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Easy Christmas Stuffed Shells Recipe

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★★★★★

4.8 from 95 reviews

Delight in the festive flavors of this Easy Christmas Stuffed Shells recipe, featuring jumbo pasta shells stuffed with a creamy mixture of ricotta, fresh spinach, and aromatic herbs, all baked in a rich marinara sauce. Perfect for a comforting holiday meal that impresses with minimal effort.

Ingredients

Scale

Pasta and Sauce

  • 18 to 20 jumbo pasta shells
  • 2 cups Marinara Sauce, plus more for serving
  • Extra-virgin olive oil, for drizzling

Filling

  • 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

Garnish

  • Chopped fresh parsley, for serving

Instructions

  1. Preheat the oven and prepare the pasta shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside to drain fully.
  2. Sauté the spinach: In a skillet over medium heat, drizzle a little olive oil and add the fresh spinach. Cook until wilted, about 2-3 minutes. Remove from heat and let it cool, then squeeze out excess moisture from the spinach.
  3. Prepare the cheese filling: In a mixing bowl, combine the ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, freshly ground black pepper, and the prepared spinach. Mix well until all ingredients are evenly incorporated.
  4. Stuff the shells: Carefully spoon the cheese and spinach filling into each cooked jumbo shell, filling them generously but without overstuffing.
  5. Assemble the dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells in the dish, seam side up. Spoon the remaining marinara sauce over the shells and drizzle with extra-virgin olive oil. Sprinkle additional grated pecorino cheese on top for extra flavor.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the dish is heated through and the sauce is bubbly. Remove the foil in the last 5 minutes to slightly brown the tops if desired.
  7. Garnish and serve: Remove from oven and let stand for a few minutes. Garnish with chopped fresh parsley and serve warm, adding extra marinara sauce on the side if preferred.

Notes

  • For a richer flavor, consider adding a beaten egg to the cheese mixture for extra binding.
  • If fresh spinach is unavailable, frozen spinach can be used; be sure to thaw and squeeze out all moisture before adding.
  • Use gluten-free jumbo shells for a gluten-free variation of this dish.
  • This dish can be prepared ahead of time and baked just before serving to save time on busy holiday days.
  • Adjust red pepper flakes according to your spice preference or omit for a milder version.

Keywords: stuffed shells, Christmas recipe, ricotta pasta, spinach stuffed pasta, Italian holiday dish, baked pasta shells, easy holiday dinner

Find it online: https://mjrecipe.com/easy-christmas-stuffed-shells-recipe/