Styling and photography by Sina Mizrahi

Stuffed Shells

A classic budget-friendly dinner that rivals what you’ll find in any high-end restaurant.

Serves 6–8

• 1 28-oz (790-g) jar marinara sauce
• 1 12-oz (340-g) pkg jumbo pasta shells
• 1 16-oz (450-g) container cottage cheese
• 1 8-oz (225-g) container whipped cream cheese with garlic (or plain whipped cream cheese with 2 cloves crushed garlic)
• ½ cup plain Greek yogurt
• 3½ oz (100 g) grated Parmesan cheese
• 1 egg
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup chopped fresh chives
• ¼ cup seasoned bread crumbs

Preheat oven to 350°F (175°C).

Spray a 9x13-inch (20x30-cm) baking dish with cooking spray. Pour the marinara sauce into the dish and spread to cover the entire bottom of the dish.

Bring a large pot of salted waterA classic budget-friendly dinner that rivals what you’ll find in any high-end restaurant. to a boil. Add pasta and cook for 3 minutes less than the recommended cooking time for al dente. Drain pasta and rinse under cold water.

In a large bowl, combine cottage cheese, cream cheese, yogurt, Parmesan, egg, salt, pepper, and chives.

Spoon cheese mixture into shells. Nestle shells into the marinara sauce. Sprinkle with bread crumbs.

Bake uncovered for 25 minutes.

(Originally featured in FamilyTable, Issue 722)