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Best Christmas Stuffed Shells

These delicious, cheesy pasta shells are stuffed with a mix of creamy ricotta and savory spinach, making them the perfect festive dish that everyone will love.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Pasta
Cuisine: Festive, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Shells
  • 1 box jumbo pasta shells (about 12-15 shells)
  • 2 cups ricotta cheese More cheese is always better!
  • 1 cup shredded mozzarella cheese The gooier, the better!
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped To add a touch of green.
  • 1 each egg To tie it all together.
  • 1 teaspoon garlic powder
  • to taste Salt and pepper Don’t be shy with it!
For the Marinara Sauce
  • 2 cups marinara sauce Store-bought or homemade.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Olive oil Just a drizzle for the pan.

Method
 

Preparation
  1. Start by boiling a large pot of salted water. Once it’s bubbling, add your jumbo shells and cook until al dente. Drain and set aside to cool.
  2. In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Give it a good mix.
Stuffing the Shells
  1. Grab each pasta shell and use a spoon to stuff it generously with the filling.
Preparing the Marinara
  1. In a saucepan, heat the marinara sauce over medium heat. Stir in dried oregano and basil, then let it simmer for about 5 minutes.
Baking
  1. In a baking dish, spread a layer of marinara sauce on the bottom. Arrange the stuffed shells in a single layer and pour the remaining marinara sauce over the top. Sprinkle with additional mozzarella cheese.
  2. Preheat your oven to 375°F (190°C) and bake for about 25-30 minutes, or until the cheese is melted and bubbly.
Serving
  1. Take a moment to admire your masterpiece before serving. Pair with a crisp salad or some garlic bread for a delightful meal.

Notes

Make ahead of time: These stuffed shells can be prepped in advance and stored in the fridge for up to a day before baking. Adapt the recipe for picky eaters by swapping spinach with finely chopped zucchini or sautéed mushrooms. A little texture in the sauce means added flavor!