Stuffed Shells Recipe

This stuffed shells recipe is comforting and delicious, filled with spinach and cottage cheese, covered in marinara sauce and baked to perfection. This dish is perfect to make-ahead for the ultimate weeknight meal and also great to serve a crowd!

Before we go any further, I bet I know you’re thinking I’m crazy! Yes, traditionally stuffed shells are filled with ricotta cheese, not cottage cheese. But let me tell you something, these are the BEST stuffed shells. Use an immersion blender to get the chunks out of the cottage cheese and trust me when I tell you that no one will miss the ricotta cheese!

This is such a great dish to make ahead for the ultimate weeknight meal that your whole family will love. The filling can be made ahead of time and refrigerated or frozen until you are ready to serve it! This homemade Tomato Sauce that is served with these Stuffed Shells can also be made ahead or you can use store-bought tomato sauce as a time-saver!

Ingredients needed to make this Spinach Stuffed Shells Recipe:

For the Stuffed Shells:

• Shells – Be sure to use the Jumbo Shells. You will need to cook them prior to baking.
• Cottage cheese – This is not your typical stuffed shell ingredients as most recipes call for ricotta cheese. I personally have nothing against ricotta cheese but I do love the texture and different flavor that the cottage cheese brings! Plus, it is packed with protein as an added bonus. I use an immersion blender to get the chunks out so it does resemble the traditional ricotta cheese stuffed shells.
• Spinach – I prefer using frozen spinach for this recipe but feel free to use fresh!
• Italian bread crumbs – This ingredient gives the filling added flavor but also helps to hold it together as this recipe does not use an egg.
• Garlic and onion powder – For added flavor. You can try using fresh minced garlic if you want but I use the powder for convenience.
• Parmesan cheese – You can use grated or finely shredded.
• Salt and ground pepper – To taste!

For the easy Homemade Marinara Sauce: 

• 28 ounce can of whole peeled tomatoes – Preferably San Marzano tomatoes but any kind will work just fine.
• Shallots – They are mild in flavor and work really well in this recipe.
• Garlic cloves – I use 1 clove in this recipe but if you love garlic, feel free to add more.
• Carrot – Put one whole peeled carrot in your sauce while it is cooking to add sweetness and reduce the acidity of the tomatoes. I use this instead of sugar. My mom actually shreds an entire carrot to put in her sauce but I find this is a great alternative if you do not want to see shreds of carrots in your sauce.
• Fresh Basil – Dried Basil can also be used if you do not have fresh.
• Dried Oregano – Have some fresh oregano growing in your garden? Add fresh oregano instead of dried.
• Olive oil – To saute the onion and garlic in.
• Butter – Adding just a pat of butter to your sauce brings richness and also helps to cut some of the acidity from the tomatoes. However, be sure not to add too much as it can make your sauce too oily.

Make-ahead and refrigerate or freeze:

The Filling:
You can make the filling ahead of time and it can be refrigerated for up to 3-4 days. You can also freeze it for up to 3 months. Place the filling in a freezer-safe container or zip-lock bag to store. To thaw- take the filling out of the freezer and place it in the fridge for about 8 hours or overnight. You can then assemble the stuffed shells at a later time!

The Homemade Tomato Sauce:
This homemade marinara sauce can also be made ahead of time and kept in the fridge for 3-5 days prior to serving. Store it in an airtight container or jar with a lid. Or you can store it in the freezer for up to 6 months, stored properly in a freezer-safe container or zip-lock bag. Allow the sauce to cool completely before storing.

The Whole Dish:
If you have the time right now, make the filling and the homemade tomato sauce and assemble all of the stuffed shells. Place them in your baking dish and cover with foil or plastic wrap and then pop them in the fridge or freezer. When you are ready to serve them, take them out of the fridge and put them right into the oven. If they are coming out of the freezer, place the dish in the fridge to thaw for about 8-10 hours or overnight before cooking.

