Ahhh, Philadelphia Original Cream Cheese — say less 😌
That makes stuffed shells extra creamy and rich. Here’s the best way to use it with meat.
Cream Cheese–Stuffed Shells with Meat
Ingredients
- 20–24 jumbo shells
- 1 lb ground beef or Italian sausage
- 8 oz Philadelphia Original Cream Cheese, softened
- 1 cup ricotta (optional but recommended for balance)
- 1½ cups shredded mozzarella, divided
- ½ cup grated Parmesan
- 1 egg
- 2–3 cups marinara sauce
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper
How to Make It
- Cook shells until just al dente. Drain and set aside.
- Brown meat with garlic, Italian seasoning, salt, and pepper. Drain fat.
- Make filling
Mix together:- Cream cheese
- Ricotta (or skip and use all cream cheese for ultra-rich shells)
- 1 cup mozzarella
- Parmesan
- Egg
- Cooked meat
The filling should be smooth, thick, and creamy.
- Assemble
- Spread sauce on the bottom of a baking dish
- Stuff shells generously
- Top with remaining sauce
- Bake
- Cover, bake at 375°F for 25 minutes
- Uncover, add remaining mozzarella, bake 10–15 minutes until bubbly
Flavor Boost Options
- Add spinach or sautéed mushrooms
- Use hot Italian sausage for kick 🔥
- Mix a spoon of marinara into the filling for pink-sauce vibes
If you want:
👉 No ricotta version
👉 Extra cheesy ratio
👉 Make-ahead/freezer instructions
Just tell me 😏
