Stuffed Pasta Shells

Prep Time20 minutes
Active Time1 hour
Rest Before Serving10 minutes
Total Time1 hour 30 minutes
Course: Main Course
Yield: 8 people
Cost: $30


  • 1 package 10 ounces Frozen Chopped Spinach Thawed
  • 1 carton 12 ounces Cottage Cheese
  • 1 jar 24 ounces Spaghetti or Pasta Sauce
  • 1 ½ cups Shredded Mozzarella Cheese Divided
  • 1 cup Water
  • 24 Large Pasta Shells Uncooked


  • Preheat oven to 375°F. Lightly cost a 13"x9"x2" baking dish with cooking spray and set aside
  • Drain spinach by placing in a colander set over the sink or in a bowl. Press with a spoon to remove as much liquid as possible. Place spinach in meduim bowl.
  • Add the cottage cheese and 1 cup of the mozzarella cheese to the spinach. stir to combine.
  • Pour half of the spaghetti sauce into prepared baking dish. Add water and stir and mix.
  • Spoon 1-2 tablespoons cheese mixture into each uncooked pasta shell. Arrange shells in a single layer over sauce. Pour remaining sauce over top.
  • Sprinkle the remaining 1/2 cup mozzarella cheese evenly over sauce.
  • Cover tightly with foil. Bake for 1 hour or until shells are tender. Let stand 10 minutes before serving


     Make this recipe ahead. Complete steps1-6, cover tightly and refrigerate for up to 1  day before baking.