These stuffed shells are filled with a creamy cottage cheese pesto and the roasted mariana sauce offers a glorious, rich and garlicy flavour that is so scrumptious and comforting!
When you can make a delicious and comforting meal that doesn’t require hours in the kitchen, it becomes the ultimate winning dish! I used cottage cheese as the main cheese filling for it’s creamy, smooth and light texture. I added my homemade pesto I made in the summer when basil is fresh and I always make sure I have enough in my freezer for recipes like this. The roasted marinara sauce is an easy sauce to make and again I like to have some on hand.
I love to use fresh ingredients when I make my recipes and this dish offers a lot of goodnesss and healthy ingredients. The fresh vegetables, herbs, cheeses and tomatoes are so healthy for us! This dish is a wholesome, high in protein, delicious and comfort meal that is ideal for a family.
Just to note, the size of baking dish I used was a medium size, measured 9 1/2 x 7 inch dish made by Lagostina enough to feed 3 servings, 4 jumbo shells per person. Feel fress to double the recipe for extras.
RECIPE INGREDIENTS
- large pasta shells
- spinach
- 4% cottage cheese
- egg
- parmesan cheese
- basil pesto
- mozzarella cheese
- salt and pepper
- marinara sauce
- fresh basil
- fresh parsley
GOOD TO KNOW....
I used fresh spinach for this recipe and I place it on a plate and layed a paper towel over it, then popped it in the microwave for 1 minute, long enough to soften the spinach. Before adding it to the cottage cheese mixture, make sure you squeeze out all of the liquid once it is cooled down. You can easily substitute frozen spinach to this recipe.
The basil pesto is what I had in my freezer that I had made in the summer months. Pesto is easily accessible, you can find it in the grocery stores or in deli’s. There are many varieties and I recommend Regina Molisana Basil Pesto or Classico Pesto Sauce .
I tend to make sure I have some marinara sauce in my freezer for quick recipes like this. The roasted crunched tomatoes I use is Muir Glen Organic Fire Roasted Crushed Tomatoes. If you don’t have the time to make some yourself, then I would suggest to purchase a jar and the Authentic World Class Arrabiata Sauce
HOW TO MAKE THIS DELICIOUS RECIPE
Start by boiling water for the pasta. In a large bowl, combine the steamed spinach, cottage cheese, egg, parmesan cheese, and pesto, salt and pepper. Pour ½ cup of the marinara sauce in a baking dish. Stuff each shell with about 2 tablespoons of the filling. Arrange the shells and pour the remaining marinara sauce over the shells.
Sprinkle the mozzarella cheese over the marinara sauce. Bake for 30 minutes until the cheese is melted with some golden colouring and when it is bubbling.
Once the pasta dish is cooked, and before serving, add fresh basil and parsley, or you can add one or the other. It’s a personal choice, as I love fresh basil as a garnish.
Grab your plate and get ready to enjoy this absolutely delicious meal and serve it up with my Homemade Caesar Salad or Kale Caesar Salad.
STORING this recipe in the refrigerator for up to 3 days. Pasta dishes are freezer-friendly for up to 4 months in a container suitable for freezing. To reheat, remove the pasta dish from the freezer the night before and place in the refrigerator. Heat in the oven for 20 minutes at 325 degrees F.
Creamy Pesto Stuffed Shells with Marinara Sauce
Equipment
- 9 1/2 x 7 inch baking dish
Ingredients
- 12 jumbo shell pasta
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups 4% cottage cheese
- 1 large egg
- 1/4 cup parmesan cheese, grated
- 2 tbsp basil pesto
- 1/2 cup mozzarella cheese, grated
- salt and pepper to taste
- 1 cup marinara sauce
- 2 basil leaves, sliced for garnishing
- 2 tbsp parsley, chopped for garnishing
Instructions
- Prepare pasta according to package instructions; drain and rinse under cold water. I like to remove the pasta a few minutes before it’s fully cooked, to hold its shape and avoid them from tearing when stuffing.
- Place the spinach on a plate with a paper towel over it and microwave it for about 1 minute, long enough to soften. Remove and set aside. Once cooled, take a paper towel, and squeeze out any liquid. Another option is to sauté the spinach in a skillet until it is tender and softened.
- Preheat oven to 350°F.
- In a large bowl, combine steamed spinach, cottage cheese, egg, parmesan cheese, and pesto, salt and pepper.
- Pour ½ cup of the marinara sauce in a baking dish that will fit 12 shells (I used a 9 1/2 x 7 inch baking dish). Stuff each shell with about 2 tablespoons of the filling and arrange the shells into the baking dish. Then add the remaining marinara sauce and sprinkle evenly the mozzarella cheese. Bake for 30 minutes until its bubbly, and the cheese is melted.
- Garnish with fresh basil and parsley. Serve immediately.
