These Stuffed Shells with Mushrooms & Cottage Cheese are the definition of vegetarian comfort food—jumbo pasta shells packed with savory, garlicky mushrooms and creamy cottage cheese, then baked in a rich tomato sauce until bubbly and golden.
This is one of those meals that feels fancy enough for Sunday dinner but is simple enough to pull off on a weeknight. The filling is hearty and satisfying (thanks to the meaty mushrooms and protein-packed cottage cheese), while the bubbly marinara and melty cheese top it all off with pure cozy vibes. Plus, it’s a brilliant way to sneak in extra protein without making things heavy. Whether you’re feeding vegetarians or just want a break from meat, this pasta bake delivers big flavor in every single bite.
Key Takeaways
- Vegetarian-Friendly: Hearty and filling without any meat.
- High Protein: Cottage cheese adds a sneaky protein boost to every shell.
- Comfort Food Classic: Cheesy, saucy, and baked to golden perfection.
- Great for Leftovers: Reheats beautifully for lunch the next day.
- Meal Prep Hero: Assemble it ahead of time and bake when you’re ready.
- Spinach and feta quesadillas are another cheesy, veggie-packed favorite if you love this vibe.
Why You’ll Love These Stuffed Shells with Mushrooms & Cottage Cheese
- The mushrooms are sautéed until golden brown, giving the filling a deep, savory “meaty” flavor that even carnivores will love.
- Cottage cheese makes the filling incredibly creamy but keeps it lighter than traditional ricotta-heavy versions.
- It’s like a cozy hug in pasta form—warm, cheesy, and satisfying.
- You can customize the sauce—use your favorite jarred marinara to save time or a homemade one if you’re feeling ambitious.
- The leftovers might honestly be better than the fresh batch (the flavors have time to mingle!).
- It’s a complete meal in one dish—veggies, protein, and carbs all baked together.
- For another pasta night win, creamy tuscan shrimp ravioli brings a similar creamy-savory deliciousness.
Food or Cultural Background
Stuffed shells (conchiglioni) are an Italian-American classic that evolved as a fun, family-style alternative to lasagna. While traditional Italian recipes often use ricotta, using cottage cheese is a clever home-cook hack that’s been around for decades—it’s often more affordable, higher in protein, and melts into a lovely, creamy texture that mimics ricotta perfectly.
Adding mushrooms to the mix gives this dish an earthy, savory depth (often called umami) that makes it feel substantial. It’s the kind of recipe that bridges the gap between old-school comfort cooking and modern, protein-conscious eating. It’s perfect for casual family dinners, potlucks, or dropping off for a friend who needs a home-cooked meal.
If you love hearty, oven-baked pastas, the best stuffed shells with ground beef is the meaty cousin to this recipe.
Ingredients for Stuffed Shells with Mushrooms & Cottage Cheese
| Ingredient | Notes/Substitutes (vegan, gluten-free, dairy-free) |
|---|---|
| 1 box (12 oz) jumbo pasta shells | Use gluten-free shells if needed (cook carefully as they can be fragile). |
| 4 cups sliced mushrooms | Cremini (baby bella) or white button; cremini has more flavor. |
| 1 tsp butter or olive oil | For sautéing mushrooms. |
| 3–4 cloves garlic, minced | Fresh is best, but jarred works in a pinch. |
| 24 oz (1 container) cottage cheese | Full-fat is creamiest; small curd works best for texture. |
| ½ cup chopped green onions | Or fresh chives for a milder onion flavor. |
| ½ cup chopped fresh parsley | Flat-leaf Italian parsley adds great freshness. |
| ½ cup grated Parmesan cheese | Plus extra for topping; Pecorino Romano is a salty alternative. |
| 4 cups (32 oz) marinara sauce | Choose a high-quality jarred sauce or homemade. |
| Salt & black pepper | To taste. |
| Optional: Italian seasoning | Adds extra herbal flavor to the mushrooms. |
| Optional: Shredded mozzarella | For that classic gooey cheese pull on top. |
For a lighter, veggie-forward pasta option, healthy broccoli pasta is a simple weeknight go-to.
Equipment Needed
- Large pot (for boiling pasta).
- Large skillet (for sautéing mushrooms).
- 9×13 inch baking dish.
- Colander.
- Mixing bowl.
- Spoon or piping bag (a ziplock bag with the corner cut off works great for stuffing).
How to Make Stuffed Shells with Mushrooms & Cottage Cheese Step-by-Step
- Preheat your oven to 400°F (200°C) and get a large pot of salted water boiling.
- Boil the jumbo shells for about 9–11 minutes (check package) until al dente—they should be pliable but still have a bite. Drain, rinse with cool water to stop cooking, and toss with a little oil so they don’t stick together.
- Sauté the mushrooms in a large skillet with butter or oil over medium heat. Cook until they release their water and turn golden brown (8–10 mins).
- Add the minced garlic to the skillet and cook for just 1 minute until fragrant. Season with salt, pepper, and optional Italian seasoning, then let the mixture cool slightly.
- Mix the filling: In a large bowl, combine the cooled mushrooms, cottage cheese, green onions, parsley, Parmesan, and a pinch of pepper. Stir until well combined.
