Save A festive twist on classic stuffed shells featuring a creamy, protein-rich cottage cheese Alfredo sauce, spinach, and turkey, perfect for holiday gatherings.
I first made this recipe for a Christmas dinner, and it quickly became a family favorite that everyone looks forward to every year.
Ingredients
- Pasta: 24 jumbo pasta shells
- Filling: 2 cups (450 g) low-fat cottage cheese, 1 cup (100 g) shredded mozzarella cheese divided, 1/2 cup (50 g) grated Parmesan cheese, 1 large egg, 1 1/2 cups (90 g) fresh baby spinach chopped, 1 1/2 cups (200 g) cooked turkey breast diced, 1/2 teaspoon garlic powder, 1/2 teaspoon dried Italian herbs, 1/4 teaspoon ground black pepper, 1/4 teaspoon salt
- Cottage Cheese Alfredo Sauce: 1 1/2 cups (340 g) low-fat cottage cheese, 1/2 cup (120 ml) milk, 1/4 cup (25 g) grated Parmesan cheese, 2 tablespoons (30 g) light cream cheese, 2 cloves garlic minced, 1/4 teaspoon ground nutmeg, Salt and pepper to taste
- Garnish (optional): 1/4 cup (10 g) chopped fresh parsley, 1/4 cup (30 g) diced roasted red peppers (for a festive touch)
Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Make Alfredo sauce:
- In a blender or food processor combine the cottage cheese, milk, Parmesan cheese, light cream cheese, minced garlic, nutmeg, and a pinch of salt and pepper for the Alfredo sauce. Blend until completely smooth. Set aside.
- Prepare filling:
- In a large bowl combine cottage cheese, 1/2 cup mozzarella cheese, Parmesan, egg, spinach, turkey, garlic powder, Italian herbs, salt, and pepper for the filling. Mix well.
- Layer sauce:
- Spread about 1/2 cup of the Alfredo sauce in the bottom of the prepared baking dish.
- Fill shells:
- Fill each pasta shell with about 2 tablespoons of the filling and arrange them in the baking dish.
- Add remaining sauce:
- Pour the remaining Alfredo sauce evenly over the shells. Sprinkle with the remaining 1/2 cup mozzarella cheese.
- Bake:
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Garnish and serve:
- Garnish with chopped parsley and diced roasted red peppers before serving.
Save This dish always brings the family together around the table, sparking joy and sharing during the holidays.
Required Tools
Large pot, Blender or food processor, Mixing bowls, 9x13-inch baking dish, Foil, Measuring cups and spoons
Allergen Information
Contains wheat (pasta), milk, and egg. Check pasta and cheese labels for allergens or gluten if sensitive.
Nutritional Information
Calories: 335, Total Fat: 10 g, Carbohydrates: 32 g, Protein: 28 g per serving
Save This high-protein dish combines comfort with nutrition, making it a perfect holiday favorite to share and enjoy.
Recipe Guide
- → How do I prepare the Alfredo sauce?
Blend cottage cheese, milk, Parmesan, cream cheese, garlic, nutmeg, salt, and pepper until smooth to create the creamy Alfredo sauce.
- → Can I substitute turkey with another protein?
Yes, ground chicken or lean sausage can be used instead of turkey for a different flavor profile.
- → What is the best way to cook the pasta shells?
Boil jumbo pasta shells until al dente, then drain and let them cool slightly before filling.
- → How can I make this dish vegetarian?
Omit the turkey and increase spinach or add sautéed mushrooms to the filling for a vegetarian version.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the shells and refrigerate them up to 24 hours before baking to save time.