Creamy Cottage Cheese Stuffed Shells are a cozy, crowd-pleasing pasta bake that balances a light, tangy filling with melty cheese and warm marinara. I’ve made this dish many times for weeknight dinners and potlucks, and it always disappears fast. If you like cottage cheese in savory bakes, try my take on a creamy cottage cheese egg bake for a different use of the same ingredient.
Why Make This Recipe
- Comforting, family-friendly flavors that appeal to kids and adults alike.
- Higher protein and lower fat than an all-ricotta version when you use low-fat cottage cheese.
- Make-ahead convenience: assemble the shells in advance and bake later.
- Versatile — it works for weeknights, casual dinner parties, or a holiday side.
- Personal note: I love this recipe because the cottage cheese keeps the filling light and creamy while the baked edges get slightly caramelized for contrast. If you want a meatier version, consider the beef-stuffed shells with creamy ricotta filling I’ve tested.
Recipe Overview
- Prep time: 25 minutes (includes boiling shells)
- Cook time: 35 minutes (covered then uncovered)
- Total time: 1 hour
- Servings: 6 (about 4 shells per person)
- Difficulty: Easy
- Method: Boil jumbo pasta shells to al dente, mix a cottage-cheese-based filling, stuff shells, arrange in a baking dish with marinara, cover and bake at 375°F (190°C) until hot and bubbly.
My Experience Making This Recipe
I tested variations with full-fat and low-fat cottage cheese to balance creaminess and nutrition; both worked well when I adjusted seasoning. My biggest discovery was that folding in a beaten egg helps the filling hold its shape without becoming dry. I also learned to undercook shells by 1 minute to avoid split shells when stuffing.
How to Make Creamy Cottage Cheese Stuffed Shells
Start by boiling 24 jumbo shells in well-salted water for 7–8 minutes until just al dente, then drain and cool on a baking sheet to stop cooking. Mix 15 ounces cottage cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large beaten egg, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley until smooth. Spread 2 cups marinara in a 9×13-inch baking dish, stuff each shell with about 2 tablespoons of filling, nestle them in the sauce, top with remaining mozzarella and a drizzle of olive oil, cover tightly with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake an additional 8–10 minutes to brown.
Expert Tips for Success
- Pasta timing: Cook shells 1 minute less than package directions so they finish cooking in the oven; this prevents split shells.
- Drain and cool shells in a single layer on a rimmed baking sheet to keep them from sticking together — a quick spray of oil helps.
- Texture: For a silkier filling, briefly pulse cottage cheese in a food processor (30 seconds) before mixing; for more texture, leave it as is.
- Cheese selection: Use part-skim mozzarella for good melt and add 2 to 3 tablespoons of Pecorino Romano for a salty punch.
- Equipment: A 9×13-inch ceramic or glass baking dish holds 24 shells well; use a piping bag or a resealable bag with the corner snipped to fill shells cleanly and quickly. See how I used creative fillings in my pumpkin and Gouda stuffed shells recipe for inspiration.
How to Serve Creamy Cottage Cheese Stuffed Shells
- Serve with a simple green salad dressed in lemon vinaigrette to cut richness.
- Offer garlic bread or toasted baguette slices for scooping up extra sauce.
- For a festive presentation, arrange shells in concentric circles and sprinkle with fresh basil and extra Parmesan.
- This dish works well for potlucks — bake in disposable foil pans and reheat covered at 350°F (175°C) for 20–30 minutes.
Storage and Reheating Guide
- Refrigerate: Store leftovers in an airtight container for up to 4 days; alternatively keep the baked dish covered tightly with foil in the fridge.
- Freeze: Cool completely, then freeze in an oven-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat from refrigerated: Cover with foil and bake at 350°F (175°C) for 20–25 minutes until warmed through; remove foil and broil 1–2 minutes to re-crisp the top if desired.
- Reheat from frozen: Bake covered at 350°F (175°C) for 45–60 minutes, then uncover and bake 10–15 minutes more until bubbling.
