Italian Stuffed Pasta Shells is the perfect meal when you’re craving some Italian fare! Pasta shells are cooked perfectly al dente, filled with a delicious meat sauce, and covered in irresistibly melted cheese. Serve Italian Stuffed Pasta Shells with a side salad or homemade garlic bread for a complete, hearty Italian comfort meal!
Ingredients• 1 pound ground chuck • 1 tablespoon olive oil • 1 small yellow onion, diced • 1 garlic clove, minced • 1 (26-ounce) jar marinara sauce • 1 large egg, lightly beaten • 2 cups small curd cottage cheese, 4% milkfat • 2 cups shredded mozzarella cheese, divided • 3/4 cup grated Parmesan cheese, divided • 20 jumbo pasta shells, cooked per package directions, to al dente • fresh basil leaves, chopped, for garnish
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
After cooking the pasta shells to al dente according to the package instructions, drain and place them separated side-down on a paper towel to dry.
Brown the beef, in a large skillet. Set it over medium heat until cooked through. Get rid of the extra fat.
Lower the heat to medium-low.
Add the olive oil to the skillet, and cook the onions until they are translucent.
Add the garlic and cook until fragrant.
Bring the heat down to low.
Add the sauce and simmer for about 30 minutes. Stir every so often to avoid burning at the bottom.
Combine the egg, cottage cheese, 1/2 cup of Parmesan, and 1 cup of mozzarella in a mixing bowl.
Add 3/4 of the meat sauce to the bottom of the baking dish.
Using a spoon, gently fill the pasta shells with the cheese mixture.
Place them on the dish with the opening of the shell facing up.
Pour the remainder of the meat sauce in between the shells.
Cover the dish with aluminum foil to avoid burning and crisping the pasta shells.
Bake for 25-30 minutes.
Remove the foil and sprinkle the dish with the remainder of the cheese. Bake for another 5-7 minutes to melt the cheese.