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 my family couldn’t get enough of the creamy sauce and flavorful filling.
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
- Step 1:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- Spread about 1/2 cup of the Alfredo sauce in the bottom of the prepared baking dish.
- Step 6:
- Fill each pasta shell with about 2 tablespoons of the filling and arrange them in the baking dish.
- Step 7:
- Pour the remaining Alfredo sauce evenly over the shells. Sprinkle with the remaining 1/2 cup mozzarella cheese.
- Step 8:
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Step 9:
- Garnish with chopped parsley and diced roasted red peppers before serving.
Save My family always gathers around the table excited to enjoy this recipe every Christmas, making it a cherished tradition.
Notes
Serve with a crisp green salad and crusty bread for a complete meal. To make ahead assemble shells and refrigerate up to 24 hours before baking.
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.
Save This recipe brings a rich and comforting holiday flavor while keeping the meal high-protein and delicious.
Recipe FAQs
- → What pasta type works best for this dish?
Jumbo pasta shells are ideal as they hold the filling well and cook to a tender yet firm texture.
- → Can I substitute turkey with another protein?
Yes, ground chicken, lean sausage, or even additional spinach and mushrooms can be used as alternatives.
- → How is the creamy Alfredo sauce prepared?
The sauce blends low-fat cottage cheese, milk, Parmesan, cream cheese, garlic, and nutmeg until smooth, creating a rich, protein-packed creaminess.
- → Can this dish be prepared in advance?
Yes, you can assemble the shells and refrigerate them for up to 24 hours before baking.
- → What garnishes enhance the final presentation?
Fresh chopped parsley and diced roasted red peppers add color and festive flavor accents.
- → Is this dish suitable for high-protein diets?
Absolutely, it features cottage cheese and turkey, delivering a strong protein content per serving.