This is one recipe that my family never gets tired off. Works great all the time! I like to serve this with toasted Italian bread and salad. Leftovers can be used for lunch.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; do not overcook. Drain and rinse shells with cold water.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place frozen spinach in a microwave-safe bowl and add water. Heat in the microwave for 4 minutes. Stir and allow to cool. Squeeze spinach dry and transfer to a large bowl.

  • Add cottage cheese, ricotta cheese, Parmesan cheese, onion, egg, garlic, oregano, basil, nutmeg, salt, and pepper to the bowl with the spinach and mix well.

  • Pour and spread 1/2 to 3/4 cup pasta sauce evenly over the bottom of a 9x13-inch baking dish. Fill each cooked pasta shell with spinach mixture and arrange, filled-side up, in the baking dish, keeping 1/2 inch between shells. Carefully pour remaining sauce on top of shells and sprinkle mozzarella cheese on top. Cover the pan loosely with aluminum foil.

  • Bake in the preheated oven until hot and bubbly, about 40 minutes. Serve hot.

Tips

Cook's Note:

Fresh chopped spinach can be substituted for the frozen chopped spinach.

Nutrition Facts

512 calories; protein 28.6g; carbohydrates 68g; fat 13.9g; cholesterol 56.5mg; sodium 1016.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/17/2019
I would reduce the amount of nutmeg and I added another egg. Read More

Most helpful critical review

Rating: 3 stars
04/12/2019
I love stuffed shells, but was not crazy about the cottage cheese. It made for a slightly soupy stuffed shell bake. Maybe all ricotta would be better. Additionally if you’re going to add onion and garlic it would be smarter to sauté them first. Also as much as I love garlic, the quantity used was overwhelming. Read More
(2)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/12/2019
I love stuffed shells, but was not crazy about the cottage cheese. It made for a slightly soupy stuffed shell bake. Maybe all ricotta would be better. Additionally if you’re going to add onion and garlic it would be smarter to sauté them first. Also as much as I love garlic, the quantity used was overwhelming. Read More
(2)
Rating: 4 stars
06/17/2019
I would reduce the amount of nutmeg and I added another egg. Read More
Rating: 3 stars
06/25/2019
Not spicy enough for me despite adding chilli pepper flakes. There was way too much cheese filling for the small size of the pasta shells so I just tucked it all in around the shells. Read More
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