Stuffed Shells with Meat and Cheese Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F and spray a 9×13-inch (3-quart) baking pan with nonstick spray; set aside.
- 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.
- 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.
- 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.
- Simmer Meat Sauce: Lower the heat to low and stir in the marinara sauce. Simmer uncovered for 30 minutes, stirring occasionally to blend flavors.
- 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.
- Assemble the Dish: Pour about three-quarters of the meat sauce into the prepared baking dish, spreading it evenly.
- 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.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
- 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.
- 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
