Description
This Easy Christmas Stuffed Shells recipe features jumbo pasta shells filled with a flavorful mixture of ricotta cheese, fresh spinach, and aromatic herbs, baked in a rich marinara sauce. Perfect as a festive and comforting vegetarian main dish, it combines creamy, savory, and slightly spicy notes making it ideal for holiday meals or family dinners.
Ingredients
Scale
Pasta Shells
- 18 to 20 jumbo pasta shells
- Sea salt, for the pasta water
Filling
- 5 ounces fresh spinach
- 2 cups ricotta cheese (16 ounces)
- ¼ cup grated pecorino cheese, plus more for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
Sauce and Garnish
- 2 cups marinara sauce, plus more for serving
- Extra-virgin olive oil, for drizzling
- Chopped fresh parsley, for serving
Instructions
- Prepare Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool slightly, so they are manageable for stuffing.
- Sauté Spinach: Heat a drizzle of extra-virgin olive oil in a skillet over medium heat. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool. Once cooled, squeeze out any excess water from the spinach to avoid watery filling.
- Make Filling: In a large bowl, combine the ricotta cheese, grated pecorino cheese, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Add the drained spinach and mix well until all ingredients are evenly incorporated.
- Stuff Shells: Gently spoon the cheese and spinach mixture into each cooked pasta shell, filling them generously but carefully to avoid breaking. Set the stuffed shells aside on a plate as you work.
- Assemble Dish: Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly at the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Drizzle a bit of extra-virgin olive oil over the shells and sprinkle additional pecorino cheese on top.
- Bake: Pour the remaining 1 cup of marinara sauce over the shells to cover them. Cover the baking dish with foil and bake for 25-30 minutes, until the cheese mixture is bubbly and shells are heated through.
- Garnish and Serve: Remove the foil, sprinkle extra pecorino cheese and chopped fresh parsley over the top. Drizzle with a little more olive oil if desired. Serve warm with additional marinara sauce on the side.
Notes
- Make sure to fully drain the spinach to prevent excess moisture in the filling.
- You can substitute fresh spinach with frozen chopped spinach, well-drained.
- Additional cheeses like mozzarella can be added for more melty texture.
- Use gluten-free pasta shells as needed for gluten intolerance.
- For a richer flavor, add a pinch of nutmeg into the filling.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated covered in the oven.
Keywords: stuffed shells, Christmas recipe, ricotta spinach shells, baked pasta, vegetarian pasta, holiday dinner