Italian Stuffed Shells Recipe

Name: Italian Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 cup chopped onion; 1 garlic clove, minced; 2 cups hot water; 1 can (12 ounces) tomato paste; 1 tablespoon beef bouillon granules; 1-1/2 teaspoons dried oregano; 1 large egg, lightly beaten; 2 cups 4% cottage cheese; 2 cups shredded part-skim mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 24 jumbo pasta shells, cooked and drained

Servings: persons

1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 cups hot water
1 can (12 ounces) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 large egg, lightly beaten
2 cups 4% cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
24 jumbo pasta shells, cooked and drained

1
In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes.
2
Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
3
Preheat oven to 350u00b0. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer.
4
After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350u00b0. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165u00b0.

3144

kcal

Calories

Fat

482

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound ground beef, 1 cup chopped onion, 1 garlic clove, minced, 2 cups hot water, and more.

Yes, Italian Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions