Description
Million Dollar Stuffed Shells combine tender jumbo pasta shells filled with a rich, creamy cheese mixture and topped with a savory meat marinara sauce. This cozy, crowd-pleasing baked dish is perfect for family dinners or gatherings, offering a delicious twist on a classic Italian favorite.
Ingredients
Units
Scale
Pasta
- 1 (12-ounce) box jumbo shell pasta about 24 shells
Sauce
- 1/2 pound lean ground beef
- 1/2 pound mild Italian sausage
- 1 tablespoon olive oil
- 1/3 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
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese divided
- 1/2 cup shredded parmesan cheese
- chopped fresh parsley or basil optional garnish
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil, then cook the jumbo shell pasta according to package directions for al dente, or slightly undercook by a few minutes to prevent overcooking in the oven. Drain and rinse shells with cold water to stop cooking, then toss lightly with 1-2 teaspoons olive oil to prevent sticking.
- Prepare Sauce: In a large skillet over medium heat, cook the ground beef and Italian sausage for 7-10 minutes until browned and no pink remains, breaking up the meat as it cooks. Drain excess grease. Add olive oil and diced onion; cook for about 2 minutes. Add minced garlic and cook for 1 more minute. Stir in marinara sauce and Italian seasoning. Season with salt and black pepper to taste, then remove from heat.
- Make Cheese Filling: In a large bowl, combine softened cream cheese, cottage cheese or ricotta, sour cream, 1 ⅓ cups shredded mozzarella, and parmesan cheese. Mix until smooth and well combined using a hand or electric mixer.
- Assemble Dish: Spread about ¾ of the meat sauce evenly on the bottom of the prepared baking dish. Stuff each pasta shell with about 2 tablespoons of the cheese filling and arrange them over the sauce in a single layer. Spoon the remaining sauce over the top and sprinkle with the remaining mozzarella cheese.
- Bake: Bake uncovered for 25-30 minutes until the cheese is melted and bubbly.
- Rest and Serve: Let the baked stuffed shells rest for about 5 minutes. Garnish with chopped fresh parsley or basil if desired, then serve warm.
Notes
- Undercook pasta slightly to prevent mushy shells after baking.
- Use whole milk ricotta for creamier filling if desired instead of cottage cheese.
- For a lighter version, substitute sour cream with Greek yogurt.
- Make ahead by assembling the dish, then refrigerate for up to 24 hours before baking.
- Freeze leftovers in an airtight container for up to 3 months; thaw before reheating.
- To make vegetarian, omit meats and increase marinara sauce and cheese filling.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
