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Stuffed shells with ground beef and cottage cheese served on a plate with marinara sauce and Parmesan
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Stuffed Shells with Ground Beef

Stuffed shells with ground beef and cottage cheese are an easy baked pasta dinner with a creamy, cheesy filling and rich marinara sauce.
Prep Time30 minutes
Bake35 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: American
Servings: 6 people
Author: Katie G.

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)
US Customary - Metric

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.
 
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Nutrition

Calories: 460kcal | Carbohydrates: 24g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 618mg | Potassium: 423mg | Fiber: 1g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 0.3mg | Calcium: 279mg | Iron: 3mg