Italian Stuffed Pasta Shells
Hearty, comforting, and a complete crowd-pleaser—these Italian stuffed pasta shells are a must-try. With a creamy cheese filling, savory ground beef, and flavorful marinara, this dish brings the comfort of a classic Italian meal straight to your table. Perfect for family dinners or special gatherings, this baked dish is as satisfying as it is delicious.
This recipe combines simple ingredients with easy-to-follow steps, making it approachable even on a busy weeknight. Whether you’re feeding a crowd or just indulging in comfort food, these stuffed shells are sure to impress.
Table of Contents
Chef’s Tips
- Cheese blend: While this recipe uses mozzarella and cottage cheese, feel free to substitute ricotta or a blend of cheddar and Parmesan for a unique twist.
- Homemade sauce: No pasta sauce on hand? Quickly sauté garlic and onions in butter, add tomato puree, and season with Italian spices for a fresh, homemade option.
- Avoid overcooking pasta: Boil shells until just al dente to prevent them from tearing when stuffed.
- Add freshness: Garnish the baked shells with chopped basil or parsley for a burst of fresh flavor.
- Vegetarian option: Skip the meat and use sautéed vegetables like spinach, bell peppers, or zucchini for a veggie-packed version.
Ingredients
- 12 oz jumbo shells: Cooked al dente to hold the filling without tearing.
- 1 lb ground beef: Adds a hearty, savory flavor to the filling. Substitute with ground chicken or turkey if preferred.
- 4 oz mushrooms: Chopped finely for added texture and earthy flavor.
- 16 oz cottage cheese: Provides creaminess and body to the filling.
- 16 oz mozzarella cheese: Divided; use some for the filling and the rest for topping.
- 48 oz pasta sauce: Use your favorite store-bought marinara or homemade sauce.
- 1 tbsp Italian seasoning: For authentic Italian flavor in the filling and sauce.
- 1 tsp garlic powder: Enhances the savory notes of the dish.
- Salt and pepper: To taste, ensuring the filling is well-seasoned.
Substitutions
- Cheese: Replace cottage cheese with ricotta or use a blend of cheddar and Parmesan for variety.
- Meat: Swap ground beef for ground turkey, chicken, or plant-based meat for a vegetarian option.
- Mushrooms: Use finely chopped spinach or zucchini as an alternative.
- Sauce: Substitute marinara with a creamy Alfredo or pesto sauce for a different flavor profile.
Instructions
- Preheat oven: Set the oven to 350°F.
- Cook ground beef: Heat a medium skillet over medium heat. Add ground beef, half the Italian seasoning, garlic powder, salt, and pepper. Cook until browned and drain the grease.
- Boil pasta shells: Fill a large stock pot halfway with water and bring to a boil. Cook the jumbo shells until al dente. Drain and rinse with cold water to cool.
- Prepare filling: In a large bowl, combine cottage cheese, 12 oz mozzarella cheese, mushrooms, the remaining Italian seasoning, and a pinch of salt and pepper. Mix well. Stir in the cooked ground beef and 16 oz of pasta sauce.
- Fill shells: Spoon the filling into each shell and arrange them side by side in a large casserole dish coated with a thin layer of pasta sauce.
- Top and bake: Pour the remaining pasta sauce over the filled shells. Sprinkle the remaining mozzarella cheese evenly on top. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Serve: Remove from the oven and serve hot. Garnish with freshly grated Parmesan and chopped basil if desired.
FAQs
Yes, you can assemble the stuffed shells a day in advance. Cover tightly with plastic wrap or foil and refrigerate. Bake as directed, adding a few extra minutes if starting from cold.
Absolutely! Assemble the shells in a freezer-safe dish but do not bake. Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as instructed.
Ricotta is a classic choice, but you can also use a blend of Parmesan, provolone, or even feta for a tangy twist.
Cook the pasta until just al dente and rinse with cold water immediately after draining. This stops the cooking process and makes the shells easier to handle.
These Italian stuffed pasta shells deliver all the classic flavors of a comforting baked pasta dish with minimal effort. Perfect for family meals or special occasions, this recipe is sure to become a favorite in your kitchen!
Stuffed Pasta Shells
Ingredients
- 12 oz package jumbo shells
- 1 lb ground beef
- 4 oz mushrooms
- 16 oz cottage cheese
- 16 oz mozzarella cheese
- 48 oz pasta sauce
- 1 tbsp italian seasoning
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Add ground beef to a medium skillet, and sprinkle with some of the italian seasoning and garlic, then add salt and pepper. Brown the ground beef over medium heat, and drain grease.
- While the meat is cooking, fill a large stock pot halfway with water, then add the pasta shells. Boil on high until pasta is al dente.
- While the meat and pasta are cooking, chop the mushrooms
- Add cottage cheese, 12 oz of the mozzarella cheese, mushrooms, the rest of the italian seasoning and garlic, along with a dash of salt and pepper to a large bowl. Once the ground beef is done, add that, along with 16 oz of the pasta sauce. Stir well.
- Once the shells are cooked, drain, and rinse with cold water until they are not steaming hot, as you will be handling these with your hands.
- Cover the bottom of a large casserole dish with a thin layer of pasta sauce.
- Using a small spoon, fill the pasta shells, and set them gently into the baking dish, side by side.
- Pour pasta sauce over the shells, as well as the remainder of the mozzarella cheese.
- Bake for 30-40 minutes, until the cheese is melted and bubbly.
- Serve hot, and sprinkle servings with parmesan cheese if desired.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
