Easy Christmas Stuffed Shells Recipe

Introduction

This Easy Christmas Stuffed Shells recipe is a festive and comforting dish perfect for the holiday season. Filled with a flavorful spinach and ricotta mixture and baked in marinara sauce, it’s sure to please family and guests alike.

Ingredients

• 18 to 20 jumbo pasta shells
• Extra-virgin olive oil (for drizzling)
• 5 ounces fresh spinach
• 2 cups ricotta cheese (16 ounces)
• 1/4 cup grated pecorino cheese (and extra for sprinkling)
• 2 grated garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon sea salt (plus extra for pasta water)
• Freshly ground black pepper
• 2 cups marinara sauce (plus extra for serving)
• Chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F. Place the spinach in a steamer basket set over a pot with 1 inch of simmering water. Cover and steam for 1 minute or until wilted. Transfer the spinach to a strainer, squeeze out excess water, and chop finely.
2. Step 2: In a large pot of salted boiling water, cook the pasta shells for about 10 minutes until al dente. Drain and drizzle with olive oil to prevent sticking. Set aside.
3. Step 3: In a medium bowl, combine chopped spinach, ricotta cheese, pecorino cheese, grated garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of black pepper. Mix well to create the filling.
4. Step 4: Spread marinara sauce evenly in the bottom of a 9×13 baking dish. Stuff each pasta shell with the spinach and cheese filling and place them in the dish over the sauce.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Serve the stuffed shells hot with extra marinara sauce on the side if desired, garnished with chopped parsley.

Tips & Variations

• For added flavor, try mixing in some shredded mozzarella or Parmesan with the cheese filling.
• Use fresh pasta shells if you prefer a softer texture and quicker cooking time.
• Add chopped cooked mushrooms or sautéed onions to the filling for extra depth.
• For a vegan version, substitute ricotta with a plant-based cheese and use vegan marinara sauce.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions until heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze stuffed shells?

Absolutely. Freeze the assembled shells in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Easy Christmas Stuffed Shells Recipe

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★★★★★

4.4 from 277 reviews

This Easy Christmas Stuffed Shells recipe features jumbo pasta shells filled with a creamy spinach and ricotta cheese mixture, baked to perfection in a savory marinara sauce. Perfect for festive dinners, this dish combines hearty flavors with vibrant spinach, melted cheeses, and a hint of spice for a comforting and elegant meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Pasta

• 18 to 20 jumbo pasta shells
• Extra-virgin olive oil (for drizzling)
• Salt (for pasta water)

Filling

• 5 ounces fresh spinach
• 2 cups ricotta cheese (16 ounces)
• 1/4 cup grated pecorino cheese (and extra for sprinkling)
• 2 grated garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon sea salt
• Freshly ground black pepper (to taste)

For Baking

• 2 cups marinara sauce (plus extra for serving)
• Chopped fresh parsley (for garnish)

Instructions

1. Preheat the Oven and Prepare Spinach: Preheat your oven to 425°F. Place the spinach in a steamer basket over a pot with 1 inch of simmering water, cover, and steam for 1 minute until wilted. Transfer to a strainer, squeeze out excess water, and chop finely.
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook for about 10 minutes until al dente. Drain, then drizzle with a little olive oil to prevent sticking. Set aside.
3. Prepare the Filling: In a medium bowl, combine the chopped spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and black pepper. Mix thoroughly until well combined.
4. Assemble the Dish: Spread marinara sauce evenly in the bottom of a 9×13 inch baking dish. Stuff each cooked shell with the spinach and cheese filling and arrange them in the baking dish over the sauce.
5. Bake and Serve: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove from the oven, sprinkle with extra pecorino and chopped parsley if desired, and serve hot with extra marinara sauce on the side.

Notes

• Make sure to squeeze out as much water from the spinach as possible to avoid a watery filling.
• Use fresh spinach for best texture and flavor, but frozen spinach can be used if thoroughly drained and squeezed.
• The lemon zest adds a bright, fresh flavor that balances the richness of the cheese.
• To save time, pasta shells can be cooked a day ahead and refrigerated, just drizzle with olive oil and cover to prevent sticking.
• For a vegetarian option, ensure the marinara sauce and cheeses do not contain animal-derived rennet.

Keywords: stuffed shells, Christmas pasta, baked pasta shells, spinach ricotta shells, Italian Christmas recipe, holiday dinner pasta