Stuffed Shells with Meat and Cheese Recipe

Introduction

Stuffed shells with meat make a comforting and satisfying meal that’s perfect for family dinners. Tender pasta shells are filled with a creamy cheese mixture and topped with savory meat sauce and melted cheese. This classic Italian-American recipe is sure to become a favorite on your table.

Ingredients

• 1 lb. ground chuck
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 clove garlic, minced
• 23 oz. marinara sauce (store-bought or homemade, about 1 jar)
• 1 large egg, lightly beaten
• 2 cups small curd cottage cheese (4% milk fat)
• 2 cups freshly shredded mozzarella cheese, divided
• ¾ cup freshly grated Parmesan cheese, divided
• 20 dry jumbo pasta shells (about 7 oz.)
• Chopped fresh basil leaves (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F and lightly spray a 9×13-inch (3-quart) baking pan with nonstick spray. Set it aside.
2. Step 2: Bring a large pot of water to a boil. Cook the pasta shells according to package instructions until al dente, about 8-9 minutes. Drain the shells and place them upside down on a baking sheet to dry.
3. Step 3: In a large skillet over medium heat, brown the ground chuck until no pink remains, about 5-7 minutes. Drain off any fat.
4. Step 4: Reduce the heat to medium-low. Add olive oil to the skillet with the beef. Sauté the diced onion until translucent, about 3 minutes, then add minced garlic and cook for another 30 seconds.
5. Step 5: Lower the heat to low and stir in the marinara sauce. Let the sauce simmer uncovered for 30 minutes, stirring occasionally.
6. Step 6: While the sauce simmers, mix together the egg, cottage cheese, 1 cup of mozzarella, and ½ cup of Parmesan in a medium bowl until well combined.
7. Step 7: Pour about three-quarters of the sauce into the bottom of the prepared baking dish.
8. Step 8: Spoon about 1 rounded tablespoon of the cheese mixture into each pasta shell and arrange them open-side up over the sauce. Spoon the remaining sauce between the shells but avoid pouring it directly on top of them.
9. Step 9: Cover the dish tightly with aluminum foil and bake for 30 minutes.
10. Step 10: Remove the foil, sprinkle the remaining mozzarella and Parmesan cheeses over the shells, and bake uncovered for an additional 5-7 minutes or until the cheese is melted and bubbly.
11. Step 11: Garnish with chopped fresh basil if desired and serve warm.

Tips & Variations

• For a vegetarian option, substitute the ground chuck with sautéed mushrooms and spinach or chopped vegetables.
• Use ricotta cheese instead of cottage cheese for a smoother filling.
• Add red pepper flakes to the sauce for a little spicy kick.
• Prepare this dish a day ahead; it often tastes better after the flavors meld overnight.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. You can also reheat individual portions in the microwave, but the oven method helps keep the shells tender and the cheese melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze stuffed shells?

Yes, you can freeze stuffed shells before baking. Arrange the prepared shells in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding extra baking time and keeping them covered until fully heated.

Do I need to cook the pasta shells before stuffing?

Yes, the jumbo pasta shells should be boiled until al dente before stuffing. This ensures they’re soft enough to fill and bake without becoming mushy.

Stuffed Shells with Meat and Cheese Recipe

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★★★★★

4.7 from 114 reviews

This hearty stuffed shells recipe features jumbo pasta shells filled with a savory mixture of ground beef, cottage cheese, mozzarella, and Parmesan, all baked in a rich marinara sauce. Perfect for a comforting family dinner, this dish combines tender pasta with a cheesy meat filling and a flavorful tomato sauce, finished with a golden bubbly cheese topping.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Meat Sauce

• 1 lb. ground chuck
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 clove garlic, minced
• 23 oz. marinara sauce (store-bought or homemade, about 1 jar)

For the Cheese Filling

• 1 large egg, lightly beaten
• 2 cups small curd cottage cheese (4% milk fat)
• 2 cups freshly shredded mozzarella cheese, divided
• ¾ cup freshly grated Parmesan cheese, divided

For the Pasta

• 20 dry jumbo pasta shells (about 7 oz.)

For Garnish

• Chopped fresh basil leaves (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F and spray a 9×13-inch (3-quart) baking pan with nonstick spray; set aside.
2. Boil Pasta Shells: Bring a large pot of water to a boil on the stovetop. Cook the jumbo shells until al dente, about 8-9 minutes according to package instructions. Drain the shells and place them upside down on a baking sheet to dry.
3. Brown the Beef: In a large skillet over medium heat, cook the ground chuck until browned and cooked through with no pink remaining, about 5-7 minutes. Drain off any rendered fat.
4. Sauté Onion and Garlic: Reduce heat to medium-low. In the same skillet, heat olive oil and add diced onion. Cook until translucent, about 3 minutes. Add minced garlic and cook for an additional 30 seconds.
5. Simmer Meat Sauce: Lower the heat to low and stir in the marinara sauce. Simmer uncovered for 30 minutes, stirring occasionally to blend flavors.
6. Prepare Cheese Mixture: In a medium bowl, combine the lightly beaten egg, cottage cheese, 1 cup of mozzarella, and ½ cup of Parmesan cheese until well mixed.
7. Assemble the Dish: Pour about three-quarters of the meat sauce into the prepared baking dish, spreading it evenly.
8. Stuff Shells: Fill each cooked pasta shell with approximately 1 rounded tablespoon of the cheese mixture. Arrange the shells open side up on top of the meat sauce in the baking dish. Spoon the remaining meat sauce in between the shells, avoiding placing sauce directly on top of the shells to keep the cheese exposed.
9. Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
10. Add Cheese Topping and Finish Baking: Remove the foil and sprinkle the remaining mozzarella and Parmesan cheeses evenly over the shells. Bake uncovered for an additional 5-7 minutes, or until the cheese is melted and bubbly.
11. Serve: Garnish with chopped fresh basil leaves if desired and serve warm.

Notes

• For best results, cook the pasta shells just until al dente as they will finish cooking in the oven.
• Drain excess fat well from the browned beef to avoid greasy sauce.
• If you prefer, you can substitute ricotta cheese for cottage cheese in the filling.
• This dish can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.

Keywords: stuffed shells, baked pasta, ground beef recipe, Italian casserole, cheesy stuffed shells