How to make the best stuffed shells recipe:

1. In a small pot, cook the frozen spinach on low to medium heat until completely thawed. Using a strainer, drain all of the excess water from the spinach. If you choose to use fresh spinach, saute it in about a tablespoon of olive oil until it is wilted. Set aside.
2. Add 6-8 cups of fresh water to a large pot. Generously salt the water and bring to a boil. Once the water is boiling, add the Jumbo shells to water and cook for about 10 minutes or until al dente.
3. While the shells are cooking, it is time to make the filling. In a medium bowl, add the cottage cheese. Blend the cottage cheese until the curds are gone and it is smooth and creamy by using an immersion blender. If you do not have an immersion blender, you can also toss the cottage cheese in a food processor or blender.
4. Next, add the remaining ingredients in the bowl. Mix in the cooked spinach, Italian bread crumbs, Parmesan cheese, garlic powder, onion powder along with salt and pepper to taste.
5. Preheat your oven to 350 degrees F. In a baking dish, I always spread a light layer of the marinara sauce on the bottom before I place the shells in! However, you can skip that step and just spray the bottom of your baking dish with cooking spray instead. Once the shells are finished cooking, stuff them with about 1 tablespoon of the cottage cheese filling and gently place them in the baking dish. Arrange the shells evenly in a way that they are not stacked on top of each other.
6. Evenly cover the shells with the remaining marinara sauce. You can sprinkle them with Parmesan cheese or even shredded mozzarella cheese if you wish. Then place the shells in your preheated oven and bake at 350 degrees F for about 25 minutes, covered for the first 20 minutes and uncovered for last 5 minutes of baking.
7. Remove from the oven. Garnish with more cheese and fresh basil if you would like. Serve and enjoy!

Substitions:

You can feel free to use ricotta cheese instead of the cottage cheese if you prefer! I always use the cottage cheese for the added protein but either will work just fine.

I typically make my own tomato sauce but you can absolutely use your favorite store-bought marinara sauce for this! My favorite is Rao’s sauce, which I use when I do not have the time to make my own sauce.

Chopped frozen spinach works really well in this recipe. It is already chopped for you and it seems to be the perfect amount of spinach, but you can definitely use fresh spinach instead and chop it and saute it yourself.

Want something other than shell pasta? Try using this filling to make stuffed manicotti instead.

This dish is perfect to make-ahead and also great to serve a crowd at gatherings or a party. You can double this recipe to make more filling as well as doubling the tomato sauce!

Stuffed Shells Recipe

This stuffed shell recipe is comforting and delicious, filled with spinach and cottage cheese, covered in marinara sauce and baked to perfection. This dish is perfect to make-ahead for the ultimate weeknight meal and also great to serve a crowd.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 398 kcal

Equipment

• 1 oven-safe baking dish

Ingredients

  

• 8 ounces jumbo shells
• 10 ounces frozen spinach chopped
• 16 ounces cottage cheese
• ¼ cup grated Parmesan cheese plus more for serving
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp seasoned bread crumbs
• salt and ground pepper to taste
• 2 cups **marinara sauce plus more for serving
• fresh chopped basil for topping

Instructions

 

• Preheat the oven to 350℉.
• In a small pot, cook the frozen spinach on low to medium heat until completely thawed. Using a strainer, drain all of the excess water. Set aside.
• Add 6-8 cups of fresh water to a large pot. Generously salt the water and bring to a boil. Once the water is boiling, add in the Jumbo shells and cook for 10 minutes or until al dente.
• In a medium bowl, add the cottage cheese. Using an immersion blender, blend it until it is smooth and creamy. If you do not have an immersion blender, you can also use a food processor or blender. Mix in the cooked spinach, bread crumbs, Parmesan cheese, garlic powder, onion powder along with salt and pepper.
• In a baking dish, spread a light layer of marinara sauce on the bottom. Stuff the cooked shells with about 1 tablespoon of the filling and place them in the baking dish. Evenly cover the shells with the remaining marinara sauce. Place the shells in preheated oven and bake for about 25 minutes, covered for the first 20 minutes and uncovered for the last 5 minutes.
• Remove from the oven. Garnish with Parmesan cheese and fresh basil. Serve and enjoy!

Notes

Make the filling ahead of time and refrigerate it for up to 3-4 days or freeze it for up to 3 months. Place the filling in a freezer-safe container or zip-lock bag to store. To thaw- take the filling out of the freezer and place it in the fridge for about 8 hours or overnight. You can then assemble the stuffed shells at a later time.

If you have the time right now, make the filling and the homemade tomato sauce and assemble all of the stuffed shells. Place them in your baking dish and cover with foil or plastic wrap and then pop them in the fridge or freezer. When you are ready to serve, take them out of the fridge and put them right into the oven. If they are coming out of the freezer, place the dish in the fridge to thaw for about 8-10 hours or overnight before cooking.

As a time-saver, use store-bought marinara sauce instead of making your own. We use Rao's Sauce!

Keyword baked shells, shells with tomato sauce, spinach stuffed shells, stuffed shells