Christmas Stuffed Shells – Easy Ricotta Spinach Pasta Bake for the Holidays
Christmas Stuffed Shells transform ordinary weeknight pasta into an extraordinary holiday centerpiece that brings families together around the dinner table. Picture this: it’s Christmas Eve, and while snowflakes dance outside your window, your kitchen fills with the warm aroma of garlic, herbs, and bubbling marinara sauce.
These festive stuffed pasta shells aren’t just another Christmas stuffed shells recipe – they’re edible gifts wrapped in tender jumbo pasta, each one cradled with creamy ricotta and vibrant spinach that mirrors the holiday colors of red and green.
I still remember the first time my Italian grandmother taught me to make these holiday baked shell recipes during a snowy December afternoon. Her weathered hands gently guided mine as we spooned the silky ricotta mixture into each shell, transforming simple ingredients into something magical.
Why You’ll Love This Recipe
This easy Christmas pasta dish has become my go-to solution for holiday entertaining because it combines elegance with simplicity. Unlike complicated Christmas roasts that require hours of attention, these Italian Christmas dinner recipes can be assembled ahead of time, allowing you to actually enjoy your guests’ company instead of being chained to the kitchen.
What makes these ricotta spinach stuffed shells truly special is their versatility – they’re impressive enough for Christmas dinner yet comforting enough for a cozy family meal. The creamy filling studded with fresh spinach creates beautiful contrast against the rich marinara sauce, while the pecorino cheese adds that perfect sharp note that makes every bite memorable. Explore more festive dinner recipes here to complete your holiday menu planning.
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Jumbo pasta shells | 18 to 20 | Large shells work best for stuffing |
| Extra-virgin olive oil | For drizzling | Use quality olive oil for best flavor |
| Fresh spinach | 5 ounces | Will wilt down significantly when cooked |
| Ricotta cheese | 2 cups (16 ounces) | Full-fat ricotta gives creamiest texture |
| Grated pecorino cheese | 1/4 cup (plus extra for sprinkling) | Parmesan can substitute if needed |
| Garlic cloves | 2, grated | Fresh garlic makes a difference |
| Dried oregano | 1 teaspoon | Italian seasoning blend works too |
| Lemon zest | 1 teaspoon | Brightens the ricotta filling |
| Red pepper flakes | 1/4 teaspoon | Adjust to taste preference |
| Sea salt | 3/4 teaspoon (plus extra for pasta water) | Don’t forget to salt the pasta water generously |
| Black pepper | Freshly ground | Fresh cracked pepper is essential |
| Marinara sauce | 2 cups (plus extra for serving) | Homemade or quality store-bought |
| Fresh parsley | For garnish, chopped | Adds fresh color and flavor |
These Christmas dinner pasta shells pair beautifully with lighter fare too. Discover more satisfying lunch recipes here for inspiration on turning leftovers into next-day delights.
Step-by-Step Directions
Preheat your oven to 400°F (200°C) and lightly oil a 9×13-inch baking dish with olive oil.
Cook the jumbo shells in a large pot of generously salted boiling water according to package directions until al dente, typically 10-12 minutes. Drain and set aside to cool slightly.
Prepare the spinach by heating a drizzle of olive oil in a large skillet over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool, then squeeze out excess moisture using clean hands or a kitchen towel.
Make the ricotta filling by combining ricotta cheese, grated pecorino, minced garlic, oregano, lemon zest, red pepper flakes, salt, and black pepper in a large bowl. Fold in the cooled spinach until evenly distributed.
Stuff the shells by spooning about 2 tablespoons of the ricotta mixture into each cooked shell, being gentle to avoid breaking them.
Assemble the dish by spreading 1 cup of marinara sauce on the bottom of your prepared baking dish. Arrange the stuffed shells in a single layer over the sauce, then top with the remaining marinara.
Bake covered with foil for 20 minutes, then remove foil and sprinkle with additional pecorino cheese. Bake uncovered for another 10-15 minutes until bubbly and lightly golden.
Rest and serve by letting the Christmas Stuffed Shells cool for 5 minutes before garnishing with fresh parsley and serving hot.
