Christmas Stuffed Shells
Listen, Christmas cooking can feel like a full-time job. The turkey needs babysitting, the sides keep multiplying, and by the time dessert rolls around you’re basically a contestant on a culinary reality show. But here’s a gift from me to you: Christmas Stuffed Shells.
It’s hearty, cheesy, looks fancy, but is actually ridiculously easy. We’re talking big, pillowy pasta shells stuffed with a creamy ricotta mix, topped with sauce, baked until bubbly—basically, a hug in casserole form.
Why This Recipe is Awesome
- It’s idiot-proof. Even my cousin who burns toast managed this.
- Crowd-pleaser vibes. You could serve it to Santa himself, and he’d leave extra gifts.
- Make-ahead friendly. Assemble the day before, pop it in the oven before dinner. Boom.
- Looks gourmet. Secretly it’s just pasta, cheese, sauce, and an oven—no culinary school required.
Ingredients You’ll Need
Think of this as your holiday shopping list, but way less stressful:
- Jumbo pasta shells – About 20–24, because some will inevitably break.
- Ricotta cheese – 2 cups. Creamy, dreamy, and the stuffing MVP.
- Shredded mozzarella – 2 cups. (One for stuffing, one for topping. Double cheese = double joy.)
- Grated Parmesan – ½ cup. For that salty-nutty kick.
- Egg – 1 large, to hold the filling together like glue.
- Fresh spinach – 2 cups chopped (optional, but hey, a little green never hurt).
- Garlic – 2 cloves minced, because flavor is non-negotiable.
- Salt and pepper – To taste, obviously.
- Italian seasoning – 1 tsp, because you’re fancy like that.
- Your favorite marinara sauce – About 3 cups. Jarred or homemade, no judgment.
- Fresh basil – For garnish, so it looks like you tried.
Step-by-Step Instructions
- Cook the pasta shells. Boil in salted water until just al dente. (They’ll keep cooking in the oven. Don’t turn them into mush.)
- Make the filling. In a big bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, salt, and pepper. Stir until creamy. Resist eating it with a spoon.
- Stuff the shells. Grab a spoon and gently fill each shell with the ricotta mix. It’s like a mini pasta taco—fun, right?
- Layer it up. Spread 1 cup marinara sauce on the bottom of a 9×13 baking dish. Arrange stuffed shells on top, open side up like little boats.
- Top with sauce and cheese. Pour the remaining marinara over the shells, sprinkle with the rest of the mozzarella. More cheese = better life choices.
- Bake. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10 minutes until bubbly and slightly golden.
- Garnish & serve. Sprinkle with fresh basil and maybe a little extra Parmesan because, why not?
Nutritional Facts
| Nutrient (per serving) | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 18 g |
| Carbohydrates | 42 g |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Fiber | 3 g |
| Sodium | 640 mg |
Why it’s not totally “naughty”: With a solid dose of protein from the ricotta and mozzarella, plus fiber from the spinach and pasta, this dish is hearty yet balanced. It’s definitely a comfort food, but not a complete calorie bomb. IMO, Christmas calories don’t count anyway, but hey, at least this one sneaks in some greens.
Common Mistakes to Avoid
- Skipping the preheat. Thinking your oven magically heats instantly? Rookie mistake.
- Overcooking shells. Mushy pasta is not cute. Al dente is the move.
- Under-saucing. Dry stuffed shells? Not on my watch. Drown them in sauce.
- Forgetting the foil. Without it, cheese may brown too fast before shells heat through.
Alternatives & Substitutions
- Gluten-free pasta shells work great if you’re avoiding wheat.
- Not into spinach? Swap with chopped kale or leave greens out entirely—zero judgment.
- Want more protein? Add cooked crumbled sausage to the filling. It’s next-level.
- Dairy-free? Use vegan ricotta and mozzarella (yes, they exist—and some are shockingly good).
I personally love sneaking in chopped roasted red peppers with the filling. Gives a sweet, smoky vibe. Try it, you’ll thank me later.
FAQ (Frequently Asked Questions)
Q1: Can I make these ahead of time?
Absolutely. Assemble up to 24 hours ahead, refrigerate, then bake. Christmas miracle.
Q2: Can I freeze stuffed shells?
Yep. Freeze unbaked shells in a dish wrapped tightly. Bake from frozen with extra time.
Q3: Can I use cottage cheese instead of ricotta?
Technically yes. It’s a bit wetter, so drain first. Also, why hurt your soul like that?
Q4: How spicy can I make it?
Add red pepper flakes to the filling or sauce. Grandma might raise an eyebrow, but do you.
Q5: Can I make this without eggs?
Sure. Skip the egg or use a flax egg—filling will be a little softer but still tasty.
Q6: Do I have to use jumbo shells?
Unless you like stuffing tiny regular shells one by one for eternity, yes.
Q7: Can I cook this in a slow cooker?
Technically yes, but the texture is best from the oven. The cheese crust won’t brown the same.
Final Thoughts
There you have it—the Best Christmas Stuffed Shells you’ll ever make without losing your sanity. Cheesy, saucy, cozy, and holiday-party ready. Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it. 🎄🍝
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