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Beef and Cheese Shells

 Beef and Cheese Shells
This recipe was in a church cookbook my sister-in-law gave me after I got married. I make this casserole for new moms just home from the hospital and it's always well received—Cindy Vanderweele, Sheboygan, Wisconsin
7-9 ServingsPrep: 25 min. Bake: 30 min.


  • 1 pound ground beef, cooked and drained
  • 2 cups (16 ounces) small-curd cottage cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 egg, beaten
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried minced onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 28 jumbo pasta shells, cooked and drained
  • 2 cups spaghetti sauce
  • Grated Parmesan cheese


  • In a large bowl, combine the first eight ingredients. Stuff into
  • pasta shells; arrange in a greased 13-in. x 9-in. baking dish. Top
  • with spaghetti sauce. Cover and bake at 350° for 30 minutes or
  • until heated through. Sprinkle with Parmesan cheese. Yield: 7-9
  • servings.
To prevent cooked jumbo pasta shells from tearing, carefully remove them from the boiling water with a tong. Pour out any water inside shells. Drain on lightly greased waxed paper.
Nutritional Facts: 1 serving (1 each) equals 360 calories, 15 g fat (7 g saturated fat), 80 mg cholesterol, 579 mg sodium, 30 g carbohydrate, 2 g fiber, 25 g protein.

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Beef and Cheese Shells (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.