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Cozy High Protein Stuffed Shells (Vegetarian + Meal Prep Friendly)

APPROXIMATE MACROS u003cstrongu003eper serving (5 stuffed shells)u003c/strongu003e if using skim, reduced fatu003cbru003eu003cstrongu003eper serving (1/5):u003c/strongu003eu003cbru003eu003cstrongu003e~407 cal / 12g fat / 43g carbs / 29g proteinu003c/strongu003eu003cbru003eu003cbru003eAPPROXIMATE MACROS u003cstrongu003eper serving (5 stuffed shells)u003c/strongu003e if using regularu003cbru003eu003cstrongu003eper serving (1/5):u003c/strongu003eu003cbru003eu003cstrongu003e~467 cal / 19g fat / 43g carbs / 29g proteinu003c/strongu003e
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 410kcal

Ingredients

  • 25 jumbo pasta shells (cook a few extra in case some break) 1 cup cottage cheese (low-fat or whole milk) 1 cup ricotta cheese (part-skim or whole milk) 1/2 cup plain greek yogurt (nonfat or full-fat) 1/3 cup shredded mozzarella (regular or reduced-fat) 1 1/2 cups finely chopped spinach (fresh or thawed frozen, squeezed dry) handful chopped parsley 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp sea salt 1/4 tsp black pepper 1 scoop unflavored or savory protein powder (pea, rice, etc. — about 20g protein) 1 1/2 cups marinara sauce 3/4 cup shredded mozzarella for topping (regular or reduced-fat)

Instructions

  • preheat oven to 375°f (190°c) and lightly grease a large baking dish (9x13).
  • cook the shells according to package directions until al dente. drain and rinse with cool water to stop cooking. set aside.
  • make the filling: in a mixing bowl, combine cottage cheese, ricotta, greek yogurt, 1/3 cup mozzarella, chopped spinach, parsley, garlic powder, onion powder, salt, pepper, and protein powder. mix until well combined.
  • assemble the dish: spread about 1/2 cup of marinara sauce on the bottom of the baking dish. then, spoon about 2 tablespoons of filling into each cooked shell and place them seam-side up on top of the sauce.
  • top with 1 cup marinara sauce and sprinkle with the 3/4 cup shredded mozzarella.
  • cover the dish with foil and bake for 20 minutes. remove foil and bake another 10 minutes until cheese is bubbly and slightly golden. let cool slightly before serving. enjoy!