Can I use ricotta cheese instead of cottage cheese?

Absolutely! Ricotta is the traditional choice for stuffed shells and can be substituted in equal amounts. Cottage cheese creates a slightly creamier texture and is sometimes more budget-friendly, but both work beautifully in this recipe.

Why are my shells tearing during stuffing?

This usually happens when the pasta is overcooked. Make sure to cook the shells just until al dente - they should still have some firmness. Also, let them cool and dry upside down before handling to make them less fragile.

Can I prepare this dish without meat?

Certainly! For a vegetarian version, simply omit the ground beef and use your favorite marinara sauce. You can add sautéed mushrooms, spinach, or zucchini to the sauce for extra substance and flavor.

My dish seems very watery after baking - what went wrong?

This can happen if your cottage cheese is too wet or if the marinara sauce is thin. To prevent this, drain cottage cheese in a fine-mesh strainer for 30 minutes before using, or use a thicker marinara sauce. You can also let the baked dish rest for 10-15 minutes before serving to allow the sauce to set.

Irresistible Stuffed Shells with Meat Recipe

Name: Irresistible Stuffed Shells with Meat Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 pound ground chuck; 1 tablespoon olive oil; 1 yellow onion, diced; 1 clove garlic, minced; 26 ounces marinara sauce (1 jar, store-bought or homemade); 1 large egg, lightly beaten; 2 cups small curd cottage cheese (4% milk fat); 2 cups freshly shredded mozzarella cheese, divided; ¾ cup freshly grated Parmesan cheese, divided; 20 dry jumbo pasta shells (about 7 ounces); Chopped fresh basil leaves (optional, for garnish)

Description

These stuffed shells are filled with a rich, cheesy mixture and layered with a flavorful meat sauce, making it a comforting and satisfying main course. Perfect for family dinners or special occasions, this recipe is easy to follow and guarantees a delicious Italian-inspired meal every time.

Ingredients

Units Scale

For the Meat Sauce

1 pound ground chuck
1 tablespoon olive oil
1 yellow onion, diced
1 clove garlic, minced
26 ounces marinara sauce (1 jar, store-bought or homemade)

For the Cheese Mixture

1 large egg, lightly beaten
2 cups small curd cottage cheese (4% milk fat)
2 cups freshly shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese, divided

For the Pasta

20 dry jumbo pasta shells (about 7 ounces)
Chopped fresh basil leaves (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Baking Pan
Preheat your oven to 350°F and spray a 9×13-inch (3-quart) baking pan with nonstick spray. Set it aside for later.
Cook the Pasta Shells
Bring a large pot of water to a boil and cook the pasta shells to al dente according to the package instructions (approximately 8-9 minutes). After cooking, drain and place the shells upside down on a baking sheet to dry.
Cook the Ground Beef
In a large skillet over medium heat, cook the ground chuck until it is fully browned and no pink remains, about 5-7 minutes. Drain the rendered fat.
Prepare the Sauce
Reduce the heat to medium-low. Using the same skillet, add olive oil and cook the diced onion until translucent (approximately 3 minutes). Add the minced garlic and cook for an additional 30 seconds. Reduce the heat to low and stir in the marinara sauce. Allow the sauce to simmer uncovered for about 30 minutes, stirring occasionally.
Make the Cheese Mixture
In a medium bowl, stir together the beaten egg, cottage cheese, 1 cup of the mozzarella cheese, and ½ cup of the Parmesan cheese until well combined.
Assemble the Dish
Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish. Stuff each pasta shell with 1 rounded tablespoon of the cheese mixture and arrange them on top of the meat sauce with the open side facing up. Spoon the remaining meat sauce between the stuffed shells, leaving the tops exposed.
Bake the Stuffed Shells
Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil, sprinkle the remaining mozzarella and Parmesan cheeses over the top, and bake for an additional 5-7 minutes, or until the cheese is melted.
Garnish and Serve
Garnish with freshly chopped basil leaves, if desired, and serve immediately.

Notes

Keep a close eye on the pasta shells while boiling to prevent overcooking, as they should remain firm enough to hold the filling.
After boiling, placing shells upside down on a baking sheet allows excess water to drain, preventing sogginess.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Serving Size: 1/8 recipe
Calories: 450kcal
Sugar: 8g
Sodium: 1025mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg