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–+ servings
Christmas Stuffed Shells

Cheesy Christmas Stuffed Shells That Warm Your Heart

Delicious Christmas Stuffed Shells filled with creamy ricotta, fresh spinach, and herbs, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 shells
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Shells Choose large shells for maximum stuffing capacity.
For the Filling
  • 1 cup Spinach Fresh or frozen, well-drained.
  • 15 oz Ricotta Cheese Can substitute with cottage cheese.
  • 1 cup Pecorino Cheese Can substitute with Parmesan.
  • 2 cloves Garlic Freshly minced.
  • 1 tsp Oregano Can substitute with Italian seasoning.
  • 1 tbsp Lemon Zest Can use lemon juice if needed.
  • 1 tsp Red Pepper Flakes Adjust to preference.
  • 1 tsp Salt Adjust according to sauce or cheese saltiness.
  • 1 tsp Black Pepper
For Assembly
  • 2 cups Marinara Sauce Homemade or store-bought.
  • 1 tbsp Olive Oil To prevent sticking.

Equipment

  • large pot
  • small saucepan
  • 9x13 inch baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Boil water for pasta shells.
  2. Steam fresh spinach for about 1 minute until wilts. If using frozen, thaw and drain.
  3. Cook pasta shells in boiling water with a pinch of salt for about 10 minutes until al dente. Drain and drizzle with olive oil.
  4. Mix chopped spinach, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper in a bowl.
  5. Spread marinara sauce on the bottom of a baking dish.
  6. Stuff each shell with filling and place seam-side up in the dish.
  7. Cover with foil and bake for 20 minutes.
  8. Serve hot drizzled with extra marinara.

Nutrition

Serving: 1shellCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For best results, ensure spinach is well-drained and pasta is al dente to prevent breakage.

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