Skillet Shells and Cheese

Craving comfort food but don’t want to spend hours in the kitchen? This one-skillet Shells and Cheese recipe is the perfect weeknight dinner- stuffed with a creamy cottage cheese filling, hidden veggies (hello zucchini!), and smothered in marinara and melty mozzarella.

I grew up loving stuffed shells, but they always felt like a “Sunday dinner” recipe that took me forever. This skillet shortcut gives you all of the flavor and coziness, but it’s ready in under 40 minutes. My kids love it and I love that I can sneak veggies in without complaints.

Ingredient Preview:

Full Recipe Below

• jumbo pasta shells
• extra virgin olive oil
• cottage cheese (good culture)
• M Salt
• organic Italian seasoning
• mozzarella cheese
• parmesan cheese
• organic egg
• organic onion
• zucchini
• organic marinara sauce

Other Recipes You Will Love

Skillet Lasagna

Skillet Steak Tacos

Print Recipe

No ratings yet

Skillet Shells and Cheese

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: dinner

Cuisine: American, Italian

Keyword: 30 minute meal, cheesy pasta, stuffed shells, vegetarian

Equipment

• 1 medium bowl
• 1 skillet
• 1 grater

Ingredients

• 12 oz jumbo shells
• 2 tbsp extra virgin olive oil
• 16 oz cottage cheese
• 1½ tsp M Salt
• ½ tsp Italian seasoning
• 8 oz mozzarella cheese shredded
• ½ cup parmesan cheese grated
• 1 organic egg
• 1 organic onion finely chopped
• 1 medium zucchini washed, grated and squeezed
• 24 oz organic marinara sauce

Get Recipe Ingredients

Instructions

• Boil the 12 oz jumbo shells pasta according to the instructions but remove 2-3 minutes early.
• In a medium bowl combine 16 oz cottage cheese, 1½ tsp M Salt, ½ tsp Italian seasoning, half of the 8 oz mozzarella cheese and 1 organic egg. Mix well
• Stuff each shell with about 1 tbsp. or the cheese mixture. Set aside.
• Heat a skillet over medium heat. Drizzle in the 2 tbsp extra virgin olive oil and add in 1 organic onion chopped and 1 medium zucchini shredded and strained. If you want you can sprinkle in a little bit of salt.
• Cook until the onions are translucent. Stirring frequently.
• Pour in half of the 24 oz organic marinara sauce. Stir until combined.
• Place the stuffed shells on top of the sauce in the sauce pan in a single layer. Pour the remaining sauce on top.
• Sprinkle with the rest of the mozzarella cheese and ½ cup parmesan cheese.
• Turn the heat to low/medium and place the lid on. Let cook for about 25-30 minutes.
• Remove and serve.

Notes

To Freeze: Option 1.  Prep the shells with the cheese mixture, but don't continue with the rest of the recipe.  Place on a parchment lined baking sheet. Place in the freezer for 2 hours and then transfer to a freezer safe container or Ziploc. 

Option 2. 

Cook according to the instructions and bring to room temperature.

Place in a freezer safe container and freeze up to 2 months. 

To thaw, place in the refrigerator the night before you will use. 

Reheat in an oven safe container at 350 f for 15-20 minutes. 

Storage and Freezer Tips:

Freeze Before Cooking: Stuff shells, freeze on a parchment lined baking sheet for 2 hours.  Then transfer to a freezer safe container or Ziploc bag.

Freeze After Cooking: Cool completely, place in a freezer safe container and freeze up to 2 months.

Variations and Substitutions:

Veggie Swap: Try spinach, mushrooms or or carrots instead of zucchini.

Protein Boost: Add Italian sausage or ground turkey to the sauce.

Cheese Swap: Use ricotta instead of cottage cheese or your favorite dairy free.

Gluten Free: Use gluten free pasta.

Did you make this recipe?  Share with me @healthierhomemade.co