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My vegetarian stuffed shells, filled with whipped cottage cheese and spinach, are creamy, cozy, and quietly high-protein (just the way we like it!). This is Italian-American comfort food made lighter yet amazingly more satisfying than their ricotta counterparts!

A baked casserole dish filled with stuffed pasta shells in tomato sauce, topped with melted cheese and fresh basil, with a serving spoon and grated cheese nearby.
While brainstorming some new casserole-style vegetarian dinner recipes, I knew stuffed shells needed to be on the list. This version is bright, balanced, and forgiving, even if you make it ahead!
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Whipping cottage cheese gives you a smooth, spoonable filling that stays fluffy rather than grainy, and adding a small amount of starch and egg locks in the structure so the shells slice cleanly without leaking.

Reader rating

★★★★★

“A very quick and easy meal that’s satisfying. I knew I had to make it as soon as it was posted!” —Makena

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add it to your dinner rotation

  • Lighter but satisfying: Creamy, ricotta-like filling made with cottage cheese keeps this vegetarian pasta casserole lighter.
  • A high-protein pasta bake: Cottage cheese has more protein and less fat per serving than ricotta, to keep this lighter and high in protein, which we love for meatless stuffed shells!
Large pasta shells filled with a whipped cottage cheese and spinach mixture are arranged on top of red tomato sauce in a baking dish.

Key ingredients

Jump down to the recipe card for exact measurements.

  • Jumbo Shells: It’s critical to cook these to al dente, which means they still have a bite to them. This is the point when they can withstand baking and won’t overcook.
  • Cottage Cheese: Whipped until smooth, it’s a healthy ricotta substitute for pasta that’s lighter than ricotta, but just as creamy when baked. If you need a vegan stuffed pasta, look for vegan ricotta.
  • Spinach: Frozen, thawed, and well-drained for consistency and ease, preventing excess moisture in the filling.
  • Cornstarch: Helps the filling set without becoming dense, especially important when using cottage cheese.
  • Egg: Provides some additional structure so the shells hold their shape after baking.
  • Marinara Sauce: Homemade marinara sauce is always a favorite!
  • Mozzarella: Grated from a block for better melting and browning on top. Pre-grated cheese usually includes an anti-caking agent to prevent sticking, but which also prevents it from melting well.
Ingredients for stuffed shells are arranged on a green surface, including jumbo shells, marinara, cottage cheese, spinach, cheese, garlic, salt and pepper, cornstarch, egg, and basil.

Blend vs. Whip

During testing for this cottage cheese-stuffed pasta, we tried pureeing the cottage cheese with both a food processor and a blender. While both accomplished the task, the food processor whipped the cheese to make it light and fluffy, while the blender liquified it. Food processor was the winner for this recipe!

Baked pasta shells stuffed with cheese and herbs, topped with tomato sauce, melted cheese, and basil, being served from a rectangular baking dish.
I love the shells with some bright lemon zest mixed into the filling, while my fiancé prefers it without. So if serving this to picky eaters to make it a bit more of a family-style baked pasta (or just don’t care for lemon) leave it out.

make it a meal

High-protein stuffed shells are the perfect weeknight dinner or dinner for a crowd. Pair with any of these other Italian-inspired sides for a night in Tuscany.

  • Mediterranean Parsley Salad: This is a great side because the fresh and punchy parsley helps to balance the rich cottage cheese pasta bake. Also great to add some chopped parsley on top of your shells for garnish!
  • Crunch Kale & Chickpea Salad: Add some more protein and fiber to dinner with your vegetarian stuffed shells with my take on a classic.
  • Stuffed Zucchini Ravioli: If you have gluten-free guests, double up your recipe but one with zucchini. It shares many of the same ingredients and gives friends the same stuffed pasta feel.
A baked pasta dish filled with cheese, covered in tomato sauce and melted cheese, and garnished with fresh basil in a rectangular baking dish.
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Vegetarian Stuffed Pasta Shells (Whipped Cottage Cheese)

5 from 2 ratings
By: Sarah Bond
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 6 servings
These vegetarian stuffed shells are creamy, cozy, and high-protein—filled with whipped cottage cheese and spinach for a lighter twist on classic Italian comfort food.

