Budget Baked Shells with Cottage Cheese and Tomato
A comforting, budget-friendly baked pasta dish featuring jumbo pasta shells filled with seasoned cottage cheese and covered in a simple tomato sauce. This Italian-American classic is creamy, tangy, and deeply satisfying—perfect for weeknight dinners and easily feeds a crowd.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 10 min
- Makes
- 6 servings (about 8–10 shells per person)
Steps
Before you start
- Preheat your oven to 375°F (190°C)
- Cook the pasta shells according to package directions, drain well, and set aside to cool slightly
- Gather all ingredients before you begin assembling the shells
Build the filling
- In a medium bowl, combine the cottage cheese, minced onion, 0.5 cup (60 g) of the grated Parmesan, Italian seasoning, and a pinch of salt and black pepper.
- Stir until evenly mixed.
- The filling should be creamy and well-seasoned—taste and adjust salt and pepper as needed.
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Ready when: Filling is smooth and evenly combined
Tip: Don't overmix—gentle stirring keeps the cottage cheese texture light and fluffy.
Sauté onion and garlic
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, then add the tomato paste and stir constantly for 1 minute to deepen the flavor.
- The mixture should smell rich and concentrated.
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Ready when: Tomato paste is darkened and fragrant
Tip: Toasting the tomato paste prevents a raw, tinny flavor in the finished sauce.
Build the tomato sauce
- Pour the crushed tomatoes into the pot, add the sugar (if using), and stir well to combine.
- Bring to a gentle simmer over medium heat, then reduce heat to medium-low and simmer, uncovered, for 5–8 minutes, stirring occasionally.
- Season generously with salt and black pepper to taste.
- The sauce should smell bright and savory.
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Ready when: Sauce is bubbling gently and tastes balanced and flavorful
Tip: A pinch of sugar balances the acidity of canned tomatoes—taste first and adjust.
Spread sauce in the baking dish
- Spread about 1 cup (240 ml) of the tomato sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
- This prevents the shells from sticking and creates a flavorful base.
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Ready when: Bottom of dish is evenly covered with sauce
Tip: Using a spatula to spread the sauce ensures even coverage and even cooking.
Fill the shells
- Hold each cooked pasta shell in your hand and use a small spoon or melon baller to fill it with about 1 tablespoon (15 ml) of the cottage cheese filling.
- Arrange the filled shells seam-side up in the baking dish, nestling them snugly together in a single layer.
- You should fit about 24–28 shells, depending on their size.
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Ready when: All shells are filled and arranged in a single snug layer
Tip: Keep shells at a slight angle (seam-side up) so the filling doesn't slide out during baking.
Cover with remaining sauce
- Pour the remaining tomato sauce evenly over the filled shells, making sure to coat all of them.
- Some sauce may pool between shells—this is perfect.
- Sprinkle the remaining 0.25 cup (30 g) of grated Parmesan over the top.
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Ready when: Shells are covered with sauce and cheese is evenly distributed
Tip: Reserve some Parmesan for the top to create a light crust as it bakes.
Bake until bubblingOven 375°F / 190°C
- Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes.
- Remove the foil and continue baking for 10–12 minutes more, until the sauce is bubbling around the edges and the Parmesan on top is lightly golden.
- The cottage cheese filling will heat through but remain creamy.
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Ready when: Sauce is bubbling around the edges, Parmesan is lightly golden, and shells are tender
Tip: Covering with foil prevents the top from browning too quickly while the filling heats through.
Rest before serving
- Remove the baking dish from the oven and let it rest, uncovered, for 5–10 minutes.
- This allows the filling to set slightly and makes serving easier.
- The sauce will continue to bubble gently as it cools.
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Ready when: Dish has cooled enough to serve safely
Tip: Resting prevents the shells from falling apart when you scoop them out.
Good to know
Tips
- Cottage cheese can occasionally be watery—if yours is, drain it in a fine-mesh sieve for 10–15 minutes before adding to the filling. This prevents the filling from becoming soupy.
- For extra flavor, add 1 tablespoon (3 g) of finely chopped fresh parsley or basil to the cottage cheese filling, or stir a handful of fresh basil into the warm tomato sauce.
- Make this dish fully vegetarian and economical by skipping any meat—the creamy filling and tangy sauce are satisfying on their own.
- If your pasta shells break during cooking or filling, lay them in the baking dish and patch them with sauce; they'll stick together as they bake.
Make ahead
Assemble the entire baking dish up to 8 hours ahead: prepare the filling, arrange and fill the shells, cover with sauce and Parmesan, then wrap tightly with plastic wrap and refrigerate. Bake from cold, adding 10–15 minutes to the cooking time (uncovered bake time goes to 20–25 minutes). You may also freeze the unbaked, covered dish for up to 3 months; thaw overnight in the fridge before baking.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. You can also freeze individual portions in freezer-safe containers for up to 3 months; thaw in the fridge overnight and reheat as above.
Substitutions
- low-fat or full-fat cottage cheese → ricotta cheese or a mix of ricotta and mozzarella. Use the same amount. Ricotta is creamier; the result will be richer but still budget-friendly.
- canned crushed tomatoes → marinara sauce or homemade tomato sauce. Use the same amount. Marinara works well but may require less additional salt.
- grated Parmesan cheese → pecorino Romano or a mix of Parmesan and mozzarella. Use the same amount. Romano adds sharper tang; mozzarella makes it creamier.
- jumbo pasta shells (about 24–28 shells) → large or medium pasta shells, or even penne. Smaller shells will cook faster and fill quicker; penne doesn't hold filling as well but still works.
