Cheese and Spinach Jumbo Shell "manicotti" Recipe

Name: Cheese and Spinach Jumbo Shell "manicotti"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package jumbo pasta shells, uncooked; 24 ounces small curd cottage cheese (I used lowfat, any kind works); 2 cups shredded mozzarella cheese; 1 cup grated parmesan cheese; 2 eggs; 1 tablespoon parsley; 1 tablespoon instant chicken bouillon (dried); ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; ½ teaspoon dried thyme leaves; ¼ teaspoon dried basil; 1 small onion, chopped finely; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 26 ounces spaghetti sauce

Servings: persons

1 (12 ounce) package jumbo pasta shells, uncooked
24 ounces small curd cottage cheese (I used lowfat, any kind works)
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
2 eggs
1 tablespoon parsley
1 tablespoon instant chicken bouillon (dried)
½ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon dried thyme leaves
¼ teaspoon dried basil
1 small onion, chopped finely
1 (10 ounce) package frozen chopped spinach, thawed and drained
26 ounces spaghetti sauce

1
Pre-heat oven to 375 degrees.
2
Cook pasta according to package directions; drain.
3
Mix remaining ingredients, except for mozzarella cheese, 1/2 cup of parmesan and sauce, in bowl.
4
Spread about 1/2 cup of sauce on the bottom of a 13x9x2-inch baking dish.
5
Fill each shell with about 1 heaping tablespoon of cottage cheese mixture; layer 1/2 of shells in prepared dish.
6
Spread 1/2 of remaining sauce over the shells; layer remaining filled shells over sauce.
7
Spread remaining sauce over shells.
8
Sprinkle with reserved parmesan cheese and mozzarella.
9
Cover with foil and bake 35 minutes, or until cheese is melted and sauce is bubbly.
10
It will probably take the full time, though, to heat the shells in the middle.

1135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (12 ounce) package jumbo pasta shells, uncooked, 24 ounces small curd cottage cheese (I used lowfat, any kind works), 2 cups shredded mozzarella cheese, 1 cup grated parmesan cheese, and more.

Yes, Cheese and Spinach Jumbo Shell "manicotti" falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese and Spinach Jumbo Shell "manicotti"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions