Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions, subtracting 1-2 minutes from the suggested cook time. We want them to be al dente, as they will continue to cook in the oven. Once cooked, drain the shells and rinse them gently with cool water to prevent them from sticking together. Set them aside on a clean plate or baking sheet.1 box jumbo pasta shells
- In a medium-sized bowl, combine the cottage cheese, ricotta cheese, and the large egg. Mix well until everything is thoroughly incorporated and creates a smooth, creamy base. Add the 1/2 cup of grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, and pepper to the bowl. Stir everything together until all the ingredients are evenly distributed throughout the filling. This filling is where all the wonderful flavor begins to develop!15 oz full-fat cottage cheese, 1 cup ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 clove garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Spread about half of your marinara sauce evenly across the bottom of a 9x13 inch baking dish. This will create a flavorful bed for the shells and help prevent them from sticking. Using a spoon or a small cookie scoop, carefully fill each cooked jumbo pasta shell with the cottage cheese mixture. Don't overfill them, but aim for a generous spoonful in each shell to ensure a satisfying bite.1 jar marinara sauce
- Arrange the filled pasta shells in a single layer in the prepared baking dish, tucking them in snugly. Spoon the remaining marinara sauce over the tops of the stuffed shells, ensuring they are well-covered. This will help them stay moist and infused with flavor as they bake.1 jar marinara sauce
- Sprinkle the shredded mozzarella cheese evenly over the marinara sauce-covered shells. For an extra touch of cheesy goodness, you can also sprinkle a little more grated Parmesan cheese on top.1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Cover the baking dish tightly with aluminum foil. Place the covered baking dish in the preheated oven. Bake for 20 minutes. After 20 minutes, carefully remove the aluminum foil and continue to bake for another 10-15 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown, and the sauce is simmering around the edges.
- Once baked, remove the dish from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and the shells to set slightly, making them easier to serve. Garnish with the remaining chopped fresh parsley, and enjoy your delicious Cottage Cheese Stuffed Shells!1/4 cup chopped fresh parsley
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes covered with foil, or microwave on medium power.
