High-Protein Cottage Cheese Alfredo

A festive twist on classic stuffed shells featuring a creamy, protein-rich cottage cheese Alfredo sauce, spinach, and turkey, perfect for holiday gatherings.

I have always enjoyed how this recipe brings family together with its comforting flavors and healthy ingredients.

Ingredients

• Pasta: 24 jumbo pasta shells
• Filling: 2 cups (450 g) low-fat cottage cheese, 1 cup (100 g) shredded mozzarella cheese, divided, 1/2 cup (50 g) grated Parmesan cheese, 1 large egg, 1 1/2 cups (90 g) fresh baby spinach chopped, 1 1/2 cups (200 g) cooked turkey breast diced, 1/2 teaspoon garlic powder, 1/2 teaspoon dried Italian herbs, 1/4 teaspoon ground black pepper, 1/4 teaspoon salt
• Cottage Cheese Alfredo Sauce: 1 1/2 cups (340 g) low-fat cottage cheese, 1/2 cup (120 ml) milk, 1/4 cup (25 g) grated Parmesan cheese, 2 tablespoons (30 g) light cream cheese, 2 cloves garlic minced, 1/4 teaspoon ground nutmeg, Salt and pepper to taste
• Garnish (optional): 1/4 cup (10 g) chopped fresh parsley, 1/4 cup (30 g) diced roasted red peppers (for a festive touch)

Instructions

Step 1:

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Step 2:

Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Step 3:

In a blender or food processor, combine the cottage cheese, milk, Parmesan cheese, light cream cheese, minced garlic, nutmeg, and a pinch of salt and pepper for the Alfredo sauce. Blend until completely smooth. Set aside.

Step 4:

In a large bowl, combine cottage cheese, 1/2 cup mozzarella cheese, Parmesan, egg, spinach, turkey, garlic powder, Italian herbs, salt, and pepper for the filling. Mix well.

Step 5:

Spread about 1/2 cup of the Alfredo sauce in the bottom of the prepared baking dish.

Step 6:

Fill each pasta shell with about 2 tablespoons of the filling and arrange them in the baking dish.

Step 7:

Pour the remaining Alfredo sauce evenly over the shells. Sprinkle with the remaining 1/2 cup mozzarella cheese.

Step 8:

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.

Step 9:

Garnish with chopped parsley and diced roasted red peppers before serving.

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This dish always brings joy during family dinners especially at holiday celebrations.

Required Tools

Large pot, Blender or food processor, Mixing bowls, 9x13-inch baking dish, Foil, Measuring cups and spoons

Allergen Information

Contains wheat (pasta), milk, and egg. Check pasta and cheese labels for allergens or gluten if sensitive.

Nutritional Information

Calories: 335, Total Fat: 10 g, Carbohydrates: 32 g, Protein: 28 g per serving

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This recipe embodies a wholesome balance perfect for festive meals and family gatherings.

Recipe FAQ

→ How do I prepare the cottage cheese Alfredo sauce?

Blend low-fat cottage cheese, milk, Parmesan, cream cheese, garlic, nutmeg, salt, and pepper until smooth for a creamy sauce base.

→ Can I substitute turkey with other proteins?

Yes, ground chicken, lean sausage, or extra vegetables like mushrooms work well as alternatives.

→ What’s the best way to cook the jumbo pasta shells?

Boil according to package directions until al dente, then drain and cool slightly before stuffing.

→ How do I make this dish vegetarian?

Omit the turkey and increase spinach or add sautéed mushrooms for a flavorful vegetarian option.

→ Can this dish be prepared in advance?

Yes, assemble the stuffed shells and refrigerate for up to 24 hours before baking.

→ What garnishes enhance the flavor and presentation?

Chopped fresh parsley and diced roasted red peppers add color and a festive touch.