These Easy Christmas Stuffed Shells are a comforting baked pasta dish that brings together creamy cheese, tender spinach, and flavorful marinara sauce. Perfect for holiday gatherings or cozy family dinners, this recipe combines simple ingredients into a rich and satisfying meal. The jumbo pasta shells act like little pockets that hold a creamy filling, while the marinara sauce adds a bright tomato flavor that balances the richness of the cheese.
This dish is especially popular during the holiday season because it is both festive and practical. It can be prepared ahead of time and baked when needed, making it ideal for busy celebrations. The combination of ricotta, pecorino, and spinach creates a smooth and flavorful filling, while garlic, oregano, and lemon zest add layers of aromatic depth. When baked in the oven, the shells become tender and the sauce bubbles gently around them, creating a comforting and inviting meal that everyone can enjoy.
Ingredients
For the Pasta and Filling
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil, for drizzling
- 5 ounces fresh spinach
- 2 cups ricotta cheese
- 1/4 cup grated pecorino cheese (plus extra for sprinkling)
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt (plus more for pasta water)
- Freshly ground black pepper
For the Sauce and Garnish
- 2 cups marinara sauce (plus extra for serving if desired)
- Chopped fresh parsley for garnish
Time
Prep Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Servings
4 servings
Instructions
1. Cook the Pasta Shells
Begin by bringing a large pot of water to a boil. Once the water reaches a rolling boil, add a generous pinch of salt to season the pasta as it cooks. Carefully add the jumbo pasta shells to the pot and cook them according to the package instructions until they reach an al dente texture. This means the shells should be tender but still slightly firm when bitten.
Stir the shells occasionally while cooking to prevent them from sticking together. When they are ready, drain them thoroughly using a colander. Arrange the shells on a tray or baking sheet so they can cool slightly and become easier to handle. Drizzle a small amount of extra-virgin olive oil over the shells to keep them from sticking.
2. Prepare the Spinach
If using fresh spinach, cook it until it becomes wilted. This can be done by quickly sautéing it or steaming it briefly until the leaves soften and reduce in size. Once wilted, chop the spinach into smaller pieces so it blends well into the filling mixture.
Allow the spinach to cool slightly before combining it with the other ingredients. Removing excess moisture from the spinach will help keep the filling creamy rather than watery.
3. Make the Cheese Filling
In a medium mixing bowl, combine the ricotta cheese and grated pecorino cheese. Add the prepared spinach, grated garlic cloves, dried oregano, lemon zest, and red pepper flakes.
Season the mixture with sea salt and freshly ground black pepper. Stir everything together thoroughly until all ingredients are evenly incorporated. The mixture should become smooth, creamy, and evenly speckled with spinach and herbs.
Take a moment to taste the filling and adjust the seasoning if necessary. The flavor should be balanced, with the ricotta providing creaminess and the garlic, oregano, and lemon zest adding a subtle aromatic brightness.
4. Preheat the Oven
Preheat your oven to 375°F (190°C). While the oven is heating, prepare a baking dish large enough to hold all the stuffed shells in a single layer.
Spread a thin layer of marinara sauce evenly across the bottom of the baking dish. This layer prevents the shells from sticking and adds moisture while the dish bakes.
5. Fill the Pasta Shells
Using a spoon, carefully fill each cooked pasta shell with a generous amount of the ricotta and spinach mixture. Make sure each shell is filled but not overstuffed so that the filling stays inside during baking.
Place the filled shells in the baking dish with the open side facing upward. Arrange them close together so they stay upright and maintain their shape while baking.
6. Add Sauce and Cheese
Once all the shells are arranged in the baking dish, pour the marinara sauce evenly over the top. The sauce should lightly cover the shells while still allowing some of the pasta to remain visible.
Sprinkle additional grated pecorino cheese over the shells for extra flavor and a lightly golden finish after baking.
7. Bake the Stuffed Shells
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes so the filling heats through and the sauce begins to bubble gently around the shells.
After 20 minutes, remove the foil and return the dish to the oven. Bake for an additional 10 minutes uncovered. This step allows the top to become lightly golden and helps the flavors meld together.
8. Garnish and Serve
Remove the baking dish from the oven and allow the shells to rest for a few minutes before serving. This brief resting period helps the filling set slightly and makes the shells easier to serve.
Just before serving, sprinkle chopped fresh parsley over the top for a bright and fresh finishing touch. Serve the stuffed shells warm, with extra marinara sauce on the side if desired.
The final dish should be creamy, savory, and comforting, with tender pasta shells filled with rich ricotta and spinach and surrounded by flavorful marinara sauce.