A Festive Bite to Start

These Best Christmas Stuffed Shells are warm, cheesy, and simple to make. They look pretty on the table and taste like a cozy holiday meal. The filling is ricotta and spinach with mozzarella and Parmesan. You can make them ahead and bake when guests arrive. If you like stuffed pasta, you might also enjoy a spicy twist like creamy cajun chicken stuffed shells for another dinner idea.

Why This Dish Works for Holiday Dinners

This recipe is perfect for holidays because it feeds a group, looks festive, and feels comforting. You can bake it in one dish ahead of time, and the flavors are classic — cheesy, savory, and bright with basil. It also works well for picky eaters and can be adapted for meat lovers or vegetarians.

Step-by-Step: How to Make Best Christmas Stuffed Shells

Follow these clear steps to make the shells. Take your time stuffing each shell so they hold their shape in the baking dish. For a side snack or finger food while the shells bake, try something small and crispy like best air fryer cheese balls.

Ingredients You’ll Need

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups spinach, cooked and chopped
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Simple Directions to Bake

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, spinach, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
4. Stuff each pasta shell with the cheese mixture and place them in a greased baking dish.
5. Pour marinara sauce over the stuffed shells.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

How to Serve Best Christmas Stuffed Shells

Serve the shells hot from the oven on a large platter or in the baking dish. Add extra fresh basil or a sprinkle of Parmesan on top. A green salad and crusty bread balance the meal. For a different main-side pairing, consider serving with a simple noodle dish like best beef lo mein recipe on a separate night.

Storing Leftovers Safely

Cool leftovers to room temperature, then cover and refrigerate for up to 3–4 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 15–20 minutes. You can freeze the assembled dish (before baking) for up to 2 months — thaw overnight in the fridge before baking.

Tips to Perfect Your Stuffed Shells

• Don’t overfill the shells; a neat scoop keeps them from bursting.
• Salt the pasta water well to flavor the shells while they cook.
• Squeeze excess water from cooked spinach so the filling stays thick.
• Use room-temperature egg and cheeses to mix smoothly.
• Let the baked dish rest 5 minutes before serving so the filling sets.

Easy Variations to Try

• Add cooked Italian sausage or ground beef to the filling for a meatier dish.
• Swap spinach for kale or roasted bell peppers.
• Use a mix of cheeses like fontina or provolone for a different melt.
• Make it spicy with red pepper flakes in the sauce.

Nutrition Info

Approximate per serving (assuming 4 servings):

• Calories: ~420-480 kcal
• Protein: ~22–26 g
• Fat: ~20–26 g
• Carbohydrates: ~32–36 g
  These are rough estimates. Exact values depend on brands and portion sizes.

Family-Friendly Serving Ideas

• Plate the shells with garlic bread and a simple Caesar or garden salad.
• Serve smaller portions to kids with a side of steamed veggies.
• Turn leftovers into a baked pasta casserole for lunch the next day.

Best Pairings to Serve With These Shells

• A crisp green salad or roasted vegetables.
• Garlic knots or a warm baguette to soak up sauce.
• A light red wine like Chianti or a sparkling non-alcoholic punch for kids and teens.

Frequently Asked Questions

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all excess water before mixing into the filling.

Q: Can I make these ahead?
A: Yes. Assemble the shells in the dish, cover, and refrigerate up to 24 hours before baking. You can also freeze unbaked shells for up to 2 months.

Q: How do I reheat leftovers without drying them out?
A: Cover the dish with foil and reheat in a 350°F (175°C) oven until warmed through. Add a splash of marinara or a few drops of water if they seem dry.

Q: Can I make this dairy-free?
A: You can substitute dairy-free ricotta and mozzarella alternatives and skip the Parmesan. Texture and flavor will change, but it will still work.

Q: Do I need to pre-cook the shells?
A: Yes, cook the jumbo shells according to package directions so they are pliable for stuffing.

Conclusion

If you want more ideas for holiday stuffed shells, check this classic take: Ultimate Stuffed Shells to Ring in the Holidays. For a spinach and ricotta version with slightly different steps and tips, see Spinach and Ricotta Stuffed Shells – Fork Knife Swoon. For another fresh and vegetable-forward approach, look at Stuffed Shells Recipe – Love and Lemons.

Best Christmas Stuffed Shells

These festive and cheesy stuffed shells filled with ricotta, mozzarella, spinach, and topped with marinara sauce make for a cozy and perfect holiday dish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course dinner, Main Course

Cuisine Comfort Food, Italian

Servings 4 servings

Calories 450 kcal

Ingredients

  

Pasta and Filling

• 20 pieces jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg Use room temperature
• 2 cups cooked and chopped spinach Squeeze excess water
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For Assembly

• 2 cups marinara sauce For topping the shells
• Fresh basil for garnish To be added before serving

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• Cook the jumbo pasta shells according to package instructions. Drain and set aside.
• In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, spinach, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
• Stuff each pasta shell with the cheese mixture and place them in a greased baking dish.

Baking

• Pour marinara sauce over the stuffed shells.
• Cover with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
• Garnish with fresh basil before serving.

Notes

Cool leftovers to room temperature, then cover and refrigerate for up to 3-4 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 15-20 minutes. You can freeze the assembled dish (before baking) for up to 2 months — thaw overnight in the fridge before baking. To keep fillings thick, don't overfill the shells.

Keyword Baked Shells, Cheesy Pasta, Christmas Stuffed Shells, Holiday Recipes, Stuffed Pasta