This comforting dish features jumbo pasta shells generously stuffed with a light yet creamy mixture of cottage cheese, mozzarella, and Parmesan. The filling is nestled into a robust, slow-simmered sauce made with lean ground chicken breast, earthy mushrooms, sweet bell peppers, and aromatic garlic. The combination of tender pasta, cheesy filling, and savory tomato sauce creates a perfect balance of textures and flavors. It’s a hearty, protein-rich meal that feels indulgent without being heavy, making it ideal for busy weeknight dinners or family gatherings. The flavors deepen as the dish bakes, resulting in a golden, bubbly top and a warm, satisfying center. Serve with a simple green salad for a complete, home-style Italian feast.
Stuffed Pasta Shells
Description
This comforting dish features jumbo pasta shells generously stuffed with a light yet creamy mixture of cottage cheese, mozzarella, and Parmesan. The filling is nestled into a robust, slow-simmered sauce made with lean ground chicken breast, earthy mushrooms, sweet bell peppers, and aromatic garlic. The combination of tender pasta, cheesy filling, and savory tomato sauce creates a perfect balance of textures and flavors. It&# 226;ÂÂs a hearty, protein-rich meal that feels indulgent without being heavy, making it ideal for busy weeknight dinners or family gatherings. The flavors deepen as the dish bakes, resulting in a golden, bubbly top and a warm, satisfying center. Serve with a simple green salad for a complete, home-style Italian feast.Ingredients
Directions
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Heat a large skillet over medium heat and sauté sliced mushrooms, chopped onions, chopped bell peppers, and minced garlic until the vegetables are tender and softened.
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Add the ground chicken breast to the skillet and cook, breaking it up with a spoon, until no pink remains and the meat is fully cooked.
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Drain any excess liquid from the skillet.
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Stir in the crushed tomatoes, tomato paste, granulated sugar, oregano, basil, and black pepper.
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Bring the sauce to a boil, then reduce the heat to low.
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Cover the skillet and let the sauce simmer for 30 minutes to allow flavors to meld.
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Preheat the oven to 350ðF (175ðC).
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Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 5 to 6 minutes, just until they are barely tender but still firm.
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Drain the shells and spread them out on a flat baking sheet to prevent them from sticking together.
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In a mixing bowl, combine the cottage cheese, 2 cups of mozzarella cheese, Parmesan cheese, egg whites, parsley, salt, and black pepper until well mixed.
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Spread 1 cup of the prepared spaghetti sauce onto the bottom of a 13x9 inch baking dish.
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Fill each pasta shell generously with about 1 tablespoon of the cheese mixture.
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Arrange the filled shells in a single layer in the prepared baking dish.
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Pour the remaining spaghetti sauce evenly over the shells, ensuring they are well coated.
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Top with the remaining mozzarella cheese.
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Bake uncovered for 45 minutes, or until the cheese is golden brown and the sauce is bubbling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 187.3kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.1g6%
- Cholesterol 96.5mg33%
- Sodium 84.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 35.2g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the stuffed shells to rest for 10 minutes after baking before serving. This helps the shells set and makes them easier to scoop out of the dish.
For a richer flavor, you can substitute regular ricotta cheese for the cottage cheese in the filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
If using frozen peppers or mushrooms, ensure they are thawed and drained well before sautéing to avoid excess moisture in the sauce.
