Save to Pinterest A festive twist on classic stuffed shells featuring a creamy, protein-rich cottage cheese Alfredo sauce, spinach, and turkey, perfect for holiday gatherings.
This recipe brings a healthier spin to a family favorite that everyone enjoys during Christmas dinner.
Ingredients
- Pasta: 24 jumbo pasta shells
- Filling: 2 cups (450 g) low-fat cottage cheese, 1 cup (100 g) shredded mozzarella cheese divisible, 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:
- Preheat the oven to 375°F (190°C) Lightly grease a 9x13-inch (23x33 cm) baking dish
- Step 2 Cook Pasta:
- Cook the pasta shells according to package instructions until al dente Drain and set aside to cool slightly
- Step 3 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
- Step 4 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
- Step 5 Sauce Bottom:
- Spread about 1/2 cup of the Alfredo sauce in the bottom of the prepared baking dish
- Step 6 Fill Shells:
- Fill each pasta shell with about 2 tablespoons of the filling and arrange them in the baking dish
- Step 7 Cover Shells:
- Pour the remaining Alfredo sauce evenly over the shells Sprinkle with the remaining 1/2 cup mozzarella cheese
- Step 8 Bake:
- Cover with foil and bake for 25 minutes Remove foil and bake for an additional 10 minutes until bubbly and golden
- Step 9 Garnish:
- Garnish with chopped parsley and diced roasted red peppers before serving
Save to Pinterest Our family looks forward every year to sharing this warm dish that feels both indulgent and nutritious.
Required Tools
Large pot Blender or food processor Mixing bowls 9x13-inch baking dish Foil Measuring cups and spoons
Nutritional Information
Calories 335 Total Fat 10 g Carbohydrates 32 g Protein 28 g (per serving)
Tips for Serving
Serve with a crisp green salad and crusty bread for a complete meal
Save to Pinterest This dish beautifully balances flavor and nutrition making it ideal for festive occasions.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Jumbo pasta shells are ideal as they hold the filling well and bake evenly with the sauce.
- → Can I use fresh spinach instead of frozen?
Yes, fresh baby spinach chopped finely works wonderfully and adds a fresh texture.
- → How do I make the Alfredo sauce smooth?
Blend cottage cheese with milk, cream cheese, Parmesan, garlic, nutmeg, and seasoning until completely smooth for a creamy sauce.
- → Is there a way to prepare this dish ahead of time?
You can assemble the stuffed shells and refrigerate them up to 24 hours before baking to save time.
- → What can I substitute for turkey in this dish?
Ground chicken, lean sausage, or extra chopped vegetables like mushrooms can be used instead of turkey for varying flavors.
- → How should leftovers be stored?
Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.