Description
Festive and comforting, these Christmas Stuffed Shells are filled with creamy ricotta and spinach, topped with melty mozzarella, and baked in rich marinara sauce for a cozy holiday meal.
Ingredients
Scale
- 20–25 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells in salted boiling water until al dente. Drain and set aside to cool.
- In a skillet, heat olive oil and sauté garlic for 30 seconds. Add spinach and cook until wilted. Let cool.
- In a mixing bowl, combine ricotta, half the mozzarella, parmesan, spinach, garlic, salt, and pepper.
- Spread 1 cup of marinara sauce in the bottom of the baking dish.
- Fill each shell with the ricotta mixture and place in the dish, open side up.
- Top with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Let sit for 5 minutes, garnish with fresh basil, and serve warm.
Notes
- Don’t overcook the shells to avoid tearing.
- Use a piping bag for easier filling.
- Freeze unbaked assembled shells for up to 2 months.
- Add red pepper flakes for a spicier version.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (approx. 4 shells)
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg