Stuffed Shells With Blended Cottage Cheese + Meat Sauce
aka: the dinner that’ll make your entire kitchen smell like you know what you’re doing
Let’s talk about stuffed shells. They’re cozy. They’re nostalgic. They’re like lasagna’s extroverted cousin who shows up to the party looking extra, but still totally comforting. And these? These are next-level. We’re talking perfectly cooked pasta shells stuffed with a dreamy blend of creamy cottage cheese (yes, cottage cheese—stay with me), melty mozzarella, and herbs… all baked under a cozy blanket of rich, homemade meat sauce that might make your Italian grandma cry tears of joy.
Let’s address the curdled elephant in the room: cottage cheese.
If your first reaction to cottage cheese in stuffed shells is “ew,” I get it. But hear me out: we’re blending it smooth. Like, Velveeta-who? smooth. It gives you all the creamy vibes of ricotta, but it’s lighter, slightly tangier, and way more protein-packed. Trust. Your shells will be luscious.
The meat sauce? She’s not basic.
This is not your average “dump a jar of sauce on it and pray” kind of meal. We’re talking browned beef + Italian sausage for max flavor, sautéed onion and garlic, crushed tomatoes, and just the right amount of sweetness and depth from brown sugar, Worcestershire, and bouillon. Oh—and a bay leaf, because we’re classy like that.
Pro tip: You’re gonna want to eat this sauce straight with a spoon, but please try to save some for the actual shells.
Assembly = therapy.
There’s something incredibly satisfying about stuffing each little pasta shell like a tiny pillow of joy. Top with extra cheese, obviously. Then bake until bubbly, golden, and slightly unhinged in the best way.
Random-but-fun food fact:
Cottage cheese was all the rage in the ‘70s—people put it in everything. We’re just bringing it back in a way that’s actually delicious. You’re welcome, retro diet culture.
These stuffed shells are the ultimate make-ahead meal, meal-prep flex, or crowd-pleasing comfort dish. And honestly? If you bring them to someone’s house, they’re probably legally required to fall in love with you.
Stuff, sauce, bake, repeat. 🐚💅🍝
Stuffed Shells
Ingredients
Meat Sauce:
- 1 tbsp avocado oil
- 1/2 yellow onion finely diced
- 2 cloves garlic minced
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1 can 28 ounces crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup water
- 1 tsp beef bouillon
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- Salt + Pepper to taste
- 1 bay leaf
Shells:
- 8 oz cottage cheese
- 8 oz block of mozzarella shredded
- 1 Package Large Shells
- 1/2 tsp basil
- 1/2 tsp oregano
Topping:
- Reserved Shredded MOzzarella
- Sprinkle of parmesan
- Sprinkle of parsley
Instructions
- To make the meat sauce, heat avocado oil in a large skillet over medium heat. Add the finely diced onion and sauté until soft and fragrant, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until fully browned. If needed, drain the excess grease.
- Next, stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, water, beef bouillon, brown sugar, Worcestershire sauce, and the bay leaf. Season with salt and pepper to taste. Let the sauce simmer uncovered for about 15–20 minutes, stirring occasionally. Don’t forget to remove the bay leaf once it’s done!
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just shy of al dente—they’ll finish cooking in the oven. Drain and set them aside to cool slightly while you prep everything else.
- While the sauce simmers, blend the cottage cheese in a blender or food processor until smooth and creamy. Transfer it to a bowl and mix in the shredded mozzarella, basil, and oregano. (Reserve or shred extra mozzarella for the top!) That’s your rich and creamy filling—surprisingly high in protein, too!
- Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Fill each shell with a generous spoonful of the cheese mixture and arrange them snugly in the dish.
- Pour the remaining meat sauce over the stuffed shells, then top with more shredded mozzarella and a sprinkle of Parmesan & Parsley. Bake for 25 minutes until the cheese is melty and golden brown.
- Let the dish rest for a few minutes before serving.
