Ground Beef Stuffed Shells with Creamy Cottage Cheese Filling
These Ground Beef Stuffed Shells are extra cheesy, extra saucy, and packed with protein thanks to a cottage cheese filling. Jumbo pasta shells get stuffed with a creamy cheese mixture, nestled into a hearty ground beef marinara, and baked until bubbly. It’s the kind of cozy, crowd-pleasing dinner that’s perfect for a potluck, a holiday table, or just a Tuesday night when you want something a little special.
Cottage Cheese Stuffed Shells with Ground Beef
Around here, we’re serious about cheesy baked pasta, and we love using cottage cheese to make it extra creamy! Here in the Midwest, cottage cheese is the go-to for creamy pasta casseroles, whether it’s Company Casserole or Cottage Cheese Lasagna. We took notes from our lasagna recipe when we were testing these ground beef stuffed shells, and I’m so glad we did!
Swapping ricotta cheese for cottage cheese made a big difference in the texture of these stuffed shells. Ricotta can sometimes feel grainy and heavy, but this cottage cheese filling is smooth, creamy, and protein packed.
Layered with saucy marinara ground beef and a layer of melted mozzarella cheese, these stuffed shells are awesome for dinner parties or a holiday meal. They’re a little elevated, a guaranteed crowd-pleaser, and make fantastic leftovers (if you’re lucky enough to have any)! Pair them with a lemony arugula salad for a perfectly balanced meal.
Courtney
Key Ingredients
- Jumbo pasta shells– Look for the jumbo size, not the giant ones. They hold plenty of filling and are easy to stuff without tearing.
- Ground beef– Use anything from 80/20 to 90/10 lean ground beef. Ground turkey works too if you want something a little leaner.
- Cottage cheese– Full fat cottage cheese gives you the best flavor and texture here. If you’re not a cottage cheese fan, ricotta is a fine substitute.
- Mozzarella and Parmesan– This cheesy duo goes in both the filling and on top for a golden, bubbly finish.
- Marinara sauce – Store bought marinara works great and keeps this recipe simple. Use your favorite jarred brand. We love Rao’s and Mid’s!
- Italian herbs and seasoning – Garlic, oregano, parsley, and fresh basil bring everything to life.
How to Make Stuffed Shells with Ground Beef
Step 1: Cook the shells. Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain and toss with a bit of olive oil so they don’t stick together.
Step 2: Brown the beef. Heat oil in a skillet over medium high heat. Add the ground beef and cook until browned on all sides. Stir in the garlic and saute until fragrant, then drain off any excess fat.
Step 3: Add the sauce. Season the beef with salt and pepper, then stir in the marinara sauce. Keep it at a low simmer while you make the filling.
Step 4: Make the filling. In a bowl, mix together the cottage cheese, egg, Parmesan, mozzarella, parsley, garlic powder, oregano, salt, pepper, and half the basil.
Step 5: Layer and stuff. Spread half of the meat sauce in a greased 9×13 pan. Stuff each cooked shell with the cheese filling and arrange them tightly in the dish.
Step 6: Top and bake. Cover the shells with the remaining sauce and cheese. Bake covered at 375 degrees for 20 minutes, then uncovered for another 10 minutes. Top with basil and serve.
Storage and Make-Ahead Instructions
- Make ahead: Assemble the shells up to 24 hours in advance and keep them covered in the fridge. Bake according to the directions whenever you’re ready.
- Leftovers: Store in an airtight container in the fridge for up to 5 days. Reheat larger portions covered in a 375 degree oven for about 20 minutes, or warm individual portions in the microwave.
- Freezing: Freeze the shells unbaked or baked, wrapped tightly in plastic wrap, for up to 3 months. Bake from frozen, adding about 30 minutes to the bake time, or thaw overnight in the fridge first. Use a foil pan if baking straight from the freezer, since glass can crack with sudden temperature changes.
Tips for the Best Stuffed Shells
- Cook the shells just until al dente. Overcooked shells tear easily and can make the filling runny, so pull them from the water a minute or two early.
- Pipe the filling for speed. Scoop the cheese filling into a large zip top bag, snip off a corner, and pipe it into the shells. It’s faster and less messy than using a spoon.
- Use full fat cottage cheese. It gives the creamiest texture. If your cottage cheese looks watery, drain it in a fine mesh strainer for a few minutes before mixing.
- Shred your own cheese if you have time. Freshly shredded mozzarella and Parmesan melt smoother than the pre-shredded bags.
- Make a smaller dish with the extras. This recipe often makes a few more shells than fit in a 9×13 pan. Tuck the extras into a small dish to freeze or gift.
FAQs
Yes! Assemble the shells up to 24 hours in advance and keep them covered in the fridge. Bake according to the directions whenever you’re ready to serve.
Yes, ricotta is a great substitute if you’re not a cottage cheese fan. The texture will be slightly different, but just as delicious.
This usually happens when the shells are overcooked or the cottage cheese has extra liquid. Cook the shells just to al dente and drain watery cottage cheese in a strainer before mixing the filling.
Yes, you can freeze them baked or unbaked. Wrap tightly in plastic wrap and freeze for up to 3 months. Bake from frozen, adding about 30 minutes to the bake time, or thaw overnight in the fridge first.
Use a cookie scoop or spoon, or transfer the filling to a large zip top bag and pipe it in. Piping tends to be faster and less messy.
What to Serve with Stuffed Shells
You’re definitely going to want some Cheesy Homemade Garlic Bread to mop up the extra sauce. For a veggie side, try my Easy Garden Salad or Creamy Caesar Salad (extra credit if you make your own Air Fryer Croutons). It also pairs well with:
More Cheesy Comfort Food Pasta Recipes
Be sure to check out some of our other Italian-inspired favorites:
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- 12 oz jumbo shells (about 35 shells)
- 1 1/2 Tablespoons olive oil (divided)
- 1 lb. ground beef
- 3 cloves garlic (minced)
- Kosher salt and pepper (to taste)
- 3 cups (24 oz jar) marinara sauce
- 3 cups (24 oz) cottage cheese
- 1 large egg
- 1 cup grated Parmesan cheese (divided)
- 2 cups shredded mozzarella cheese (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)
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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 1/2 Tablespoon olive oil. Set aside.
12 oz jumbo shells, 1 1/2 Tablespoons olive oil
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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.
1 lb. ground beef, 3 cloves garlic
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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.
Kosher salt and pepper, 3 cups (24 oz jar) marinara sauce
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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.
3 cups (24 oz) cottage cheese, 1 large egg, 1 cup grated Parmesan cheese, 2 cups shredded mozzarella cheese, 1 Tablespoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ¾ teaspoon Kosher salt, ½ teaspoon pepper, About 10 basil leaves
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Preheat the oven to 375 degrees, and grease a 9 x 13 inch pan or large casserole dish.
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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.
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Top the shells with the remaining tomato sauce mixture, followed by the rest of the cheese.
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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.
- 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!
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Stock Pot
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Slotted Spoon
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large nonstick skillet
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wooden spoon
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garlic press
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Grater or Microplane
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measuring spoons
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large mixing bowl
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9 x 13 inch baking dish
Calories: 377kcal | Carbohydrates: 28g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 900mg | Potassium: 449mg | Fiber: 2g | Sugar: 5g | Vitamin A: 584IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 2mg
