Little Shells from the Heavens
Prep time
Cook time
Total time
Warming and delicious pasta shells filled with cheese and spinach and smothered in marinara and fresh basil.
Author: Kelly
Recipe type: Main Dish
Serves: Makes 18-20 Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 10 oz (283 g) frozen spinach
- 16 oz (454 g) small curd cottage cheese, I used 4% fat
- ½ cup Parmesan cheese (plus a little mozzarella for topping)
- 1 egg
- good pinch of coarse black pepper
- 2 cups of your favorite marinara (tomato based) sauce, I used Trader Joe's marinara
- Fresh chopped basil for garnish
Instructions
- This recipe should make enough filling for 18-20 shells without the add-ins. If you are adding, just cook a few more shells to accommodate.
- Preheat oven to 350°F.
- Cook the pasta shells in boiling water with a drizzle of oil just until barely al dente (9 minutes should do it). Drain and cool.
- Meanwhile, cook frozen spinach in a pot on the stove with a small amount of boiling water scraping down the sides of the spinach with a fork as it cooks. Carefully transfer spinach to a clean colander/strainer and allow to cool slightly before using the back of a spoon or spatula to squeeze out as much moisture as possible.
- In a mixing bowl, combine cottage cheese, drained spinach, Parmesan, pepper and egg along with any additional add-ins (see Notes), mixing well to combine.
- Spray the bottom of a baking dish with oil (I used a rectangular pyrex dish, 8.9" x 13.2") and then spread 1 cup or so of marinara sauce along the bottom using a basting brush or back of spoon to spread evenly.
- Divide spinach-cheese mixture among the shells, placing each shell in the dish open side up. The shells can sit snug beside each other which will also help prop them up.
- Top each shell with a generous dollop of the remaining marinara sauce and a sprinkle of mozzarella cheese.
- Bake uncovered for 30-40 mins or until the cheese has melted, shells are heated through and the marinara sauce is bubbling along the edges.
- Garnish with shells with fresh chopped basil before serving. Enjoy warm (leftovers are also delicious!)
Notes
Size of Pan: I use a rectangular pyrex (8.9" x 13.2").
Add-Ins: possible add-ins on the plant side include: edamame beans, crumpled tempeh and seitan (a half or whole cup); any meat protein (crumpled, ground or thin sliced) and mostly pre-cooked; as well as savory inclusions like olives, capers, sundried tomato, heart of palm and artichoke. Just be sure to cook a few more shells to accommodate.
Cooking the Pasta Shells: because the shells will bake after boiling it's important not to over-boil them to retain resilience following baking. A rolling boil of about 9 minutes for 20 shells should do the trick.
Cottage Cheese: you can substitute ricotta for the cottage cheese in this recipe, as preferred.
Add-Ins: possible add-ins on the plant side include: edamame beans, crumpled tempeh and seitan (a half or whole cup); any meat protein (crumpled, ground or thin sliced) and mostly pre-cooked; as well as savory inclusions like olives, capers, sundried tomato, heart of palm and artichoke. Just be sure to cook a few more shells to accommodate.
Cooking the Pasta Shells: because the shells will bake after boiling it's important not to over-boil them to retain resilience following baking. A rolling boil of about 9 minutes for 20 shells should do the trick.
Cottage Cheese: you can substitute ricotta for the cottage cheese in this recipe, as preferred.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2017/04/little-shells-from-the-heavens.html