Name: Stuffed Shells with Meat and Cheese Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 pound ground chuck; 1 tablespoon olive oil; 1 yellow onion, diced; 1 clove garlic, minced; 26 ounces marinara sauce (store-bought or homemade, about 1 jar); 1 large egg, lightly beaten; 2 cups small curd cottage cheese (4% milk fat); 1 cup freshly shredded mozzarella cheese (divided); ¾ cup freshly grated Parmesan cheese (divided); 20 dry jumbo pasta shells (about 7 ounces); Chopped fresh basil leaves (optional)

Ingredients

1 pound ground chuck

1 tablespoon olive oil

1 yellow onion, diced

1 clove garlic, minced

26 ounces 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 ounces)

Chopped fresh basil leaves (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F and spray a 9×13-inch (3-quart) baking pan with nonstick spray; set aside.

Step 2: Bring a large pot of water to a boil. Cook the pasta shells until al dente according to the package instructions, about 8-9 minutes. Drain and place them upside down on a baking sheet to dry.

Step 3: In a large skillet, brown the ground chuck over medium heat until fully cooked and no pink remains, about 5-7 minutes. Drain off excess fat.

Step 4: Reduce the heat to medium-low. Add olive oil to the skillet with the beef, then sauté the diced onion until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds.

Step 5: Lower the heat to low and pour in the marinara sauce. Let it simmer uncovered for 30 minutes, stirring occasionally to develop flavor.

Step 6: In a medium bowl, combine the beaten egg, cottage cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan. Mix well.

Step 7: Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish.

Step 8: Stuff each cooked pasta shell with approximately 1 rounded tablespoon of the cheese mixture. Arrange the stuffed shells upright in the baking dish on top of the meat sauce.

Step 9: Spoon the remaining meat sauce in between the shells, being careful not to pour it directly over the tops of the shells.

Step 10: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and sprinkle the remaining mozzarella and Parmesan cheeses over the shells. Bake uncovered for an additional 5-7 minutes, until the cheese is melted and bubbly.

Step 11: Garnish with chopped fresh basil if desired, and serve hot.

Tips & Variations

For a creamier filling, substitute ricotta cheese for the cottage cheese or use half and half.

Add chopped spinach or cooked mushrooms to the cheese mixture for extra veggies and flavor.

Use ground turkey or Italian sausage instead of ground chuck for a different taste.

Let the stuffed shells rest 5-10 minutes after baking for easier serving and better flavor melding.

Storage

Store any 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 15-20 minutes. This dish also freezes well—freeze before baking for up to 2 months, then bake from frozen, adding extra baking time as needed.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and keep them covered in the refrigerator for up to 24 hours before baking. This makes for easy meal prep.

Do I need to boil the jumbo shells before stuffing?

Yes, boiling the shells until al dente prevents them from being too hard or chewy after baking. Make sure to dry them upside down on a sheet to avoid sticking.