Cottage Cheese Stuffed Shells with Ground Beef

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!

4.8 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)
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!