Ingredients 

  • 24 jumbo pasta shells
  • 24 oz whole milk cottage cheese, 680 g
  • 1 large egg
  • 2 Tbsp cornstarch
  • 2 cloves garlic, minced
  • ½ tsp each salt and pepper
  • 1 Tbsp lemon zest, optional but recommended
  • 12 oz frozen chopped spinach, thawed and drained well, 340 g
  • 1 cup grated parmesan
  • ½ cup fresh basil, roughly chopped
  • 24 oz marinara sauce, 680 g
  • 8 oz mozzarella, grated from block, 226 g
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Instructions 

  • Preheat oven to 350°F (176°C). Lightly grease a 9×13 inch casserole dish
  • Cook Pasta: Cook 24 jumbo pasta shells in salted water according to package instructions until al dente (tender on the outside but should still have a little firmness in the middle).
    When finished, drain and place shells in a single layer on a parchment-lined baking sheet until ready to stuff.
  • Whip: In a food processor, pulse together 24 oz whole milk cottage cheese, 1 large egg, 2 Tbsp cornstarch, 2 cloves garlic (minced), ½ tsp each salt and pepper, and optional 1 Tbsp lemon zest until light and fluffy.
    A food processor containing a smooth, creamy white mixture sits on a green countertop.
  • Stir: Thaw 12 oz frozen chopped spinach by microwaving in 20 second bursts. Once thawed, squeeze out as much water as you can. Add spinach to the cottage cheese mixture, along with 1 cup grated parmesan and ½ cup fresh basil. Stir to combine.
    A bowl of creamy spinach dip with visible chopped spinach, stirred with a black-handled spoon, set on a green textured surface.
  • Stuff Shells: Pour half of the 24 oz marinara sauce into the bottom of your prepared pan. Spoon a generous amount of filling into each shell until just full, then place in the dish open-side up in a single layer
    Cooked pasta shells, a bowl of whipped cottage cheese and spinach filling, and a baking dish with tomato sauce and stuffed shells are shown on a green surface.
  • Finish Assembling: Spoon remaining marinara over the shells. Grate 8 oz mozzarella and sprinkle it over the dish.
    A baking dish filled with pasta shells stuffed with cheese, arranged in rows and topped with marinara sauce, ready to be baked.
  • Bake: Cover tightly with aluminum foil. Bake for 30 to 35 minutes, or until cheese is melted and sauce is bubbling at the edges.
    Optionally uncover and set oven to "broil" for 2 to 3 minutes to brown the cheese, watching closely to prevent it from burning.
    A rectangular baking dish filled with baked stuffed shells covered in tomato sauce and melted cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven or microwave until warmed through.
Make ahead: You can assemble, cover, and store these vegetarian stuffed shells for up to 24 hours in the fridge. Just let it sit out at room temperature while the oven preheats for a cozy weeknight pasta.
Freeze baked shells for up to 2 months and thaw overnight before reheating.
Can I make this gluten free? Yes, because the shells are cooked first, you can use gluten-free jumbo shells in this vegetarian comfort dinner. 

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 45g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 820mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4200IU | Vitamin C: 10mg | Calcium: 420mg | Iron: 3.5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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5 from 2 votes

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6 Comments

  1. Makena says:

    5 stars
    A very quick and easy meal that’s satisfying. I knew I had to make it as soon as it was posted!

    Reply
    1. Sarah Bond says:

      I’m so thrilled to hear that you loved it, Makena! Thanks so much for dropping in to let us know how it went. Happy eating!

  2. Valolrie Dixon says:

    I’m vegan, can I use tofu in place of the cottage cheese?

    Reply
    1. Sarah Bond says:

      I haven’t tested this one with tofu, so I can’t say for sure, but I think it would be tasty. I would love to hear how it goes if you try it out!

  3. Delores Murphy says:

    5 stars
    These stuffed shells are delicious.

    Reply
    1. The Live Eat Learn Team says:

      Thanks for the kind words Delores, happy eating!