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Best Christmas Stuffed Shells

These festive stuffed pasta shells are filled with a creamy ricotta and spinach mixture, nestled in marinara, and topped with mozzarella. Perfect for holiday dinners!
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 390
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese Use room temperature for easier mixing.
  • 1 cup mozzarella cheese, shredded Reserve some for topping.
  • 1/2 cup grated Parmesan cheese
  • 1 pieces egg Use room temperature.
  • 2 cups spinach, chopped Squeeze excess water from thawed spinach.
For assembly and seasoning
  • 2 cups marinara sauce Reserve some to serve.
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped spinach, garlic powder, Italian seasoning, salt, and pepper.
Assembly
  1. Stuff each pasta shell with the cheese and spinach mixture.
  2. Spread a layer of marinara sauce on the bottom of a baking dish.
  3. Place the stuffed shells on top of the sauce, then cover with remaining marinara sauce and sprinkle extra mozzarella on top.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 10 minutes until bubbly and golden.
  3. Garnish with fresh parsley before serving.

Notes

Let the shells rest for 5–10 minutes after baking to help the filling set. Serve hot or warm.