WHAT’S FOR DINNER?
Italian Stuffed Shells
Array/5
COOK TIME
30 min
TOTAL TIME
45 min
SERVINGS
4-6 servings
Italian Stuffed Shells are high on the list of comfort food classics in my house and these are easy to make AND delicious! Jumbo pasta shells are filled with a creamy cottage cheese mixture that gets topped with a beefy tomato sauce. Bake with mozzarella cheese and you’ve got a new family favorite!
To me, Italian food is always synonymous with comfort. Most Italian dishes are made with hearty ingredients like pasta, some sort of sauce and a melty cheese. I never complain about whipping up a batch of Italian Sausage and Tortellini Soup or Oven Baked Meatball Subs and I DEFINITELY don’t complain when these easy stuffed shells are on the table.
Stuffed shells are exactly what they sound like, jumbo pasta shells that get cooked, filled, and baked until bubbly. The shape of the shell makes the perfect little pocket for holding all kinds of delicious fillings, and once they’re lined up in a baking dish and covered with sauce and cheese, they turn into an Italian casserole that’s hearty and perfect for feeding a family.
Stuffed Shells with Cottage Cheese
Typically, stuffed shells are filled with a creamy mixture of cheese, eggs, and Italian seasonings before being baked. While ricotta is often the go-to choice, I love using cottage cheese for a filling that’s just as rich but with a smoother, melty texture once baked. It gives the shells a perfect balance of creamy and hearty while still holding its shape inside the pasta. I highly recommend making this swap even if you don’t typically enjoy cottage cheese!
Stuffed shells hit every note of comfort food in the best way. There’s plenty of gooey cheese, a hearty sauce, and those perfect cheese pulls. This recipe makes a big pan that’s great for feeding family and friends, and the leftovers are just as good the next day. You can even make it ahead or freeze it for later!
More Recipes Using Cottage Cheese
Italian Stuffed Shells Ingredients
Jumbo Shells – These big pasta shells are made for stuffing and hold the filling perfectly. Cook them just until al dente so they don’t tear when you fill them.
Olive Oil – Adds a little flavor and keeps the pasta from sticking together once it’s drained.
Ground Beef – Brings a hearty beefy flavor and makes the sauce rich and satisfying. You can swap in ground turkey or sausage if that’s what you have on hand.
Garlic – Fresh garlic gives the sauce depth and makes your kitchen smell amazing.
Spaghetti Sauce – Using a jar of your favorite sauce keeps things quick and easy, but you can always use homemade if you’ve got some on hand.
Cottage Cheese – Made without ricotta, cottage cheese makes the filling creamy and rich while still light enough to balance the pasta and sauce.
Egg – Helps bind the filling together so it bakes up nice and firm inside the shells.
Parmesan Cheese – Adds a salty, nutty flavor that really boosts the filling.
Mozzarella Cheese – The melty, stretchy topping that everyone looks forward to when they dig in.
Italian seasonings (parsley, garlic powder, oregano, basil) – These herbs and spices along with salt and pepper bring out all the classic Italian flavors.
How To Make Cottage Cheese Stuffed Shells
Cook the jumbo pasta shells: Bring a large pot of well-salted water to a rolling boil. Add the jumbo shells and cook until al dente, about 12 minutes. Drain, then drizzle with a little olive oil and toss so they don’t stick while you prep the filling and sauce.
Brown the ground beef and garlic: Heat a large skillet over medium-high with a small splash of olive oil. Add the ground beef and cook, breaking it up, until browned and no longer pink. Drain excess grease, then stir in the minced garlic and cook 30 seconds.
Make the ground beef spaghetti sauce: Turn the heat to low, pour in the jar of spaghetti sauce, and season with a generous pinch of salt and pepper. Simmer 5–10 minutes.
Mix the cottage cheese filling: In a large bowl, combine cottage cheese, egg, grated Parmesan, part of the shredded mozzarella (reserve the rest for topping), dried parsley, garlic powder, oregano, basil, plus a pinch of salt and pepper. Stir until the mixture is well combined.
Preheat and prep the casserole dish: Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray.
Layer the meat sauce: Spread half of the ground beef tomato sauce evenly over the bottom of the baking dish. This keeps the shells from sticking and adds moisture as they bake.
Fill the shells with cottage cheese mixture: Spoon about 1 tablespoon of filling into each cooked shell. Nestle the stuffed shells, open-side up, in a snug single layer over the sauce.
Top with sauce and mozzarella: Spoon the remaining meat sauce over the stuffed shells, then sprinkle evenly with the remaining shredded mozzarella.
Bake and serve: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake 10 minutes more, until the cheese is melted and the sauce is bubbling around the edges. Let the pan rest for 5 minutes so the shells set up. Enjoy!
Expert Tips
Undercook the pasta shells for about a minute so they hold their shape while baking without turning mushy.
Use a small spoon or a piping bag to fill the shells quickly and neatly.
Assemble the shells directly in the baking dish instead of on the counter to save yourself from transferring messy, filled shells.
Spray your hands lightly with cooking spray before handling the shells if they feel sticky as it makes filling much easier.
Spread the meat sauce all the way to the corners of the pan so the edges of the shells don’t dry out in the oven.
