Delicious Keto Stuffed Shells Recipes

This article explores various keto-friendly stuffed shell recipes, offering a delightful twist on the classic comfort food. Whether you're looking for a high-protein, low-carb option or a vegetarian delight, these recipes cater to a range of dietary preferences while keeping the flavors bold and satisfying.

Classic Keto Stuffed Shells

This easy stuffed shells recipe is a comforting and flavorful dish reminiscent of Sunday dinners. While traditional recipes rely on pasta shells, this keto version cleverly swaps them out for alternatives that maintain the dish's essence without the carbs.

Ingredients

The filling consists of a mixture of cheeses: ricotta, mozzarella, and Parmesan. The ratios are key to achieving the perfect balance of flavors and textures. Marinara sauce is essential, but not all tomato sauces are equal, so choose one that complements the other ingredients.

Instructions

1. Prepare the filling: In a medium bowl, stir together the ricotta, 1 cup of the mozzarella cheese, egg, Parmesan cheese, parsley, garlic powder, salt, and pepper to taste.
2. Assemble the shells: In a 9x13 baking dish, pour 1 cup of the marinara sauce on the bottom of the dish and spread in an even layer.
3. Stuff and bake: Preheat oven to 350 degrees. Take each shell and spoon about 2 tablespoons of the cheese mixture in each shell. Place in a single layer seam side up on the bottom of the baking dish. Pour remaining marinara sauce on top and sprinkle with remaining 1 cup of mozzarella cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for 5-10 minutes or until cheese is melted and filling is warm.

Serving Suggestions

A fresh Caesar salad or any green veggie pairs well with these stuffed shells.

Make-Ahead and Freezing Instructions

You can prepare the stuffed shells until the step to bake. To freeze, wrap in plastic wrap and freeze for up to three months. For best results, thaw frozen shells in the fridge overnight and bake according to instructions.

Read also: Easy Low-Carb Cheese Crackers

Keto Spinach Cheese Manicotti

For a low-carb, gluten-free alternative, Easy Keto Spinach Cheese Manicotti offers a simple and quick solution. This recipe eliminates pasta altogether, using chicken deli meat slices to encase the cheesy filling.

Ingredients

The filling combines ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, and pepper. Marinara sauce and additional mozzarella and Parmesan cheese top the rolls before baking.

Instructions

1. Prepare the filling: In a large mixing bowl combine: ricotta cheese, cream cheese, ½ cup of the mozzarella cheese, 1 tablespoon of the Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, and pepper. Mix until creamy.
2. Assemble the manicotti: Place 2 tablespoons of filling down the center (lengthwise) of each chicken deli slice. Fold the sides of the slice over filling and press down slightly just to stick closed.
3. Bake: Preheat oven to 350 °F (175 °C) and lightly grease or oil a 13x9 inch baking dish. Pour ½ cup marinara sauce over the bottom of the baking dish and set aside. Places the rolled and filled meat (seam side up or down) into the prepared baking dish. Pour remaining marinara sauce over the top of the rolls and sprinkle with remaining Mozzarella and Parmesan cheese. Bake in the oven for 12 to 15 minutes.

Serving

Remove from oven and serve.

High Protein Cottage Cheese Stuffed Shells

This recipe swaps traditional ricotta for cottage cheese, creating a high-protein, lighter option that doesn't compromise on flavor.

Why This Stuffed Shells Recipe Works

Cottage cheese is a powerhouse of protein and its mild flavor pairs beautifully with Italian herbs, tangy marinara sauce, and the natural sweetness of pasta shells. These cheesy stuffed shells use 3 different types of cheese, creating a rich and creamy filling that’s perfect for a comforting dinner. Pesto is an easy way to add flavor with only 1 ingredient.

Read also: Keto Calorie Counting: A Detailed Guide

Instructions

1. Prepare the spinach: Place the spinach in a large pot with 3 tablespoons of water, cover and let the spinach steam for 1 minute, stirring, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
2. Cook the pasta shells: In a large pot of salted boiling water, cook the pasta shells according to package directions, 9 to 10 minutes. Drain and keep them separate to prevent them from sticking together.
3. Make the filling: Meanwhile, while the noodles cook, in a large bowl combine cottage cheese, Parmesan, pesto, egg and ½ teaspoon salt. Mix in the spinach and mix well.
4. Assemble and bake: Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish. Stuff each shell with about 2 tablespoons of the filling and place in the dish, cut side up. Ladle the remaining sauce over the shells and top each one with 1 tablespoon mozzarella cheese.
5. Bake: Preheat the oven to 400°F. Cover the dish foil and bake at 400°F for 40 minutes.

Serving Suggestions

Serve these healthy stuffed shells with roasted veggies or a simple green salad for a balanced meal.

Make-Ahead and Freezing Instructions

Refrigerate leftovers for 5 days. To freeze the entire dish, cover the baking dish with plastic wrap, then foil and freeze for up to 3 months.

