baked stuffed shells garnished with chopped parsley and basil, cheese melted, marinara bubbling around the edges, served in a white ceramic baking dish, white marble counter

Cottage Cheese Spinach Stuffed Shells

June 28, 2025

By Millie Pham

Comfort food done lighter—and just as satisfying.

Hey there!

This Cottage Cheese Spinach Stuffed Shells recipe is my weeknight version of the classic. It’s cozy, cheesy, and hits that comfort food spot without being too heavy. Cottage cheese makes it creamy and high in protein, and the spinach adds some green goodness. It’s one of those meals that tastes like you spent hours on it—but you really didn’t.

🍽 Servings & Time

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

❤️ Why I Love This Recipe

This one brings back memories of big family dinners, but it’s made a little lighter. I started making it with cottage cheese when I ran out of ricotta one day, and honestly—I might like it better this way. It’s cheesy, herby, and so satisfying without weighing you down.

Creamy and cheesy without the heaviness
A great way to sneak in more spinach
Easy to double for meal prep or guests
Leftovers taste even better
Classic comfort with a protein boost

🔬 Why This Recipe Works (Quick Science)

Cottage cheese melts and binds the filling, giving it creaminess and protein
Spinach adds moisture and fiber without overpowering the flavor
Stuffing the shells keeps filling in place while they bake in sauce
Covering with marinara prevents drying out and adds acidity to balance the cheese

🧠 Meal Plan Ideas

Pair with salad and garlic bread for dinner
Double the batch and freeze half
Serve with roasted veggies for a full plate
Add ground turkey to sauce for more protein
Reheat for next-day lunches

⚠️ Common Mistakes to Avoid

Not cooking shells long enough – they should be just under al dente
Using watery cottage cheese – drain it a little if needed
Overstuffing the shells – filling will leak out
Not covering with foil when baking – helps everything stay moist

🍽 What You’ll Need

Ingredients:

16 jumbo pasta shells (plus a few extra in case some break)
1 cup small curd cottage cheese
1 cup shredded mozzarella (plus extra for topping)
1 cup frozen spinach, thawed and squeezed dry
1 egg
½ tsp garlic powder
½ tsp Italian seasoning
Salt and black pepper, to taste
2 cups marinara sauce (jarred or homemade)
Optional: fresh basil or parsley for garnish

🧰 Tools You’ll Need

9×13 baking dish
Mixing bowl
Medium pot (for boiling pasta)
Colander
Spoon or piping bag (for stuffing shells)
Foil

🔁 Substitutions & Variations

Use ricotta or blended cottage cheese for smoother filling
Add sautéed mushrooms or onions to the filling
Use gluten-free shells if needed
Stir chopped fresh herbs into the cheese mix
Top with parmesan or fresh mozzarella for a bubbly top

⏳ Make-Ahead Tips

Stuff the shells and refrigerate (unbaked) for up to 2 days
Freeze stuffed shells in a foil pan for up to 2 months
Reheat leftovers covered in the oven or microwave

👣 Step-by-Step Instructions

Step 1: Cook the shells

Boil pasta shells in salted water until just shy of al dente (about 9 minutes). Drain and rinse with cold water.

cooked jumbo pasta shells draining in a colander, slightly firm and not fully soft, steam rising, on white marble counters with hints of gold

Step 2: Mix the filling

In a bowl, stir together cottage cheese, 1 cup mozzarella, thawed spinach, egg, garlic powder, Italian seasoning, salt, and pepper.

cottage cheese, shredded mozzarella, spinach, cracked egg, and seasonings all stirred together in a mixing bowl, creamy and textured filling visible

Step 3: Fill the shells

Spoon or pipe about 2 tablespoons of filling into each shell.

a spoon filling cooked pasta shells with creamy spinach and cottage cheese mixture, shells resting open-side up on the counter, on white marble counters with hints of gold

Step 4: Layer sauce and shells

Spread 1 cup of marinara sauce on the bottom of a baking dish. Place stuffed shells on top, then pour remaining sauce over.

stuffed shells neatly arranged in a baking dish over marinara, with more sauce being spooned over the top

Step 5: Add cheese and cover

Sprinkle extra mozzarella over the top. Cover the dish with foil.

Step 6: Bake

Bake at 375°F for 20 minutes covered. Remove foil and bake another 5 minutes until bubbly and golden.

bubbling stuffed shells in the oven, cheese melted and edges starting to brown, on a modern stainless steel double oven

Step 7: Garnish and serve

Let sit for 5 minutes. Sprinkle with fresh basil or parsley before serving.

🧊 Leftovers & Storage Tips

Store in an airtight container in the fridge up to 4 days
Reheat covered in the oven or in the microwave
Freeze baked or unbaked shells for up to 2 months

🔢 Exact Macros (Per serving, based on 4 servings)

Calories: 340
Protein: 22g
Fat: 12g
Carbs: 36g
Fiber: 4g
Sugar: 6g

🥗 What to Serve With

Garlic bread or focaccia
Caesar or garden salad
Roasted green beans or asparagus
A glass of red wine or sparkling water with lemon

❓ FAQ

Can I use fresh spinach?
Yes! Just sauté and cool it first, then squeeze out the liquid before mixing.

Can I blend the cottage cheese?
Totally. If you want a smoother texture, blend it before mixing with other ingredients.

Do the shells freeze well?
Yep! Freeze them before or after baking, just wrap tightly and bake from frozen or thaw first.

What’s the best marinara to use?
Use your favorite jarred or homemade. A garlic or basil-based sauce works great here.

Cozy, Creamy, Cheesy—and So Easy 🍝

These Cottage Cheese Spinach Stuffed Shells are the kind of dish that hits the spot every time. They’re comforting, creamy, and way easier than they look. Try it out, and let me know how yours turn out—I’d love to hear your twist on it!