Description
A cozy, crowd-pleasing pasta bake filled with a light, tangy cottage cheese filling and topped with melty cheese and warm marinara.
Ingredients
Scale
- 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