Bright, cheesy, and festive, these Easy Christmas Stuffed Shells bring warm flavors and a cozy aroma to your holiday table. Jumbo pasta shells hold a creamy blend of ricotta, mozzarella, Parmesan, and spinach that bakes into golden, bubbly pockets of comfort. The dish tastes rich and savory, with a fresh hint from basil and a tangy tomato sauce that balances the cheeses. It’s simple to make, easy to scale, and attractive on the plate — perfect for a holiday main or a family weeknight dinner. For a hearty main to serve alongside, try pairing with a Juicy Christmas Stuffed Beef Roast for a showstopping table addition.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes (25 minutes covered + 10 minutes uncovered)
- Total Time: 55 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/4 of recipe)
- Calories per serving: 460 kcal
- Protein: 28 g
- Carbohydrates: 41 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 700 mg
Why Make This Easy Christmas Stuffed Shells
This recipe is festive, forgiving, and crowd-pleasing. The large shells create pretty individual portions that look holiday-ready without fuss. The filling is creamy and mildly seasoned so picky eaters will enjoy it, while the melted cheese and warm marinara add comforting texture and bright tomato flavor. It’s also easy to make ahead and reheat, which frees you up on busy celebration days.
How to Make Easy Christmas Stuffed Shells
This section gives a clear, step-by-step approach so your shells come out tender, cheesy, and saucy every time.
Ingredients:
12 large pasta shells, 1 cup ricotta cheese, 1 cup mozzarella cheese, shredded, 1/2 cup Parmesan cheese, grated, 1 cup spinach, cooked and chopped, 1 egg, 1 teaspoon Italian seasoning, 2 cups marinara sauce, Salt and pepper to taste, Fresh basil for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain carefully and spread shells on a tray so they don’t stick while you make the filling.
Step 2: Mixing
In a bowl, combine 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 cup cooked and chopped spinach, 1 egg, 1 teaspoon Italian seasoning, and salt and pepper to taste. Stir until the mixture is smooth and evenly seasoned. Taste and adjust salt or seasoning if needed.
Step 3: Cooking
Spread half of the 2 cups marinara sauce in a baking dish to coat the bottom. Stuff each cooked shell with the cheese and spinach mixture, placing them open-side up in the sauce. Once all shells are in the dish, pour the remaining marinara sauce over the shells to cover and keep them moist during baking. Cover the dish tightly with foil and bake for 25 minutes at 375°F (190°C).
Step 4: Finishing
Remove the foil and bake for another 10 minutes until the top is bubbly and edges turn lightly golden. Let the dish rest for 5 minutes out of the oven so the filling sets slightly. Garnish with fresh basil leaves before serving.
How to Serve Easy Christmas Stuffed Shells
Serve warm straight from the baking dish for a rustic family-style presentation, or plate 3 shells per person on pre-warmed plates. Pair with a crisp green salad, roasted Brussels sprouts, or garlic bread for extra texture. Add a sprinkle of extra Parmesan and torn basil for fresh color and aroma. For a special holiday spread, serve alongside roasted vegetables and a simple dessert like panna cotta.
How to Store Easy Christmas Stuffed Shells
- Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3 days. Reheat individual portions in the microwave or the whole dish in a 350°F (175°C) oven covered with foil until warmed through.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat from frozen in a covered baking dish at 375°F (190°C) for about 30–45 minutes until hot in the center.
- Tip: Add a splash of water or extra marinara before reheating if the dish looks dry to preserve creaminess.
Expert Tips for Perfect Easy Christmas Stuffed Shells
- Don’t overcook the shells. Al dente pasta holds its shape and won’t get mushy during baking.
- Squeeze excess water from cooked spinach to avoid a watery filling.
- Use room-temperature egg and cheeses for a smoother mix.
- If you prefer a lighter filling, swap half the ricotta for plain Greek yogurt.
- For crisp edges, remove foil for the last 10 minutes of baking as instructed.
- To make ahead, assemble shells in the dish, cover, and refrigerate up to 24 hours before baking.
Delicious Variations
- Meat Lover’s: Brown 8 oz of ground beef or Italian sausage, drain, and mix into the cheese filling.
- Three-Cheese Herb: Add 1/2 cup shredded provolone and a tablespoon of chopped fresh parsley for extra complexity.
- Mushroom & Spinach: Sauté 8 oz mushrooms with garlic, cool, then add to the filling.
- Vegan: Use dairy-free ricotta, shredded vegan mozzarella, and omit egg or use a flax “egg” to bind.
- Spicy: Stir in 1/4 teaspoon red pepper flakes to the marinara or filling for a gentle heat.
Frequently Asked Questions
Q: Can I make these ahead of time and bake later?
A: Yes. Assemble the stuffed shells, cover tightly, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes to the covered baking time if needed.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all excess water before adding it to the cheese mixture to prevent soggy filling.
Q: How many shells per person should I serve?
A: Plan for 3 shells per person for a main dish. This recipe serves about 4 people (12 shells total). For a side, 1–2 shells per person is fine.
Q: Can I use no-boil shells?
A: Yes if they are labeled no-boil/oven-ready; follow package directions and ensure you use enough sauce so the pasta hydrates while baking.
Q: How can I tell if the dish is done?
A: The sauce should be bubbling at the edges, and the cheese should be melted and slightly golden on top. The center should be hot; use a thermometer if unsure (165°F/74°C).
Q: Can I reduce sodium or fat?
A: Choose low-sodium marinara and part-skim ricotta and mozzarella. Reduce or omit added salt, and use less Parmesan to lower sodium and fat.
Conclusion
This Easy Christmas Stuffed Shells recipe delivers a creamy, cheesy, and comforting holiday entree that smells like home and looks festive on the table. It’s simple to prepare, easy to scale, and forgiving for make-ahead planning. For more ideas and a different take on stuffed shells to inspire your holiday cooking, see Ultimate Stuffed Shells to Ring in the Holidays.
Print
Easy Christmas Stuffed Shells
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Bright and cheesy stuffed pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce for a festive holiday main dish.
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup spinach, cooked and chopped
- 1 egg
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain carefully and spread shells on a tray so they don’t stick while you make the filling.
- In a bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, Italian seasoning, and salt and pepper to taste. Stir until smooth and evenly seasoned. Taste and adjust salt or seasoning if needed.
- Spread half of the marinara sauce in a baking dish. Stuff each cooked shell with the cheese and spinach mixture, placing them open-side up in the sauce. Pour the remaining marinara sauce over the shells to keep them moist during baking. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until the top is bubbly and lightly golden. Let rest for 5 minutes before serving. Garnish with fresh basil.
Notes
Great for making ahead; just assemble, cover, and refrigerate for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 shells
- Calories: 460
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
