These Stuffed Shells with Ground Beef are made with cottage cheese, mozzarella, and Parmesan cheese for an extra cheesy, extra saucy, and extra delicious meal! We love to make this crowd pleasing recipe for dinner parties and holidays!
Why You'll Love Stuffed Shells with Ground Beef
Around here, we’re serious about comfort-food pasta—especially anything baked, cheesy, and made for sharing. If you love lasagna but are craving something a little different, these Stuffed Shells with Ground Beef are the answer.
Inspired by my mom’s beloved cottage cheese lasagna, this recipe swaps ricotta for cottage cheese to create an ultra-creamy, protein-packed cottage cheese stuffed shells.
The creamy filled shells are complimented by a rich and hearty meat sauce and plenty of melty cheese! This satisfying baked pasta dinner is the ultimate comfort food. Save this one for a cozy Italian-inspired dinner party or a special holiday dinner. It's always a hit!
Ingredients You'll Need
- Jumbo pasta shells- The jumbo (but not giant) shells hold a good amount of cheese and are easily scooped out with a serving spoon.
- Ground beef- Our favorite budget protein. If you’re feeling adventurous you could always do a meat blend with Italian sausage, like we do with our Meatball Subs and this Baked Ziti with Ground Beef. You can also swap ground turkey for a leaner option.
- Cottage cheese- I recommend using full fat cottage cheese for the best flavor and texture. I don't find the cottage cheese flavor very strong, but you can swap it for ricotta if you're not a cottage cheese fan.
- Cheese- This stuffed shells recipe uses a blend of mozzarella and Parmesan for a gooey melted top.
- Spaghetti sauce- Of course you can make homemade marinara sauce, but store bought works just fine here. We recommend Rao's, Mid's, or Trader Joe's marinara sauce.
- Italian herbs and seasoning- Garlic, oregano, parsley and fresh basil (plus salt and pepper) bring all the ingredients to life.
How to Make Stuffed Shells with Ground Beef
Step 1: Cook the pasta shells. Bring a large pot of salted water to a boil and add the shells, cooking until al dente. Drain and toss with a bit of oil to keep them from sticking.
Step 2: Brown the meat. Meanwhile, add oil to a skillet set over medium high heat. Add the ground beef and brown, stirring occasionally, until no pink remains. Stir in the garlic and saute until fragrant, about 30 seconds. Drain any excess fat.
Step 3: Add sauce. Season the beef mixture with salt and pepper, then stir in the pasta sauce. Keep on a low simmer while you prepare the filling.
Step 4: Make the filling. In a bowl, mix together the cottage cheese, egg, ½ cup Parmesan cheese, ½ cup mozzarella cheese, parsley, garlic powder, oregano, Kosher salt, pepper, and half the basil.
Step 5: Layer the casserole. In a greased 9x13 inch baking dish, spread out half of the meat sauce and top with the cooked shells.
Step 6: Stuff the shells. Use a spoon to stuff the cooked pasta shells with the filling mixture and place them tightly together in the dish.
Step 6: Add final layers and bake. Top the shells with remaining tomato sauce and sprinkle with cheese mixture. Cover with foil and bake at 375 degrees for 20 minutes. Remove the foil, then bake another 10 minutes. Top with basil, and serve.
Recipe Tips and FAQs
Cottage Cheese vs. Ricotta Cheese (*Strong Opinion Warning)
It is less authentically Italian, sure, but melted cottage cheese is better than ricotta. It has better flavor, better texture, it actually melts, and you’ll actually be able to tell where the cheese ends and the pasta begins. We've never been huge fans of the texture of ricotta, so we might be biased, but we think the cottage cheese really makes these shells the best!
How to Stuff Shells:
You can use a spoon or cookie scoop to stuff the shells, which takes 10-15 minutes. Or, you can put the filling in a large ziplock baggie or piping bag, snip the tip (it will need to be a larger hole than you'd use for frosting), and pipe the filing. I find this usually speeds up the process and is less messy!
Storage and Make Ahead Instructions
You might have more cooked pasta shells than can fit in a 9 x 13 pan. Place any extras in a smaller dish, and either freeze it, gift it, or save it for lunch leftovers!
- To store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat larger portions, covered, in a 375 degree oven for about 20 minutes. Reheat individual portions in the microwave until heated through.
- To make ahead of time: The shells can be assembled up to 24 hours in advance and kept, tightly covered, in the fridge. Just bake according to the directions whenever you’re ready!
How to Freeze Stuffed Shells
Ground Beef Stuffed Shells can be frozen unbaked or baked. Either way, wrap the dish tightly with plastic wrap and freeze for up 3 months. Bake directly from frozen or thaw overnight in the fridge.
If baking from frozen, plan for an extra 30 minutes of cooking time. If you’re planning to go straight from freezer to oven, I always recommend using a foil pan, as glass can sometimes shatter with extreme temperature changes.
Keep the dish covered with foil until the last 15-20 minutes of baking time.
What to Serve with Stuffed Shells
You're definitely gonna want to serve these stuffed shells with some garlic bread so you have something to mop up sauce with.
For a veggie side, we'd recommend an Easy Garden Salad or our Creamy Caesar Salad. (Extra credit if you make your own Air Fryer Croutons.) If salad isn't your thing, try these Skillet Garlic Green Beans or a baking sheet full of Roasted Broccoli and Cauliflower.
For a good beverage pairing, you'll be the star of the potluck with a pitcher of our White Wine Sangria.
More Cheesy Comfort Food Pasta Recipes
Be sure to check out some of our other Italian-inspired recipes like Johnny Marzetti, Cheesy Company Casserole, Cheesy Baked Spaghetti Casserole, or 5 Ingredient Tortellini Bake.
For a quick stove top option, try our Creamy Pasta Shells with Ground Beef.
📖 Recipe
Cottage Cheese Stuffed Shells with Ground Beef
Ingredients
- 12 oz jumbo shells (about 35 shells)
- 1 ½ Tablespoons olive oil (divided)
- 1 lb. ground beef
- 3 cloves garlic (minced)
- Kosher salt and pepper (to taste)
- 3 cups marinara sauce
- 3 cups 24 oz cottage cheese
- 1 large egg
- 1 cup grated Parmesan cheese (divided)
- 2 cups shredded mozzarella (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
- Bring a large pot of salted water to a boil. Add the shells and cook for 12-14 minutes, or according to package directions. When the shells are al dente, drain well, then gently separate and toss with ½ Tablespoon olive oil. Set aside.
- Meanwhile, heat the remaining olive oil in a large skillet over medium high heat. Add the beef, breaking it up into large chunks spread across the pan. Cook, undisturbed, for 2-3 minutes, then flip. Continue to cook until all sides are browned, then add the garlic, sauteeing another 30 seconds. Turn off the heat, then drain off any excess fat.
- Turn the heat to low and season the beef to taste with salt and pepper. Stir in the spaghetti sauce. Keep at a low simmer while you prepare the filling.
- In a medium bowl, mix together the cottage cheese, egg, ½ cup Parmesan cheese, ½ cup mozzarella cheese, parsley, garlic powder, oregano, Kosher salt, pepper, and half the basil.
- Preheat the oven to 375 degrees, and grease a 9 x 13 inch pan or large casserole dish.
- Spread half of the tomato beef mixture on the bottom of the pan. Working with one shell at a time, scoop rounded tablespoons of filling into the shell and arrange them tightly together in the pan.
- Top the shells with the remaining tomato sauce mixture, followed by the rest of the cheese.
- Cover the top loosely with aluminum foil and bake in the preheated oven for 20 minutes, then uncover and bake an additional ten minutes. Top with remaining basil and serve.
Notes
- To store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat larger portions, covered, in a 375 degree oven for about 20 minutes. Reheat individual portions in the microwave until heated through.
- To make ahead of time: The shells can be assembled up to 24 hours in advance and kept, tightly covered, in the fridge. Just bake according to the directions whenever you’re ready!
Marie says
please check your Basil description, and add the oil that the shells are to be tossed with.
Otherwise, lovely recipe! Thank you.
Courtney says
Thank you for the feedback! I have updated both!