Best 6 Stuffed Shells With Spinach Ricotta And Cottage Cheese Recipes

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Indulge in a culinary journey with our exquisite Stuffed Shells, a symphony of flavors and textures that will tantalize your taste buds. Dive into three exceptional variations, each boasting unique ingredients and cooking methods.

Journey to Italy with our Classic Stuffed Shells, a beloved dish featuring tender jumbo pasta shells generously filled with a luscious blend of spinach, ricotta, Parmesan, and herbs. Experience a burst of freshness with our Spinach and Artichoke Stuffed Shells, where creamy spinach and artichoke hearts unite in a savory filling, enveloped in a velvety Alfredo sauce. Embark on a vegetarian adventure with our Three Cheese Stuffed Shells, a delightful combination of cottage cheese, Parmesan, and mozzarella, nestled in a zesty tomato sauce.

Each recipe provides step-by-step instructions, ensuring your culinary success. From preparing the filling to assembling and baking the stuffed shells, we guide you through every stage of the process. Whether you prefer classic comfort food or crave a modern twist, our Stuffed Shell recipes cater to diverse tastes and preferences.

Prepare to impress your family and friends with these extraordinary dishes. Elevate your dinner table with the Classic Stuffed Shells, transport your taste buds to the Mediterranean with the Spinach and Artichoke Stuffed Shells, or delight in the cheesy goodness of the Three Cheese Stuffed Shells. Savor the distinct flavors and textures of each variation, all showcasing the versatility and culinary artistry of this iconic pasta dish.

Here are our top 6 tried and tested recipes!

SPINACH AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!

Provided by Kelley Simmons

Categories     Main Course

Time 45m

Number Of Ingredients 14

12-14 jumbo pasta shells
1 tablespoon extra virgin olive oil
1 medium onion (diced)
2 cloves garlic (minced)
4 cups fresh spinach
1 cup ricotta cheese
1 cup mozzarella cheese (shredded)
1/2 cup Parmesan cheese (grated)
1 large egg
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups marinara sauce
basil for serving (if desired)
extra parmesan cheese for serving (if desired)

Steps:

  • Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
  • Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
  • Add the spinach and cook until wilted, about 2 minutes.
  • Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
  • Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
  • Stuff shells with the spinach cheese mixture and place in the baking dish.
  • Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
  • Serve immediately with basil and parmesan cheese, if desired.

Nutrition Facts : Calories 419 kcal, Carbohydrate 30 g, Protein 25 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1242 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SPINACH + COTTAGE CHEESE STUFFED SHELLS ARE HEALTHY AND DELICIOUS



Spinach + Cottage Cheese Stuffed Shells Are Healthy AND Delicious image

Food Network's Melissa d'Arabian shares a healthy recipe for stuffed spinach and cottage cheese shells.

Provided by Melissa d'Arabian

Number Of Ingredients 26

½ cup finely chopped onion
1 carrot
grated (about ½ cup)
⅓ cup olive oil
4 cloves garlic
minced or pressed
½ teaspoon Italian herb seasoning
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
½ cup beef stock (or vegetable stock
if making vegetarian)
Salt and pepper
10 ounces jumbo pasta shells
24 ounces low-fat cottage cheese (1 ½ containers)
1 egg
slightly beaten
¼ cup grated parmesan cheese
optional
One 10-ounce package frozen chopped spinach
thawed and squeezed dry
½ teaspoon Italian herb seasoning
¾ teaspoon granulated garlic
Salt and pepper
2 tablespoons parmesan cheese
optional
½ cup chopped fresh basil

Steps:

