Million Dollar Stuffed Shells
A delightful blend of comfort food featuring cheesy pasta shells filled with ground beef, sausage, and a creamy cheese mixture, topped with marinara and melted cheese.
Ingredients
Pasta and Filling
- 1 box 12-ounce box jumbo shell pasta About 24 shells
- 0.5 pound lean ground beef
- 0.5 pound mild Italian sausage
- 1 tablespoon olive oil For cooking
- 0.33 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
- 8 ounces softened cream cheese
- 1 cup small-curd cottage cheese Or whole-milk ricotta cheese
- 0.5 cup sour cream
- 2 cups shredded mozzarella cheese Divided
- 0.5 cup shredded parmesan cheese
- Chopped fresh parsley or basil For garnish, optional
Instructions
Preparation
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a rolling boil. Cook the jumbo shell pasta according to package instructions for al dente pasta, or undercook slightly to avoid overcooking.
- Drain the shells and rinse them with cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive oil to prevent sticking.
Cooking the Filling
- In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened.
- Add the ground beef and Italian sausage to the skillet. Cook until browned and fully cooked, breaking it apart as it cooks. Drain excess fat if necessary.
- Stir in marinara sauce and Italian seasoning, and season with salt and pepper to taste. Remove from heat and let cool slightly.
Assembly and Baking
- In a mixing bowl, combine softened cream cheese, cottage cheese, sour cream, and 1 cup of mozzarella cheese. Mix until smooth.
- Stuff each cooked shell with the cheese mixture and place them in the prepared baking dish.
- Pour the meat sauce over the stuffed shells and sprinkle with remaining mozzarella and parmesan cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for a few minutes before serving. Garnish with chopped parsley or basil if desired.
Notes
These stuffed shells can be made ahead of time and stored in the refrigerator. Leftovers taste great and can be stored for up to 3 days in the refrigerator or up to 3 months in the freezer.