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–+ servings
Christmas Stuffed Shells

Joyful Christmas Stuffed Shells Bursting with Flavor

This Christmas Stuffed Shells recipe is a delightful vegetarian dish filled with creamy ricotta and spinach, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 large Pasta Shells These are essential for holding all the delicious filling.
For the Filling
  • 5 cups Fresh Spinach Can substitute with frozen after thawing and draining.
  • 15 oz Ricotta Cheese Brings creaminess to the stuffing; cottage cheese works well for a lighter option.
  • 1 cup Pecorino Cheese Adds a salty, nutty flavor; parmesan is a nice alternative.
  • 3 cloves Garlic Infuses the filling with aromatic depth; garlic powder is a good stand-in if fresh isn’t available.
  • 1 tsp Oregano Offers herbal notes that complement the other flavors; you can use dried Italian seasoning as well.
  • 1 tsp Lemon Zest Brightens the filling and balances out richness; omit if you don’t have lemon on hand.
  • 1 tsp Red Pepper Flakes Provides a gentle heat; feel free to skip them for a milder dish.
For the Sauce
  • 2 cups Marinara Sauce The base for baking, adding moisture and flavor; homemade or store-bought works beautifully.

Equipment

  • Large pot
  • mixing bowl
  • 9x13 Baking Dish
  • Aluminum foil

Method
 

Step-by-Step Instructions for Easy Christmas Stuffed Shells
  1. Start by steaming fresh spinach for about 1 minute until it wilts, then strain and chop finely.
  2. In a large pot, bring salted water to a boil and cook the pasta shells for around 10 minutes until al dente. Drain and coat with olive oil.
  3. In a large mixing bowl, combine spinach, ricotta, pecorino, garlic, oregano, lemon zest, and red pepper flakes. Mix until well combined.
  4. Spread marinara sauce on the bottom of a baking dish and stuff each pasta shell with the filling, placing them filling-side up.
  5. Cover with aluminum foil and bake at 425°F for about 20 minutes, then remove the foil to brown the tops.
  6. Remove from the oven, let cool slightly, and serve hot with additional marinara sauce.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This recipe can be made ahead and stored in the fridge before baking for up to 2 days. Just add an extra 10 minutes to the baking time when you're ready to serve.

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