There’s something magical about comfort food that brings everyone to the table—especially when it’s bubbling hot from the oven. My family goes wild for these Cottage Cheese Stuffed Shells, and honestly? They’re my secret weapon for busy weeknights. I first made them years ago when my oldest declared he was “so over” plain spaghetti (dramatic, I know). The creamy cottage cheese filling tucked inside those jumbo shells won him over instantly. Now, it’s our go-to dish for cozy family dinners, potlucks, and even those “I have zero energy to cook” nights. Trust me, one bite of these cheesy, saucy shells, and you’ll understand why they’ve earned a permanent spot in our dinner rotation.
Table of Contents
Table of Contents
Why You’ll Love These Cottage Cheese Stuffed Shells
Oh, where do I even start? These stuffed shells are basically a hug on a plate—warm, cheesy, and ridiculously easy to make. Here’s why they’re a total win:
- Weeknight lifesaver: Throw them together in under an hour—even my kids can help stuff the shells!
- Creamy dreamy texture: The cottage cheese filling melts into pure comfort (way better than ricotta, if you ask me).
- Budget-friendly magic: Uses pantry staples and affordable cheeses—no fancy ingredients required.
- Crowd-pleaser: Picky eaters? Empty plates every time. Even my “no-white-sauces-ever” husband goes back for seconds.
Seriously, this dish is the definition of cozy. You’ll want to make a double batch—trust me.
Ingredients for Cottage Cheese Stuffed Shells
Okay, let’s talk ingredients—because the magic starts here! I’ve learned a few tricks over the years to make these shells extra special. Here’s exactly what you’ll need (and why each one matters):
- 12 oz shredded mozzarella: Because what’s stuffed shells without that glorious cheese pull? I shred my own—it melts way better than the pre-shredded stuff with anti-caking powder.
- 3/4 cup grated Parmesan, divided: “Divided” means we’ll use some in the filling and save the rest for sprinkling. Freshly grated tastes infinitely better than the green can!
- 2 large eggs, lightly beaten: Just beat ’em with a fork until yolks and whites are combined—they’re the glue holding our cheesy filling together.
- Pinch of garlic powder + 1 tsp each dried oregano and parsley: Trust me, this simple trio makes the filling sing. No sad, bland shells here!
- 1 jar spaghetti sauce (26 oz): Your favorite marinara works great, or go wild with a roasted garlic or mushroom version. I always sneak in extra basil if I’m feeling fancy.
Equipment You’ll Need
Listen, I’m all for simple setups—no fancy gadgets required. Here’s what you’ll grab from your kitchen:
- 9×13-inch baking dish: The perfect cozy home for your stuffed shells. Glass or ceramic works best for even baking.
- Large pot: For boiling those jumbo shells—just make sure it’s big enough so they don’t stick together!
- Mixing bowls: One for the cheesy filling, one for… well, probably just that one. (I use the same bowl for everything—no judgment.)
- Colander: To drain your pasta without losing half the shells down the sink. (We’ve all been there.)
That’s it! Now let’s get stuffing.
How to Make Cottage Cheese Stuffed Shells
Alright, let’s get to the fun part—making these cheesy wonders! Don’t let the “stuffed” part intimidate you; it’s way easier than it looks. Just follow these simple steps, and you’ll have a bubbling dish of comfort in no time.
Step 1: Cook the Pasta Shells
First things first: preheat that oven to 350°F. While it’s warming up, bring a big pot of salted water to a rolling boil—like, ocean-salty. (This is your only chance to season those shells!) Gently drop in your jumbo pasta shells and cook them just until al dente, about 9-10 minutes. You want them slightly firm because they’ll keep cooking in the oven. Drain them in a colander and give them a quick rinse with cool water to stop the cooking and prevent sticking. Pro tip: Lay them out in a single layer on a baking sheet or towel so they don’t clump together while you work on the filling.
Step 2: Prepare the Filling
Time for the good stuff! In a large bowl, mix together your cottage cheese, shredded mozzarella, 1/2 cup of the Parmesan (save the rest for topping), lightly beaten eggs, garlic powder, oregano, and parsley. Stir it all together until it’s creamy and well combined—no cheese left behind! Taste it (yes, sneak a spoonful) and adjust the seasonings if needed. If it feels too thick, a splash of milk can loosen it up, but honestly, I love it thick and luxurious.
Step 3: Assemble and Bake
Here’s where the magic happens. Spread about 1/3 of your spaghetti sauce in the bottom of your baking dish—this keeps the shells from sticking and adds saucy goodness to every bite. Now, grab a shell in one hand and a spoonful of filling in the other. Stuff each shell generously (but don’t overfill, or they’ll burst open!), then place them seam-side up in the dish. Once they’re all snug in there, pour the remaining sauce over the top and sprinkle with that reserved Parmesan. Bake for 25-35 minutes until the cheese is golden and the sauce is bubbling like a little volcano. Let it rest for 10 minutes before serving—this keeps everything from oozing everywhere and gives the flavors time to settle. (I know, the wait is torture, but it’s worth it!)
Tips for Perfect Cottage Cheese Stuffed Shells
After making these shells more times than I can count, I’ve picked up a few tricks to guarantee perfection every time:
- Full-fat cottage cheese is non-negotiable—it gives that luscious, creamy texture that makes people ask, “Wait, this isn’t ricotta?!”
- Don’t overstuff the shells—aim for a heaping tablespoon per shell. Too much filling and they’ll burst open like overexcited presents.
- Rinse those shells with cold water after draining—it stops the cooking and prevents them from turning into a sticky clump.
