Stuffed Shells with Spinach, Ricotta, and Cottage Cheese

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.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 512 Calories

Ingredients

• 1 egg
• 1 teaspoon ground nutmeg
• 1 cup ricotta cheese
• 4 tablespoons water
• ½ cup Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• ½ cup chopped onion
• salt and ground black pepper to taste
• 4 cups pasta sauce
• 1 pound cottage cheese
• 6 cloves garlic, finely chopped
• 1 (16 ounce) package frozen chopped spinach
• 1 pound jumbo pasta shells

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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