Why You’ll Love High Protein Pesto Stuffed Shells Recipe
This recipe is hearty, filling, and perfect for family dinners or meal prep. The cottage cheese makes the filling creamy while adding extra protein, and the pesto gives every bite a fresh, herby flavor.
It is also a great balance of comfort food and nourishing ingredients. You get tender pasta, savory turkey sausage, spinach, marinara, and lots of cheese in one baked dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz box jumbo shells
2 tbsp olive oil
1/2 yellow onion, diced
1 lb ground turkey sausage
16 oz cottage cheese, 4% milkfat
1 cup shredded parmesan cheese, divided
5 oz spinach, wilted, squeezed of excess water and chopped
1/4 cup fresh chopped parsley, plus extra for topping
1 cup fresh pesto, divided
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
3 cups marinara sauce
2 cups mozzarella cheese
Directions
Preheat the oven to 375°F. Spread 1 1/2 cups of marinara sauce in the bottom of a 9×13 casserole dish.
Cook the jumbo shells in a large pot of salted water until al dente. Drain and set aside.
Heat olive oil in a skillet over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes. Add the ground turkey sausage and cook, breaking it into small pieces, until fully cooked through. Set aside to cool for 10 minutes.
In a large bowl, mix the cottage cheese, 1/2 cup parmesan cheese, spinach, parsley, 1/2 cup pesto, garlic, oregano, red pepper flakes, salt, and pepper. Add the cooled turkey sausage mixture and stir until combined.
Stuff each shell with about 1/4 cup of the filling, then place the shells in the prepared casserole dish.
Pour the remaining 1 1/2 cups marinara sauce over the shells. Spoon the remaining 1/2 cup pesto over the top, then sprinkle with mozzarella cheese and the remaining 1/2 cup parmesan cheese.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until bubbly and melted.
Sprinkle with extra parsley and let cool for about 15 minutes before serving.
Servings and timing
This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
Use ground chicken, lean ground beef, or Italian sausage instead of turkey sausage.
Swap cottage cheese for ricotta if you prefer a more traditional stuffed shell filling.
Add chopped sun-dried tomatoes to the filling for extra flavor.
Use kale instead of spinach, making sure it is cooked and squeezed well before mixing.
For a spicier version, add more red pepper flakes or use spicy turkey sausage.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave until warmed through. For best texture, reheat in the oven at 350°F, covered with foil, until hot.
To freeze, assemble the shells in a freezer-safe dish before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
FAQs
Can I make these stuffed shells ahead of time?
Yes. Assemble the dish, cover it, and refrigerate for up to 24 hours before baking.
Can I use ricotta instead of cottage cheese?
Yes. Ricotta works well and gives the filling a more classic stuffed shell texture.
Do I have to cook the shells before stuffing them?
Yes. Cook them until al dente so they are soft enough to fill but still firm enough to hold their shape.
Can I use store-bought pesto?
Yes. Store-bought pesto works great for this recipe.
Can I make this recipe vegetarian?
Yes. Leave out the turkey sausage or replace it with cooked lentils, mushrooms, or a plant-based meat alternative.
How do I keep the shells from tearing?
Cook them just until al dente and handle them gently after draining.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before adding it to the filling.
What should I serve with pesto stuffed shells?
Serve them with a simple green salad, roasted vegetables, or garlic bread.
Can I freeze leftovers?
Yes. Freeze leftovers in airtight containers for up to 2 months.
Why should the dish rest before serving?
Letting it rest helps the filling set slightly and makes the shells easier to serve.
Conclusion
High Protein Pesto Stuffed Shells are creamy, cheesy, flavorful, and satisfying. With turkey sausage, cottage cheese, spinach, pesto, and marinara, this baked pasta dish is a comforting meal that works well for weeknights, meal prep, or sharing with family.
