High-Protein Italian Stuffed Shells

This reimagined classic delivers exceptional nutrition without sacrificing the hearty, comforting flavor you love. By thoughtfully enhancing the protein content and fiber while reducing unhealthy fats, each serving provides a complete nutritional profile that satisfies both your appetite and nutritional needs. Protein Boost: For vegetarians, replace meat with 400g crumbled firm tofu + 200g cooked quinoa + 1 Tbsp tamari. Meal Prep: This dish freezes beautifully. Freeze individual portions for quick high-protein meals. Serving Suggestion: Pair with a simple arugula salad dressed with lemon juice and olive oil for additional nutrients. Time-Saving Tip: Use pre-washed baby spinach and pre-chopped mushrooms to reduce prep time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C.

Step 2

Cook pasta shells according to package directions but reduce cooking time by 2 minutes to keep them al dente. Drain and set aside to cool.

Step 3

In a large pan, heat 1 Tbsp olive oil over medium-high heat. Add ground beef and turkey, breaking up meat as it cooks until browned (about 7-8 minutes).

Step 4

Add onions, mushrooms, and 2 cloves minced garlic to the meat. Cook for 5 minutes until vegetables are softened.

Step 5

Add chopped spinach and cook until wilted, about 2 minutes.

Step 6

Remove from heat and drain any excess fat. Allow mixture to cool slightly.

Step 7

In a large saucepan, heat 1 Tbsp olive oil over medium heat. Add diced carrots, bell pepper, and remaining 3 cloves minced garlic. Cook for 5 minutes until vegetables soften.

Step 8

Add canned tomatoes, passata, tomato paste, and red lentils. Stir in Italian herbs and oregano.

Step 9

Bring to a simmer, then reduce heat to low. Cook for 15 minutes until lentils are tender and sauce thickens. Set aside.

Step 10

In a large bowl, combine the meat mixture with cottage cheese, 75g mozzarella, beaten eggs and egg whites, Italian seasoning, basil, and Parmesan. Mix thoroughly.

Step 11

Spread 1/3 of the sauce in the bottom of a deep 23x33cm (9x13 inch) baking dish.

Step 12

Fill each pasta shell with approximately 2 Tbsp of the meat-cheese mixture and place in the baking dish, open side up.

Step 13

Pour remaining sauce over and around the shells, ensuring all pasta is covered.

Step 14

Sprinkle remaining 25g mozzarella on top.

Step 15

Cover dish with foil and bake for 25 minutes.

Step 16

Remove foil and bake for an additional 5 minutes until cheese is bubbly and lightly browned.

Step 17

Let rest for 5 minutes before serving.

Step 18

Garnish with fresh parsley and additional Parmesan cheese.