Description
These Spinach Stuffed Shells without Ricotta offer a delicious and creamy alternative using cottage cheese, combined with mozzarella and parmesan cheeses, seasoned with garlic, nutmeg, and a hint of chili flakes. Filled jumbo pasta shells baked in marinara sauce make for a comforting, hearty meal perfect for family dinners.
Ingredients
Scale
Filling and Cheese
- 1 lbs (16oz) frozen chopped spinach, thawed
- 1 ½ cup cottage cheese
- 2 cups grated mozzarella cheese, divided (1 cup for filling, 1 cup for topping)
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon ground nutmeg
- Pinch red chili pepper flakes
- ½ teaspoon salt
Pasta and Sauce
- 10.5 oz jumbo pasta shells
- 28 ounces jar marinara sauce
Instructions
- Preheat Oven and Boil Water: Preheat your oven to 350º F (175º C) and bring a large pot of salted water to a boil for the pasta shells.
- Cook Pasta Shells: Add the jumbo pasta shells to the boiling water and cook according to the package instructions until al dente. Drain them and rinse with cool water to stop cooking and handle easily.
- Prepare Filling Mixture: Drain the thawed spinach thoroughly by squeezing out excess moisture using a towel. In a mixing bowl, combine the drained spinach with cottage cheese, 1 cup mozzarella, parmesan cheese, garlic powder, ground nutmeg, chili flakes, and salt. Mix thoroughly until evenly combined.
- Prepare Baking Dish: Spread half of the marinara sauce evenly on the bottom of a 9×13 inch baking dish to create a flavorful base layer.
- Stuff Pasta Shells: Once the shells are cool enough to handle, stuff each shell generously with the prepared spinach and cheese mixture. Place each stuffed shell in the baking dish on top of the sauce layer. You may have leftover shells if you overcook or stuff less.
- Add Remaining Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and then sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will heat everything through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes uncovered, until the cheese on top is fully melted and lightly golden.
Notes
- Ensure to wring out as much water as possible from the thawed spinach to prevent a watery filling.
- Use jumbo pasta shells to hold ample filling; smaller shells won’t hold as much and alter the yield.
- This recipe can be prepared a day ahead and baked just before serving for convenience.
- If you prefer a spicier kick, increase the amount of red chili flakes cautiously.
- Leftover stuffed shells can be refrigerated up to 3 days and reheated covered in the oven to maintain moisture.
