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Cottage Cheese Stuffed Shells (High Protein, Lower Calorie) - Cozy, Lighter Comfort Food

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • 20–24 jumbo pasta shells
  • 2 cups low-fat cottage cheese (2%)
  • 1 cup part-skim mozzarella, shredded, divided
  • 1/2 cup grated Parmesan, divided
  • 2 large egg whites (or 1 whole egg)
  • 2 cups marinara sauce (low-sugar if preferred)
  • 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and well-squeezed)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Olive oil spray or 1 teaspoon olive oil (for the baking dish)

Instructions
 

  • Cook the shells: Boil in salted water until just shy of al dente. Drain and rinse with cool water so they’re easier to handle. Set aside on a tray.
  • Prep the filling: In a bowl, stir cottage cheese until slightly creamy. Add 1/2 cup mozzarella, 1/4 cup Parmesan, egg whites, garlic, basil, oregano, red pepper flakes, spinach, and a pinch of salt and pepper. Mix until combined.
  • Taste and adjust: Add more salt, pepper, or herbs as needed. The filling should be well-seasoned since the pasta is mild.
  • Prepare the pan: Lightly oil a 9x13-inch baking dish. Spread 1 cup marinara across the bottom.
  • Stuff the shells: Spoon about 2 tablespoons of filling into each shell. Nestle stuffed shells into the sauced dish, open side up.
  • Top and cover: Spoon the remaining marinara over the shells. Sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
  • Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10–15 minutes more, until bubbly and lightly golden.
  • Rest and serve: Let stand 5–10 minutes. Garnish with fresh basil or parsley and a crack of black pepper.