Jumbo Stuffed Shells

Ingredients

• 454 g (16 ounces)jumbo pasta shells
• 900 g (4 cups)large-curd cottage cheese
• 340 g (12 ounces)mozzarella cheese, shredded
• 75 g (¾ cup), dividedParmesan cheese, grated
• 2 largeeggs, lightly beaten
• 1 pinchgarlic powder
• 5 ml (1 tsp)dried oregano
• 5 ml (1 tsp)dried parsley
• 737 g (26 ounces)spaghetti sauce

Instructions

1. 1

   Cook the shells

   Heat the oven to 175°C (350°F). Bring a large pot of salted water to the boil and cook the shells according to the packet instructions, about 8 minutes. Drain, rinse under cold water and leave them to cool.

2. 2

   Mix the filling

   In a large bowl, combine the cottage cheese, mozzarella, ½ cup of the Parmesan, eggs and garlic powder. Add the oregano and parsley, lightly crushing the herbs between your palms as you stir them in.

3. 3

   Fill the shells

   Spoon the cheese mixture into each shell, filling them generously.

4. 4

   Assemble the dish

   Spread one third of the spaghetti sauce over the base of a 38 × 25 cm (15 × 10-inch) baking dish. Arrange the stuffed shells seam-side up, pour the remaining sauce over them and scatter the remaining Parmesan on top.

5. 5

   Bake until golden

   Bake for 25–35 minutes, until the sauce is bubbling and the cheese is melted and golden.

6. 6

   Rest before serving

   Leave the dish to cool for 10 minutes before serving.

What are stuffed shells?

Stuffed shells are large pasta shapes filled with cheese or another savoury mixture, covered with sauce and baked. They belong to the family of Italian-American baked pasta dishes, using pasta shapes that are easy to fill and serve.

This version pairs mild, creamy cottage cheese and mozzarella with oregano, parsley and a tomato-based sauce. The shells hold the filling in individual portions while the sauce keeps the pasta moist in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 462 calories, 32g protein, 41g carbs, 18g fat.

The pasta shells provide most of the carbohydrates, while the cottage cheese, mozzarella, Parmesan and eggs contribute protein. The cheese also supplies much of the fat. Serve a portion with a generous side of salad or vegetables to balance the meal.

Choosing the cheese

Cottage cheese: large curds give the filling a soft, slightly textured centre. If the cottage cheese looks especially watery, drain off excess liquid so the filling is easier to spoon into the shells.

Mozzarella and Parmesan: shredded mozzarella melts into the filling, while grated Parmesan adds a savoury finish. The recipe divides the Parmesan between the filling and the top of the dish.

Cook the pasta gently

Shells: boil them for about 8 minutes, or follow the packet directions, then drain and rinse under cold water. They should be cool enough to handle and still firm enough to fill without splitting.

Handling: drain the shells well and set them aside in a single layer where possible. If they stick together, separate them gently rather than pulling hard on the pasta.

Fill without tearing

Filling: spoon the mixture into each shell generously, but avoid packing it in so tightly that the pasta tears. A small spoon makes it easier to reach the corners of each shell.

Arrangement: place the filled shells seam-side up in the sauce-lined dish. This keeps the filling contained and makes it easier to portion them after baking.

Check for doneness

Timing: bake for 25–35 minutes at 175°C (350°F). The exact time depends on the dish and how cold the ingredients are when they go into the oven.

Visual cues: look for bubbling sauce and melted, golden cheese on top. Rest the dish for 10 minutes before serving so the filling can settle and the portions are easier to lift.

What to serve alongside

A simple green salad or steamed green vegetables provide a fresh contrast to the rich cheese and tomato sauce. Garlic bread or crusty bread is useful for scooping up any sauce left on the plate.

For a larger meal, serve the shells as the main course; smaller portions can work as a side alongside vegetables or a salad.

Recipe notes & tips

• Rinse the cooked shells under cold water to stop them cooking and make them easier to handle.
• Crush the dried herbs lightly between your palms as you stir them into the filling to help release their aroma.
• Spread the first third of the sauce evenly across the baking dish so the shells sit on a saucy base.
• Arrange the shells in a single layer, seam-side up, for easier serving.
• Let the baked dish rest for the full 10 minutes before portioning.

Variations

• Add spinach: fold well-drained, chopped spinach into the cheese mixture.
• Use fresh herbs: replace the dried oregano and parsley with finely chopped fresh herbs.
• Change the sauce: use a spicy tomato sauce for a little heat.
• Add a crisp top: scatter extra grated Parmesan over the shells before baking.
• Include vegetables: serve with roasted courgette or peppers on the side.

Common mistakes to avoid

• Overcooking the shells: they may split when filled; cook for about 8 minutes or follow the packet directions and keep them firm.
• Filling hot pasta: hot shells are harder to handle; rinse them under cold water and let them cool first.
• Watery filling: excess liquid can make the mixture loose; drain watery cottage cheese before mixing.
• Forcing in the filling: overpacking can tear the pasta; spoon it in gently and leave the shell intact.
• Skipping the rest: cutting in straight away can make portions fall apart; wait 10 minutes before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish until piping hot throughout, or microwave individual portions, adding a little sauce if they seem dry.

Frequently asked questions