Ricotta and cottage cheese stuffed shells are a cheesy, hearty pasta bake filled with ground beef, spinach, and three cheeses, then baked in marinara sauce.
This is my prep-ahead trick for busy weeknights; stuff the shells the night before and bake when you walk in the door.
We love Lasagna in our house but I make this twist on the recipe using large pasta shells to create lasagna stuffed shells. This recipe has ground beef, ricotta cheese, cottage cheese, spinach, mozzarella cheese, parmesan cheese stuffed into large pasta shells nestled in your favorite tomato sauce or marinara sauce. But you are welcome to switch up this recipe to fit your favorite flavors.
If you love lasagna as much as my family does you will want to try my recipe for crock-pot lasagna, lasagna soup or even lasagna roll ups.
Here is why this ricotta stuffed shells recipe works:
- A great recipe to make ahead for those busy weeknights when you are having to shuffle kids to and from activities.
- Switch out the ground beef for ground turkey or bulk Italian suasage for another layer of Italian flavors.
- My go-to recipe to make when I am taking a meal to a family who just had a baby.
Serve your family my apple dump cake recipe for dessert, there are only 4 ingredients, or a mason jar with sous vide oreo cheesecake inside! Dessert is so good when it is easy.
Classic Stuffed Shells Ingredients needed:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Notes on the ingredients
- Large shells - cooked 1 minute less than recommended and cooled to handle.
- Ground beef- cooked and fat drained off. I use 85/15 mix.
- Spinach - frozen. Thawed and excess water squeezed out. Let the freezer section take one step out of your meal prep.
- Ricotta cheese - whole milk, not part-skim. It holds up better and keeps the filling from going watery.
- Mozzarella cheese - shredded, divided between the filling and the top. Buy the block and shred it yourself if you can; the pre-shredded kind has anti-caking starch that keeps it from melting as smooth.
- Cottage cheese - large curd. Look for it in the refridgerated dairy section. The Large curds DO make a difference.
- Parmesan cheese - freshly grated if you have it. If not, no big deal.
How to make stuffed pasta shells:
- Cook the pasta shells according to package directions in a large pot of salted water that's boiling. Don't forget to salt to prevent the shells from sticking.
- Drain and cool the pasta shells.
- While the noodles are cooking, defrost the spinach and press out the excess moisture. (see note below)
- Combine ricotta cheese, large curd cottage cheese, ½ the mozzarella cheese, parmesan cheese and egg together in a large bowl to make the cheese mixture.
- Add the cooked ground beef and drained chopped frozen spinach in the ricotta mixture. Stir to combine.
- Fill a pastry bag, without a tip, and pipe the filling into each shell.
- Spread one jar of your favorite or homemade sauce into the bottom of a baking dish.
- Assemble the shells on the sauce.
- Sprinkle mozzarella cheese over the top, cover with foil and bake.
- Bake at 425 for 35-45 minutes, removing the foil the last 10 minutes to brown the cheese.
FAQs and Tips When Making Stuffed Shells:
For me, the best way to fill cheesy stuffed shells is using a pastry bag without a tip! You might try a gallon zip-top bag, if you don't have a pastry bag, but I have always had bad luck with them busting open at the seam. It is probably just me. I know lots of people who have great luck using them.
Microwave the frozen spinach until it is no longer frozen. Place the thawed spinach in a mesh strainer or a colander and using paper towels, press out the excess water. Discard the water.
What other stuffed jumbo pasta recipes should I try?
Experiment with stuffed jumbo pasta shells filled with Italian sausage, ensuring they are cooked al dente. If you enjoy this recipe, consider exploring other stuffed pasta options like tortellini or ravioli with similar Italian sausage fillings.
Is it okay to freeze these stuffed shells?
Yes, it is okay to freeze these classic stuffed shells; many people love this recipe for its convenience in preparing and storing meals ahead of time.
Ingredients
- 1 (1) box large shells cooked 1 minute less than recommended and cooled to handle
- ½ pound (226 ⅘ g) Ground Beef cooked
- 1 (1) box frozen chopped spinach. Thawed and excess water squeezed out
- 16 oz (453 ⅗ g) Ricotta Cheese
- 16 oz. (16 oz.) Large curd cottage cheese
- ½ Cup (50 g) Parmesan Cheese Freshly grated if you have it. If not, no big deal.
- 2 Cups (224 g) shredded mozzarella cheese
- 1 (1) Egg
- 1 jar (1 jar) pasta sauce 24 ouces your choice!
Instructions
- Bring a large pot of salted water to a boil and cook large pasta shells according to package directions.
- Drain and cool the pasta shells.
- Combine ricotta cheese, large curd cottage cheese, Mozzerella cheese, parmesan cheese and egg together in a large bowl.
- Add cooked ground beef and drained, chopped frozen spinach. Stir to combine.
- Fill pastry bag, with out a tip, and pipe the filling into each shell.
- In a 9x13, spread one jar of your favorite pasta sauce.
- Place the filled shells on the sauce.
- Sprinkle with mozzarella cheese, cover with foil.
- Bake at 425 for 35-45 minutes, removing the foil the last 10 minutes to brown the cheese.
Nutrition
Notes
originally post march 18, 2016.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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