Name: Easy Christmas Stuffed Shells Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 18 to 20 jumbo pasta shells; 2 cups Marinara Sauce, plus more for serving; Extra-virgin olive oil, for drizzling; 5 ounces fresh spinach; 2 cups ricotta cheese (16 ounces); ¼ cup grated pecorino cheese, plus more for sprinkling; 2 garlic cloves, grated; 1 teaspoon dried oregano; 1 teaspoon lemon zest; ¼ teaspoon red pepper flakes; ¾ teaspoon sea salt, plus more for the pasta water; Freshly ground black pepper to taste; Chopped fresh parsley, for serving

I can’t tell you how many times this Easy Christmas Stuffed Shells Recipe has saved me during the holiday season. It’s that perfect cozy dish that feels fancy yet is surprisingly simple to put together—perfect for when you want something festive without too much fuss. I love how the flavors come together with the ricotta, spinach, and a hint of spice that just sings holiday cheer.

Whether you’re feeding a crowd or just want to enjoy some comforting leftovers, this recipe works beautifully. Plus, it’s easy to customize and make ahead, which means less holiday stress and more time enjoying those special moments. Honestly, I keep going back to this dish every Christmas because it’s reliably delicious and never fails to bring everyone to the table.

Ingredients You’ll Need

Choosing the right ingredients is what makes these stuffed shells shine. The fresh spinach and ricotta bring creaminess and brightness, while the pecorino adds that perfect salty punch. Grab good-quality marinara — it really makes a difference here!

Jumbo pasta shells: Make sure to buy jumbo shells so they can hold plenty of filling and bake up nicely without falling apart.
Extra-virgin olive oil: A light drizzle on top before baking adds richness and helps the shells brown just a bit.
Fresh spinach: Wilt it just enough to remove excess water – no one likes soggy shells!
Ricotta cheese: The creamy backbone of the filling; full-fat ricotta works best for texture and flavor.
Grated pecorino cheese: Adds a sharp, nutty flavor that elevates the whole dish – don’t skip it!
Garlic cloves: Freshly grated garlic packs more punch than minced—trust me, it’s worth the little extra effort.
Dried oregano: Keeps the flavor warm and herbaceous, perfect for Christmas vibes.
Lemon zest: A bit of brightness that cuts through the richness and keeps the filling lively.
Red pepper flakes: Just a touch to add complexity and a little festive kick.
Sea salt: Season everything carefully, especially the pasta water, so the shells are evenly flavored.
Freshly ground black pepper: For that fresh, peppery bite in every forkful.
Marinara Sauce: Use about 2 cups for baking and more for serving; homemade or store-bought both work depending on your time.
Chopped fresh parsley: For garnish to add color and freshness when it’s all done.

Variations

I often tweak this Easy Christmas Stuffed Shells Recipe depending on what I have in the fridge or my mood. You can really make it your own — don’t be afraid to try a few twists!

Spinach & mushroom mix: I love adding sautéed mushrooms for an earthier flavor; just make sure to cook them well so there’s no extra moisture.
Meat version: For a heartier take, mix in some cooked Italian sausage or ground beef with the cheese filling. It feels a bit more indulgent but oh-so-satisfying for big holiday dinners.
Dairy-free: Substitute ricotta with a cashew-based cheese or tofu blend for allergy-friendly options — it still tastes wonderful!
Different cheeses: Swap pecorino for Parmesan or add mozzarella inside the filling for an extra melty surprise.

How to Make Easy Christmas Stuffed Shells Recipe

Step 1: Prep the Shells and Spinach

Boil the jumbo shells in salted water until just al dente, usually about 9 minutes. You want them tender but still firm enough to hold their shape during stuffing. While the pasta cooks, sauté the fresh spinach quickly in a little olive oil until wilted. Drain any excess liquid from the spinach by squeezing it gently in a clean kitchen towel or paper towels — this prevents watery filling later on.

Step 2: Make the Filling

In a bowl, combine the ricotta, grated pecorino, grated garlic, sautéed spinach, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mixing everything well is key — I usually taste a tiny bit to adjust seasoning before stuffing the shells. The filling should be creamy but well seasoned to complement the marinara.

