High Protein Stuffed Shells

These High Protein Stuffed Shells are a more filling, nutrient-dense version of a classic Italian dish! Jumbo pasta shells get stuffed with a turkey, spinach and cheese mixture and then are baked in marinara sauce until gooey, melty perfection. A healthy comfort food recipe and easy way to feed a crowd!

Growing up with an Italian mom, we a lot of pasta and stuffed shells were a common occurrence. But as an adult, I never really thought to make them myself until just recently. And man, I’m mad that I waited!

My version is definitely different from my mom’s (Italians don’t come for me!) but it still fills me with nostalgia and comfort. So I’d say these High Protein Stuffed Shells are pretty much the perfect balance of healthy and cozy!

This recipe may seem intimidating at first as there are several steps to it, but honestly the method is simple and anyone can do it. The most tedious (and messy) part is just stuffing the filling inside of the pasta shells but honestly this feels kinda therapeutic to me. Plus it’s all worth it for the delicious end result.

Make these for the family on a cold day or as an easy way to feed a crowd when you’re hosting. Either way, I know that everyone is going to be obsessed – even the cottage cheese skeptics 😉

Why You’ll Love these High Protein Stuffed Shells

• Each stuffed shell has 14 grams of protein!
• This is the perfect healthy comfort food.
• These stuffed shells use cottage cheese instead of ricotta for a higher protein & lower fat option.
• The filling contains some sneaky spinach for added nutrients without even tasting it.
• You can easily make this gluten free.
• It’s a crowd pleaser even amongst cottage cheese skeptics.
• The leftovers store & reheat well!

What You Need to Make these High Protein Stuffed Shells

• Jumbo Pasta Shells: Make sure to get the jumbo ones so that there’s plenty of space for that delicious, high-protein filling. I used Barilla but the brand Tinkyada also sells a gluten free variety.
• Olive Oil: Some oil for sautéing the onion in.
• Yellow Onion: 1 small yellow onion, diced.
• Garlic: Fresh minced garlic for extra flavor!
• Ground Turkey: I used 94% lean ground turkey. You could technically substitute 99% lean for a lighter option but it’ll definitely be more dry. Feel free to use ground beef or ground chicken instead.
• Italian Seasoning, Red Pepper Flakes, Salt & Pepper: Some simple seasonings to bring this filling mixture to life. Red pepper flakes are optional if you like a little spice!
• Frozen Chopped Spinach: To sneak some veggies into these stuffed shells, we’re adding frozen chopped spinach to the filling. You could certainly substitute some fresh spinach and just let it wilt down.
• Cottage Cheese: Using cottage cheese instead of ricotta is one of the secrets to adding protein to these stuffed shells. And trust me, even cottage cheese skeptics will love it. I prefer 4% milkfat for the best flavor, but 2% works as well.
• Mozzarella Cheese: Shredded mozzarella cheese gets added into the filling and sprinkled on top of the stuffed shells.
• Parmesan Cheese: Grated parmesan for the filling.
• Marinara Sauce: A layer of marinara at the base of the pan and more poured on top.
• Basil: An optional but delicious garnish!

How To Make these High Protein Stuffed Shells

Cook Pasta Shells to Al Dente:

First, preheat your oven to 375F. Spread 1 cup of the marinara sauce out on the bottom of a 9×13″ baking dish. Set aside.

Then, bring a large pot of water to a boil. Heavily salt the water – trust me, this is key. Once boiling, add the pasta shells and cook until al-dente (about 1 minute less than what’s listed on the package).

Drain and rinse with cold water to prevent further cooking and sticking. (I’m pretty sure this is frowned upon but hey I like doing it!)

Cook the Ground Turkey:

While the pasta is cooking, bring a large pan to medium heat. Once hot, add a bit of olive oil. Then, add onion and sauté for about 3 minutes, until turning translucent and tender. Add garlic and cook for 1 minute longer.

Then, add ground turkey, italian seasoning, salt, pepper & red pepper flakes. Cook, breaking apart, until the ground turkey is browned and almost fully done through. It doesn’t need to totally cooked at this point, as it will continue cooking in the oven.

