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–+ servings
Baked stuffed pasta with cheese and herbs, ready to serve.

Zucchini Stuffed Shells With Cottage Cheese

Amber Bondar
These zucchini stuffed shells with cottage cheese are a hearty vegetarian dinner baked in a 9×13 baking dish with marinara sauce, mozzarella cheese, fresh spinach, and Italian seasoning. A crossover dish that blends summer produce with fall comfort food, it’s family-friendly, easy to assemble, and perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Canadian
Servings 8
Calories 201 kcal

Equipment

  • Large Pot For boiling pasta
  • Colander For draining pasta
  • Cutting board
  • Sharp knife
  • Large Bowl To mix filling in
  • spoon To stuff shells
  • 9 x 13 Baking Dish
  • Box grater

Ingredients
  

  • 24 Jumbo Pasta Shells I just cooked whole box as some rip when cooking.
  • 2 Cups Zucchini Diced fine
  • 2 Cups Yellow Zucchini Diced fine
  • 1 Cup Spinach Minced
  • 1 Cup Cottage Cheese
  • 3 Cups Tomato Sauce Marinara
  • 2 Tbsp Italian Seasoning + a sprinkle
  • 4 Lrg Cloves garlic
  • 3 Cups Mozzarella
  • 3 Tbsp Chives

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Bring a large pot of salted water to a boil. Cook jumbo pasta shells until just al dente. Drain under cold water and set aside.
    24 Jumbo Pasta Shells
  • While pasta cooks, peel, wash, and dice zucchini and yellow squash into very small pieces.
    2 Cups Zucchini , 2 Cups Yellow Zucchini
  • Mince spinach and garlic and add to squash.
    1 Cup Spinach, 4 Lrg Cloves garlic
  • In a large bowl, combine diced vegetables, spinach, garlic, cottage cheese, and Italian seasoning.
    1 Cup Cottage Cheese, 2 Tbsp Italian Seasoning
  • Using a spoon, fill each cooked shell with the vegetable mixture and arrange them in the baking dish.
  • Pour marinara sauce over the shells.
    3 Cups Tomato Sauce
  • Chop and sprinkle chives on surface.
    3 Tbsp Chives
  • Cover with grated mozzarella cheese.
    3 Cups Mozzarella
  • Lightly shake extra Italian seasoning over the top.
  • Bake uncovered for 30 minutes. Switch to high broil for 2–3 minutes, until the cheese is golden and bubbling.
  • Let rest for 5–10 minutes before serving.

Notes

Amber's Tips For A Delicious Stuffed Pasta
  • Dice vegetables as small as possible so they meld into the filling.
  • Pizza mozzarella grated from a brick melts creamier than pre-shredded.
  • Buying local zucchini and spinach means fresher flavor and better nutrient retention.
  • Leftovers store in the fridge for 3–4 days. Reheat covered with foil at 325°F.

Nutrition

Calories: 201kcalCarbohydrates: 13gProtein: 15gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 823mgPotassium: 560mgFiber: 3gSugar: 6gVitamin A: 1237IUVitamin C: 19mgCalcium: 364mgIron: 2mg
Keyword pasta dinner, vegetarian, zucchini
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