Step 3: Stuff and Assemble

Spread about a cup of marinara sauce on the bottom of your baking dish to prevent sticking and add flavor. Then, carefully fill each shell with a generous spoonful of the cheese mixture — don’t be shy here! Arrange the stuffed shells snugly in the dish, drizzle the top with olive oil, and cover with the remaining marinara sauce.

Step 4: Bake to Perfection

Cover the baking dish with foil and bake at 375°F (190°C) for about 25 minutes. Then uncover and bake for another 10 minutes to let the top get bubbly and a little golden. Keep an eye so it doesn’t dry out — the olive oil drizzle helps keep everything moist and flavorful. Let it rest for 5-10 minutes before serving to let the sauce settle and the shells firm up.

How to Serve Easy Christmas Stuffed Shells Recipe

A white rectangular baking dish holds 15 large pasta shells arranged in three rows, each shell filled with a creamy white cheese and green spinach mixture, sprinkled lightly with chopped herbs. The shells rest on a bright red tomato sauce layer at the bottom of the dish, visible around the edges of the pasta. A silver spoon is placed inside the dish on the right side, partially touching the sauce. The dish sits on a white marbled surface, with a beige plate of toasted bread garnished with herbs in the top left corner, a small bowl of coarse salt with a wooden spoon at the top right, and a small wooden plate with chopped green herbs in the bottom left. A blue and white checkered cloth is partially visible under the right side of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with freshly chopped parsley. It adds a splash of green and a fresh, bright flavor that really lifts the rich cheese and sauce. Sometimes I sprinkle a little extra pecorino or even a pinch of flaky sea salt on top for that finishing touch.

Side Dishes

For a balanced meal, I pair these stuffed shells with a crisp winter salad — think arugula with pomegranate seeds and citrus vinaigrette — or garlic-roasted green beans. A crusty baguette never hurts either for soaking up every last drop of marinara.

Creative Ways to Present

For holiday dinner parties, I sometimes use red and green garnishes (like fresh basil instead of parsley or a sprinkle of chopped roasted red peppers) to emphasize that Christmas feeling visually. Plating individual shells on festive plates or in mini cast-iron skillets also makes for a charming presentation your guests will remember.

Make Ahead and Storage

Storing Leftovers

I store any leftover stuffed shells in an airtight container in the fridge for up to 3 days. Make sure to cover the dish well if you’re refrigerating the whole pan to keep the shells from drying out. Leftovers taste even better the next day, once the flavors have had time to meld.

Freezing

This Easy Christmas Stuffed Shells Recipe freezes beautifully. Just assemble the shells in the baking dish, cover tightly with foil, and freeze before baking. When you’re ready, bake straight from frozen—just add extra baking time (around 15 minutes more) and keep it covered until almost done.

Reheating

To reheat, I typically warm leftovers covered with foil in a 350°F oven until heated through, about 20 minutes. This helps keep the shells moist. Microwaving is fine too, but I recommend adding a splash of marinara sauce or water and covering loosely to prevent drying out.

FAQs

Can I prepare Easy Christmas Stuffed Shells Recipe ahead of time?

Absolutely! You can prepare the shells and filling, assemble everything in the baking dish, and refrigerate for up to 24 hours before baking. This helps reduce last-minute kitchen stress and keeps flavors fresh.
What is the best way to avoid watery stuffed shells?

Focusing on draining cooked spinach well and not overcooking pasta is key. Also, avoid adding too much sauce inside the shells—the marinara is best applied around and over the shells in the dish.
Can I use frozen spinach for this recipe?

Yes, frozen spinach works in a pinch. Just make sure to thaw and squeeze out as much moisture as possible before mixing it with the cheese filling.
Is this recipe suitable for a vegetarian Christmas meal?

Definitely! This recipe is vegetarian-friendly and perfect for those avoiding meat during the holidays, while still feeling hearty and festive.
How do I make the filling more flavorful?

I recommend using freshly grated garlic and lemon zest, plus good-quality cheeses. Don’t skip the red pepper flakes—they add a subtle warmth that rounds out the flavors nicely.

Final Thoughts

This Easy Christmas Stuffed Shells Recipe has become such a comforting tradition in my own holiday kitchen, and I bet it will be for you too. It’s one of those dishes that feels special but won’t stress you out—kind of the best of both worlds. So go ahead, give it a try, and get ready to make your Christmas dinner a hit with family and friends. Trust me, your festive feast will thank you!