Next, add frozen spinach and cook for a few more minutes until the spinach has thawed and wilted. If there seems to be a lot of excess liquid in the pan, drain it off. Transfer ground turkey mixture to a large bowl and let it cool slightly.

Stir Together the Filling Ingredients:

In another large bowl, mix together the cottage cheese, HALF of the mozzarella (1 cup), parmesan and more salt. Then, add the slightly cooled turkey mixture and stir until incorporated.

It’s going to look a little suspicious at this point but trust the process! The cheese will get gooey and melty when it bakes and the flavor is so good.

Stuff Shells with Filling:

Use a spoon to add the filling mixture to the cooked pasta shells. Don’t be shy – they should be nearly overflowing.

Then, place them into the baking dish (open side facing up). Add the remaining 1 cup of marinara sauce on top of the stuffed shells and then sprinkle on the remaining 1 cup of mozzarella.

Bake the Stuffed Shells:

Finally, transfer baking dish to the oven and bake for 25 minutes. At the end, switch it to broil for a few more minutes. Garnish with chopped basil and enjoy!

How are these Different from Classic Stuffed Shells?

I grew up eating my fair share of stuffed shells. They were loaded with 3 types of cheese – ricotta, mozzarella and parmesan. Then, the cheese-y mixture was stuffed inside jumbo pasta shells and baked in marinara sauce.

My high protein stuffed shells still have all the best elements of the classic recipe, but with a few additions that add nutrients and make this a more filling, balanced meal.

Firstly, I add meat to the stuffed shells filling. Specifically, I use ground turkey but any ground meat will do. This adds a ton of protein!

Secondly, I swap out the ricotta for cottage cheese. To me, these two are almost interchangeable in flavor. Plus, cottage cheese is higher in protein, lower in fat and usually cheaper.

Finally, I also add frozen spinach into the filling mixture. This adds some lovely color and micronutrients without actually affecting the taste. Little additions and swaps like this are what I’m all about!

Can I Make this Gluten Free?

Yes! To make this High Protein Stuffed Shells gluten free, just swap out the jumbo pasta shells for a gluten free variety. The brand Tinkyada is the only one I’ve seen that makes a gluten free jumbo shell. I couldn’t find it at my local grocery store but you can easily order it on Amazon.

Are there any Substitutes for Cottage Cheese?

Traditionally, the filling of stuffed shells is made with ricotta cheese. To increase the protein and make these a bit healthier, I used cottage cheese instead. And although it may look suspicious, the flavor is spot on and you can’t even tell you’re eating cottage cheese (my husband’s exact words).

So, technically you can substitute the cottage cheese for ricotta but I haven’t personally tested it. And, you’ll lose some of the protein benefits.

Can I use a Different Ground Meat?

For sure! This recipe would also work great with ground chicken or a lean ground beef. Either way, you’ll be boosting the protein to make these stuffed shells more filling!

Can I use Fresh Spinach Instead of Frozen?

Yup! If you have fresh spinach on hand, just toss that into the pan and let it wilt down. If you prefer it to be “disguised” a little more, you can chop up the fresh spinach before adding it. That way you’re just getting a small amount of spinach in each bite.

I don’t know the exact conversion from frozen to fresh spinach, but I’d guess that you’ll need at least half a bag (3oz). We all know how spinach wilts down into nothing!

Expert Tips:

• Rinse the shells under cold water after cooking: This may be considered “taboo” but it really helps them to stop cooking and also not stick to each other. Another option is to toss the drained shells with a bit of oil.
• Drain off any excess liquid from the turkey mixture: I don’t typically need to do this, but if there seems to be a lot of fat drippings in the pan, get rid of em!
• Be generous when stuffing the shells: You should have the perfect amount of filling to make 20 heavily stuffed shells.
• Switch oven to broil at the very end: Broiling gives that golden, bubbly finish to the cheese!

How Do I Store & Re-Heat Leftover High Protein Stuffed Shells?

