I love the hush that settles over the house on Christmas afternoon, the kitchen warm, holiday music playing, and something cozy bubbling in the oven. That is the moment I reach for my Christmas Stuffed Shells, a festive, make-ahead dinner that always brings everyone to the table smiling. These creamy spinach-and-ricotta shells bake in bright red marinara with a shower of basil, so they look as cheery as they taste. Simple, comforting, and special enough for the holiday, they’re pure joy in a pan.

Why You’ll Love Christmas Stuffed Shells recipe

Sarah

Delicious Christmas Stuffed Shells Recipe

Christmas Stuffed Shells Recipe is the perfect festive meal with creamy filling and garlicky marinara. Make it ahead and delight your guests today!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Holiday, Main Course

Cuisine: Italian-inspired

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 16 jumbo pasta shells cook a couple extra as backups
• 1.5 tablespoon olive oil
• 2 teaspoon fresh garlic minced
• 4 cups packed fresh spinach leaves roughly chopped
• 12 ounce skim-milk ricotta cheese use whole-milk for richer, creamier filling
• 1 cup shredded skim-milk mozzarella cheese freshly shredded melts best
• 0.5 cup grated Parmesan cheese plus more for serving
• 1 large egg
• 1 tablespoon fresh basil finely chopped (reserve a little for garnish)
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1.25 cups marinara sauce choose a high-quality jarred sauce or your favorite homemade

Ingredient Notes

• Ricotta swap cottage cheese works in a pinch; blend it smooth first.
• Greens sub baby kale or chopped chard; cook until just wilted.
• Gluten-free use gluten-free jumbo shells if available.

Equipment

• large pot
• Colander
• Large Skillet
• Mixing bowl
• spoon
• 8 x 8 inch baking dish
• aluminum foil
• Measuring cups
• Measuring spoons
• piping bag
• zip-top bag

Method

 

1. Heat the oven to 375°F. Boil the jumbo shells in salted water until al dente, following package times. Drain and spread on a parchment-lined sheet so they don’t stick.
2. Warm olive oil in a large skillet over medium-high. Add garlic and cook until lightly golden, 1 to 2 minutes.
3. Add spinach. Cook, stirring, until wilted but still bright green, 3 to 4 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper. Stir until creamy and well mixed.
5. Spoon 1/2 cup marinara into the bottom of an 8 x 8 inch baking dish.
6. Fill each shell generously with the spinach-ricotta mixture. Nestle the shells into the dish, snug but not crowded.
7. Spoon the remaining marinara over the shells, leaving a little of the filling peeking through for that festive look. For extra Christmas color, sprinkle chopped basil over the top after baking.
8. Cover tightly with foil and bake 25 minutes. Remove foil and bake 10 to 15 minutes more, until the top browns lightly and the sauce bubbles.
9. Rest 5 minutes. Dust with more Parmesan and basil. Serve your Christmas Stuffed Shells warm with a big salad and garlic bread for the full holiday vibe.

Notes

• For the creamiest filling: Use whole-milk ricotta and be sure to squeeze all excess water from the spinach to prevent a watery sauce.​
• Easy filling hack: Spoon the ricotta mixture into a zip-top bag and snip the corner to pipe it neatly into the shells.
• Make-Ahead: Assemble the dish, cover, and refrigerate for up to 24 hours. Just add 10 minutes to the bake time.​
• To Freeze: Assemble but don’t bake. Wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra time

Ingredients for Christmas Stuffed Shells

Here’s everything you need for Christmas Stuffed Shells with notes to keep it fuss-free and flavorful.

• 16 jumbo pasta shells (cook a couple extra as backups)
• 1-1/2 tbsp olive oil
• 2 tsp fresh garlic, minced
• 4 cups packed fresh spinach leaves, roughly chopped
• 12 oz skim-milk ricotta cheese (use whole-milk for richer, creamier filling)
• 1 cup shredded skim-milk mozzarella cheese (freshly shredded melts best)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 large egg
• 1 tbsp fresh basil, finely chopped (reserve a little for garnish)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1-1/4 cups marinara sauce (choose a high-quality jarred sauce or your favorite homemade)

Notes:

• Ricotta swap: cottage cheese works in a pinch; blend it smooth first.
• Greens: sub baby kale or chopped chard; cook until just wilted.
• Gluten-free: use gluten-free jumbo shells if available.

Equipment

Instructions: How to make Christmas Stuffed Shells Recipe

Make these festive, cozy Christmas Stuffed Shells with minimal stress and maximum cheer.

1) Heat the oven to 375°F. Boil the jumbo shells in salted water until al dente, following package times. Drain and spread on a parchment-lined sheet so they don’t stick.

2) Warm olive oil in a large skillet over medium-high. Add garlic and cook until lightly golden, 1 to 2 minutes.

3) Add spinach. Cook, stirring, until wilted but still bright green, 3 to 4 minutes. Remove from heat and let cool slightly.

4) In a mixing bowl, combine the spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper. Stir until creamy and well mixed.

5) Spoon 1/2 cup marinara into the bottom of an 8 x 8 inch baking dish.

6) Fill each shell generously with the spinach-ricotta mixture. Nestle the shells into the dish, snug but not crowded.

7) Spoon the remaining marinara over the shells, leaving a little of the filling peeking through for that festive look. For extra Christmas color, sprinkle chopped basil over the top after baking.

8) Cover tightly with foil and bake 25 minutes. Remove foil and bake 10 to 15 minutes more, until the top browns lightly and the sauce bubbles.

9) Rest 5 minutes. Dust with more Parmesan and basil. Serve your Christmas Stuffed Shells warm with a big salad and garlic bread for the full holiday vibe.

Tip: For a holiday wreath effect, arrange the shells in a circle and garnish with basil and halved cherry tomatoes.

Pro Tips & Troubleshooting

• Use whole-milk ricotta for extra creaminess; the egg binds the filling so it sets neatly.
• Shred mozzarella yourself for better melt and fewer additives.
• If spinach looks watery, squeeze it gently in a clean towel before mixing.
• Season the filling to taste; a pinch of red pepper flakes adds warm holiday coziness.
• Prevent sticking: oil the pan lightly and space shells just enough to avoid tearing.
• Piping hack: spoon filling into a zip-top bag, snip a corner, and pipe cleanly into shells.

Serving/Storage/Variations

• Serve: Pair with a Caprese wreath, Caesar salad, garlic knots, and roasted green beans.
• Make-ahead: Assemble, cover, and refrigerate up to 24 hours; add 5 to 10 minutes to bake time.
• Freeze: Freeze unbaked, tightly wrapped, up to 2 months. Bake from frozen at 350°F, covered, 40 minutes, then uncover 15 to 20 minutes.
• Sauces: Use robust marinara or try creamy tomato vodka sauce for a festive twist.
• Variations: Add browned Italian sausage, swap ricotta for whipped cottage cheese, or use pesto swirls for more holiday color in your Christmas Stuffed Shells.

Nutrition

Conclusion

I hope these Christmas Stuffed Shells bring warmth, comfort, and a little sparkle to your holiday table. They’re simple to prep, easy to bake, and guaranteed to gather everyone in the kitchen for seconds. If you make them, leave a comment, ask a question, or share your festive twist. I love seeing your creations from The Meal Craft kitchen. I’m always here to help you cook with confidence, from weeknight dinners to holiday feasts. Merry cooking, friends!

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