Cottage Cheese Stuffed Pasta Shells
These Cottage Cheese Stuffed Pasta Shells are the perfect balance of cozy comfort and fresh Italian flavours. Jumbo pasta shells are filled with a creamy blend of cottage cheese, herbs, Monterey Jack, and Parmigiano Reggiano, then baked in rich pizza sauce and topped with melty fresh mozzarella for an easy weeknight dinner everyone will love.
Ingredients
- 12 Jumbo Pasta Shells
- 200 g cottage cheese
- 60 g Monterey Jack cheese shredded
- 30 g Parmigiano Reggiano finely grated
- 70 g Galbani fresh mozzarella torn into pieces
- 360 mL Fattore Umbre Pizza Sauce 1 jar
- ½ shallot finely diced
- 5 fresh basil leaves finely chopped
- A few fresh oregano leaves finely chopped
- Salt to taste
- Fresh cracked black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
- Prepare the baking dish: Spread a thin layer of the pizza sauce across the bottom of a ceramic baking dish.
- Make the filling: In a medium bowl, combine the cottage cheese, Monterey Jack, Parmigiano Reggiano, diced shallot, chopped basil, chopped oregano, salt, and black pepper. Mix until well combined.
- Cook the pasta: Cook the jumbo pasta shells according to the package directions until al dente. Drain and rinse briefly under cool water to stop the cooking process. Allow the shells to cool enough to handle.
- Fill the shells: Spoon the cottage cheese mixture into each pasta shell until generously filled.
- Assemble: Arrange the stuffed shells in a 3 x 4 pattern on top of the pizza sauce. Spoon the remaining pizza sauce evenly over the shells, then top with the torn fresh mozzarella.
- Bake: Bake uncovered for 20 minutes, or until the mozzarella is melted, bubbling, and lightly golden around the edges.
- Finish: Garnish with freshly chopped parsley and serve immediately.
For extra golden cheese, switch the oven to broil for the final 1–2 minutes, keeping a close eye to prevent burning.