  • For the sauce, in a large saucepan, cook the onion and grated carrot in the olive oil over medium-low heat until vegetables are softened, about 7 minutes; do not let brown
  • Add the garlic and Italian herbs and cook until fragrant, 1 to 2 minutes more
  • Turn up the heat to high, add the crushed tomatoes, and stir with a wooden spoon
  • Once the mixture starts to boil, add the tomato sauce and stock, season with salt and pepper, and bring to a simmer again
  • Reduce the heat to low and simmer for 15 minutes
  • In a large pot of boiling salted water, cook the shells according to package directions and remove 1 minute before the suggested cooking time
  • Rinse, then place in cold water to prevent sticking
  • For the filling, pulse the cottage cheese in a food processor until the large curds are broken down into smaller ricotta-like curds, about 5 pulses
  • (Scrape the sides down with a rubber spatula between pulses
  • ) Scrape the cottage cheese into a medium bowl and stir in the remaining filling ingredients
  • Spoon the filling into a resealable plastic bag, and cut a 1-inch tip open in the corner
  • (Refrigerate if waiting before stuffing shells
  • ) Preheat oven to 350°F
  • Spray a 2½-quart baking dish with nonstick spray
  • Spread ½ cup sauce on the bottom of the pan; add 2 tablespoons water if needed to spread the sauce
  • Pipe filling into each shell and arrange the filled shells in the pan
  • Once shells are filled, pour the remaining sauce on top of the shells, cover with foil and bake for 30 minutes
  • Uncover the pan, top with parmesan cheese, if using, and bake for an additional 15 minutes
  • Let cool for a few minutes before topping with basil and serving

STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA



Stuffed Shells Filled With Spinach and Ricotta image

These are comforting and easy to put together. You can make them ahead and heat them in the oven when you're ready for dinner.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 1h

Yield About 40 shells, serving 6

Number Of Ingredients 11

1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly
Salt to taste
12 ounces giant pasta shells
1 tablespoon extra virgin olive oil
1 to 2 garlic cloves, to taste, cut in half, green shoots removed
10 ounces ricotta cheese
1 egg, beaten
2 tablespoons minced chives
2 ounces Parmesan, grated about 1/2 cup
Freshly ground pepper
2 cups marinara sauce, preferably homemade

Steps:

  • Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
  • Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
  • Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
  • Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 14 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 672 milligrams, Sugar 7 grams, TransFat 0 grams

STUFFED SHELLS I



Stuffed Shells I image

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Provided by SALLYJUN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

  • Cook shells according to package directions. Place in cold water to stop cooking. Drain.
  • Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
  • Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g

SPINACH AND CHEESE STUFFED PASTA SHELLS



Spinach and Cheese Stuffed Pasta Shells image

Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.

Provided by KITKATY

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 9

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 ½ cups spaghetti sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
  • Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
  • Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  • Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
  • Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g

SPINACH AND COTTAGE CHEESE STUFFED SHELLS (NO RICOTTA)



Spinach and Cottage Cheese Stuffed Shells (No Ricotta) image

I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;)

Provided by Greeny4444

Categories     < 60 Mins

Time 50m

Yield 20 shells, 5 serving(s)

Number Of Ingredients 13

20 jumbo pasta shells, cooked (about half of a 12 oz. box)
1 1/2 cups cottage cheese (I use 2%)
1 cup reduced-fat mozzarella cheese, shredded
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1 teaspoon italian seasoning
2 teaspoons garlic, minced (from a jar-I usually have them heaping, because I love garlic)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 small onion, finely chopped
fresh ground pepper (about 1 teaspoon)
1 egg
3 cups spaghetti sauce, divided (I use Classico Tomato and Basil from Costco)
1/2 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine ingredients "cottage cheese" through "egg".
  • Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
  • Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
  • Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 256.2, Fat 10.7, SaturatedFat 4.5, Cholesterol 60.5, Sodium 1419.1, Carbohydrate 22.7, Fiber 2.5, Sugar 14.5, Protein 18.3

Tips:

  • Use high-quality ingredients. Fresh spinach, ricotta cheese, and cottage cheese will make a big difference in the flavor of your stuffed shells.
  • Don't overcook the shells. They should be cooked al dente, so that they are still slightly firm to the bite.
  • Stuff the shells generously. Don't be afraid to really pack the filling into the shells. This will ensure that each bite is full of flavor.
  • Bake the shells until they are golden brown. This will give them a crispy exterior and a creamy interior.
  • Serve the shells with your favorite sauce. Marinara, Alfredo, or pesto sauce are all great options.

Conclusion:

Stuffed shells with spinach, ricotta, and cottage cheese are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are perfect for a special occasion or a weeknight meal. With a little planning, you can easily make this dish ahead of time and freeze it for later. So next time you're looking for a delicious and easy meal, give stuffed shells a try!

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