Description
This comforting Cottage Cheese Stuffed Shells with Ground Beef recipe combines tender jumbo pasta shells filled with a creamy, herbed cottage cheese mixture and hearty seasoned ground beef simmered in marinara sauce. Baked until bubbly and topped with melted cheeses and fresh basil, this dish is perfect for family dinners or meal prepping.
Ingredients
Pasta
- 12 oz jumbo shells (about 35 shells)
- ½ Tablespoon olive oil
Beef and Sauce
- 1 lb. ground beef
- 1 Tablespoon olive oil
- 3 cloves garlic (minced)
- Kosher salt and pepper (to taste)
- 3 cups (24 oz jar) marinara sauce
Cheese Filling
- 3 cups (24 oz) cottage cheese
- 1 large egg
- 1 cup grated Parmesan cheese (divided)
- 2 cups shredded mozzarella cheese (divided)
- 1 Tablespoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¾ teaspoon Kosher salt
- ½ teaspoon pepper
- About 10 basil leaves (sliced, divided)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 12-14 minutes or until al dente according to package directions. Drain well, gently separate the shells, and toss them with ½ tablespoon of olive oil. Set aside.
- Brown Beef: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef in large chunks, cooking undisturbed for 2-3 minutes before flipping. Continue cooking until all sides are browned. Add minced garlic and sauté for another 30 seconds. Remove from heat and drain any excess fat.
- Prepare Sauce with Beef: Turn the skillet to low heat, season the beef with salt and pepper to taste, and stir in the marinara sauce. Keep the mixture at a low simmer while preparing the cheese filling.
- Make Cheese Filling: In a medium bowl, combine cottage cheese, egg, ½ cup of Parmesan cheese, ½ cup of mozzarella cheese, dried parsley, garlic powder, dried oregano, kosher salt, pepper, and half of the sliced basil leaves. Mix well.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9 x 13 inch baking dish or large casserole dish to prevent sticking.
- Assemble Dish: Spread half of the beef and tomato sauce mixture evenly over the bottom of the prepared baking dish. Carefully stuff each cooked pasta shell with a rounded tablespoon of the cheese filling. Arrange the stuffed shells tightly in the pan on top of the sauce.
- Add Remaining Sauce and Cheese: Spoon the remaining tomato beef sauce over the stuffed shells. Then, sprinkle the rest of the Parmesan and mozzarella cheese evenly on top.
- Bake: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, sprinkle the remaining sliced basil over the top, and serve warm.
Notes
- To prevent shells from sticking after draining, tossing them with olive oil is essential.
- Ground beef can be substituted with ground turkey or Italian sausage for variation.
- For a smoother cheese filling, use a blender or food processor to combine the ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding red pepper flakes to the sauce adds a nice subtle heat if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
