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Italian Stuffed Shells Recipe
Italian Stuffed Shells Recipe photo by Taste of Home

Italian Stuffed Shells Recipe

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A dear friend first brought over this casserole when I was recovering from an accident. Now I take it to other friends' homes and to potlucks, because it's always a big hit!—Beverly Austin, Fulton, Missouri
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups hot water
  • 1 can (12 ounces) tomato paste
  • 1 tablespoon beef bouillon granules
  • 1-1/2 teaspoons dried oregano
  • 1 egg, lightly beaten
  • 2 cups (16 ounces) 4% cottage cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 24 jumbo shell noodles, cooked and drained

Directions

  1. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano; simmer, uncovered, for 30 minutes.
  2. Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
  3. Arrange in a greased 3-qt. baking dish. Pour meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
    Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6-8 servings.
Originally published as Italian Stuffed Shells in Country Ground Beef 1993, p54

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Italian Stuffed Shells

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 12, 2015

"I used ricotta instead of cottage cheese and added saut?ed chopped spinach to the shells filling. Absolutely delicious and great for entertaining - a hit with young & old!"

MY REVIEW
Reviewed Feb. 28, 2015

"I followed the recipe as written......it was a big hit with everyone.....I can see us going back to this many times......"

MY REVIEW
Reviewed Feb. 23, 2015

"My family really liked this! Thanks, we will be making again."

MY REVIEW
Reviewed Feb. 23, 2015

"To make this have any flavor at all, I would have to totally re-make the recipe. It was ok, but really had no flavor."

MY REVIEW
Reviewed Feb. 16, 2015

"It sounds Wonderful and so easy!!

Whether you are using Ricotta or Cottage Cheese doesn't really matter, you can always adjust the recipe to suit your taste, Without slamming the original recipe ladies!! That's The Fun of cooking, tweaking a recipe to suit your own taste!
This one looks like a Winner!! As soon as I have a Kitchen again, I will be making this dish!! Thank you for sharing...."

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