High Protein Stuffed Shells with Pesto

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 tbsp 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 tsp dried oregano.
• Red pepper flakes: I use ½ tsp in the pasta filling. It doesn’t add much spice, just a tiny bit of flavor-enhancing heat.
• Salt + pepper: ½ tsp salt and ¼ tsp 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:

• 9×13 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 9×13 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 tbsp 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 tsp of dried oregano, 1 ½  tsp of red pepper flakes, ½ tsp of salt, and ¼ tsp 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