Cottage Cheese Stuffed Shells with Ground Beef

If you love lasagna, but need MORE melty cheese then this recipe for Cottage Cheese Stuffed Shells with Ground Beef is for you. Makes a perfect potluck meal, or a tasty weeknight dinner.

4.7 from 6 votes

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Prep Time: 20

Cook Time: 15

Bake Time: 30

Total Time: 1 5

Servings:

Calories: 377kcal

Ingredients

12 oz jumbo shells (about 35 shells)
1 ½ Tablespoons olive oil (divided)
1 lb. ground beef
3 cloves garlic (minced)
Salt and pepper (to taste)
3 cups spaghetti sauce
3 cups 24 oz cottage cheese
1 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

Filling

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.
Season the beef to taste with salt and pepper. Stir in the spaghetti sauce.
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.

Assemble

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.