Christmas Stuffed Shells: Ultimate Holiday Comfort Dish

Scale

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

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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.

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.