Million Dollar Stuffed Shells Recipe

Name: Million Dollar Stuffed Shells
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 12 ounces dried jumbo shell macaroni; 1 pound bulk Italian sausage; 1 medium onion, chopped (1 cup); 1 medium bell pepper, chopped (1 cup); 3 cloves garlic, minced (1 tablespoon); 1 (24-ounce) jar marinara sauce; 2 teaspoons Italian seasoning; 1/2 teaspoon crushed red pepper, optional; 1 (16-ounce) container cottage cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1/4 cup chopped fresh parsley, plus more for garnish

Cook Time: 50 minutes

Ingredients

This recipe is designed to serve 6 people. Ingredient amounts are for the original yield; cooking times remain consistent regardless of scaling.

12 ounces dried jumbo shell macaroni
1 pound bulk Italian sausage
1 cup chopped onion
1 cup chopped bell pepper
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper (optional)
1 (16-ounce) cottage cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley, plus extra for garnish

Directions

Gather all ingredients and preheat the oven to 375F (190C).
Bring a large pot of water to a boil. Cook the pasta shells for 2 minutes less than the package instructions. Drain and rinse under cold water to cool.
While the pasta is cooking, heat a large skillet over medium heat. Add the Italian sausage, chopped onion, bell pepper, and garlic. Cook until the sausage is browned and fully cooked, stirring occasionally.
Stir in the marinara sauce, Italian seasoning, and crushed red pepper (if using). Simmer for 10 minutes over medium heat to allow flavors to blend.
Spread 2 cups of the sauce evenly on the bottom of a 9x13-inch baking dish.
In a medium bowl, combine the cottage cheese, 1 cup mozzarella, 1/4 cup Parmesan, and chopped parsley. Fill each pasta shell with about 1 scant tablespoon of this cheese mixture.
Arrange the stuffed shells over the sauce in the baking dish. Pour the remaining sauce over the shells and top with the remaining mozzarella and Parmesan cheese.
Bake uncovered for 25 minutes, until the cheese is melted and the sauce is bubbly. If the top starts to brown too quickly, loosely cover with foil.
Garnish with extra chopped parsley before serving.

Nutrition Facts (per serving)

Calories: 638
Total Fat: 35g (44% DV)
Saturated Fat: 14g (70% DV)
Cholesterol: 84mg (28% DV)
Sodium: 1763mg (77% DV)
Total Carbohydrate: 43g (16% DV)
Dietary Fiber: 4g (16% DV)
Total Sugars: 13g
Protein: 38g (76% DV)
Vitamin C: 41mg (45% DV)
Calcium: 415mg (32% DV)
Iron: 3mg (19% DV)
Potassium: 936mg (20% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.

Million Dollar Stuffed Shells Recipe

The History and Heritage of Million Dollar Stuffed Shells

Million Dollar Stuffed Shells, a decadent twist on classic Italian stuffed pasta, has roots in traditional Italian cuisine but reflects a modern American influence. This dish emerged in the late 20th century when Italian-American home cooks sought to elevate familiar comfort foods with richer ingredients, creating a million dollar appeal. The concept was simple: jumbo pasta shells stuffed with a luxurious combination of cheeses and meats, baked in a flavorful tomato sauce, making it a show-stopping main course for family dinners and special occasions.

Regional Variations

While the dish is most popular in the United States, particularly in Italian-American communities in the Northeast, regional variations abound. In some areas, chefs add spinach, roasted peppers, or different types of sausage to the filling, reflecting local tastes. In the Midwest, its common to substitute cottage cheese with ricotta for a creamier texture. Coastal versions may incorporate seafood like crab or shrimp into the shells for a luxurious twist.

Distinguishing Features

What sets Million Dollar Stuffed Shells apart from similar dishes, such as lasagna or manicotti, is both the presentation and the filling technique. Unlike lasagna, which is layered, the shells are individually stuffed, creating a visually striking platter. Unlike manicotti, which typically uses tube-shaped pasta, this recipe employs large conchiglie pasta shells, offering pockets that hold a more generous and varied filling of cheese, sausage, and herbs. The balance of a rich, creamy filling with a robust tomato sauce is a hallmark of this dish.

Serving Traditions

This dish is commonly served as a main course during family gatherings, potlucks, or holiday meals. It pairs beautifully with a crisp green salad, garlic bread, and a robust red wine. Many Italian-American restaurants feature it as a signature baked pasta entree, highlighting its hearty and comforting qualities. Its also a popular choice for meal prep due to its ease of reheating without losing flavor or texture.

Interesting Facts

The Million Dollar name is more than just a marketing flourish; it reflects the luxurious combination of ingredients and the indulgent experience of eating it. Despite its opulent reputation, the dish is highly adaptable, allowing cooks to modify cheeses, meats, or vegetables according to preference or dietary restrictions. Another fun fact is that this recipe has gained popularity on social media for its photogenic appealthe stuffed shells, generously covered in bubbling cheese and sauce, create a visually irresistible dish that often goes viral in culinary circles.

Overall, Million Dollar Stuffed Shells celebrate the fusion of tradition and innovation, bringing together the comforting flavors of Italy with inventive American touches. Whether baked for a casual family dinner or an elegant holiday feast, this dish continues to captivate taste buds with its creamy, cheesy, and savory allure.

