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.
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.