We’ve had a slow arriving spring and a visit from the late winter flu.
Watching my son curled up in bed the other day with a warm cup of tea surrounded by tissues and the rain falling all around, I was reminded of this ultra-comforting meal that was one of his favorites growing up.
In fact, he named the dish when he was no bigger than a sprout and I think he pretty much captured the bottom line with this one.
Shells from the heavens is probably all you really need to know but in case you’d like a little more information, these are al dente pasta shells stuffed with a creamy-delicious mixture of cottage cheese and spinach smothered in a warming marinara sauce and topped with fresh chopped basil (so we can pretend that it’s spring). Simple, succulent and super versatile too in terms of variations.
The original recipe delivers a good amount of protein but there are any number of add-on possibilities from edamame beans, crumpled tempeh and seitan (plant proteins) to thin sliced chicken, crispy bacon and smoked salmon to savory add-ins like kalamata olive, sundried tomato, artichoke and capers — each delivering its own taste sensation.
You can really play around with this one and make it your own or simply leave it in its original form.
This dish is often made with ricotta for filling, which works perfectly well, but I prefer cottage cheese. I find ricotta a little on the dry/pasty side whereas cottage cheese (typically used in lasagna) has a soft and moist texture that adds some beautiful creaminess to the dish. The small cottage cheese curds are not really detectable either (at least to my palate) when mixed with everything else. Nutritionally ricotta and cottage cheese are very similar so it really comes down to a matter of personal preference.
This is a perfect week night meal that you can assemble the night before and tuck into the fridge until cooking time but I’m also willing to bet that company would love it too — serve it up with a delicious green salad and some pretty sprigs of fresh basil and you and your guests may well find yourselves transported to the heavens.
- 20 jumbo pasta shells
- 10 oz (283 g) frozen spinach
- 16 oz (454 g) small curd cottage cheese, I used 4% fat
- ½ cup Parmesan cheese (plus a little mozzarella for topping)
- 1 egg
- good pinch of coarse black pepper
- 2 cups of your favorite marinara (tomato based) sauce, I used Trader Joe's marinara
- Fresh chopped basil for garnish
- This recipe should make enough filling for 18-20 shells without the add-ins. If you are adding, just cook a few more shells to accommodate.
- Preheat oven to 350°F.
- Cook the pasta shells in boiling water with a drizzle of oil just until barely al dente (9 minutes should do it). Drain and cool.
- Meanwhile, cook frozen spinach in a pot on the stove with a small amount of boiling water scraping down the sides of the spinach with a fork as it cooks. Carefully transfer spinach to a clean colander/strainer and allow to cool slightly before using the back of a spoon or spatula to squeeze out as much moisture as possible.
- In a mixing bowl, combine cottage cheese, drained spinach, Parmesan, pepper and egg along with any additional add-ins (see Notes), mixing well to combine.
- Spray the bottom of a baking dish with oil (I used a rectangular pyrex dish, 8.9" x 13.2") and then spread 1 cup or so of marinara sauce along the bottom using a basting brush or back of spoon to spread evenly.
- Divide spinach-cheese mixture among the shells, placing each shell in the dish open side up. The shells can sit snug beside each other which will also help prop them up.
- Top each shell with a generous dollop of the remaining marinara sauce and a sprinkle of mozzarella cheese.
- Bake uncovered for 30-40 mins or until the cheese has melted, shells are heated through and the marinara sauce is bubbling along the edges.
- Garnish with shells with fresh chopped basil before serving. Enjoy warm (leftovers are also delicious!)
Add-Ins: possible add-ins on the plant side include: edamame beans, crumpled tempeh and seitan (a half or whole cup); any meat protein (crumpled, ground or thin sliced) and mostly pre-cooked; as well as savory inclusions like olives, capers, sundried tomato, heart of palm and artichoke. Just be sure to cook a few more shells to accommodate.
Cooking the Pasta Shells: because the shells will bake after boiling it's important not to over-boil them to retain resilience following baking. A rolling boil of about 9 minutes for 20 shells should do the trick.
Cottage Cheese: you can substitute ricotta for the cottage cheese in this recipe, as preferred.
Dear Kelly, have you had a peak at my pantry where these shells have been waiting for a year at least without making their way to the kitchen? Thank you so much for such an inspiring recipe! And what a cute name! I bet my shells won’t look half as good as yours, but I’ll prepare them this week with young spinach too! I’ll have to think about the cheese choice, but definitely without ricotta which I also don’t like because I find it simply bland… I prefer much more feta or fresh goat cheese or any fresh cheese which have this pleasant tanginess…
First of all – just your memory of how this dish got it’s name makes it SO special!! What a sweet story. But it does seem to be the right name for it. Lots of goodness and flavors.
Lovely shells recipe !
Such a sweet memory, Kelly and no doubt, a most comforting recipe for a rainy day. I love how versatile these stuffed shells are! I can definitely see myself adding some artichokes, mushrooms…I’ve not made stuffed shells in at least over a year! And I looove them so much. Now I’m totally craving this!
This is exactly what my comfort food would be, your son named it perfectly! I adore cottage cheese but haven’t used it in ages, not sure why. You will laugh, I bought a gorgeous Italian ceramic cookie jar in NYC about a million years ago, I just loved the look of it, it had pasta shells in it. I’d completely forgotten about the shells, so when I finally used them (years later), they weren’t at their best. I’d love to try your recipe, with fresh pasta shells, it looks wonderful.
PS, hope the flu didn’t get passed around. XOXO
same Eva, hadn’t used cottage cheese in ages; it works really well here – perfect amount of moisture and a lovely soft texture. Love how you describe your cookie jar — I know exactly what you mean about a treasure like that bringing joy just to look at ♥.
Kelly, I just sent this link to my son who is at college and looking for recipes. I’ve been a long time admirer of your blog, your beautiful writing and simple wholesome recipes. Thank you!
Lana, your note had me smiling ear to ear – thank you so much for taking the time to share your kind words and I do hope that your son finds some inspiration in the index – tickled by the idea of you sending him the link to the shells (I’m still smiling!) I hope he loves them :)
Oh, I definitely hope that by now he is fully recovered… the shells from heaven certainly help!
beautiful dish, comfort food without too much excess going on.. so colorful!
It is a gorgeous day here, both yesterday and today, temperatures in the mid 80’s but it should cool down a bit tomorrow… no, I am not complaining! ;-)
shells from the heavens to the rescue ;d) it had been ages since I’d made them… comfort, warmth and major yum factor. Thanks Sally!
Looks so yummy! Got to try this soon. Love the fact you can change it up with the add-in’s. The original though does look heavenly!
thank you Lynn! it’s so yummy and a nice change for us – I hope you & family enjoy too.
How did you know this is exactly what I’m craving on a rainy day…your shells look delicious and I love that your son named this dish!
thanks Bettina! when a name suits, it suits :)