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Italian Stuffed Shells

A classic baked pasta dish of jumbo shells stuffed with a cheesy cottage-and-mozzarella filling and topped with savory meat sauce.
Prep Time15 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 40 minutes
Servings: 8 servings

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 reserve 1 cup for filling and 1 cup for topping
  • 0.75 cup freshly grated Parmesan cheese, divided reserve 1/2 cup for filling and 1/4 cup for topping
  • 20 pieces dry jumbo pasta shells about 7 ounces
  • chopped fresh basil leaves (optional, for garnish)

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 9×13-inch (3‑quart) baking pan with nonstick spray.
  • Bring a large pot of salted water to a boil and cook the jumbo shells until al dente according to package directions, about 8–9 minutes; drain and place shells open-side down on a baking sheet to dry.
  • In a large skillet over medium heat, brown the ground chuck until cooked through, about 5–7 minutes; drain any excess fat.
  • Reduce heat to medium-low, add the olive oil to the skillet with the beef, then add the diced onion and cook until translucent, about 3 minutes; stir in the minced garlic and cook for 30 seconds.
  • Reduce heat to low and add the marinara sauce to the skillet; simmer uncovered, stirring occasionally, for about 30 minutes.
  • While the sauce simmers, combine the beaten egg, cottage cheese, 1 cup mozzarella, and 1/2 cup Parmesan in a medium bowl until evenly mixed.
  • Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish and spread into an even layer.
  • Fill each shell with approximately 1 rounded tablespoon of the cheese mixture and arrange the stuffed shells open-side up on top of the sauce in the baking dish.
  • Spoon the remaining meat sauce between the shells (avoid covering the openings) and cover the dish tightly with aluminum foil.
  • Bake covered for 30 minutes. Remove the foil, sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan over the shells, then bake 5–7 minutes more until the cheese is melted and bubbly.
  • Garnish with chopped fresh basil if desired and serve.

Equipment

  • 9×13-inch (3-quart) baking pan
  • Large Pot
  • Baking Sheet
  • Large Skillet
  • Mixing Bowl
  • Wooden spoon or spatula

Notes

  • Watch the shells while boiling to prevent overcooking.
  • Let drained shells sit open-side down to dry before stuffing.