Exact Timing to make Christmas Stuffed Shells
- Prep Time: 25 minutes
- Cook Time: 35 minutes (12 minutes pasta + 20-25 minutes baking)
- Total Time: 1 hour
- Resting Time: 5 minutes before serving
- Make-Ahead Time: Can be assembled up to 24 hours in advance
Nutritional Information
| Nutrient | Per Serving (3 shells) | % Daily Value |
|---|---|---|
| Calories | 285 | 14% |
| Total Fat | 12g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 580mg | 25% |
| Total Carbohydrates | 32g | 12% |
| Dietary Fiber | 3g | 11% |
| Total Sugars | 6g | – |
| Added Sugars | 2g | 4% |
| Protein | 16g | 32% |
| Vitamin A | 2,850 IU | 57% |
| Vitamin C | 15mg | 17% |
| Calcium | 285mg | 22% |
| Iron | 2.1mg | 12% |
| Folate | 65mcg | 16% |
Nutritional data based on USDA food composition database. Values may vary depending on specific brands and preparation methods used.
Healthier Alternatives
| Original Ingredient | Healthier Swap | Nutritional Benefits |
|---|---|---|
| Regular ricotta cheese | Part-skim ricotta or Greek yogurt blend | Reduces calories by 30%, increases protein content |
| Jumbo pasta shells | Whole wheat shells or zucchini boats | Adds 4g fiber per serving, reduces refined carbs |
| Full marinara sauce | Sugar-free marinara with added vegetables | Cuts added sugars, increases vegetable intake |
| Pecorino cheese | Nutritional yeast or reduced-fat parmesan | Dairy-free option with B-vitamins, 50% less saturated fat |
| Regular spinach amount | Double the spinach plus kale | Doubles iron and folate content |
| Standard olive oil | Avocado oil spray | Reduces overall fat while maintaining healthy fats |
These modifications make Christmas Stuffed Shells suitable for various dietary needs including vegetarian, gluten-free (with pasta substitution), and lower-calorie meal plans. For those managing diabetes, using zucchini boats instead of pasta shells significantly reduces carbohydrate content while maintaining the festive presentation.
Complete your holiday feast with something sweet! Explore more delicious desserts here to find the perfect ending to your Christmas Stuffed Shells dinner.
Serving Suggestions
Family-Style Presentation: Serve Christmas Stuffed Shells directly from the baking dish accompanied by a crisp Caesar salad and warm garlic bread. The communal serving style encourages conversation and creates that cozy holiday atmosphere families treasure.
Elegant Individual Plating: For formal Christmas dinners, plate 3-4 shells per person with a small side of roasted vegetables like Brussels sprouts or asparagus. Drizzle extra marinara sauce artfully around the plate and finish with a sprinkle of fresh herbs for restaurant-quality presentation.
Holiday Buffet Setup: These stuffed shells maintain their temperature beautifully in chafing dishes, making them perfect for Christmas parties. Provide both regular and extra marinara sauce on the side, allowing guests to customize their portions according to preference.
Common Mistakes to Avoid
Overcooking the Pasta Shells: The biggest mistake is cooking shells beyond al dente, which causes them to tear when stuffing and become mushy during baking. Cook them just until they hold their shape but still have a slight bite – they’ll finish cooking in the oven.
Skipping the Spinach Moisture Removal: Failing to properly squeeze moisture from cooked spinach results in watery filling that makes Christmas Stuffed Shells soggy. Always cool the spinach completely, then squeeze it firmly in a clean kitchen towel or with your hands to remove excess liquid.
Insufficient Sauce Coverage: Using too little marinara sauce on the bottom and top leads to dried-out shells during baking. The sauce creates steam that keeps the pasta tender and prevents the edges from becoming hard or crispy.
Storing Tips
Refrigerator Storage: Cooked Christmas Stuffed Shells keep beautifully in the refrigerator for up to 4 days when stored in an airtight container. Cover tightly with plastic wrap or transfer to a sealed container to prevent the shells from drying out and absorbing other flavors.