FAQ about Million Dollar Stuffed Shells Recipe

Yes, many reviewers suggest using ricotta cheese for a creamier texture and better flavor compared to cottage cheese.

Yes, you can omit the sausage and substitute it with ground beef, or use a meat alternative for a vegetarian version.

Yes, some people recommend adding vegetables like spinach, zucchini, or bell peppers for added flavor and nutrition.

Yes, you can freeze the stuffed shells before baking. Just cover them tightly with plastic wrap or foil and store in the freezer. Bake from frozen, adding additional time as needed.

Yes, many people enjoy making their own marinara sauce for this recipe, and it adds a fresh and customized flavor.

If you like a spicier dish, you can increase the amount of crushed red pepper or add some hot sauce to the marinara sauce.

This dish pairs well with garlic bread, a fresh green salad with Italian dressing, or roasted vegetables for a balanced meal.

While you can use pre-shredded cheese, freshly grated mozzarella and Parmesan will melt better and have a more authentic flavor.

Comments

SJH

10/06/2025 01:52:54 PM

Good recipe, and very simple. When it comes to the cheese, however, I would always use ricotta rather than cottage cheese. I'd also recommend avoiding pre-shredded mozzarella and parmesan. Also, if you have fresh basil, it's a nice addition to the cheese mixture.

Patricia L McDonald Schultz

04/21/2025 03:34:22 AM

I gave it a 4 only because of the cottage cheese; it’s so much better with ricotta. And the sauce needs to cook a lot longer to give the seasonings a chance to blend with the sauce and mellow down, it takes the harshness out. I add about a quart of water, and give it at least two hours to simmer, cooking down, cooking quite a bit of the water out. The recipe is delicious, though, and should be passed around. It’s also good with ground sirloin instead of sausage.

Pamela Woodard

04/21/2025 11:15:42 AM

I left out mozzarella and made my own Ricotta (my family prefers red wine vinegar used in ricotta). I had not used cottage cheese before and it complimented the dish. For the sauce (also made from scratch) I left out the sausage and used beef bouillon cubes which gave flavor of meat.

lindaheltonmartin

07/17/2025 06:43:31 PM

I made it exactly as the recipe called for except I used ricotta cheese instead of cottage cheese.

lutzflcat

06/07/2025 01:23:14 PM

The consistency of the shell filling is different from using ricotta, but it’s very good. Would recommend that you use small curd cottage cheese. I used hot Italian sausage, also added the red pepper flakes, and this had just the right amount of heat for us. A keeper, would make this again.

Kathy Weaver

04/25/2025 02:49:03 PM

Just made this using fresh mozzarella because that’s what I had. We really enjoyed and I’m making it again to use up the shells. I agree with the comments on using ricotta. I’m not a fan of cottage cheese in lasagna or pasta dishes. Also I grate my mozzarella and parmesan. Less additives and it melts better. Recipe is definitely worth a try!

Adrienne Wiggins

04/21/2025 04:12:57 AM

This was a hit with 4/5 of my family (1 didn't get to try it). Really good flavor. Not a terribly difficult recipe - my first time making stuffed shells. A little more dexterous involvement when stuffing the shells than I anticipated, but they got done and looked nice. After they were under the sauce it wouldn't have mattered how they looked anyway. I used an orange bell pepper for the flavor profile. It was less sweet and contrasted nicely with the sweet sausage. I really liked that this was cheesy but not too cheesy. I think it would pair well with garlic bread and a tossed green salad with oil and vinegar or an Italian dressing.

Cindy

07/13/2025 12:47:35 AM

Fantastic as is! I added wilted spinach to the cheese mixture to get a little more color, otherwise made it as is and it was delicious!

Christina

06/01/2025 07:22:32 PM

Fantastic!! I literally could've eaten the sauce with a spoon, that's how much I liked it. I would've preferred ricotta over the cottage cheese, personally, but it was still delicious and the family loved it!

Kathleen Wessman

06/30/2025 11:49:25 PM

Delicious! Everyone enjoyed it. I did follow others suggestions and used ricotta; otherwise, followed the recipe as posted.

Kim Ohlweiler

04/27/2025 12:20:21 PM

My husband and I loved this recipe! I made one big change to it - I made my own marinara sauce since I don't cook with processed foods in general. It was absolutely delicious, and I will make it again and again!

ibhuntng

07/20/2025 10:57:12 AM

I made this recipe last night and it was really easy and one of the best things I’ve made in a while. I will be having leftovers this morning 😁

jackie tackes

05/27/2025 12:56:17 AM

I jut made it for supper, the 4 of us went back for seconds & it was gone. Delicious

Adam King

05/03/2025 10:49:03 PM

I’ll definitely make this again.

Kim Ohlweiler

04/27/2025 12:20:21 PM

JazzyClove9650

04/24/2025 03:00:06 PM

I will definitely make this dish again. Flavorful and satisfying. I only used about 2/3 of the shells before running out of the stuffing mixture.

John J Buchner

04/21/2025 12:17:49 AM

.not easy stuffing sheiis. Most closed up.but very tasty

Claudia Myles

04/20/2025 10:06:41 PM

DELICIOUS

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audio version

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