This is one of those feel-good, cozy recipes that’s easier than it looks. Big pasta shells are stuffed with a creamy mix of cottage cheese, spinach, and parmesan, then tucked into marinara sauce and baked with melty mozzarella on top.
It’s the kind of dish that looks like you went all out, but it comes together fast and always tastes like comfort.
Why I Love This Recipe
I started making this when I wanted something cheesy and baked but a little lighter than lasagna. Cottage cheese gives that creamy, cheesy texture, and the spinach makes it feel a little more wholesome. Here’s why it’s a favorite:
- Great for prepping ahead
- Cottage cheese gives a creamy filling without being too heavy
- You can freeze it and it reheats beautifully
- It’s simple enough for weeknights but still feels special
- Leftovers taste even better the next day
Servings and Time
- Serves: 4–6
- Total Time: 50 minutes (20 minutes prep, 30 minutes bake)
Macros (per serving, approximate)
- Calories: 410
- Protein: 26g
- Carbs: 36g
- Fat: 18g
- Fiber: 4g
- Sugar: 7g
What You’ll Need
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1½ cups cottage cheese (small curd)
- ½ cup grated parmesan cheese
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups marinara sauce
- 1 cup shredded mozzarella cheese
- Non-stick spray for greasing baking dish
Pro Tips
- Slightly undercook the pasta so it holds up when baking
- Use small curd cottage cheese for a smoother filling
- Let the filling cool before stuffing so it’s easier to handle
- Pack the shells full, but not so much they rip
- Cover loosely with foil when baking so cheese doesn’t brown too fast
Tools You’ll Need
- Large pot
- Skillet
- Mixing bowls
- 9×13 baking dish
- Spoon or piping bag
- Spatula
- Measuring cups and spoons
- Colander
Substitutions and Variations
- Use ricotta instead of cottage cheese
- Swap spinach for kale or chopped cooked broccoli
- Add red pepper flakes or Italian seasoning to the filling
- Use vegan cheese and flax egg for a plant-based version
Make Ahead Tips
- Stuffed shells can be assembled and stored in the fridge up to 24 hours before baking
- You can also freeze the unbaked dish — just thaw in the fridge overnight and bake as directed
- Leftovers reheat best when covered with foil in the oven
Cooking Instructions
Step 1: Boil the shells
Cook 20 jumbo pasta shells in salted boiling water until just shy of al dente (about 8 minutes). Drain and set aside to cool slightly.
Step 2: Sauté the spinach
In a skillet, heat 1 tablespoon olive oil. Add 2 cups chopped spinach and sauté for 2–3 minutes until wilted. Let it cool slightly.
Step 3: Mix the filling
In a mixing bowl, combine the sautéed spinach, 1½ cups cottage cheese, ½ cup grated parmesan, 1 egg, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until fully combined.
Step 4: Stuff the shells
Carefully fill each of the cooked shells with the spinach and cottage cheese mixture using a spoon or piping bag.
Step 5: Assemble in baking dish
Spread ½ cup of marinara sauce on the bottom of a greased 9×13 baking dish. Arrange the stuffed shells on top in a single layer. Spoon the remaining 1 cup marinara sauce over the shells, then sprinkle with 1 cup shredded mozzarella cheese.
Step 6: Bake
Bake at 375°F (190°C) for 30 minutes until bubbly and golden. Let it rest 5 minutes before serving.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge up to 4 days
- Reheat in the microwave or in the oven covered with foil at 350°F
- You can freeze cooked leftovers for up to 2 months
Why This Recipe Works (Quick Science)
Cottage cheese provides a creamy, protein-rich base that holds together well during baking. The egg binds the filling so it doesn’t leak, and sautéed spinach keeps it from getting watery. Topping the shells with sauce and cheese locks in moisture while creating that golden top.
Common Mistakes
- Overcooking the pasta — it’ll tear when stuffing
- Not draining spinach — too much moisture can make it soggy
- Overstuffing shells — they’ll split open while baking
- Using watery cottage cheese — drain slightly if needed
What to Serve With
- Simple arugula or Caesar salad
- Garlic bread or focaccia
- Roasted vegetables like zucchini or bell peppers
- A glass of sparkling water or light red wine
FAQ
Can I use frozen spinach?
Yes — just thaw and squeeze out all the liquid before using.
Can I make this without egg?
You can leave it out, but the filling may be a bit looser.
Can I double the recipe?
Absolutely. Use a larger baking dish or two smaller ones and add a few extra minutes to the bake time.
Can I prep this the night before?
Yes! Just cover and refrigerate, then bake when ready.