Recipe Variations
- Gluten-free: Use gluten-free jumbo shells or substitute large pasta-like rice crepes; ensure marinara and other packaged ingredients are certified GF.
- Vegetarian boost: Fold 1 1/2 cups sautéed spinach or roasted mushrooms into the filling. For inspiration, compare with my creamy spinach cottage cheese casserole.
- Dairy-free: Replace cottage cheese with a blended firm tofu base (press and blend 12 oz tofu with 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, and salt) and use dairy-free mozzarella.
- Flavor twists: Stir in 1/2 cup roasted red peppers and smoked paprika for a smoky-sweet profile, or add Italian sausage to the sauce for a heartier bake.
Nutritional Highlights
- Protein-rich: Cottage cheese adds substantial protein compared with plain ricotta, making this dish more filling.
- Calcium and phosphorus: The cheese mix supplies bone-supporting minerals; choose low-sodium options if watching salt.
- Allergens: Contains dairy and eggs (from the binding egg); use dairy-free and egg-free substitutes for allergy-friendly versions.
- Portion guidance: One serving (4 shells) is a satisfying main; serve with a large salad to keep portions reasonable.
Troubleshooting Common Issues
- Soggy bottoms: If sauce is too watery, simmer uncovered for 5–10 minutes before assembling to concentrate it. Also avoid excess water on shells — drain well.
- Filling falls apart: Make sure to include a beaten egg or a tablespoon of fine breadcrumbs to bind the filling, and chill the filling 10 minutes before stuffing for easier handling.
- Shells split when stuffing: Under-cook shells slightly and let them cool on a flat surface before filling; use a small spoon or piping bag to reduce handling.
Frequently Asked Questions
Q: Can I assemble the shells the day before and bake later?
A: Yes — assemble, cover tightly with plastic wrap and foil, and refrigerate up to 24 hours. When ready, bake covered at 375°F (190°C) for about 30–35 minutes or until heated through, then uncover for the last 8–10 minutes to brown the top.
Q: Can I use ricotta instead of cottage cheese?
A: Absolutely. Whole-milk ricotta gives a richer, creamier texture; if you prefer the lighter cottage cheese version, pulse ricotta with a bit of milk to reach the desired consistency. You can also blend cottage cheese to mimic ricotta’s smoothness.
Q: How do I prevent the top from burning before the center is hot?
A: Cover the dish with foil for most of the bake time to retain heat and moisture, then remove the foil for the final 8–10 minutes to brown the top. If the edges brown too quickly, tent with foil.
Q: Can I make this recipe without an oven?
A: You can finish in a stovetop-friendly method by using a deep skillet: place stuffed shells in simmering marinara, cover and cook gently for 15–20 minutes on low until heated through, then remove the lid and sprinkle cheese to melt; you won’t get the crisp top you get from an oven.
Conclusion
For another tested take on stuffed shells that emphasizes cottage cheese’s creamy qualities, see this detailed recipe for Delicious and Creamy: Stuffed Shells with Cottage Cheese Recipe ….
Creamy Cottage Cheese Stuffed Shells
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy, crowd-pleasing pasta bake filled with a light, tangy cottage cheese filling and topped with melty cheese and warm marinara.
Ingredients
- 24 jumbo pasta shells
- 15 ounces low-fat cottage cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 large beaten egg
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 cups marinara sauce
- Olive oil (for drizzling)
Instructions
- Boil jumbo shells in well-salted water for 7–8 minutes until just al dente, then drain and cool on a baking sheet.
- In a bowl, mix cottage cheese, mozzarella, Parmesan, beaten egg, nutmeg, salt, black pepper, and parsley until smooth.
- Spread 2 cups marinara in a 9×13-inch baking dish.
- Stuff each shell with about 2 tablespoons of filling and nestle them in the marinara sauce.
- Top with remaining mozzarella and a drizzle of olive oil.
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Uncover and bake an additional 8–10 minutes until brown and bubbly.
Notes
For a silkier filling, pulse cottage cheese in a food processor before mixing. Adjust seasonings to taste.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 shells
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg