High-Protein Cottage Cheese Manicotti

A baked cottage cheese manicotti in a white dish, topped with melted cheese and fresh basil leaves. A slice has been served, revealing layers of pasta and sauce. A knife rests on the dish, with cheese and a green towel nearby.

High-Protein Cottage Cheese Manicotti

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High-protein cottage cheese manicotti features shells stuffed with a silky blended cottage cheese filling, layered with marinara, and baked until the cheese on top is golden and bubbling. The cottage cheese blends to a thick, smooth base and it all bakes up like your favorite home-cooked Italian dinner, but with extra protein. It's easier than you think to fill and bake, and it freezes before and after baking for a quick meal on a busy weeknight.

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Prep Time15

Cook Time40

Total Time55

Servings: people

Author: Molly Thompson

INGREDIENTS

8 oz manicotti
3 cups full-fat small curd cottage cheese
1 large egg
3 cloves garlic grated
1 teaspoon kosher salt
2 teaspoons Italian seasoning
1 cup grated parmesan cheese divided
2 cups low moisture shredded mozzarella divided
24 oz marinara sauce
Optional: 1 cup finely chopped spinach

INSTRUCTIONS

Grease a 9x13 inch baking dish. Preheat the oven to 350°F.
Cook the noodles in salted water according to package directions until just al dente (about 9 minutes for most brands). Drain and rinse them under cool water. Arrange them in a layer on a plate or cutting board to prevent them from sticking together.
8 oz manicotti
In a large bowl with an immersion blend, or in a high-speed regular blender, blend the cottage cheese until smooth and no lumps remain, similar to a thick sour cream.
3 cups full-fat small curd cottage cheese
Add the egg, garlic, salt, and Italian seasoning and whisk to combine. Stir in 1/2 cup parmesan and 1 cup shredded mozzarella. Stir in the chopped spinach if using. Transfer the mixture to a piping bag and cut off about 1/2 -inch from the tip.
1 large egg, 3 cloves garlic, 1 teaspoon kosher salt, 2 teaspoons Italian seasoning, 1 cup grated parmesan cheese, 2 cups low moisture shredded mozzarella
Spread a couple spoonfuls of the marinara in the bottom of the pan. Pipe the cheese filling into the cooked manicotti noodles from each side until they’re all the way full. Arrange them in the prepared baking dish. I was able to fill and fit 11 manicotti into my pan. You can lay them any way to get them to fit (see the blog post for how I arranged mine).
Cover with the remaining pasta sauce then finish with the remaining 1 cup of mozzarella and 1/2 cup parmesan. Bake in the preheated oven for 35-40 minutes, until it’s golden and bubbling.
24 oz marinara sauce

Notes

Jumbo shells instead of manicotti: You can use manicotti and jumbo shells interchangeably. Cook the shells according to the package and rinse. Fill all the way full then layer and bake as directed int he recipe. They’re smaller so you’ll have more shells to fill.

Low-fat cottage cheese: Works but produces a slightly thinner filling. If it feels too loose after blending, stir in an extra tablespoon or two of parmesan before piping.

Frozen spinach: Thaw and squeeze out all the water with paper towels first.

Prep and refrigerate 1 day ahead: Assemble the whole pan, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Pull it from the fridge while the oven preheats and add five minutes to the bake time.

Prep and freeze (before baking): Assemble, cover tightly with plastic wrap then foil, and freeze for up to three months. Thaw in the fridge overnight before baking. It reheats like a dream and the filling stays creamy. Having a pan of this in the freezer when you're in the thick of newborn life is the kind of thing that genuinely makes a hard week easier.

Freeze baked manicotti: let the baked manicotti cool completely, then cover tightly and freeze for up to three months. To reheat from frozen, cover with foil and bake at 350°F for about 45 to 55 minutes, until heated all the way through. Uncover for the last 5 to 10 minutes to get the cheese on top bubbly again.

Nutrition

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