablespoonful(s), if needed
- 2 cups shredded mozzarella divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons dried parsley
Instructions
Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Cook pasta shells according to package directions.
Pour the olive oil into a large skillet and warm over medium heat.
Add the garlic and onion, and sauté until fragrant, about 3 minutes.
Add the ground beef to the skillet and cook until brown.
Pour in the pasta sauce, and Italian seasoning. Simmer on low until ready to use.
Put the egg, milk, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, and parsley into a blender. Blend until smooth and well combined. It may be necessary to remove the blender from the base to stir with a spatula. DO NOT remove the lid from the blender and stir while blender is on. Also, you may need to add a bit more milk to the contents if you find it isn't circulating well and is too thick. However, be careful not to add too much because then the filling will be too runny and you won't be able to fill the shells.
Place 1/3 of the meat sauce into the bottom of the prepared baking dish.
Fill each shell with the filling and place into the baking dish.
Pour remaining meat sauce over the shells and cover the pan with tin foil.
Bake for 30 minutes.
Remove tin foil and sprinkle the remaining 1 cup of mozzarella over the shells. Return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.
Notes
Please be sure to remove the blender from the base before stirring, if needed. Also, do not add too much milk to the cheese filling otherwise, it will become too runny and not stay inside the shells when baked.
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 35g | Protein: 42g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 1475mg | Potassium: 941mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1085IU | Vitamin C: 13mg | Calcium: 379mg | Iron: 4mg
