Description
Million Dollar Stuffed Shells are a delicious twist on the classic baked pasta dish, featuring jumbo shells filled with a creamy, cheesy mixture and topped with a savory meat sauce and melted mozzarella. This cozy, crowd-pleasing meal is easy to prepare and perfect for family dinners or entertaining guests.
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 the Oven: Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil, then cook the jumbo shell pasta according to package directions until al dente. Optionally, undercook by a few minutes to avoid overcooking in the oven. Drain and rinse with cold water to stop cooking. Toss lightly with 1-2 teaspoons olive oil to prevent sticking.
- Prepare the Sauce: In a large skillet, cook ground beef and Italian sausage over medium heat for 7-10 minutes until browned and no pink remains, breaking up the meat into crumbles. Drain excess grease. Add olive oil and diced onion; cook 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.
- Make the Cheese Filling: In a large bowl, combine softened cream cheese, small-curd cottage cheese, sour cream, 1 ⅓ cups shredded mozzarella, and parmesan cheese. Mix until smooth and well combined, using hands or an electric mixer.
- Assemble the Dish: Spread about ¾ of the sauce evenly in the bottom of the prepared baking dish. Stuff each cooked shell with about 2 tablespoons of cheese filling and arrange them in an even layer over the sauce.
- Add Remaining Sauce and Cheese: Spoon the remaining sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
- Bake: Bake uncovered for 25-30 minutes, until cheese is melted and bubbling.
- Rest and Serve: Let the dish rest for about 5 minutes. Garnish with chopped fresh parsley or basil if desired, then serve warm.
Notes
- Under-cooking the pasta slightly helps prevent it from becoming mushy after baking.
- You can substitute cottage cheese with ricotta cheese for a smoother texture.
- For added flavor, use homemade marinara sauce or your favorite store-bought brand.
- To make it vegetarian, omit the meat and add sautéed mushrooms or spinach to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg
