If you’re looking for a comforting, cheesy, and flavorful pasta dish, these Italian Stuffed Shells are perfect for any occasion. Jumbo pasta shells are filled with a creamy cheese mixture and smothered in a savory meat sauce, making this dish a satisfying and crowd-pleasing dinner. Whether you’re cooking for your family or hosting a dinner party, these stuffed shells are sure to be a hit!
Why You’ll Love This Recipe
- Cheesy Goodness: The combination of cottage cheese, mozzarella, and Parmesan creates a rich and creamy filling.
- Savory Meat Sauce: Ground beef, onions, and garlic simmered in a tomato sauce with oregano adds depth and flavor to the dish.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a special event, this dish is hearty and comforting.
Who Is This Recipe For?
This Italian Stuffed Shells recipe is for anyone who loves cheesy pasta dishes with a rich, meaty sauce. It’s perfect for families, gatherings, or anyone looking for a delicious and comforting meal. The recipe is easy to follow and delivers a filling, flavorful result that’s sure to please everyone at the table.
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 cups hot water
- 1 (12 oz) can tomato paste
- 1 tbsp beef bouillon granules
- 1 ½ tsp dried oregano
- 1 large egg, lightly beaten
- 2 cups 4% cottage cheese
- 2 cups part-skim shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 24 jumbo pasta shells, cooked and drained
Kitchen Equipment You’ll Need
- Large skillet
- Large pot for boiling pasta
- Mixing bowls
- 9×13-inch casserole dish
- Aluminum foil
- Spatula or spoon
Step-by-Step Directions
1. Make the Meat Sauce
In a large skillet over medium heat, cook the 1 lb of ground beef, 1 cup chopped onion, and 1 clove minced garlic until the beef is browned and no longer pink. Break the beef into smaller chunks as it cooks.
Once the beef is fully browned, stir in 2 cups of hot water, 1 (12 oz) can of tomato paste, 1 tbsp beef bouillon granules, and 1 ½ tsp dried oregano. Mix everything together and bring the sauce to a simmer. Let it simmer uncovered for 30 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
2. Make the Cheese Filling
While the meat sauce is simmering, prepare the cheese filling. In a small bowl, combine 2 cups of cottage cheese, 1 lightly beaten large egg, ½ cup grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Stir until well combined and set aside.
3. Cook the Pasta Shells
In a large pot, bring salted water to a boil and cook the 24 jumbo pasta shells according to the package instructions. Once cooked, drain the shells and set them aside to cool slightly.
4. Preheat the Oven
Preheat your oven to 350°F (175°C).
5. Stuff the Shells
Grease a 9×13-inch casserole dish. Take each cooked jumbo shell and stuff it with about 1-2 tablespoons of the cheese filling. Arrange the stuffed shells in the greased casserole dish in a single layer.
6. Add the Meat Sauce
Once all the shells are stuffed and arranged in the dish, spoon the prepared meat sauce evenly over the top of the shells.
7. Bake the Stuffed Shells
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Add More Cheese
After 30 minutes, remove the foil and sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the shells. Return the dish to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
9. Serve
Remove the stuffed shells from the oven and let them cool slightly before serving. Garnish with extra Parmesan cheese or chopped parsley if desired. Serve hot and enjoy!
Tips and Tricks
- Use Freshly Grated Cheese: Freshly grated Parmesan and mozzarella will melt better and give the dish a creamier texture compared to pre-shredded cheese.
- Make Ahead: You can assemble the stuffed shells in advance, cover them with foil, and refrigerate for up to a day. When ready to bake, just pop the dish in the oven and add a few extra minutes to the baking time.
- Don’t Overcook the Pasta: Boil the pasta shells until they are just al dente, as they will continue cooking in the oven.
