Creamy, cheesy, and packed with seasoned lean beef and cottage cheese — a delicious comfort-food dinner with 35g+ protein per serving.
🥣 Ingredients — 6 servings
Shells
- 24 jumbo pasta shells
- 450 g 93–95% lean ground beef or ground turkey
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 150 g salsa
- 100 ml water
- 120 g reduced-fat shredded cheddar cheese
High-Protein Filling
- 250 g low-fat cottage cheese
- 100 g nonfat Greek yogurt
- 60 g reduced-fat cream cheese
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
For the top
- 150 g enchilada sauce or salsa
- 80 g reduced-fat shredded Mexican cheese
- Fresh cilantro
- Diced tomatoes
- Jalapeños, optional
- Lime wedges, optional
👨🍳 Instructions
1. Cook the shells
Bring a large pot of salted water to a boil.
Cook the jumbo shells according to the package instructions, but stop 1–2 minutes before they’re fully cooked. They should be firm enough to handle without falling apart.
Drain and rinse gently with cool water. Set aside.
2. Prepare the taco meat
Heat a large skillet over medium-high heat.
Add the ground beef or turkey and cook for 5–7 minutes, breaking it apart as it cooks.
Add the diced onion and cook for another 3–4 minutes.
Add the garlic and cook for about 30 seconds.
Stir in the taco seasoning, salsa, and water.
Simmer for 3–5 minutes, until the mixture thickens.
Remove from heat and allow it to cool slightly.
3. Make the protein filling
Add cottage cheese, Greek yogurt, cream cheese, garlic powder, smoked paprika, black pepper, and salt to a bowl.
Mix until smooth and creamy.
For an extra-smooth filling, blend the cottage cheese and Greek yogurt before mixing.
4. Combine
Add approximately ¾ of the taco meat to the cheese mixture.
Stir until everything is evenly combined.
Reserve the remaining taco meat for the bottom of the baking dish.
5. Stuff the shells
Preheat the oven to 190°C / 375°F.
Spread the remaining taco meat over the bottom of a large baking dish.
Carefully fill each pasta shell with the taco-cheese mixture.
Arrange the stuffed shells in the baking dish with the open side facing upward.
6. Add sauce and cheese
Pour the enchilada sauce or salsa over and around the shells.
Sprinkle the reduced-fat Mexican cheese over the top.
7. Bake
Cover the dish loosely with foil.
Bake for 20 minutes.
Remove the foil and bake for another 8–10 minutes, until the cheese is melted and bubbling.
For a more golden top, broil for 1–2 minutes, watching carefully.
8. Garnish
Top with:
- Fresh cilantro
- Diced tomatoes
- Jalapeños
- A squeeze of lime
Serve hot.
💪 Approximate Nutrition
Per 1/6 of the recipe:
- Calories: ~450–480 kcal
- Protein: 38–42 g
- Carbs: ~45–50 g
- Fat: ~13–16 g
- Fiber: ~4–5 g
🔥 Make it even higher protein
For 45g+ protein per serving, use:
- 500 g lean ground turkey
- 300 g cottage cheese
- 150 g Greek yogurt
- High-protein pasta shells if available
