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Creamy Stuffed Shells with Spinach – Healthified!

by ADMIN on FEBRUARY 6, 2012

Stuffed shells. Creamy. Gooey. Savory. And normally not the best choice… until now. This stuffed shells recipe is made with a blend of low fat cottage cheese with a dollop of cream cheese. Creamy and cheesy without the high saturated fat or exorbitant calorie content!

You won’t miss the ricotta at all, I promise. Trust me on this one.

So if you’re a pasta-a-holic and need your fix… try this on for size!

TIP: Though you can use frozen spinach for this recipe, I recommend the fresh. I tried it with frozen once and the spinach ended up a little too stringy.

Creamy Stuffed Shells with Spinach - Healthified!

Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 5

Creamy, savory stuffed shells - with a healthy twist!


  • 12 oz box of jumbo shells

  • 2 cups 2% cottage cheese

  • 4 oz (1/3 less fat) cream cheese

  • 1 egg

  • ⅓ cup Panko breadcrumbs

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 2 tsp olive oil

  • 2 packages (9-10oz) fresh baby spinach

  • 3 cups spaghetti sauce

  • ⅓ cup Parmesan cheese

  • ⅛ tsp cayenne

  • ½ tsp pepper

  • ⅓ tsp nutmeg


  1. Preheat oven to 350F

  2. Bring a pot of water to boil and cook shells according to the package. Cook until al- dente - not fully done (about 10 minutes). Drain and set on a plate in a single layer to prevent them from sticking.

  3. In a food processor, blend together cottage cheese, cream cheese, egg, and spices. Set aside.

  4. In a large saute pan, saute over medium high heat onions and garlic with olive oil. Cook until tender and translucent, about 5 minutes. Add spinach, stir and let wilt - about 3 minutes. Remove from heat and let cool slightly.

  5. Stir together the cottage cheese and spinach mixture, adding the panko bread crumbs until well combined.

  6. In a large casserole dish prepared with cooking spray, spread about 1 cup of the spaghetti sauce on the bottom. Then spoon about 1.5 to 2 Tablespoons of the filling into each shell and place them in a single layer in the casserole dish.

  7. Once all are filled, drizzle with the remaining 2 cups spaghetti sauce then sprinkle with parmesan cheese.

  8. *Makes about 30 stuffed shells.

  9. Bake for about 30 minutes - or until the sauce is bubbling.

  10. Enjoy!



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