- Spread about 1 cup of marinara sauce across the bottom of your 9×13 baking dish to prevent sticking.
- Stuff each cooked shell generously with the cottage cheese-mushroom mixture and arrange them in the dish in a single layer.
- Top with the remaining marinara sauce and sprinkle with extra Parmesan (and mozzarella if using).
- Bake covered with foil for 20 minutes, then uncover and bake for another 5–10 minutes until the sauce is bubbly and the cheese is melted and golden.
- Rest for 5–10 minutes before serving so the filling sets and doesn’t spill out when you plate it.
If you’re a fan of rich, creamy sauces, viral creamy garlic butter ditalini pasta is another must-make.
Expert Tips for the Best Results
- Don’t Overcook Pasta: Undercook the shells slightly (by 1-2 minutes) since they will continue cooking in the oven with the sauce.
- Dry the Mushrooms: Let the mushrooms get nice and brown; if they are soggy, your filling will be watery.
- Use a Piping Bag: Stuffing shells with a spoon can be messy. Put the filling in a large ziplock bag, snip the corner, and pipe it in—so much faster!
- Season the Cottage Cheese: Cottage cheese can be mild, so don’t be shy with the Parmesan, herbs, and pepper in the filling.
- Tent the Foil: If adding mozzarella, tent the foil slightly so the cheese doesn’t stick to it while baking.
For a completely different way to enjoy cottage cheese in a savory dish, check out baked lemon garlic cod with butter sauce.
What to Serve With Stuffed Shells with Mushrooms & Cottage Cheese
- Garlic Bread: Essential for soaking up that extra marinara sauce.
- Caesar Salad: A crisp, acidic salad cuts through the richness of the cheese and pasta.
- Roasted Broccoli or Asparagus: Simple green veggies balance out the meal.
- The best summer peach fruit salad creates a lovely sweet contrast if serving this in warmer months.
Storing and Reheating Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Microwave individual portions or bake the whole dish covered at 350°F until warmed through. Add a splash of water or extra sauce if it looks dry.
- Freeze: You can freeze the unbaked assembled dish for up to 2 months. Thaw in the fridge overnight before baking (add 10–15 mins to cook time).
Nutrition Facts
Nutrition information is estimated and may vary based on ingredients and cooking methods. Values calculated using USDA FoodData Central data.eatthismuch+3
| Nutrition (per serving, 1/8 of recipe) | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 18 g |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 45 g |
| Fiber | 3 g |
| Total Sugars | 8 g |
| Sodium | 780 mg |
| Potassium | 450 mg |
| Calcium | 150 mg |
| Cholesterol | 20 mg |
FAQs About Stuffed Shells with Mushrooms & Cottage Cheese
Can I use ricotta instead of cottage cheese?
Absolutely! Ricotta is the traditional choice. Use the same amount (24 oz) for a slightly smoother, denser filling.
How do I make this dish meaty?
Brown 1/2 lb of ground beef or Italian sausage with the mushrooms, or use a meat sauce instead of plain marinara.
Can I make this ahead of time?
Yes! Assemble the dish completely, cover, and refrigerate up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
My shells are tearing—what did I do wrong?
They might be overcooked. Boil them just until al dente and handle gently. Rinsing with cool water helps stop them from getting mushy.
Is this recipe spicy?
Not as written, but adding the optional red pepper flakes to the mushrooms or sauce gives it a nice little kick.
Final Thoughts
This is one of those recipes that proves vegetarian meals can be just as satisfying as meaty ones. It’s warm, cheesy, and full of flavor. If you make it, snap a photo and let me know what you think! And for dessert? Pineapple heaven cake is the perfect light and sweet finish.
Want more comforting dinner ideas? Follow along on Pinterest for daily recipes and join our community on Facebook to share your creations!
Stuffed Shells with Mushrooms & Cottage Cheese
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil.
- Boil jumbo shells according to package directions, usually about 9-11 minutes, until pliable but still firm (al dente). Drain and rinse with cool water to stop the cooking process. Drizzle with a little oil to prevent sticking.
- While shells cook, heat butter or oil in a large skillet over medium heat. Add sliced mushrooms and cook until they release their liquid and become golden brown, about 8-10 minutes. Add minced garlic and cook for 1 more minute. Season with salt, pepper, and optional Italian seasoning. Transfer the mushroom mixture to a large bowl and let cool slightly.
- To the bowl with mushrooms, add cottage cheese, green onions, parsley, grated Parmesan, and a pinch of black pepper. Mix until well combined.
- Spread about 1 cup of the marinara sauce in the bottom of a 9×13-inch baking dish. Using a spoon or piping bag, stuff each cooked shell with the cottage cheese-mushroom filling. Arrange the stuffed shells in the baking dish in a single layer.
- Pour the remaining sauce over and around the stuffed shells. If using, sprinkle with extra Parmesan or mozzarella cheese. Cover the dish tightly with foil and bake for 20 minutes. Uncover and bake for an additional 5-10 minutes, until the sauce is bubbly and the cheese is melted.
- Let cool for 5-10 minutes before serving (the filling will be very hot). Garnish with extra fresh parsley.