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Classic Stuffed Shells (with Cottage Cheese)

Creamy cottage-cheese–filled pasta shells baked with marinara and Alfredo for a rich, family-friendly casserole.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 40 shells

Ingredients

  • 12 oz pasta shells about 40 shells / 1 box
  • 4 cups low-fat cottage cheese
  • 2 cups grated mozzarella cheese divided (1 cup + 1 cup)
  • 3/4 cup grated Parmigiano Reggiano cheese
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 48 oz marinara sauce about 2 jars (recommended: Rao's), 1 jar per 9x13 pan
  • 15 oz Alfredo sauce 1 jar
  • chopped fresh parsley optional, for garnish

Instructions

  • Preheat the oven to 375°F (190°C). Pour one jar of marinara into the bottom of each of two 9x13-inch baking dishes.
  • Bring a large pot of salted water to a boil. Cook the pasta shells for about 8 minutes until al dente, then drain and rinse under cold water; set aside to drain thoroughly.
  • In a large bowl, combine the cottage cheese, 1 cup of the grated mozzarella, Parmigiano Reggiano, eggs, dried oregano, dried basil, and salt and pepper to taste. Stir until evenly mixed.
  • Transfer the filling to a disposable piping bag or a large freezer bag and snip a 1-inch hole in the corner; alternatively, use a spoon. Fill each shell with the cheese mixture.
  • Arrange the filled shells in the prepared pans, placing about 20 shells per pan in a single layer.
  • Spoon the Alfredo sauce evenly over the filled shells (spread between the two pans). Sprinkle the remaining 1 cup of mozzarella over the tops (about 1/2 cup per pan).
  • Cover both pans tightly with aluminum foil sprayed with nonstick cooking spray and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes to brown the tops.
  • Alternatively, keep pans covered for the full 45 minutes and then broil briefly if you want browned tops.
  • Remove from the oven and let the shells rest 5–10 minutes. Sprinkle with chopped fresh parsley if using, then serve hot.

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • disposable piping bag or large freezer bag
  • two 9x13-inch baking dishes
  • Aluminum Foil
  • Oven

Notes

  • Use one jar of marinara per 9x13 pan.
  • You can spoon the filling into shells instead of piping.
  • Let the casserole rest before serving so pieces hold together.
  • Low-fat cottage cheese keeps the filling lighter.