spinach artichoke unstuffed shells

serves 4

Ingredients

  • Kosher salt
  • 6 ounces jumbo pasta shells (about 24 shells)
  • 1 cup 2% or full fat cottage cheese
  • 1/4 cup chopped fresh basil leaves, plus more for serving
  • zest of 1 medium lemon
  • 4 ounces low-moisture mozzarella cheese, shredded (1 cup), divided
  • 1 ounce Parmesan cheese, finely grated (1/2 cup), divided
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
  • 1 (5-ounce) container baby spinach
  • 4 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups marinara sauce, divided
  • pesto, for drizzling (optional)

Instructions

  • Heat the oven to 425°F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook for 3 minutes less than the package directions for al dente.
  • Meanwhile, in a large bowl, stir together the cottage cheese, basil, lemon zest, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, 1/4 teaspoon salt and several grinds black pepper. 
  • In a 10-inch ovenproof skillet, heat the oil over medium-high heat until shimmering. Add the artichoke hearts and cook, stirring, until beginning to brown, 2 to 3 minutes. Add the spinach a few handfuls at a time and cook, stirring, until just wilted, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from the heat and stir the veggies into the cottage cheese mixture. 
  • Return the cooked pasta to the now empty skillet. Add 1 cup of the marinara sauce and stir to coat. Dollop the cottage cheese mixture all around the skillet. Spoon the remaining 1 cup sauce over top. Sprinkle with the remaining mozzarella and Parmesan cheeses.
  • Bake until the sauce is bubbling and the cheese is browned in spots, 20 to 25 minutes. Drizzle with pesto before serving (if using), and finish with more fresh basil.