Dinner

Easy Christmas Stuffed Shells Recipe

Name: Easy Christmas Stuffed Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 18-20 jumbo pasta shells; Extra-virgin olive oil (for drizzling); 1/4 tsp red pepper flakes; 3/4 tsp sea salt; 1 tsp dried oregano; 5 oz fresh spinach, coarsely chopped; 1/4 cup grated pecorino cheese (Locatelli brand recommended); 1 tsp lemon zest; 2 cloves garlic, freshly grated; Freshly ground black pepper, to taste; 2 cups ricotta cheese (whole milk preferred); 2 cups marinara sauce (store-bought or homemade); Chopped fresh parsley, for garnish

Bylina Carter December 14, 2025December 14, 2025

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Introduction

These Easy Christmas Stuffed Shells bring a festive touch to a classic Italian favorite. Filled with a flavorful blend of spinach, ricotta, and pecorino cheese, they make a comforting and impressive dish perfect for holiday gatherings or any special meal.

Three large stuffed pasta shells sit on a white plate with a thin layer of red tomato sauce spread beneath them. Each shell is filled with a creamy white and green spinach and cheese mixture that is slightly textured, with bits of herbs sprinkled on top. The shells have a ridged texture and a light yellow color, and they are arranged close together in the center of the plate. Small pieces of grated cheese and chopped herbs are scattered over the filling and sauce. The plate rests on a white marbled surface with a soft focus background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18-20 jumbo pasta shells
Extra-virgin olive oil (for drizzling)

1/4 tsp red pepper flakes
3/4 tsp sea salt

1 tsp dried oregano
5 oz fresh spinach (coarsely chopped)

1/4 cup grated pecorino cheese (such as Locatelli)
1 tsp lemon zest
2 grated garlic cloves (freshly grated)

Freshly ground black pepper (to taste)
2 cups ricotta cheese (whole milk preferred)
2 cups marinara sauce (your favorite store-bought brand)

Chopped fresh parsley (for garnish)

Instructions

Step 1: Preheat your oven to 425°F. Place the spinach in a steamer basket over a pot with about 1 inch of simmering water. Cover and steam for 1 minute until wilted. Transfer the spinach to a strainer, squeeze out excess water, and chop finely.
Step 2: Cook the pasta shells in a large pot of salted boiling water for about 10 minutes until al dente. Drain and drizzle with a little olive oil to prevent sticking. Set aside.

Step 3: In a medium bowl, combine the chopped spinach, ricotta cheese, grated pecorino, garlic, oregano, lemon zest, red pepper flakes, sea salt, and black pepper. Mix well until the filling is evenly combined.
Step 4: Spread marinara sauce evenly in the bottom of a 9×13 baking dish. Stuff each pasta shell with the filling and arrange them on top of the sauce in the baking dish.
Step 5: Cover the dish with foil and bake for 20 minutes. Remove from the oven and serve the stuffed shells hot, garnished with chopped fresh parsley and extra marinara sauce if desired.

Tips & Variations

Use whole milk ricotta for a creamier, richer filling.
Wilt the spinach thoroughly and squeeze out as much water as possible to avoid a watery filling.
For a vegetarian option, use vegetarian-friendly marinara sauce and cheese.

Try adding cooked Italian sausage or ground turkey to the filling for a meaty variation.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through. You can also gently reheat individual portions in the microwave.

How to Serve

Three large pasta shells stuffed with a creamy white mixture of ricotta and green spinach are arranged on a white plate. The pasta shells have a ribbed texture and sit on a base of rich red marinara sauce spread thinly on the plate. The stuffed shells are topped with small green herb pieces and a light sprinkling of grated cheese. The background features a white marbled surface with a blurred green dish and beige cloth in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed shells ahead of time?

Yes, you can assemble the shells and cover them with foil, then refrigerate for up to 24 hours before baking. Adjust baking time slightly if baking straight from the fridge.