Description
A classic Italian-American dish featuring jumbo pasta shells stuffed with a rich mixture of ground beef, cheeses, and marinara sauce. Perfectly baked with mozzarella and Parmesan cheese for a comforting family meal.
Ingredients
Scale
Meat Sauce
- 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)
Cheese Filling
- 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)
Pasta
- 20 dry jumbo pasta shells (about 7 ounces)
For Garnish
- Chopped fresh basil leaves (optional)
Instructions
- Preheat Oven: Preheat the 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 jumbo pasta shells until al dente according to package directions (about 8-9 minutes). Drain and place them upside down on a baking sheet to dry.
- Cook Beef: In a large skillet over medium heat, brown the ground chuck until fully cooked and no pink remains, about 5-7 minutes. Drain excess fat.
- Sauté Onion and Garlic: Reduce heat to medium-low. Add olive oil to the skillet with cooked beef. Cook the diced onion until translucent, about 3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Simmer Sauce: Lower heat to low and pour in 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 mozzarella, and ½ cup Parmesan cheese. Mix thoroughly.
- Assemble: Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish. Stuff each cooked pasta shell with approximately 1 rounded tablespoon of cheese mixture and arrange them open-side up over the sauce. Spoon the remaining meat sauce between the shells, avoiding topping the shells directly.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes at 350°F.
- Add Cheese and Continue Baking: Remove foil and sprinkle the reserved mozzarella and Parmesan cheeses evenly over the shells. Bake uncovered for an additional 5-7 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with chopped fresh basil leaves if desired and serve hot.
Notes
- Be sure not to overcook the pasta shells to prevent them from becoming mushy when baked.
- Draining the cooked shells upside down helps them dry and prevents sticking during assembly.
- You can prepare the meat sauce a day ahead to save time on the day of baking.
- If fresh basil is unavailable, dried basil or Italian seasoning can be used as a substitute in the sauce.
- For a creamier texture, substitute part of the cottage cheese with ricotta cheese.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, jumbo pasta shells, baked pasta, meat stuffed pasta, Italian comfort food, ground beef pasta recipe
