Easy Stuffed Shells (Cottage Cheese, No Ricotta)

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Jumbo pasta shells filled with a creamy cottage cheese, cream cheese, mozzarella, and Parmesan filling, baked in marinara under melted cheese.

Prep Time 30

Cook Time 42

Rest 10

Total Time 1 22

Servings (3 shells each)

Calories 388kcal

Author Jennifer

Set the cottage cheese in a fine-mesh strainer over a bowl and let it drain for 10 to 15 minutes. Set the cream cheese out to soften.
Bring a large pot of water to a boil and add salt. Add the shells and cook 2 minutes less than the package directions, stirring gently for the first 2 minutes.
While the shells cook, stir the softened cream cheese in a large bowl until loosened. Add all of the drained cottage cheese, half the mozzarella, 2/3s of the Parmesan, all of garlic, parsley, basil, oregano, and pepper, and stir until well combined. Taste, and add salt only if needed. Stir in the egg until no streaks of yolk remain.
Drain the shells, drizzle them with the olive oil, and spread them in a single layer on a parchment-lined sheet pan.
Preheat the oven to 375°F. Spread 2 cups sauce over the bottom of a 9x13-inch baking dish.
Spoon the filling into a zip-top bag and snip off about 1 inch of one corner, or use a spoon. Fill each shell with about 2 heaping tablespoons. Arrange the filled shells open side up in the dish, three rows of eight (24 shells).
Spoon the remaining sauce over and between the shells, covering the exposed pasta. Cover the dish tightly with foil.
Bake for 30 minutes.
Remove the foil. Sprinkle with the rest of the mozzarella and Parmesan. Bake uncovered about 12 minutes more, until the cheese is melted and bubbly.
Let rest 10 minutes. Garnish with chopped parsley and serve.

Shells: You only need 24, so cook about 30 to have spares.
Watery filling: To avoid, drain the cottage cheese well and use a thick sauce.
Lactose free: Use lactose-free cottage cheese, lactose-free cream cheese, and lactose-free mozzarella. Parmesan is naturally very low in lactose.
Ricotta: Replace the cottage cheese with 16 ounces whole-milk ricotta, no draining needed (untested).
Storage: Cool, then cover and refrigerate for up to 4 days. Freezes well too.
Reheating: Spoon a little extra sauce or water over the shells, cover, and warm at 350°F for about 20 minutes, or microwave 1 to 2 minutes per serving.