Ingredients
Scale
- 12 ounces jumbo pasta shells
- 1 tablespoon kosher salt
- 30 ounces whipped cottage cheese or ricotta cheese
- 6 ounces Parmesan cheese, grated
- 1 egg
- 1 to 2 garlic cloves, minced
- 1 tablespoon fresh parsley, minced
- ¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 28 ounces marinara sauce
- 8 ounces mozzarella cheese, grated
Instructions
- Preheat oven to 350°F.
- Spray a 9×13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside.
- Bring a large pot of salted water to a boil. Add pasta shells and cook until 3 minutes shy of al dente – according to the package directions.
- Drain pasta shells and rinse with cool water. Set aside.
- In a large bowl, combine whipped cottage cheese, Parmesan cheese, egg, garlic, parsley, basil, salt, and pepper.
- Spoon mixture into shells and place them in the baking dish, nestling them in the sauce.
- Cover shells with remaining sauce and sprinkle mozzarella cheese on top.
- Bake for 25 minutes or until hot and bubbly. Serve immediately.
Notes
- Use whipped cottage cheese for a smoother texture.
- Fresh basil adds the best flavor, but dried basil can be substituted in a pinch.
- For extra richness, mix in a little shredded mozzarella with the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg