– **Title**: High Protein Stuffed Shells
– **Ingredients**:
– 20 jumbo pasta shells
– 1 cup cottage cheese (low-fat)
– 1 cup ricotta cheese (part-skim)
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1 cup cooked and chopped spinach (fresh or frozen)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups marinara sauce
– Optional: fresh basil for garnish
– **Instructions**:
1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and let cool slightly.
3. In a large mixing bowl, combine the cottage cheese, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, cooked spinach, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
5. Stuff each cooked pasta shell with the cheese mixture and place them stuffed-side up in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, and sprinkle the rest of the mozzarella cheese on top.
7. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired before serving.
Enjoy your high protein, delicious stuffed shells!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for stuffing. If you’re in a pinch, you can use large manicotti or even cannelloni. Just make sure the shape can hold the filling well.
Ricotta Cheese: This gives a creamy texture. If you’re lactose intolerant, try using a dairy-free ricotta made from nuts or tofu. Cottage cheese also works for a similar texture.
Cottage Cheese: It adds protein and a bit of texture. If you’re not a fan, you can swap it out for more ricotta or use Greek yogurt for added protein.
Spinach: Fresh cooked spinach is great here. If you have frozen spinach, that’s perfectly fine! Just make sure to squeeze out excess moisture after thawing it.
Marinara Sauce: Store-bought is convenient, but homemade adds a nice touch. You can also use a different sauce, like Alfredo or pesto, for a twist!
How Do You Make the Perfect Cheese Filling for Stuffed Shells?
The filling is the heart of this dish, so it’s important to get it right! Start by mixing all cheeses with the egg, which helps bind everything together. Then add the spinach, garlic powder, and Italian seasoning for flavor.
- Mix well until the mixture is smooth. A bit of salt and pepper boosts the taste.
- Taste the mixture and adjust seasoning if needed. This is key! You want it flavorful before it goes into the pasta.
Be sure to stuff generously but not too tightly; they need room to expand while baking. This will ensure you get a delicious burst of flavor in each bite!
How to Make High Protein Stuffed Shells
Ingredients You’ll Need:
For the Stuffing:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 cup cooked, chopped spinach (or use thawed frozen spinach)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Sauce:
- 2 cups marinara sauce
- Fresh basil leaves for garnish
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and then 35 minutes to bake. You’ll have a total of about 50 minutes before you can enjoy these tasty high-protein stuffed shells! It’s a great meal for any day of the week.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is important because it ensures your stuffed shells will cook evenly.
2. Cook the Pasta Shells:
Now, cook the jumbo pasta shells according to the package instructions, aiming for al dente texture, which means they’ll be firm to the bite. Once cooked, drain them and set aside to cool for a few minutes.
3. Make the Cheese Filling:
In a large bowl, combine the ricotta cheese, cottage cheese, half of the mozzarella cheese, grated Parmesan cheese, egg, cooked spinach, garlic powder, Italian seasoning, and some salt and pepper. Mix everything together well until you have a smooth, delicious filling.
4. Prepare the Baking Dish:
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add flavor!
5. Stuff the Shells:
Now comes the fun part! Take each cooked shell and fill it with about 2 tablespoons of the cheese mixture. Place the stuffed shells in the baking dish, making sure the open side is facing up.
6. Add More Sauce:
Pour the remaining marinara sauce over the stuffed shells, ensuring they are all well-covered. This will keep them moist and tasty while baking.
7. Top with Cheese:
Sprinkle the remaining mozzarella cheese over the top of the stuffed shells. This will make for a deliciously gooey and cheesy topping!
8. Bake the Shells:
Cover the baking dish with foil and pop it in the oven. Bake for 25 minutes. This helps to steam the shells and melt the cheese properly.
9. Remove the Foil:
After 25 minutes, carefully remove the foil and bake for an additional 10 minutes. Keep an eye on them so that the cheese gets bubbly and golden but doesn’t burn!
10. Serve and Enjoy:
Once out of the oven, let the dish cool slightly. Crumble some fresh basil leaves on top for a lovely garnish. Serve your high protein stuffed shells warm and enjoy every cheesy bite!
Can I Use Low-Fat Cheese in This Recipe?
Absolutely! You can substitute low-fat ricotta or cottage cheese for their regular counterparts. Just keep in mind that the texture might be slightly different, and using low-fat cheese can affect the creaminess of the filling.
Can I Make This Recipe Ahead of Time?
Yes, you can pre-assemble the stuffed shells! Prepare everything up to the baking step, then cover and refrigerate for up to 2 days. When ready to bake, simply add a few extra minutes to the cooking time since they will be going into the oven cold.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed shells in a baking dish, cover with foil, and heat in the oven at 350°F (175°C) until warmed through. You can also reheat individually in the microwave!
Can I Use Different Vegetables in the Filling?
Yes, feel free to get creative! You can substitute the spinach with other cooked vegetables like mushrooms, zucchini, or roasted red peppers for a different flavor profile. Just ensure any veggies are well-drained and chopped to avoid excess moisture in the filling.
