Christmas Stuffed Shells
Christmas Stuffed Shells feature jumbo pasta shells filled with herb-flecked ricotta and spinach, nestled in bright tomato sauce and topped with melted cheese. These make-ahead friendly shells deliver perfect portion control with festive red and green holiday colors.
Ingredients
- 24-26 jumbo pasta shells
- 32 oz ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 2 eggs lightly beaten
- 10 oz frozen spinach thawed and well-drained (can substitute with fresh spinach, blanched and chopped)
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh rosemary finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 24 oz marinara sauce homemade or store-bought
- Fresh basil leaves for garnish
- Red pepper flakes optional, for serving
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook the pasta shells according to package instructions, but keep them slightly underdone (about 1-2 minutes less than directed). They’ll continue cooking in the oven. Drain and set aside on a baking sheet to cool.
- Prepare the filling by combining ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, eggs, drained spinach, chopped herbs, garlic, salt, pepper, and nutmeg in a large mixing bowl. Mix thoroughly until well combined.
- Spread 1 cup of marinara sauce evenly across the bottom of your prepared baking dish.
- Fill each pasta shell with a generous spoonful of the ricotta mixture (about 1.5-2 tablespoons each) and arrange them in a single layer in the baking dish.
- Pour the remaining marinara sauce over the filled shells, making sure to cover them evenly. The sauce protects the pasta from drying out during baking.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the shells.
- Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves and offer red pepper flakes on the side for those who enjoy a touch of heat.
Notes
- When working with frozen spinach, squeeze it extremely well to remove excess moisture. Wrap it in a clean kitchen towel and twist to extract water.
- Cook a few extra shells in case some tear during boiling. The pasta can be fragile, so handle with care.
- To make ahead: Prepare the shells up to the point of baking, cover tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time when cooking from cold.
- For a festive presentation, add diced red bell peppers to the marinara sauce to enhance the Christmas colors.
- Leftovers can be stored in the refrigerator for up to 3 days and actually taste even better as the flavors continue to meld.