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Stuffed Shells with Cottage Cheese


12 oz Pastene Italian Jumbo Shells
30-32 oz whipped cottage cheese
6 oz Pastene Grated Parmesan Cheese
1 egg
1 tsp Pastene Minced Garlic
1 Tbsp fresh parsley, minced
1 cup fresh basil leaves, finely chopped
½ tsp salt, plus more for the pasta water
½ tsp fresh ground pepper
2 24 oz jars Pastene Tomato Garlic Sauce
12 oz mozzarella cheese, grated


  • Preheat oven to 350°F.
  • Prepare two 9×12 baking dishes by spreading half of the sauce on the bottom of the two dishes. Set aside.
  • Bring a large pot of salted water to a boil. Add ¾ of the bag of jumbo shells and cook for 13 minutes, a few minutes before al dente. 
  • Drain and rinse shells with cool water and lay out on a sheet pan lined with parchment to prevent sticking. Set aside.
  • In a large bowl, combine whipped cottage cheese, parmesan, egg, garlic, parsley, basil, salt and pepper.
  • Spoon the cheese mixture into shells and place shells in baking dish, nestling them in the sauce.
  • Cover shells with remaining sauce and sprinkle mozzarella cheese on top.
  • Bake for 25 minutes or until hot and bubbly. Serve immediately.

Product Used

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