Million Dollar Stuffed Shells Recipe

Introduction

Million Dollar Stuffed Shells are a comforting Italian-American classic, filled with a rich, creamy cheese mixture and topped with savory meat sauce. This crowd-pleasing dish is perfect for family dinners or special occasions.

Ingredients

• 1 (12-ounce) box jumbo shell pasta (about 24 shells)
• ½ pound lean ground beef
• ½ pound mild Italian sausage
• 1 tablespoon olive oil
• ⅓ 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)
• ½ cup sour cream
• 2 cups shredded mozzarella cheese (divided)
• ½ cup shredded parmesan cheese
• Chopped fresh parsley or basil (optional garnish)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
2. Step 2: Bring a large pot of salted water to a rolling boil. Cook the jumbo shell pasta according to package directions for al dente, or slightly undercook by a few minutes to avoid overcooking later.
3. Step 3: Drain the shells and rinse with cold water to stop cooking. Toss with 1-2 teaspoons of olive oil to prevent sticking.
4. Step 4: In a large skillet over medium heat, brown the ground beef and Italian sausage for 7-10 minutes until fully cooked, breaking the meat into crumbles. Drain excess grease.
5. Step 5: Add 1 tablespoon olive oil and diced onion to the skillet. Cook for 2 minutes, then add minced garlic and cook for another minute.
6. Step 6: Stir in marinara sauce and Italian seasoning. Season with salt and black pepper to taste, then remove from heat.
7. Step 7: In a large bowl, combine softened cream cheese, cottage cheese (or ricotta), sour cream, 1 ⅓ cups mozzarella, and parmesan cheese. Mix until smooth.
8. Step 8: Spread about three-quarters of the sauce evenly in the prepared baking dish.
9. Step 9: Stuff each shell with about 2 tablespoons of the cheese filling. Arrange the stuffed shells in a single layer over the sauce.
10. Step 10: Spoon the remaining sauce over the shells, then sprinkle with the remaining mozzarella cheese.
11. Step 11: Bake uncovered for 25-30 minutes, until the cheese is melted and bubbling.
12. Step 12: Let cool for about 5 minutes, then garnish with chopped fresh parsley or basil if desired before serving.

Tips & Variations

• For a vegetarian version, omit the meat and add sautéed spinach or mushrooms to the cheese filling.
• Use whole-milk ricotta instead of cottage cheese for a richer filling.
• Make ahead by assembling the dish, covering tightly, and refrigerating overnight before baking.
• Add a pinch of red pepper flakes to the sauce for extra heat.

Storage

Store leftover stuffed shells covered in the refrigerator for up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 15-20 minutes. You can also freeze the assembled dish before baking for up to 2 months; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pasta shells for this recipe?

It’s best to use dry jumbo shells cooked according to package instructions for this recipe. Frozen shells may become too soft and break apart when stuffed and baked.

What can I substitute if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt or cream cheese for a similar tangy richness in the filling.

Million Dollar Stuffed Shells Recipe

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Million Dollar Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells stuffed with a creamy, cheesy mixture and topped with a rich meat marinara sauce and melted mozzarella cheese. This hearty casserole is perfect for family dinners and gatherings, combining savory ground beef and Italian sausage with a tangy, creamy cheese filling baked to bubbly perfection.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 1 (12-ounce) box jumbo shell pasta (about 24 shells)

Meat Sauce

• ½ pound lean ground beef
• ½ pound mild Italian sausage
• 1 tablespoon olive oil
• ⅓ 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)

Cheese Filling

• 8 ounces softened cream cheese
• 1 cup small-curd cottage cheese (or whole-milk ricotta cheese)
• ½ cup sour cream
• 2 cups shredded mozzarella cheese (divided)
• ½ cup shredded parmesan cheese

Garnish

• Chopped fresh parsley or basil (optional)

Instructions

1. Prepare: Preheat your oven to 375°F (190°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking, and set it aside.
2. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo shell pasta and cook according to package directions until al dente, or slightly undercook by a couple of minutes to prevent over-softening during baking.
3. Cool Shells: Drain the pasta shells and rinse them under cold water to halt the cooking process. Toss them gently with 1-2 teaspoons of olive oil to keep them from sticking together.
4. Brown the Meat: In a large skillet over medium heat, cook the ground beef and Italian sausage for 7-10 minutes until fully browned and no pink remains. Break the meat into small crumbles as it cooks and drain off any excess grease.
5. Sauté Onion and Garlic, then Add Sauce: To the skillet with meat, add 1 tablespoon olive oil and diced onion. Cook for about 2 minutes until softened. Stir in minced garlic and cook for another minute. Add marinara sauce and Italian seasoning, then season with salt and black pepper to taste. Remove from heat.
6. Prepare the Cheese Filling: In a large bowl, combine the softened cream cheese, cottage cheese (or ricotta), sour cream, 1 ⅓ cups of mozzarella cheese, and parmesan cheese. Mix well by hand or with an electric mixer until smooth and evenly combined.
7. Assemble the Dish: Spread about three-quarters of the meat sauce evenly on the bottom of the prepared baking dish. Stuff each cooked pasta shell with approximately 2 tablespoons of the cheese filling and arrange the filled shells in an even layer over the sauce.
8. Top and Bake: Spoon the remaining sauce over the shells and sprinkle the remaining mozzarella cheese across the top. Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.
9. Serve: Allow the stuffed shells to rest for about 5 minutes after removing from the oven. Garnish with freshly chopped parsley or basil if desired before serving.

Notes

• For a creamier filling, ricotta cheese can be substituted for cottage cheese.
• Undercook the pasta slightly to prevent mushy shells after baking.
• Feel free to use homemade marinara sauce for a fresher flavor.
• For added spice, add red pepper flakes to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Keywords: stuffed shells, baked pasta, Italian casserole, cheesy pasta shells, meat sauce, comfort food, family dinner