Christmas Stuffed Shells Recipe (Easy Make-Ahead Holiday Dinner)
These Christmas stuffed shells are a festive, crowd-pleasing holiday dinner featuring jumbo pasta shells filled with creamy ricotta, spinach, garlic, and Italian herbs. Baked in marinara sauce until bubbly, this make-ahead holiday dish is comforting, colorful, and perfect for Christmas dinner, potlucks, or any winter gathering. The natural red and green colors make it beautifully festive without extra effort!
Equipment
- Large pot
- Steamer basket or large skillet
- colander
- 9x13-inch baking dish
- Mixing bowl
- Spoon or small scoop
- Aluminum foil
Ingredients
- For the Pasta
- 18-20 jumbo shells pasta shells
- 1 tbsp salt (for pasta water)
- 1 tbsp olive oil (to prevent sticking)
- For the Spinach Ricotta Filling
- 5 oz fresh spinach (about 5 cups packed)
- 2 cups (16 oz) whole milk ricotta cheese
- ¼ cup grated Pecorino Romano cheese, plus extra for topping
- 2 cloves garlic, minced or grated
- 1 tsp dried oregano
- 1 tsp lemon zest (from about ½ lemon)
- ¼ tsp red pepper flakes
- ¾ tsp sea salt
- freshly ground black pepper, to taste
- 1 large egg (optional, for binding)
- For Assembly
- 2½-3 cups marinara sauce, divided
- ½ cup shredded mozzarella cheese (optional, for topping)
- fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Steam fresh spinach for 1-2 minutes until wilted, or sauté in olive oil for 2-3 minutes. Drain, cool, and squeeze out all excess liquid. Chop finely and set aside.
- Boil jumbo pasta shells in salted water for 9-10 minutes until al dente. Drain, rinse under cool water, and drizzle lightly with olive oil to prevent sticking.
- In a bowl, mix ricotta, chopped spinach, Pecorino Romano, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper. Add egg if using. Stir until creamy and well blended.
- Spread 1½ cups marinara sauce on bottom of 9x13-inch baking dish. Fill each shell with 2-3 tablespoons filling. Arrange in dish. Spoon remaining sauce on top and sprinkle with mozzarella and Pecorino.
- Cover tightly with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Let rest 5 minutes before serving. Garnish with fresh basil or parsley and extra cheese if desired.