These stuffed shells are the perfect combination of creamy, cheesy filling and classic Italian flavor, all baked to golden perfection. Jumbo pasta shells are filled with a smooth blend of fat-free cottage cheese, Parmesan, Italian seasoning, and egg for a light yet rich filling. They’re nestled in a bed of Prego Traditional Pasta Sauce, topped with reduced-fat mozzarella, and baked until bubbly and irresistible. This dish is not only comfort food at its best but also lighter on calories thanks to the use of fat-free and reduced-fat cheeses, making it a wholesome option for a weeknight dinner or meal prep favorite.
For a boost of protein and fiber, there are plenty of easy ways to customize this dish. Adding extra egg whites, a dollop of non-fat Greek yogurt, or crumbled firm tofu to the cheese mixture increases protein without adding much fat or calories. You can also swap in high-protein pasta shells or whole wheat shells to add more fiber and keep you feeling full longer. If you prefer a heartier option, mix in finely chopped spinach or kale for added nutrients, or even stir in some lentils or plant-based crumbles for a vegetarian-friendly protein punch. These simple upgrades make the dish more satisfying and nutritious without sacrificing its classic flavor.
Preheat the oven to 400 degrees (204 celsius).
Cook the shells according to the package (don't over cook).
While the shells are cooking mix the cottage cheese, parmesan cheese, Italian seasoning, salt, and egg in a bowl.
Once the the pasta is done cooking, drain the shells and separate them to prevent them from sticking together.
Stuff the shells with the cheese mixture, and place in a 9 x 13 oven safe dish.
Once all the shells are stuffed, cover the shells with the pasta sauce and then spread the mozzarella cheese over the top of the stuffed shells.
Cover with foil, and bake in the oven for 30 to 40 minutes. To brown the cheese uncover for the last 10 minutes.