Name: Spinach cottage cheese stuffed shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1.5 oz jumbo pasta shells; 1/2 cup 2% cottage cheese; 1 large egg white; 2 tbsp shredded part-skim mozzarella cheese; 2 tsp grated Parmesan cheese; 3 oz frozen chopped spinach, thawed and squeezed very dry; 1 clove garlic, minced; 1/3 cup marinara sauce; 2 tsp salt; 1/2 tsp black pepper; 6 cups water; 2 tbsp unflavored whey protein powder; 1 tsp Italian seasoning; 1/8 tsp ground nutmeg

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 375°F. Bring the water and most of the salt (about 1 teaspoon) to a boil in a large pot. Cook the pasta shells until slightly firmer than al dente, about 9 minutes. Drain and rinse with cool water.
Place the cottage cheese in a fine sieve over a bowl and press out any excess liquid. In a mixing bowl, combine the drained cottage cheese, egg white, spinach, garlic, protein powder, Parmesan, half the mozzarella, Italian seasoning, nutmeg, the rest of the salt, and the pepper. Stir until well combined.
Spread half the marinara sauce in the bottom of a small baking dish. Mound about 2 tablespoons of filling into each of the 5 cooked shells and place them in the dish. Spoon any leftover filling into the gaps. Top with the remaining sauce and the rest of the mozzarella.
Cover the dish tightly with foil. Bake until the shells are hot through and the sauce is bubbling at the edges. Done when 160°F in the thickest part.
Remove the foil. Bake until the mozzarella is melted and the sauce is bubbling. Let rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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