Description
Jumbo pasta shells filled with creamy cottage cheese, herbs, and Parmesan, then baked with marinara and melty mozzarella—perfect for cozy, easy weeknight dinners.
Ingredients
12 ounces jumbo pasta shells
1 tablespoon kosher salt
30 ounces whipped cottage cheese or ricotta cheese
6 ounces Parmesan cheese, grated
1 egg
1 to 2 garlic cloves, minced
1 tablespoon fresh parsley, minced
¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
½ teaspoon salt
½ teaspoon fresh ground pepper
28 ounces marinara sauce
8 ounces mozzarella cheese, grated
Instructions
Preheat oven to 350°F.
Spray a 9×13-inch baking dish with cooking spray. Spread half of the marinara sauce on the bottom.
Boil a large pot of salted water. Add pasta shells and cook until 3 minutes shy of al dente.
Drain and rinse pasta with cool water. Set aside.
In a large bowl, mix whipped cottage cheese, Parmesan, egg, garlic, parsley, basil, salt, and pepper.
Spoon cheese mixture into shells and place them in the baking dish.
Cover with remaining marinara sauce and sprinkle mozzarella on top.
Bake for 25 minutes or until hot and bubbly. Serve immediately.
Notes
You can substitute ricotta for cottage cheese depending on your preference.
Add a sprinkle of red pepper flakes for a touch of heat.
Make ahead tip: Prepare and assemble a day in advance, refrigerate, then bake when ready.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: 10 servings
- Method: Dinner, Entree, Main Dish
- Cuisine: Italian
