The scent of bubbling tomato sauce and melted cheese always takes me back to my Nonna’s kitchen on Christmas Eve. While she spent hours rolling out ravioli, I’ve found a simpler but equally heartwarming dish to bring to the table; Christmas stuffed shells. These jumbo pasta shells, filled with creamy ricotta and spinach, nestled in marinara, and baked until golden, are pure holiday comfort. The magic lies in how every bite captures the warmth of family and tradition; a dish that feels like home, yet sparkles with festive flair.
Table of Contents
Why You Will Love This Stuffed Shells Recipe
You’ll love these Christmas stuffed shells because they blend the richness of Italian comfort food with the festive touch of the holidays. Each shell is perfectly portioned, making it an ideal choice for family gatherings and Christmas dinners. The ricotta filling is luxuriously creamy, while the tomato sauce provides a tangy balance. It’s also a forgiving dish; prepare it ahead, refrigerate, and bake when guests arrive. Plus, it’s vegetarian-friendly and pairs beautifully with roasted vegetables or garlic bread.
If you enjoy festive Italian baking, check out the Christmas Tree Focaccia, another beautiful dish that doubles as a centerpiece.
Print
Christmas Stuffed Shells
A comforting holiday pasta dish; jumbo shells stuffed with creamy ricotta and spinach, baked in marinara, and topped with golden cheese. Perfect for Christmas dinner.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
20–25 jumbo pasta shells
2 cups ricotta cheese
1 ½ cups chopped fresh spinach
1 ½ cups shredded mozzarella
½ cup grated parmesan cheese
1 large egg
2 cloves garlic, minced
3 cups marinara sauce
1 tbsp olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook shells until al dente, drain, and set aside.
3. In a bowl, combine ricotta, spinach, egg, half the mozzarella, parmesan, garlic, salt, and pepper.
4. Spread marinara sauce on bottom of a baking dish.
5. Fill each shell with 2 tablespoons of the ricotta mixture and place in dish.
6. Top with remaining sauce and mozzarella.
7. Bake for 25–30 minutes until golden and bubbly.
8. Serve hot, garnished with basil or parsley.
Notes
Make ahead: Assemble a day before and refrigerate.
Freezer-friendly: Freeze unbaked shells for up to 3 months.
Use pesto drizzle for a festive green touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 740mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
Ingredients
Here’s what you’ll need to make this flavorful holiday stuffed shells recipe:
| Ingredient | Quantity |
|---|---|
| Jumbo pasta shells | 20–25 pieces |
| Ricotta cheese | 2 cups |
| Fresh spinach (chopped) | 1 ½ cups |
| Mozzarella cheese (shredded) | 1 ½ cups |
| Parmesan cheese (grated) | ½ cup |
| Egg | 1 large |
| Garlic (minced) | 2 cloves |
| Marinara sauce | 3 cups |
| Salt and pepper | To taste |
| Olive oil | 1 tbsp |
I love using my Nonna’s tomato base here; simple, bright, and hearty. If you want a fancier version, try the creamy cranberry blend from my Cranberry Brie Stuffed Chicken.
How to Make the Best Christmas Stuffed Shells
Start by preheating your oven to 375°F (190°C). Cook the jumbo shells according to package directions until al dente, then drain and cool slightly. In a large bowl, combine ricotta, spinach, egg, half the mozzarella, parmesan, garlic, salt, and pepper. Spoon this mixture into each shell, about 2 tablespoons per piece. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish, arrange the filled shells over it, then top with the remaining sauce and cheese. Bake for 25–30 minutes until the cheese melts and the edges bubble. For a meatier version, you can add Italian sausage or ground turkey; the flavor contrast is incredible. These shells pair wonderfully with Christmas Prime Rib for a true holiday feast.
Tips and Variations
- Make Ahead: Assemble your holiday pasta shells the day before and refrigerate; just add 10 extra minutes to the baking time.
- Freezer-Friendly: Freeze unbaked shells in a covered dish for up to 3 months.
- Add Meat or Seafood: Mix in crumbled sausage or shrimp for variety.
- Festive Flair: Use a swirl of green pesto over the top before baking for a Christmas-colored presentation.
- Serving Suggestion: Pair with a main like Garlic Butter Baked Chicken Breast or a crisp salad for balance.
This recipe also adapts beautifully with gluten-free shells or vegan cheese substitutes without losing its signature comfort.
If you love cozy, oven-baked recipes, you might also enjoy Marry Me Chicken Pasta for another creamy, crowd-pleasing favorite.
Frequently Asked Questions
1. Can I make Christmas stuffed shells ahead of time?
Yes, you can assemble them a day before baking. Keep them covered in the fridge until ready to cook.
2. How do I prevent the shells from sticking together?
Toss the cooked shells lightly with olive oil and separate them on a baking sheet while cooling.
3. Can I use frozen spinach instead of fresh?
Absolutely. Just thaw, drain, and squeeze out the extra water before mixing with the ricotta.
4. What sauce goes best with stuffed shells?
A traditional marinara works perfectly, but for extra flavor, try a creamy garlic base similar to my One Pot Creamy Garlic Pasta.
For a sweet finish, treat your guests to something from the Christmas Cookie Box, because no festive dinner is complete without dessert.
In a Nutshell
These Christmas stuffed shells are everything the season calls for; cozy, comforting, and full of love. Every bite feels like a celebration, from the creamy filling to the bubbling sauce. It’s the kind of dish that gathers people around the table and lingers in memory long after the plates are clean.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
