Creamy Cheese Stuffed Shells Recipe

Ingredients

Pasta

• 1 (12-ounce) box jumbo shell pasta (about 24 shells)

Sauce

• ½ pound lean ground beef
• ½ pound mild Italian sausage
• 1 tablespoon olive oil
• ⅓ cup diced onion (about half a medium onion)
• 2 teaspoons minced garlic
• 3 cups marinara sauce (homemade or store-bought, about 1 24-ounce jar)
• 1 teaspoon Italian seasoning
• Salt to taste
• Ground black pepper to taste

Million Dollar Cheese Filling

• 8 ounces softened cream cheese
• 1 cup small-curd cottage cheese or whole-milk ricotta cheese
• ½ cup sour cream
• 2 cups shredded mozzarella cheese (divided)
• ½ cup shredded parmesan cheese
• Chopped fresh parsley or basil (optional garnish)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
2. Bring a large pot of salted water to a rolling boil, then cook the jumbo shell pasta according to the package directions for al dente. Optionally undercook by a few minutes to prevent overcooking during baking. Drain and rinse shells with cold water to stop cooking, then toss lightly with 1-2 teaspoons olive or vegetable oil to prevent sticking.
3. In a large skillet over medium heat, cook ground beef and Italian sausage for 7-10 minutes until fully browned and no pink remains, breaking the meat into crumbles. Drain excess grease. Add olive oil and diced onion, cooking for about 2 minutes. Stir in minced garlic and cook for 1 more minute. Add marinara sauce and Italian seasoning, season with salt and pepper to taste, then remove from heat.
4. In a large bowl, combine softened cream cheese, cottage cheese, sour cream, 1 ⅓ cups shredded mozzarella, and parmesan cheese. Mix until smooth, using a hand or electric mixer.
5. Spread about ¾ of the meat sauce evenly across the bottom of the prepared baking dish. Stuff each cooked shell with about 2 tablespoons of the cheese filling, then arrange the shells evenly over the sauce. Spoon the remaining sauce over the shells and sprinkle with the remaining mozzarella cheese.
6. Bake uncovered for 25-30 minutes until cheese is melted and bubbling.
7. Let the dish rest for 5 minutes before garnishing with chopped fresh parsley or basil if desired. Serve warm.

Notes

• Undercook the pasta shells slightly to ensure they don’t become mushy after baking.
• You can substitute ricotta cheese for cottage cheese in the filling for a smoother texture.
• Use a lean ground meat to reduce grease and keep the dish lighter.
• Fresh herbs like parsley or basil add a bright garnish and fresh flavor.
• Leftovers reheat well covered in the oven or microwave.