Stuffed shells – my husbands has been asking for them for several days, so today I have time to make them. We are having a friend over for dinner though, who has an aversion to ricotta cheese. In the past, I have made lasagna with cottage cheese, so why not stuffed shells?
The trick is to drain the cottage cheese for a while to get some of the excess liquid out. I have a sieve with double mesh, but a sieve with larger holes or a colander with work it lined with cheesecloth. this makes the cheese a bit thicker, more like ricotta, and less weeping of fluid into the sauce.
Today I decided to make my own tomato marinara sauce as well, and homemade Italian bread, but of course use your favorite jarred sauce and buy the bread for a quicker meal.
Cottage Cheese Stuffed Shells
Ricotta would most commonly be used, but when all you have is cottage cheese, or a friend with a preference for cottage cheese, it can be used. Just let sit in a fine sieve so excess moisture is drained away.
Ingredients
- 20 each large dry pasta shells
- 24 oz container of cottage cheese
- 2 tbsp parsley or use Italian mix seasoning
- 1 tbsp cheese sprinkle or ranch dressing mix
- 2 each eggs
- 1/2 cup grated parmesan plus more for the top
- 1/4 tsp grated nutmeg
- salt and pepper as desired
- 1 quart jar Preferred pasta sauce, or home made sauce
- 3/4 cup shredded mozarella
Instructions
Drain the cottage cheese
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put the cottage cheese into a very fine sieve over a bowl, or line a larger holed one with cheesecloth. Let sit one hour or more
Cook the shells partially
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Bring a large pot of salted water to a boil. Put the shells in to cook until about halfway done. They will cook the rest of the way in the sauce. Drain and let cool until they can be handled.
Meanwhile, Mix the filling
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Once the cheese has drained put into a large bowl and add all the rest of the ingredients. Stir well to mix and incorporate the eggs fully.
Stuff the shells and place in a baking dish.
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Use a large spoon or small cookie scoop to fill the shells. Place side by side in rows. 20 shells will fill a 9 x 12 pan.
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Partially cover with sauce. Sprinkle with grated Parmesan. I like to refrigerate at this point and let the flavors meld together.
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Bake at 350 F for 34-45 minutes.
Recipe Notes
Serve with hot crusty bread and large meatballs in extra sauce, with salad on the side.
