Stuffed Shells Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells filled with cottage cheese, spinach, pesto, and herbs, then baked in marinara with mozzarella and Parmesan. Protein-packed and comforting, it's a vegetarian dinner favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 20 jumbo pasta shells
- 4 ounces fresh baby spinach (2 packed cups chopped)
- 16 ounces 2% cottage cheese (I like Good Culture, drained 2 cups*)
- ½ cup grated Parmesan cheese
- 2 tablespoons pesto (prepared or homemade)
- 1 large egg
- ½ teaspoon kosher salt (plus more for the pasta water)
- 2 ¼ cups marinara sauce (homemade or jarred, plus more for serving)
- 1 cup part-skim mozzarella cheese (shredded )
- Chopped fresh basil or parsley (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1383mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 729mg
- Calcium
- 401mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1383MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.