- Let it rest post-bake—those 10 minutes make the difference between saucy perfection and cheesy lava flow on your plate.
Creamy Cottage Cheese Stuffed Shells Recipe in 45 Minutes
Cottage Cheese Stuffed Shells are a comforting and family-friendly dinner option. These jumbo pasta shells are filled with a creamy cottage cheese mixture, topped with spaghetti sauce, and baked to perfection.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1 package jumbo pasta shells (16 oz)
- 4 cups large curd cottage cheese
- 12 oz shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese, divided
- 2 large eggs, lightly beaten
- Pinch garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 jar spaghetti sauce (26 oz)
Instructions
- Preheat oven to 350°F.
- Cook shells in salted boiling water until al dente. Drain and rinse.
- In a bowl, mix cottage cheese, mozzarella, 1/2 cup Parmesan, eggs, garlic powder, oregano, and parsley.
- Fill each shell with the cottage cheese mixture.
- Spread 1/3 of the spaghetti sauce in a baking dish. Arrange shells seam side up.
- Pour remaining sauce over shells and sprinkle with remaining Parmesan.
- Bake 25 to 35 minutes until bubbly.
- Let stand 10 minutes before serving.
Notes
- You can use ricotta cheese instead of cottage cheese.
- Add cooked ground beef or sausage for a meaty version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
Variations and Substitutions
Love the recipe but want to mix it up? No problem! Here are my favorite twists:
- Ricotta instead of cottage cheese: If you’re team ricotta, swap it 1:1—just drain any excess liquid first so your filling stays thick.
- Meat lovers’ version: Brown some Italian sausage or ground beef and layer it with the sauce for extra heartiness.
- Gluten-free shells: Most brands make GF jumbo shells now—just check the cook time (they might need an extra minute or two).
- Spinach boost: Stir a handful of thawed, squeezed-dry frozen spinach into the filling for hidden veggie power!
See? Endless possibilities without losing that cozy comfort we all crave.
Serving Suggestions
Oh, let’s talk about the perfect partners for these cheesy shells! My family loves them with garlic bread—crispy on the outside, buttery-soft inside—for mopping up every last bit of sauce. For something lighter, a simple green salad with balsamic dressing cuts through the richness beautifully. And if it’s a special occasion? Add a glass of Chianti—because why not turn Tuesday into a mini Italian feast?
Storing and Reheating Cottage Cheese Stuffed Shells
Leftovers? (As if!) But if you somehow have extra shells, here’s how to keep them tasting fresh:
- Fridge: Store in an airtight container for up to 3 days. The cottage cheese filling stays surprisingly creamy!
- Reheating: Microwave single portions for quick fixes, but for that just-baked magic, pop them in a 350°F oven for 15-20 minutes covered with foil (uncover for the last 5 to crisp the cheese).
- Freezing: Assemble unbaked shells in a freezer-safe dish—they’ll keep for 2 months. Bake straight from frozen (add 15 extra minutes).
Pro tip: Sprinkle a little extra mozzarella before reheating—it revives that gooey goodness!
Nutritional Information
Okay, let’s talk numbers—because I know some of y’all (like me!) like to keep an eye on what’s going into those delicious bites. Here’s the scoop per serving, based on my recipe above:
- Calories: 450
- Protein: 25g (Cottage cheese for the win!)
- Carbs: 45g
- Fiber: 3g
- Sugar: 8g
- Fat: 18g (10g saturated—blame the glorious cheese)
- Sodium: 900mg (Easy tweak: use low-sodium sauce if you’re watching this)
Now, full disclosure—these values are estimates, and your exact numbers might dance around a bit depending on your cheese brand, sauce choice, or whether you go wild with extra Parmesan (no judgment here!). But overall? Not bad for a dish that tastes like a big, cheesy hug. The cottage cheese packs serious protein, and those carbs? Totally justified when they’re cradling that creamy filling.
Frequently Asked Questions
I get asked about these stuffed shells all the time—here are the top questions buzzing in my inbox (and my quick, cheese-filled answers!):
Can I freeze stuffed shells?
Absolutely! Assemble them unbaked in a freezer-safe dish (skip the final Parmesan sprinkle until baking). They’ll keep for 2 months—just add 15 extra minutes when baking from frozen. Leftovers? Freeze individual portions for instant comfort food on busy nights.
Is cottage cheese healthier than ricotta?
Fun fact: Cottage cheese wins with nearly double the protein and half the calories of ricotta! It’s also lower in fat, which is why I adore it in these shells—creamy without the guilt. (But hey, ricotta’s still delicious—no shame if that’s your jam!)
Why do my shells split open when baking?
Two likely culprits: overfilling (stick to 1 heaping tbsp per shell) or overcooking the pasta initially. Remember—al dente shells + gentle stuffing = intact, beautiful pockets of cheesy joy.
Can I use small-curd cottage cheese?
You can, but large curd gives that fabulous texture contrast—small curd tends to vanish into the filling. If it’s all you have, no worries! Just drain any excess liquid first.
What’s the best spaghetti sauce to use?
Your favorite jarred marinara works great—I lean toward ones with garlic or basil. Homemade? Even better! Just avoid super chunky sauces; they make stuffing tricky. Pro tip: Stir in a spoonful of pesto for next-level flavor.
Final Thoughts
There you have it—my family’s favorite cozy dinner that never fails to disappear fast! Give these Cottage Cheese Stuffed Shells a try and watch how quickly they become your go-to comfort food. I’d love to hear how yours turn out—tag me on Instagram or leave a comment below with your cheesy creations. Happy cooking, friends!
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