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Cottage Cheese Manicotti on a plate with basil leaves on the top, a fork on the plate and in the background shows a small block of parmesan cheese

Cottage Cheese Manicotti

Cottage Cheese Manicotti is a high-protein twist on a classic Italian comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

Chicken Meatballs
  • 8 ounces 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 Parmesan cheese grated and divided
  • 2 cups low moisture shredded mozzarella divided
  • 24 ounces marinara sauce
  • 1 cup finely chopped spinach optional

Method
 

  1. Grease a 9×13 inch baking dish. Preheat the oven to 350°F.
  2. Cook the noodles in salted water according to package directions until just al dente (about 9 minutes for most brands). Drain and rinse under cool water. Arrange them in one layer on a plate or cutting board to prevent them from sticking together.
  3. 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.
  4. 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.
  5. 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 full. Arrange them in the prepared baking dish. You can lay them any way to get them to fit.
  6. 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.

Notes

Tips: You can use manicotti and jumbo shells interchangeably. Cook the shells according to the package and rinse. Fill the shells, then layer and bake as directed in the recipe.
Low fat cottage cheese can be used but produces a slightly thinner filling. If it feels too loose after blending, stir in an extra 1-2 tablespoons of Parmesan before piping.
Prepare and refrigerate one 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.
To 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.