Spray the underside of your foil with a little nonstick spray so the melted cheese doesn’t stick and peel off.
Letting the dish rest for 5 minutes after baking helps the filling set, which makes serving cleaner and easier.
Ways To Customize
Swap the ground beef for Italian sausage to add even more Italian flavor to the sauce.
Use ground turkey or chicken if you want a lighter but still hearty filling with more protein.
Stir sautéed mushrooms, zucchini, or bell peppers into the meat sauce for extra texture and nutrients.
Use a spicy arrabbiata or marinara sauce instead of traditional spaghetti sauce for a little heat.
Replace half the mozzarella with provolone for a deeper, slightly smoky cheese flavor on top.
Make it a vegetarian dish by swapping the ground beef with lentils or crumbled plant-based meat.
Swap the cottage cheese filling for ricotta and mascarpone if you want a more traditional, creamy texture.
Stir a spoonful of pesto into the cheese filling for a pop of fresh basil and garlic flavor that stands out from the tomato base.
Use gluten free pasta shells for those avoiding wheat.
Storing & Freezing
Storing: Leftover stuffed shells can be covered tightly and stored in the refrigerator for 3-4 days. Keep them in the original baking dish or transfer to an airtight container to keep the pasta from drying out.
Freezing: Assemble the shells completely, then cover the dish first with plastic wrap and then a layer of foil. Freeze for up to 2 months. When you’re ready to bake, thaw overnight in the fridge or bake straight from frozen with an additional 20–30 minutes of cooking time.
Reheating: Warm refrigerated shells in the oven at 350°F, covered with foil, until heated through. Add a splash of sauce or water before reheating to keep the pasta from drying out. Individual portions can also be reheated in the microwave until hot.
Make Ahead: Prepare the stuffed shells up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed since the dish will be starting cold.
FAQ
How do I keep the shells from tearing when I fill them?
Undercook the pasta by about a minute and let them cool in a single layer on a baking sheet. This keeps the shells firm enough to hold their shape and prevents sticking.
Can I bake stuffed shells in a smaller dish?
If you don’t need the full recipe, divide the shells between two smaller baking dishes. Bake one now and freeze the other for later.
How do I know if I’ve added too much filling to a shell?
If the edges of the pasta can’t meet at the top or the filling is spilling out, it’s too much. A heaping tablespoon usually fits well and keeps the filling from bubbling over while baking.
How many jumbo shells should I boil if the box doesn’t say?
Plan on cooking at least 3-4 more shells than you’ll need because a few almost always tear during boiling or filling. For a 9×13 pan, about 24-26 shells usually fit comfortably.
How do I know when the stuffed shells are fully baked?
Look for bubbling sauce around the edges and melted, slightly golden cheese on top. The shells themselves should be tender but still intact when you scoop them out.
More Easy Italian Meals
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Italian Stuffed Shells
Italian Stuffed Shells are a classic comfort meal that is easy to make and incredibly delicious. Jumbo pasta shells filled with an Italian inspired cottage cheese mixture surrounded by a tomato and ground beef sauce then topped with lots of mozzarella cheese. The perfect cheesy, comfort food your family will love!
Ingredients
Jumbo shells, 12 oz box
Olive oil
Ground beef, 1 lb
1 Tablespoon minced Garlic
Salt and pepper, large pinch
1 jar spaghetti sauce, 24 oz
Hiland Dairy Cottage Cheese, 24 oz (3 cups)
1 egg
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella
1 Tablespoon dried parsley
½ teaspoon garlic powder
½ teaspoon dried oregano
1 Tablespoon dried Basil
Salt and pepper, large pinch
Instructions
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Bring a large pot of salted water to a boil, then add the jumbo shells. Boil for about 12 minutes or until al dente. Drain and then add a large drizzle of olive oil over the shells and toss together. Set aside.
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In a large skillet over medium high heat, drizzle a bit of olive oil in the pan. Add the 1 lb of ground beef and cook all the way through. Drain any excess grease. Add 1 Tablespoon minced garlic.
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Turn heat to low, then pour in the jar of spaghetti sauce plus a large pinch of salt and pepper. Stir together and heat on low while you mix the filling.
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In a large bowl, add the 3 cups (24 oz) Hiland Dairy Cottage Cheese, 1 egg, ¼ cup parmesan cheese, ½ cup shredded mozzarella cheese, 1 Tablespoon parsley, ½ teaspoon Garlic Powder, ½ teaspoon Oregano, 1 Tablespoon Basil and a large pinch of salt and pepper. Mix everything together until well combined. Set aside.
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Preheat the oven to 375 degrees. Spray a 9×13 baking dish or casserole dish with nonstick spray.
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Assemble: Spread half of the ground beef mixture on the bottom of the baking dish, Next, spoon about a Tablespoon of the cottage cheese mixture into the shell and place into the dish. Repeat with the remaining shells and line them together tightly in the baking dish.
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Spoon the remaining ground beef mixture on top of the filled shells. Then sprinkle the remaining 1 cup of shredded mozzarella over top of the entire dish.
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Cover loosely with foil and then bake for 20 minutes. Remove foil and bake for another 10 minutes.
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Remove from the oven and let sit for about 5 minutes before serving.
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