Description
This Easy Christmas Stuffed Shells recipe features jumbo pasta shells filled with a creamy and flavorful mixture of ricotta cheese, fresh spinach, pecorino, and aromatic herbs. Baked in a savory marinara sauce, this dish makes a perfect festive main course that’s both comforting and elegant.
Ingredients
Scale
For the Shells:
- 18–20 jumbo pasta shells
- Extra-virgin olive oil (for drizzling)
For the Filling:
- 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)
For Serving:
- 2 cups marinara sauce (store-bought or homemade)
- Chopped fresh parsley, for garnish
Instructions
- Preheat the Oven and Prepare Spinach: Preheat your oven to 425°F. Place the fresh spinach in a steamer basket set over a pot containing 1 inch of simmering water. Cover and steam the spinach for about 1 minute until wilted. Transfer it to a strainer, squeeze out all excess water, and finely chop the spinach.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for roughly 10 minutes until they are al dente. Drain the shells thoroughly and drizzle them lightly with olive oil to prevent sticking. Set aside.
- Prepare the Filling: In a medium bowl, combine the finely chopped spinach, ricotta cheese, grated pecorino, fresh garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Stir well until all ingredients are evenly incorporated into a creamy filling.
- Assemble the Dish: Spread an even layer of marinara sauce on the bottom of a 9×13 inch baking dish. Carefully stuff each cooked pasta shell with the spinach and cheese mixture, and arrange the filled shells over the sauce in the dish.
- Bake and Serve: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Once the baking time is complete, remove the foil and serve the stuffed shells hot, garnished with chopped fresh parsley and extra marinara sauce if desired.
Notes
- Make sure to squeeze out all the water from the spinach to prevent the filling from becoming watery.
- Using whole milk ricotta will add richness and creaminess to the filling.
- You can prepare the stuffed shells ahead of time and refrigerate before baking.
- For extra flavor, sprinkle additional pecorino or mozzarella on top before baking.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, Christmas recipe, spinach ricotta pasta, baked pasta shells, Italian stuffed pasta, easy holiday dinner
