Cottage Cheese Stuffed Shells Recipe
Tender jumbo pasta shells are filled with a savory blend of cottage cheese, mozzarella, Parmesan, herbs, and seasonings, then layered with marinara sauce and baked beneath a melted mozzarella topping. The result is a rich, comforting pasta casserole with a creamy center and warmly seasoned tomato sauce.
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Ingredients
For the pasta shells:
- 12 large jumbo pasta shells
For the cottage cheese filling:
- 1 large egg
- ¾ cup large-curd cottage cheese preferably for added texture
- ¼ teaspoon freshly ground black pepper
- 1 cup mozzarella cheese shredded
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley finely chopped
- ½ teaspoon garlic powder
- ¾ cup Parmesan cheese grated
- ¼ teaspoon salt
- ½ teaspoon onion powder
For assembling and topping:
- ½ cup shredded mozzarella cheese reserved for the top
- 2 cups pasta sauce or marinara sauce divided
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the 12 jumbo pasta shells according to the cooking directions provided on the package. Once cooked, drain and set them aside until cool enough to handle comfortably.
- Place the cottage cheese, 1 cup shredded mozzarella, grated Parmesan, egg, minced parsley, onion powder, garlic powder, Italian seasoning, salt, and black pepper in a mixing bowl. Stir gently until the cheeses, egg, herbs, and seasonings are evenly incorporated.
- Spread 1 cup of the pasta sauce evenly across the bottom of an 8 × 8-inch casserole dish.
- Fill each cooled pasta shell with approximately 2 tablespoons of the cottage cheese mixture. Position the filled shells in a single layer over the sauce in the baking dish.
- Spoon the remaining 1 cup of pasta sauce over the arranged shells, distributing it evenly across the surface.
- Scatter the reserved ½ cup of shredded mozzarella over the sauce-covered shells. Loosely cover the casserole dish with aluminum foil to help prevent the cheese from becoming overly browned during the initial baking period.
- Bake the covered stuffed shells for 20–25 minutes, or until the casserole is thoroughly heated and the sauce is bubbling.
- Remove the foil and return the dish to the oven for another 3–5 minutes, allowing the mozzarella topping to melt completely and develop a lightly golden finish.
- Remove the casserole from the oven and allow the stuffed shells to rest for approximately 10 minutes before serving.