Freezer-Friendly Options: These stuffed shells freeze exceptionally well for up to 3 months. Assemble the dish completely but don’t bake, then wrap tightly in plastic wrap and aluminum foil. When ready to serve, thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the cooking time.
Make-Ahead Strategy: Assemble Christmas Stuffed Shells up to 24 hours in advance and refrigerate covered. This actually improves the flavors as the herbs and garlic have time to meld together. Bring to room temperature for 30 minutes before baking for even cooking.
FAQs
Can I make Christmas Stuffed Shells with different cheeses?
Absolutely! While ricotta and pecorino create the classic flavor profile, you can substitute cottage cheese for ricotta (drain excess liquid first) or use parmesan instead of pecorino. For extra richness, add a small amount of mascarpone or cream cheese to the filling mixture.
How do I prevent Christmas Stuffed Shells from becoming watery?
The key is properly draining both the cooked pasta shells and the spinach. Let shells cool cut-side down on a kitchen towel to drain excess water, and always squeeze cooked spinach firmly to remove moisture. Also, avoid over-saucing the bottom of the pan, which can create steam and make the dish watery.
Can Christmas Stuffed Shells be made gluten-free?
Yes! Simply substitute gluten-free jumbo pasta shells, which are widely available made from rice, corn, or legume flours. The cooking time may vary slightly, so follow the package directions and test for doneness. The filling and sauce remain naturally gluten-free.
What’s the best way to reheat leftover Christmas Stuffed Shells?
For best results, reheat individual portions in the microwave for 1-2 minutes, or place the entire dish covered with foil in a 350°F oven for 15-20 minutes until heated through. Add a splash of extra marinara sauce before reheating to prevent drying out, and the shells will taste just as delicious as when freshly made.
Christmas Stuffed Shells
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
These Christmas Stuffed Shells bring a festive Italian twist to your holiday table. Jumbo pasta shells filled with creamy ricotta and spinach are baked in rich marinara sauce for the ultimate cozy dinner. Elegant enough for Christmas Eve yet simple enough for family weeknights. Save this recipe if you love recipes pasta, recipes with ricotta cheese, or recipes for dinner.
Ingredients
- 18 to 20 jumbo pasta shells (large shells work best for stuffing)
- Extra-virgin olive oil, for drizzling
- 5 ounces fresh spinach (cooked until wilted)
- 2 cups (16 ounces) ricotta cheese (full-fat for best texture)
- 1/4 cup grated pecorino cheese (plus extra for sprinkling; Parmesan works too)
- 2 garlic cloves, grated
- 1 teaspoon dried oregano (or Italian seasoning blend)
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
- 3/4 teaspoon sea salt (plus extra for pasta water)
- Freshly ground black pepper, to taste
- 2 cups marinara sauce (plus extra for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Set the oven to 400°F (200°C) and lightly oil a 9×13-inch baking dish with olive oil.
- Cook the shells: Boil jumbo pasta shells in salted water according to package directions until al dente, about 10-12 minutes. Drain and set aside to cool slightly.
- Prepare the spinach: Heat a drizzle of olive oil in a skillet over medium heat. Add spinach and cook 2-3 minutes until wilted. Let cool, then squeeze out any excess moisture.
- Make the filling: In a large bowl, combine ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper. Fold in cooled spinach until evenly mixed.
- Stuff the shells: Spoon about 2 tablespoons of ricotta mixture into each shell, being gentle to keep them intact.
- Assemble the dish: Spread 1 cup of marinara sauce in the prepared dish. Arrange stuffed shells in a single layer, then pour remaining sauce over the top.
- Bake to perfection: Cover with foil and bake for 20 minutes. Remove foil, sprinkle extra pecorino, and bake another 10-15 minutes until bubbly and golden.
- Rest and serve: Let cool for 5 minutes before garnishing with fresh parsley and serving warm.
Notes
You can assemble these stuffed shells up to 24 hours ahead and refrigerate before baking. For extra flavor, mix a bit of shredded mozzarella into the ricotta filling. Serve with garlic bread and a simple salad for a complete festive meal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 390
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
Keywords: recipes pasta, recipes with ricotta cheese, recipes for dinner, recipes christmas
