Stuffed Pasta Shells with Cottage Cheese
When it comes to comforting yet nutritious meals, these stuffed pasta shells are hard to beat! Filled with creamy low-fat cottage cheese, spinach, and Italian seasonings, this recipe is a protein-packed option that’s perfect for vegetarians looking to boost their protein intake.
Servings: 4
Ingredients
Filling:
- 1 cup Low fat cottage cheese
- 1 Egg
- 1/2 tsp salt
- 1 cup Spinach
- 1 tsp Garlic paste
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp Onion powder
- 1/2 tsp Red chili flakes
- 2 cup Low fat mozzarella cheese
Assembly
- 2 cup Marinara sauce ( I like to use the Rao's Brand)
- 16 Jumbo pasta shells
- 1/2 cup More motz for topping
- Parsley
Instructions
- Prepare the Filling: Begin by preheating your oven to 375°F (190°C). In a blender, combine the low-fat cottage cheese, egg, garlic paste, garlic powder, Italian seasoning, salt, onion powder, and red pepper flakes, and blend into a smooth paste. Fold the mozzarella cheese into the paste and mix until evenly combined.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. Drain and set aside to cool slightly so they’re easier to handle.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the cottage cheese mixture. Place the stuffed shells in a baking dish.
- Add the Sauce and Cheese: Pour the marinara sauce evenly over the stuffed shells, ensuring each shell is coated. Sprinkle the shredded low-fat mozzarella cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once baked, sprinkle fresh parsley over the top for a pop of color and added flavor. Serve hot and enjoy!
