Cottage cheese Stuffed Shells

Ingredients

• 710 ml (3 cups)marinara sauce
• 200 g (7 oz; about 27 shells)jumbo pasta shells
• 150 g (1 1/2 cups)shredded mozzarella
• 450 g (16 oz)cottage cheese, well drained
• 70 g (3/4 cup)grated Parmesan
• 150 g (1 1/2 cups)shredded mozzarella
• 1 teaspoonItalian herbs
• 1 teaspoon, or a small handful of fresh chopped leavesbasil
• 1/2 teaspoononion powder
• 1/2 teaspoongarlic powder
• 1 largeegg
• to tastesalt and pepper
• 1 tablespoonolive oil

Instructions

1. 1

   Cook the shells

   Bring a large pot of well-salted water to the boil and add 1 tablespoon of olive oil. Add the pasta and cook it for 2 minutes less than the time recommended on the packet, stirring occasionally with a wooden spoon so it does not stick. Drain, rinse with cold water, then drain again.

2. 2

   Heat the oven

   Preheat the oven to 190°C (375°F/Gas Mark 5), without the fan.

3. 3

   Mix the filling

   Put the well-drained cottage cheese, grated Parmesan, shredded mozzarella, Italian herbs, basil, onion powder, garlic powder and egg in a large bowl. Stir to combine, then season with salt and pepper.

4. 4

   Spread the sauce

   Spread the marinara sauce over the base of a 22 × 32 cm (9 × 13-inch) casserole dish.

5. 5

   Fill the shells

   Spoon the cheese filling into each pasta shell. Arrange them in the dish with the filled sides facing up.

6. 6

   Add mozzarella

   Scatter the remaining mozzarella over the filled shells.

7. 7

   Bake covered

   Cover the dish with aluminium foil and bake for 30 minutes.

8. 8

   Brown the cheese

   Remove the foil and place the dish under the grill for 3–5 minutes, until the cheese is browned. Watch it closely, as it can burn quickly.

9. 9

   Rest before serving

   Take the dish out of the oven and leave it to rest for 10 minutes so the sauce can thicken.

What are stuffed shells?

Stuffed shells are a baked pasta dish made by filling large shell-shaped pasta with a savoury mixture and serving it in sauce. This Italian-American take pairs the pasta with a three-cheese filling and marinara.

The cottage cheese makes a soft, creamy centre, while Parmesan and mozzarella add savoury flavour and a melted topping. Baking the shells in sauce keeps the pasta and filling together in an easy-to-serve casserole.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the pasta shells and marinara, while the cheeses contribute much of the fat and protein. Serve a portion with a generous green salad or vegetables to add freshness and round out the plate.

Choosing and cooking the pasta

Jumbo shells: Look for large shells with enough room to hold a spoonful of filling. Cook them 2 minutes less than the packet suggests, since they will continue cooking in the oven.

Cold rinse: Rinsing after draining cools the shells and helps stop them cooking further. Drain them well so excess water does not thin the marinara.

Getting the filling right

Well-drained cottage cheese: Draining it helps the filling stay thick rather than watery. Stir it with the egg, Parmesan, mozzarella, herbs and seasonings until evenly combined.

Gentle filling: Use a spoon to fill each shell without forcing the pasta open. Keeping the shells intact makes them easier to arrange and serve.

Layering for an even bake

Sauce base: Spread the marinara across the bottom of the casserole dish before adding the shells. This gives the pasta a moist bed as it bakes.

Filled sides up: Arrange the shells with the filling facing upwards, then cover them with the remaining mozzarella. Foil keeps the dish covered during the main bake; uncovering it at the end lets the cheese brown.

Checking the finish

Pasta: The shells should be tender after baking, not falling apart. Starting with pasta cooked 2 minutes short of the packet time gives it room to finish in the sauce.

Cheese: Grill for 3–5 minutes, keeping a close eye on the top because it can brown quickly. Rest the casserole for 10 minutes after baking; the sauce should thicken slightly as it stands.

What to serve alongside

A green salad or simply dressed vegetables bring freshness alongside the rich cheese and tomato sauce. Crusty bread is another option for scooping up any marinara left on the plate.

For a fuller meal, serve the shells with a vegetable side such as roasted courgette or broccoli. Keep the side seasoning simple so it does not compete with the herbs and cheese in the filling.

Recipe notes & tips

• Drain the cottage cheese well before mixing the filling.
• Stir the shells occasionally while they cook to keep them from sticking to the pot.
• Rinse and drain the cooked shells before filling them.
• Arrange the filled sides upwards so the cheese mixture stays in each shell.
• Watch the dish continuously while it is under the grill.
• Let the casserole rest for 10 minutes before serving.

Variations

• Fresh basil: Use a small handful of chopped fresh leaves in place of dried basil.
• Herb balance: Adjust the Italian herbs to suit your preference while keeping the filling seasonings together.
• Extra browned top: Grill the mozzarella until browned, checking it frequently to prevent burning.
• Vegetable side: Serve with roasted broccoli or courgette for a vegetable accompaniment.

Common mistakes to avoid

• Overcooking the shells: Cook them 2 minutes less than the packet time so they can finish in the oven.
• Watery filling: Drain the cottage cheese well before mixing it with the other cheeses.
• Wet pasta: Drain the shells thoroughly after rinsing so extra water does not dilute the sauce.
• Filling facing down: Set each shell with its stuffed side up to keep the filling in place.
• Unwatched grilling: Stay by the oven during the 3–5-minute grilling stage because the cheese can burn quickly.
• Skipping the rest: Leave the bake for 10 minutes after cooking so the sauce can thicken.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in the oven, covered with foil, until hot throughout, or warm individual portions in the microwave.

Frequently asked questions