Cottage Cheese Stuffed Shells

Ingredients

12 jumbo pasta shells

200g cottage cheese

60g Monterey Jack cheese

30g parmigiana reggiano, finely grated

70g fresh mozzarella, torn into pieces

360 mL (1 jar) pizza or marinara sauce

1/2 shallot, finely diced

5 fresh basil leaves

Oregano

Salt and pepper to taste

Fresh chopped parsley for garnish

Directions

Preheat the oven to 375°F.

Cook the pasta shells:

Bring a large pot of salted water to a boil.

Cook the 12 jumbo shells 2–3 minutes less than the package directions (they’ll finish cooking in the oven).

Drain and rinse under cool water to stop the cooking. Lay them on a baking sheet or towel so they don’t stick together.

Make the filling:

Mix together:

200 g cottage cheese

60 g shredded Monterey Jack

30 g finely grated Parmigiano Reggiano

½ finely diced shallot

5 chopped fresh basil leaves

½–1 tsp dried oregano (or 1 tsp fresh)

Salt and pepper to taste

Reserve the torn fresh mozzarella for the top.

Assemble:

Spread about 1 cup of the marinara or pizza sauce in the bottom of a 9×13-inch baking dish.

Fill each shell with the cheese mixture and place them seam-side up in the dish.

Spoon the remaining sauce over the shells.

Scatter the torn fresh mozzarella over the top.

Bake:

Cover the dish with foil.

Bake for 25 minutes.

Remove the foil and bake an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly browned.

Finish:

Let the shells rest for 5–10 minutes before serving.

Garnish with fresh chopped parsley and, if you’d like, a little extra grated Parmigiano Reggiano.

Notes

If you’re making these ahead, you can assemble them, cover, and refrigerate for up to 24 hours. When baking from the refrigerator, add 10–15 extra minutes to the covered baking time.