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Stuffed shells with ground beef and cottage cheese are an easy baked pasta dinner with a creamy, cheesy filling and rich marinara sauce. This version keeps things simple while still delivering that hearty, comforting flavor everyone expects.
It’s the kind of meal that works just as well for a busy weeknight as it does for a casual weekend dinner. It’s also one of my favorite meals to make when dropping off dinner for a friend or family, since it travels well and can easily feed a crowd. You can prep it ahead or count on leftovers the next day.
Instead of ricotta, this recipe uses cottage cheese for a lighter, creamy filling that still bakes up rich and satisfying. The result is a dish that feels familiar but just a little easier to pull together.
What to Know Before You Start
- About 1 hour total. Most of the time is hands-off while the shells bake.
- Cottage cheese creates a creamy, lighter filling. It blends with mozzarella and Parmesan to give you that classic texture without needing ricotta, while keeping the dish a little less heavy.
- This is a great meal to share. It travels well, reheats easily, and makes enough to feed a family or drop off to someone who could use a meal.
- The shells are easier to handle once cooled. Rinsing them with cool water and spreading them out prevents sticking and tearing.
- The filling should be thick, not runny. This makes it easier to stuff the shells and helps them hold their shape while baking.
- This is easy to prep ahead. Assemble everything earlier in the day and bake when ready.
Ingredients You’ll Need
- Jumbo pasta shells. These hold the filling and create that classic stuffed shell shape. Cook just until al dente so they don’t tear.
- Ground beef. Adds hearty flavor and makes the dish more filling. Lean ground beef works best to avoid excess grease.
- Cottage cheese. The creamy base of the filling. It keeps the texture light while still rich once baked.
- Mozzarella cheese. Melts into the filling and creates that gooey, cheesy top layer.
- Parmesan cheese. Adds a salty, savory finish and helps balance the richness.
- Mayonnaise. A small amount adds extra creaminess and helps bind the filling together.
- Marinara sauce. Brings everything together with a rich tomato base. Use your favorite jarred or homemade version.
- Garlic. Adds depth and boosts the overall flavor of the beef.
- Italian seasoning. A simple way to layer in classic Italian flavors.
- Salt and black pepper. Essential for seasoning each layer.
- Fresh parsley (optional). Adds a fresh finish right before serving.
How to Make Stuffed Shells with Ground Beef and Cottage Cheese
This recipe uses a simple bake method where everything is assembled in one dish and finished in the oven until bubbly and golden.
Step 1
Cook the pasta shells in well-salted water according to package directions until just al dente (tender but still slightly firm). Drain, rinse with cool water, and lay them out on a parchment-lined baking sheet so they don’t stick together.
Pro Tip: Slightly undercook the shells by 1–2 minutes. They will continue cooking in the oven and this helps prevent tearing
Step 2
In a skillet over medium heat, cook the ground beef with salt and pepper, breaking it up with a spoon as it cooks. Continue until the beef is fully browned and no pink remains. Add the garlic and cook for 30–60 seconds, just until fragrant.
Carefully drain off any excess grease and let the beef cool slightly.
Pro Tip: If the beef is too hot, it can melt the cheese mixture and make the filling runny.
Step 3
In a large bowl, combine cottage cheese, 1 cup mozzarella, mayonnaise, and Italian seIn a large bowl, combine the cottage cheese, 1 cup mozzarella, mayonnaise, and Italian seasoning. Stir until evenly mixed.
The mixture should be creamy and thick enough to scoop.
Step 4
Add the slightly cooled ground beef to the cheese mixture and stir until fully combined.
You’re looking for a thick, scoopable filling that holds its shape on a spoon.
Step 5
Spread about ½ cup of marinara sauce evenly across the bottom of a baking dish. This prevents the shells from sticking and adds moisture while baking.
Then fill each shell with 1–2 heaping tablespoons of the mixture and arrange them in the dish.
Step 6
Arrange the stuffed shells snugly in a single layer. They can touch slightly, but try to keep them upright so the filling stays in place.
Step 7
Pour the remaining marinara sauce evenly over the shells, making sure most of the pasta is covered. This helps keep everything from drying out in the oven.
Then sprinkle the remaining mozzarella and Parmesan cheese over the top, followed by a light sprinkle of Italian seasoning.
Step 8
Cover the dish with foil that has been sprayed on one side with cooking spray (to prevent sticking). Bake at 350°F for 25 minutes, until heated through.
Step 9
Remove the foil and bake for another 5–10 minutes, until the cheese is fully melted and lightly golden on top. The edges should be bubbling and the center should be hot.
Let the dish rest for 5–10 minutes before serving so the filling sets and the shells hold together.
Expert Tips
- Season early. Salt the pasta water well so the shells aren’t bland.
- Keep shells intact. Rinse and cool before stuffing to prevent tearing.
