Dig into my high protein stuffed shells, made with mozzarella, pesto, and parm. Ground turkey and cottage cheese pack a serious protein punch – perfect for a filling meal that hits your protein goals.
High protein pesto stuffed shells
Nothing gets me more excited to cook (or eat) than a new pasta dish.
This comfort classic is a total chameleon in the kitchen, ranging from a simple Spicy Fusilli to my Sausage French Onion Pasta; there are a thousand different ways to eat and enjoy!
Today’s rendition is protein pesto stuffed shells – jumbo pasta shells stuffed with ground turkey, spinach, and cottage cheese. It’s topped with zesty marinara and layers of mozzarella and parm, then baked in the oven until it’s bubbling and golden brown!
Your family will love this dish, even the picky eaters. It hides sneaky veggies and protein content between layers of noodles and cheese, for a dish everyone can get behind.
Want to try your own? Grab a casserole dish and let’s get cooking!
Ingredients needed
Here’s a little bit about everything that goes into my high protein stuffed shells:
- Jumbo shells: The pasta shape changes everything! This recipe calls for 1 12oz box of jumbo shells, which make the perfect receptacle for its cheesy filling.
- Olive oil: You’ll need 2 tablespoon olive oil to cook down your yellow onion.
- Yellow onion: I use ½ diced yellow onion to flavor the sausage while cooking.
- Turkey sausage: 1lb ground turkey sausage adds a great protein content to this dish.
- Cottage cheese: For a cheesy and protein-rich filling, this recipe calls for 16oz cottage cheese with 4% milkfat.
- Parmesan cheese: I use 1 cup of shredded parmesan – ½ in the filling and ½ as a topping.
- Spinach: For nutrition and plant-based protein, I use 5oz chopped spinach.
- Parsley: ¼ cup fresh parsley gives this cheesy dish a lovely brightness.
- Pesto: 1 cup of fresh pesto adds a herby bite.
- Garlic: I add 2 cloves of minced garlic for aromatics.
- Dried oregano: An Italian food staple, this recipe needs 1 teaspoon dried oregano.
- Red pepper flakes: I use ½ teaspoon in the pasta filling. It doesn’t add much spice, just a tiny bit of flavor-enhancing heat.
- Salt + pepper: ½ teaspoon salt and ¼ teaspoon pepper make every ingredient pop!
- Marinara sauce: Bright and zesty, 3 cups of marinara sauce add a great balance.
- Mozzarella cheese: Finally, you’ll need 2 cups of mozzarella cheese, sprinkled on top for a delicious browned topping.
Kitchen tools required
To make these high protein stuffed shells, gather these kitchen essentials:
- 9x13 casserole dish
- Pot
- Wooden spoon
- Colander
- Kitchen knife
- Cutting board
- Frying pan
- Spatula
- Large mixing bowl
You’ll also need some measuring cups, including 1 cup, ¼ cup, 1 tbsp, 1 tsp, ½ tsp, and ¼ tsp.
How to make high protein stuffed shells
Begin by preheating your oven to 375F. Line a 9x13 casserole dish with 1 ½ cups of marinara and set it aside.
Next, cook a 12oz box of jumbo pasta shells according to the box instructions. Use salted water for boiling and cook until al dente; you’ll want your shells slightly firmer than usual because they will continue to soften when baked. Drain and set aside.
For the high-protein filling, add ½ diced yellow onion and 2 tablespoon of olive oil to a pan. Cook over medium-high heat for 3-4 minutes. Then, add 1 lb of ground turkey sausage, breaking apart into small pieces as it cooks. Cook until there’s no pink left and set it aside to cool for 10 minutes.
To a large bowl, add 16oz of cottage cheese, ½ cup of parmesan cheese, 5oz of wilted and drained spinach, ¼ cup of fresh chopped parsley, ½ cup of pesto, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 ½ teaspoon of red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of pepper. Mix well.
Finish your filling by adding the cooled turkey sausage and mixing until combined.
Stuff each jumbo shell with a healthy amount of filling – about ¼ cup will do. Lay the shells in the casserole dish and top with the remaining 1 ½ cups of marinara sauce. Finish by spooning ½ cup of pesto, 2 cups of mozzarella, and ½ cup of parmesan cheese sprinkled on top.
Bake your casserole dish covered with tinfoil for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to achieve a lightly crisp topping.
Top with extra chopped parsley, let sit for 15 minutes, and dig in!
Step-by-step Instructions on how to make High Protein Stuffed Shells with Pesto
Recipe tips
Below are some common protein pesto questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How to serve high protein stuffed shells
Serve your protein pesto shells as a filling main, or add a veggie-focused side to bring your meal together.
A simple side salad is always welcome at my table, though feel free to get fancy with my Strawberry Kale Salad, Light Broccoli Salad, or Creamy Italian Chopped Salad.
Alternatively, this pasta would pair really well with a side of roasted vegetables.
No need to add a protein source – this pasta is already packed with turkey sausage and cottage cheese.
Can I use frozen spinach?
Yes, both fresh and frozen spinach will work in this recipe.
For frozen spinach, take even more care to drain extra liquid and squeeze dry before adding it to your filling. Without this step, you’ll end up with a watery dish.
Storing leftovers
Let any leftover shells cool completely before transferring them to an airtight container. Store in the refrigerator for 3-4 days. Reheat in the oven at 350F until warm through, covered in tin foil.
For individual portions, a microwave should do the trick.