These High Protein Stuffed Shells make for great leftovers! Simply store them in an airtight container in the fridge for several days.

When you’re ready to eat, you can re-heat them in the microwave for about a minute or until the filling is warm and gooey again!

Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.

Looking for more Pasta Recipes?

• Lemon Pepper Pasta
• Garlic Parmesan Chicken and Pasta (One-Pan)
• Creamy Cajun Chicken Orzo
• Marry Me Chicken Tortellini Soup

High Protein Stuffed Shells

These High Protein Stuffed Shells are a more filling, nutrient-dense version of a classic Italian dish! Jumbo pasta shells get stuffed with a turkey, spinach and cheese mixture and then are baked in marinara sauce until gooey, melty perfection. A healthy comfort food recipe and easy way to feed a crowd!

Servings 20 jumbo shells

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Equipment

• cutting board
• knife
• large pot
• colander
• large pan
• spatula
• 9×13" baking dish
• 2 large bowls
• spoon

Ingredients

• 20 jumbo pasta shells
• olive oil
• ½ large yellow onion diced
• 2 garlic cloves minced
• 1 lb ground turkey (94% lean)*
• 2 cups frozen chopped spinach
• 1 tsp italian seasoning
• kosher salt & black pepper to taste
• red pepper flakes to taste
• 16 oz cottage cheese (4% or 2% milkfat)
• 2 cups shredded mozzarella cheese divided
• ½ cup finely grated parmesan
• 2 cups marinara sauce divided
• basil optional, for garnish

Instructions

• Preheat oven to 375F. Spread 1 cup of the marinara sauce out on the bottom of the baking dish. Set aside.
  2 cups marinara sauce
• Bring a large pot of water to a boil. Heavily salt the water. Once boiling, add the pasta shells and cook until al-dente (about 1 minute less than what's listed on the package). Drain and rinse with cold water to prevent further cooking and sticking.
  20 jumbo pasta shells
• Meanwhile, bring a large pan to medium heat. Once hot, add a bit of olive oil. Then, add onion and sauté for about 3 minutes, until turning translucent and tender. Add garlic and cook for 1 minute longer.
  olive oil, ½ large yellow onion, 2 garlic cloves
• Then, add ground turkey, italian seasoning, salt, pepper & red pepper flakes. Cook, breaking apart, until the ground turkey is browned and almost fully done through.
  1 lb ground turkey, 1 tsp italian seasoning, kosher salt & black pepper, red pepper flakes
• Add frozen spinach and cook for a few more minutes until the spinach has thawed and wilted. If there seems to be a lot of excess liquid in the pan, drain it off. Transfer ground turkey mixture to a large bowl and let it cool slightly.
  2 cups frozen chopped spinach
• In another large bowl, mix together the cottage cheese, HALF of the mozzarella (1 cup), parmesan and more salt. Then, add the slightly cooled turkey mixture and stir until incorporated.
  16 oz cottage cheese, 2 cups shredded mozzarella cheese, ½ cup finely grated parmesan
• Use a spoon to add the filling mixture to the cooked pasta shells. Then, place them into the baking dish. Add the remaining 1 cup of marinara sauce on top of the stuffed shells and then sprinkle on the remaining 1 cup of mozzarella.
  2 cups shredded mozzarella cheese, 2 cups marinara sauce
• Transfer baking dish to the oven and bake for 25 minutes. At the end, switch it to broil for a few more minutes. Garnish with chopped basil and enjoy!
  basil

Video

Notes

*NOTE: Feel free to substitute ground chicken or ground beef instead.

TO MAKE THIS GLUTEN FREE: Simply swap the normal pasta shells for these brown rice pasta shells. They can be tricky to find in stores but you can order on Amazon!

Calories: 135kcal

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Cottage Cheese, dinner, Ground Turkey, High Protein, Italian, Marinara, Mozzarella, pasta, Spinach, Stuffed Shells

Nutrition

Calories: 135kcal | Carbohydrates: 11g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 24mg | Sodium: 345mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2049IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.