High Protein Stuffed Shells with Turkey and Spinach

This recipe incorporates ground turkey and spinach into the filling, resulting in a more filling, nutrient-dense version of a classic Italian dish.

Why You’ll Love these High Protein Stuffed Shells

• Each stuffed shell has 14 grams of protein!
• This is the perfect healthy comfort food.
• These stuffed shells use cottage cheese instead of ricotta for a higher protein & lower fat option.
• The filling contains some sneaky spinach for added nutrients without even tasting it.
• You can easily make this gluten free.
• It’s a crowd pleaser even amongst cottage cheese skeptics.
• The leftovers store & reheat well!

Ingredients

Key ingredients include jumbo pasta shells, olive oil, yellow onion, garlic, ground turkey, Italian seasoning, red pepper flakes, salt & pepper, frozen chopped spinach, cottage cheese, mozzarella cheese, Parmesan cheese, and marinara sauce.

Instructions

1. Cook Pasta Shells to Al Dente: First, preheat your oven to 375F. Spread 1 cup of the marinara sauce out on the bottom of a 9×13″ baking dish. Set aside. Then, bring a large pot of water to a boil. Heavily salt the water - trust me, this is key. Once boiling, add the pasta shells and cook until al-dente, about 9 minutes if you’re using the Barilla pasta. Drain and spread them out on a baking sheet to cool down and prevent them from sticking together.
2. Cook the Ground Turkey: While the pasta is cooking, bring a large pan to medium heat. Once hot, add a bit of olive oil. Then, add onion and sauté for about 3 minutes, until turning translucent and tender. Add garlic and cook for 1 minute longer. Then, add ground turkey, italian seasoning, salt, pepper & red pepper flakes. Cook, breaking apart, until the ground turkey is browned and almost fully done through. It doesn’t need to totally cooked at this point, as it will continue cooking in the oven. Next, add frozen spinach and cook for a few more minutes until the spinach has thawed and wilted. If there seems to be a lot of excess liquid in the pan, drain it off. Transfer ground turkey mixture to a large bowl and let it cool slightly.
3. Stir Together the Filling Ingredients: In another large bowl, mix together the cottage cheese, HALF of the mozzarella (1 cup), parmesan and more salt. Then, add the slightly cooled turkey mixture and stir until incorporated. It’s going to look a little suspicious at this point but trust the process! The cheese will get gooey and melty when it bakes and the flavor is so good.
4. Stuff Shells with Filling: Use a spoon to add the filling mixture to the cooked pasta shells. Don’t be shy - they should be nearly overflowing. You should get between 20-25 shells. Then, place them into the baking dish (open side facing up). Add the remaining 1 cup of marinara sauce on top of the stuffed shells and then sprinkle on the remaining 1 cup of mozzarella.
5. Bake the Stuffed Shells: Finally, transfer baking dish to the oven and bake for 25 minutes. At the end, switch it to broil for a few more minutes. Garnish with chopped basil and enjoy!

Substitutions and Variations

• Ground Meat: This recipe would also work great with ground chicken or a lean ground beef.
• Spinach: If you have fresh spinach on hand, just toss that into the pan and let it wilt down. If you prefer it to be “disguised” a little more, you can chop up the fresh spinach before adding it.
• Gluten-Free: To make this High Protein Stuffed Shells gluten free, just swap out the jumbo pasta shells for a gluten free variety. The brand Tinkyada is the only one I’ve seen that makes a gluten free jumbo shell.

Expert Tips

• Allow pasta shells to cool on a baking sheet: I used to rinse them off under cold water but have recently switched to this approach instead which works really well to help the shells cool down and prevent them from sticking to each other.
• Drain off any excess liquid from the turkey mixture: You may or may not have to do this, depending upon how much liquid comes out when you’re sauteeing the ground turkey and frozen spinach.
• Be generous when stuffing the shells: You should have the perfect amount of filling to make 20-25 heavily stuffed shells.
• Switch oven to broil at the very end: Broiling gives that golden, bubbly finish to the cheese!

Storage and Reheating

These High Protein Stuffed Shells make for great leftovers! Simply store them in an airtight container in the fridge for 4-5 days. When you’re ready to eat, you can re-heat them in the microwave for about a minute or until the filling is warm and gooey again!

Read also: Magnesium Supplements for Keto

Mini Pepper Stuffed Shells

This unique take on stuffed shells replaces pasta with mini peppers, offering a colorful and sweet alternative for low-carb dieters.

Ingredients

The filling includes cheeses, egg, spices, and spinach. Marinara sauce is used as a base and topping, with mozzarella sprinkled on top before baking.

Instructions

1. Preheat oven to 375.
2. In a bowl, mix cheeses, egg, spices and 1/2 of the spinach.
3. Pour half of the marinara sauce into a 9×13 pan. Dot with remaining spinach.
4. Cut the tops off the mini peppers and remove the veins and seeds.
5. Fill with cheese mixture and place in the pan on top of the marinara sauce.
6. Pour remaining 1/2 jar of sauce over the peppers and sprinkle with mozzarella.

