Million Dollar Stuffed Shells
Million dollar stuffed shells take all the creamy, cheesy goodness of the classic bake and wrap it into fun jumbo shells. It’s cozy, crowd-pleasing, and so easy to get on the table.
Servings: 8 servings
Equipment
- 1 9 x 13 Baking Dish
Ingredients
- 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
- chopped fresh parsley or basil optional garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a rolling boil, then cook 1 (12-ounce) box jumbo shell pasta according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.
- Drain the shells and rinse them with cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive oil or vegetable oil to prevent them from sticking.
Sauce
- Add ½ pound lean ground beef and ½ pound mild Italian sausage to a large skillet and cook over medium heat for 7-10 minutes until fully browned and no pink remains, breaking up the meat into crumbles as it cooks. Drain off any excess grease.
- Add 1 tablespoon olive oil and ⅓ cup diced onion to the skillet, and cook for about 2 minutes before adding 2 teaspoons minced garlic. Cook for an additional minute, then stir in 3 cups marinara sauce and 1 teaspoon Italian seasoning. Season with salt and ground black pepper to taste and remove from the heat.
Million Dollar Cheese Filling
- Add 8 ounces softened cream cheese, 1 cup small-curd cottage cheese, ½ cup sour cream, 1 ⅓ cups of the 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese to a large bowl and mix until combined by hand or with an electric mixer.
Assembly
- Spread about ¾ of the sauce evenly in the bottom of the baking dish.
- Stuff the shells with about 2 tablespoons of the million dollar filling in each shell, then arrange them in an even layer over the top of the sauce.
- Spoon the remaining third of the sauce over the tops of the shells, and top with the remaining mozzarella cheese.
- Bake uncovered for 25-30 minutes, until the cheese is melted and bubbling. Let the dish rest for about 5 minutes before garnishing with chopped fresh parsley or basil if desired and serving.
Video
Notes
Store leftover million-dollar stuffed shells in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave in 30-second increments, or the whole pan in the oven at 350 degrees for 10-15 minutes, until it reaches 165 degrees Fahrenheit.
Prepare ahead: You may prepare and assemble these shells up to 2 days before cooking, although I recommend preparing the sauce and cheese mixture ahead of time and waiting until the day you plan to bake and serve it to cook the shells and assemble them. This will prevent the pasta from soaking up additional moisture as it sits in the refrigerator in the days prior to baking.
To freeze, follow through step 9 (without preheating the oven), cover tightly with 2-3 layers of plastic wrap around the whole freezer-safe baking pan followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add 10-15 minutes of baking time to account for it being cold. Bake until the center of the dish reaches 165 degrees Fahrenheit. If needed, tent the top with aluminum foil to avoid the cheese burning on top.
Nutrition
Calories: 452kcal | Carbohydrates: 12g | Protein: 25g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1114mg | Potassium: 575mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1147IU | Vitamin C: 8mg | Calcium: 307mg | Iron: 2mg
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