- Don’t skip the mayo. It helps bind the filling and keeps it creamy without making it heavy.
- Watch the filling texture. It should be thick and scoopable, not runny.
- Use a hearty sauce. A thicker marinara prevents a watery bake.
- Bake covered, then uncover. Cover to heat through, uncover at the end for a melty, lightly browned top.
- Let it rest. Give it 5–10 minutes after baking so the filling sets and the shells hold together.
Variations and Substitutions
- Use ricotta instead of cottage cheese. A more traditional option with a slightly thicker texture. If using ricotta, you can omit the mayonnaise since ricotta is naturally thicker and creamy.
- Swap the protein. Ground turkey or chicken work well for a lighter version.
- Add spinach or greens. Stir in chopped spinach for extra color and balance.
- Make it meatless. Skip the beef and use more cheese or add sautéed vegetables like mushrooms or zucchini.
- Change the sauce. Try a meat sauce, vodka sauce, or a simple homemade marinara.
- Add a little heat. Red pepper flakes or spicy sausage can give it a kick.
- Mix up the cheese. Add provolone or fontina for a slightly different flavor and melt.
Serving Ideas
These stuffed shells pair well with simple sides that balance the richness of the dish.
- Garlic bread or breadsticks
- A crisp green salad
- Roasted vegetables like zucchini or broccoli
Storage, Freezing & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Assemble the dish but do not bake. Cover tightly and freeze for up to 2 months. Bake from frozen or thaw overnight in the refrigerator before baking.
Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions.
FAQs
Yes, you can substitute ricotta for cottage cheese in stuffed shells. Use the same amount and omit the mayonnaise, since ricotta is naturally thicker and creamy. The result will be slightly richer with a more traditional texture.
Yes, assemble the stuffed shells up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let the dish sit at room temperature for about 20 minutes, then bake as directed.
To prevent stuffed shells from drying out, make sure they are fully covered with marinara sauce and keep the dish covered with foil during the first part of baking. Uncover at the end to melt and lightly brown the cheese.
Yes, stuffed shells freeze well. Assemble the dish without baking, cover tightly, and freeze for up to 2 months. You can bake from frozen or thaw overnight in the refrigerator before baking for more even heating.
Plan on about 3 to 4 stuffed shells per adult for a main dish and 1–2 per child. If serving with sides like salad or bread, 2 to 3 shells per person is usually enough.
More Recipes Like This
If you love easy, comforting pasta dinners like these stuffed shells, here are a few more to add to your rotation:
- Creamy Tomato Basil Tortellini Skillet – A one-pan pasta with a creamy tomato sauce that comes together quickly for busy nights.
- Easy Cream Cheese Pasta – Simple, creamy, and made with just a handful of ingredients for an easy weeknight dinner.
- Spinach Lasagna Soup – All the flavors of lasagna in a cozy, spoonable version that’s great for leftovers.
- Tomato Basil Pasta – A lighter, fresh option with simple ingredients and classic Italian flavors.
- Lemon Garlic Shrimp Fettuccine – Bright, garlicky, and perfect when you want something a little different from a traditional red sauce.
Made this stuffed shells recipe? Leave a review and let me know how it turned out!
Stuffed Shells with Ground Beef
Ingredients
- 20-24 jumbo pasta shells, cooked according to package directions
- 1 pound lean ground beef
- Kosher salt, to taste
- Black pepper, to taste
- 2 cloves garlic, minced
- 1 ½ cups shredded mozzarella, divided
- 1 ½ cups cottage cheese
- ⅓ cup mayonnaise
- 1 jar marinara sauce
- 1 teaspoon Italian seasoning, plus more for garnish
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 350°F. Cook pasta shells in salted water until al dente. Drain, rinse with cool water, and place on a parchment-lined sheet to prevent sticking.
- In a skillet over medium heat, cook ground beef with salt and pepper until browned. Add garlic and cook 30–60 seconds. Drain excess grease and let cool slightly.
- In a bowl, mix cottage cheese, 1 cup mozzarella, mayonnaise, and Italian seasoning.
- Stir the cooled beef into the cheese mixture until combined.
- Spread 1/2 cup marinara sauce in the bottom of a baking dish.
- Fill each shell with 1–2 tablespoons of filling and arrange in the dish.
- Pour remaining marinara sauce over shells, then sprinkle with remaining mozzarella, Parmesan, and Italian seasoning.
- Cover with foil (sprayed on one side) and bake 25 minutes. Uncover and bake 5–10 minutes until cheese is melted and lightly browned.
- Let rest 5–10 minutes. Garnish with parsley and serve with additional Parmesan.
Notes
- Cottage cheese keeps the filling light and creamy.
- Ricotta can be used as a substitute for cottage cheese and mayo if preferred.
- Spray foil before covering to prevent sticking.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