This recipe would also keep well in the freezer, baked or unbaked. To reheat, bake from frozen at 350F for 45-60 minutes, covered in tin foil.
If you liked this recipe, you’ll want to try these!
Looking to add more protein to your diet? Start with these high-protein recipes:
- Healthy Protein Brownie Batter
- High Protein Veggie Frittata
- Oatless Zucchini Oatmeal (High Protein)
- High Protein Buffalo Chicken Enchiladas
- Berry Protein Smoothie
All recipes by Erin Morrissey and Photos by Sierra Inn
High Protein Pesto Stuffed Shells
Ingredients
Method
- Preheat oven to 375F and line a 9x13 casserole dish with 1.5 cups of marinara sauce.
- Cook shells in a pot of salty water according to package until al dente - slightly less cook time than fully cooked because they will continue to cook in the oven. Drain and set aside.
- Saute onion in olive oil over medium-high heat for 3-4 minutes. Add in turkey sausage and as it cooks, break apart into fine pieces. Cook until no longer pink and fully cooked through. Set aside to cool for 10 minutes.
- In a large bowl, mix together cottage cheese, ½ cup parmesan cheese, spinach, parsley, ½ cup pesto, garlic, oregano, red pepper flake, salt, and pepper. Add in the turkey sausage mixture and mix until all combined.
- Individually stuff each shell with a good amount of mixture - about ¼ cup and then lay each shell down in the sauced casserole dish. Repeat until all shells and mixture are finished.
- Pour remaining 1.5 cups marinara sauce over top of shells, along with spooning on remaining ½ cup of pesto throughout the top. Then top with mozzarella cheese and remaining ½ cup parmesan cheese.
- Bake covered with foil for 20 minutes, then remove cover and bake for additional 10 minutes.
- Sprinkle with remaining parsley and let cool about 15 minutes before serving. Enjoy!
Emma D says
These are sooo good and they freeze surprisingly well for leftovers!
Erin says
Hi Emma, so happy you loved them! 🙂
Jenn says
Made this recipe for dinner and LOVED it. Immediately sent it to all my friends and marked it as one to add to our weekly rotation! This would also be perfect to give to someone as a meal train.
Cassie says
We loved this recipe-even my super picky toddlers. The filling is delicious and you don’t even miss the ricotta that would normally be there. The mix of pesto and marinara sauce is so delicious. Definitely a must on the recipe list.
Erin says
Hi Cassie, so happy they're a big hit!! 🙂
Jolene says
I rarely comment online, but these stuffed shells cannot go unnoticed! These shells are absolutely delicious. Do not hesitate. I’ve sent the recipe to multiple people already.
Erin says
Hi Jolene, so happy you loved it so much!! 🙂
Kim says
Wow these are SO good and packed with so much flavor! A new weekly dinner staple 🙂
Erin says
Hi Kim, so happy you loved it!! 🙂
Sami says
These are SO good. I was skeptical with Turkey and cottage cheese but you can’t even notice the substitutions. We loved them. Might be my new dish I bring during a Meal Train.
Erin says
Hi Sami, so happy you loved it!! 🙂
Gretchen says
Perfect Sunday night dinner that the whole family enjoyed! Healthy and tasty!
Erin says
Hi Gretchen, so happy it was a big hit!!
Courtney says
Yum yum YUM!!!! So much flavor and super filling
Erin says
Hi Courtney, so happy you loved it!
Caroline says
Hi Erin! Is there a good way to prep this and make ahead for the next day? Can’t wait to make this!
Erin says
Hi Caroline, yes! Make the full thing, just don't bake! Then the next day, let it come to room temp for about 30 minutes then bake! Let me know how yours comes out!
Karen says
This was amazing! We used ground turkey and it was SO good
Erin says
Hi Karen, so glad you loved them and made them your own! 🙂
emily says
Hi Erin! Could you make this as a lasagna? Thank you!
kristen says
hi erin! can you sub greek yogurt for cottage cheese in this? thank you!
Erin says
Hi Kristen, yep, that should work. Let me know how yours come out!!
Maddy Thoreson says
Love it!!
Erin says
Hi Maddy, so happy you enjoyed it!!
Nicole C says
This was sooo yummy! And it got my daughter not to notice she was eating spinach. Win win!
Erin says
Hi Nicole, so happy you both loved it! 🙂
Stacey says
Is there something you can use other then turkey sausage?
Erin says
Hi Stacey, yes! You can sub in any protein you want or even omit it. Depending on what you use, cooking time in step 3 might vary, so just cook the protein however you need to in that step!
Hannah S says
These were so delicious! My husband who doesn’t like cottage cheese even loved them! Thank you Erin for another wonderful recipe 🙂
Erin says
Hi Hannah, so happy you both loved it!!
Kara says
10/10!! Erin’s recipes never disappoint and this one will be on repeat in the household 😋 it’s packed full of flavor!
Erin says
Hi Kara, so happy you loved it!! 🙂
LH says
Look great! Any way to lower the sodium and fat?! 🙂
Erin says
Hi, so happy you like it. You can feel free to make subs where needed if you want to try and lower both of them.
Emily says
A lot of work (I also had a toddler screaming at me/asking for snacks the whole time) but really yummy! What brand of ground turkey sausage did you use?
Erin says
Hi Emily, so glad you liked them! I love Wegman's brand turkey sausage in a tube!! 🙂
Olivia Adams says
Really easy and tasty recipe! The whole family loved it.
Erin says
Hi Olivia, so happy you loved them!! 🙂