Best Christmas Stuffed Shells
Delicious stuffed pasta shells filled with a creamy, cheesy mixture and topped with rich marinara sauce, perfect for holiday gatherings.
Ingredients
Pasta and Sauce
- 20 large large jumbo pasta shells
- 2 cups marinara sauce Homemade or store-bought
Cheese Filling
- 1 cup ricotta cheese Can substitute with cottage cheese
- 1 cup shredded mozzarella cheese Divided into two portions
- 1/2 cup grated Parmesan cheese
Vegetables and Seasoning
- 1 cup chopped spinach Can swap with kale or sautéed mushrooms
- 1 large egg Acts as a binder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh basil For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil the jumbo pasta shells according to the package instructions until just al dente. Drain and set aside.
- In a mixing bowl, combine the ricotta, ½ cup of mozzarella, Parmesan, spinach, egg, Italian seasoning, salt, and pepper. Mix until well combined.
Assembly
- Stuff each cooled pasta shell with the cheese mixture and place them in a greased baking dish.
- Pour marinara sauce over the stuffed shells until they are well covered.
- Sprinkle the remaining mozzarella cheese on top.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Serving
- Garnish with fresh basil and serve warm.
Notes
This recipe can be prepped a day in advance and stored in the fridge until ready to bake. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen before baking for up to two months.