Vegetarian Spinach and Cottage Cheese Stuffed Shells

These mouthwatering spinach and cottage cheese stuffed shells always hit the spot. They're unbelievably cheesy, bursting with flavor, and packed with tons of protein.

Key Ingredients

Instead of the ricotta cheese, these stuffed shells are made with cottage cheese plus mozzarella and parmesan. The cottage cheese lightens up this hearty dinner and adds an extra dose of protein while providing the same cheesy goodness.

Cooking Tips

When making your pasta, I like to slightly undercook the shells so they don't get too mushy once baked. You also want to thoroughly drain the shells so there's little to no moisture left. One more thing - you definitely don't want to skip out on pouring some marinara sauce over the bottom of your baking dish prior to adding your shells.

Instructions

1. Preheat your oven to 180C /350F. Cook the pasta shells in boiling water according to package directions until aldente. Drain and set aside.
2. Add 1 tablespoon of olive oil to a nonstick pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach and cook for 2-3 minutes, stirring continuously, until wilted. Take off the heat and set aside.
3. To a bowl, add cottage cheese, ½ cup mozzarella, parmesan cheese, and egg. Season with salt and pepper and mix. Add the cooked spinach and mix again until combined.
4. At the bottom of an oven safe skillet or baking dish, spread 1 cup of marinara sauce. Stuff each pasta shell with around 1 tablespoon + 1 teaspoon of the spinach and cottage cheese mixture. Place in the skillet/dish seam side up and repeat with the remaining shells.
5. Pour the remaining marinara sauce over the stuffed shells. Sprinkle ½ cup of mozzarella on top.
6. Bake in the oven for 25 minutes then broil for 5 minutes until the cheese is bubbly and golden.

Serving and Storage

Garnish with fresh parsley or basil and serve! Once the stuffed shells are thoroughly cooled, transfer them to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store them in the fridge for up to 4 days.

Reheating Instructions

The best way to reheat these stuffed shells is in the oven. Smaller portions can also be reheated in the microwave.

Tips for Perfect Stuffed Shells

• Cheese Selection: We prefer the traditional combo of ricotta, parmesan, and mozzarella cheese-ricotta for its silky texture, mozzarella for its melt-ability, and parmesan for its savory punch of flavor.
• Ricotta Substitution: While you can substitute cottage cheese 1:1 for ricotta, you’ll want to be mindful of the texture and sodium content. To create a similar texture, pulse cottage cheese in a food processor so the curds are tiny, like ricotta.
• Fresh vs. Grated Cheese: You’ll find that buying cheese in blocks and grating it fresh will provide the best results, but grated mozzarella also works in this recipe.
• Spinach Preparation: Yes, you can substitute frozen spinach for fresh spinach, but it’s important that it is not watery. Defrost and drain completely, then blot with paper towels to remove excess moisture.
• Make Ahead: Prepare and stuff the shells up to 3 days in advance, then cover them with plastic wrap and store them in the refrigerator before you bake them.
• Freezing: Arrange the stuffed shells on a parchment-lined baking tray and freeze until solid (it’s best if they aren’t touching). Transfer them to a freezer-safe container or bag and store them for up to three months.
• Gluten-Free Pasta: Gluten-free pasta can be very delicate and easy to overcook, but that is not an issue with Tinkyada pasta.

Step-by-Step Guide to Making Stuffed Shells

1. Prepare the Pasta: Heat the oven to 375°F. Prepare the pasta according to the package directions, adding 2-3 tablespoons of salt to the cooking water. Cook the pasta shells 1-2 minutes short of the package directions. Drain and rinse with cold water.
2. Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the green onions and cook 1-2 minutes. Then add the garlic and cook for 1 minute. Add the spinach and cook until wilted. Transfer to a cutting board and let cool slightly. Coarsely chop the spinach and set aside. TIP: If the spinach seems watery, blot it with paper towels to remove excess moisture.
3. Make the Filling: In a medium bowl, mix the ricotta, eggs, nutmeg, salt, and pepper until well combined. Stir in a little more than half of the parmesan and mozzarella cheese (the rest of the cheese will go on top). Fold in the parsley and chopped spinach.
4. Stuff the Shells: Spoon the cheese mixture into the shells-OR-transfer the cheese mixture to a zip-type plastic bag (quart size may be easier to handle). Use scissors to cut off one bottom corner of the bag to create a quarter-sized whole. Press the cheese toward the whole and pipe the filling into the opening of the pasta shells by squeezing the bag to fill the pasta.
5. Bake: Arrange the filled pasta in a 13 × 9-inch baking dish. Spoon sauce over the shells and cover tightly with foil; bake covered for 30 minutes. After 30 minutes, remove from the oven, carefully uncover, and top with the remaining mozzarella cheese (measure this part with your heart).

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