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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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5 from 2 ratings

Vegetarian Stuffed Pasta Shells (Whipped Cottage Cheese)

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course, Pastas
Cuisine: Italian, Mediterranean
Diet: Halal, Hindu, Kosher, Vegetarian
Keyword: casserole pasta, high protein pasta sauce, stuffed pasta, stuffed shells, vegetarian stuffed shells
Servings: 6 servings
Author: Sarah Bond

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

Instructions

  • Preheat oven to 350°F (176°C). Lightly grease a 9x13 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.

Video

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
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