Description

Million dollar stuffed shells are a cozy and crowd-pleasing baked pasta dish featuring jumbo shell pasta filled with a creamy, cheesy mixture and topped with a flavorful meat sauce. This comforting meal combines ground beef, Italian sausage, marinara sauce, and a rich cheese filling, baked to bubbly perfection and perfect for family dinners or gatherings.

Ingredients

Scale

Pasta

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

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

Million Dollar 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 garnish

Cook Mode Prevent your screen from going dark

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 the package directions for al dente. To avoid overcooking in the oven, undercook by a few minutes if desired. Drain and rinse shells with cold water to stop cooking. Toss lightly with 1-2 teaspoons olive or vegetable oil to prevent sticking.
Prepare sauce: In a large skillet over medium heat, cook the ground beef and Italian sausage for 7-10 minutes, breaking it into crumbles, until fully browned with no pink remaining. Drain excess grease. Add 1 tablespoon olive oil and diced onion, cooking about 2 minutes, then 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, mix together softened cream cheese, cottage cheese or ricotta, sour cream, 1⅓ cups mozzarella, and parmesan cheese until combined thoroughly by hand or with an electric mixer.
Assemble dish: Spread about ¾ of the sauce evenly in the bottom of the prepared baking dish. Stuff each shell with about 2 tablespoons of the cheese filling, then arrange shells in an even layer over the sauce in the dish. Spoon the remaining third of the sauce over the stuffed shells, then sprinkle with the remaining mozzarella cheese.
Bake: Bake uncovered in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
Rest and serve: Let the dish rest for about 5 minutes before garnishing with chopped fresh parsley or basil if desired. Serve warm.

Notes

Undercook pasta slightly to prevent it from becoming mushy after baking.
For a vegetarian version, omit the meat and use a marinara sauce without meat or substitute with sautéed vegetables.
You can substitute ricotta for cottage cheese in the filling based on availability or preference.
Use fresh herbs for garnish to add a bright, fresh flavor and color contrast.
Leftovers store well in the refrigerator for up to 3 days and reheat covered to maintain moisture.