Let’s Make Easy Christmas Stuffed Shells (with a Side of Holiday Mayhem)
Okay, confession: every December, there’s this totally bonkers evening when the house smells like gingerbread and candle wax, my kid is somewhere wearing half a Santa beard, and I’m elbow-deep in ricotta. That was basically the origin story for these Christmas Stuffed Shells. I wanted something cozy but not fussy, a little Italian, a little Christmasy, and—let’s be real—something that would keep everyone quiet for ten minutes. It worked. Well. Except for the time my cousin tried to microwave the shells. Don't do that.
Why You’ll Love This (Or At Least Why I Keep Making It)
I make this when I need a break from all the roast turkey drama (you know what I mean: dry, bland… don’t get me started). The fam goes absolutely wild for the cheesy, saucy goodness; I mean, my teenager has even posted about it, which is saying something. Plus, if I’m honest, I don’t always measure perfectly, and it still turns out spot on. It’s forgiving, in the way only Christmas carbs can be (just ignore the calorie count, yeah?). I once tried to swap the marinara for leftover gravy—definitely a regret—but otherwise, it’s hard to mess up.
What You’ll Need (Substitute City Edition)
- Jumbo pasta shells—pretty important, but in a pinch, I’ve used large pasta tubes or even lasagne sheets rolled up (don’t tell my Italian friend Giulia!)
- 2 cups ricotta (store-brand is fine, though my gran would raise an eyebrow)
- 1 cup shredded mozzarella (I go extra cheese sometimes)
- ½ cup grated parmesan—you can totally use the kind in the green can, it’s Christmas after all
- 1 big egg, beaten
- 2 cups marinara sauce (Rao’s if I’m feeling fancy, but honestly, my corner shop’s jarred version works too)
- 1 garlic clove, minced (or a hearty sprinkle of garlic powder if the cloves have gone all weird—happens to me every time)
- Handful fresh spinach, chopped (optional, for green flecks that make it feel healthy…ish)
- Salt & pepper, just a couple pinches each
- Fresh basil or parsley to finish (if you remembered to buy it; I usually forget, so just use a scatter of dried stuff instead)
The Steps (And a Laugh or Two)
- Start by boiling the shells—generously salt the water, or so they say. You want them just a nudge under al dente, because they’ll keep cooking later. Sometimes mine stick together like old wrapping paper; just gently peel 'em apart.
- Meanwhile, mix the ricotta, mozzarella, parmesan, egg, garlic, spinach if you’ve got it, salt, and pepper in a big bowl. This is where I usually sneak a little bite (don’t worry, almost safe, right?).
- Pour about half the marinara into the bottom of a big baking dish—mine is scratched and ancient, and that’s fine. Layering the sauce first stops the shells sticking like tape after a wrapping session gone wrong.
- Stuff the shells with your cheese mixture. I use a spoon and my fingers because life’s too short to fuss. Don’t sweat it if they’re not perfect—just cram them in. Line them up in the dish as you go.
- Once all shells are filled and nestled, pour the remaining sauce over the top. I’m not shy here, and sometimes add a splash more if things look dry.
- Sling a handful (technical term) of mozzarella and a sprinkle more parmesan over the lot. Cover loosely with foil (or, in my house, whatever vaguely covers the dish).
- Bake at 375°F (190°C) for about 25 minutes. Then uncover and bake another 10ish minutes till bubbly and golden in spots. If kids start hovering, it’s almost done.
- Let it sit for a few minutes before serving, unless you want the roof of your mouth to remind you about it all night. I always forget this bit.
My Trusty "I Learned the Hard Way" Notes
- I once overstuffed the shells, and it looked like a cheese explosion. Now I go a bit lighter—you can always add extra sauce for oomph.
- If your ricotta is super watery, just blot it a bit with paper towels. I skipped that step once. Oops, sog-fest.
- You really don’t need the fanciest parmesan. Use up those nubs hanging in the fridge if you have ‘em.
Variations I’ve Actually Tried (Good, Bad, and Questionable)
- I once swapped out spinach for kale—personally, not my favourite, a bit too tough for my liking.
- Add a handful of cooked sausage or ground turkey to the filling for a hearty twist (kids love it, partner not so much—but you can’t win them all).
- For a veggie version, I’ve tried adding some roasted red peppers. Actually, it was delicious—would recommend.
Equipment Stuff (But Don’t Stress)
- Large pot for boiling (a big saucepan will do if you’re patient)
- Baking dish—I use a 9x13, but pie dishes work if you’re just making half
- Spoon for stuffing (or, fingers—who’s judging?)
- Aluminium foil (if you don’t have any, a baking tray on top works in a pinch, though it’s a bit clunky)
How To Store (Though Honestly…)
If you’ve got leftovers, you’re stronger than me. Store in the fridge in a covered container—good for 2–3 days, though I think it’s even tastier the next day when the flavours have had a little pizza-party in the fridge. Freeze individual portions if you’re organised (I rarely am) by wrapping in foil and popping ‘em into freezer bags. Reheat covered so they don’t dry out.
How I Like To Serve These (Just a Suggestion!)
I always put a big green salad alongside, because, you know, vitamins. And garlic bread (shop-bought, let’s be honest). My family’s weird tradition is to argue about who gets the corner pieces—they’re crispier. Sometimes, if I’m feeling fancy, I’ll check suggestions at Serious Eats for creative sides.
My "Don’t Skip This" Pro Tips
- I once rushed the draining step, ended up with watery filling—please, let your shells cool and drain properly.
- I also tried topping with breadcrumbs once. Not a fan; it went a bit soggy. Stick to extra cheese.
- For more Christmas flair, sprinkle a few pomegranate seeds over the top just before serving. Looks pretty!
FAQ—No Filter
- Can I make this ahead?
Yep, totally. I usually assemble everything the night before, stash in the fridge, and bake when needed. Maybe add a few more minutes to the bake time if it’s coming cold form the fridge. - Do I have to use jumbo shells?
In a perfect world, yes—but honestly, I’ve done it with other pasta shapes (once with rigatoni, even) and it’s still tasty, just a little messier. - Can I double it for a bigger crowd?
Absolutely! Just use a bigger dish, or two. Or three. Leftover shells, if any, make pretty good midnight snacks (not advice, just my habit). - Can I make this gluten-free?
If you can find gluten-free shells (they’re out there—try this list), go right ahead. Filling’s already gluten-free. - Help! My shells are sticking together!
Add a few drops olive oil to the boiling water and stir now and then (I forgot, once, and had to toss a few shells. Happens to the best of us).
Oh, and bit of a random aside: I’ve been making these while listening to cheesy Christmas playlists—my shells waltz across the dish to Mariah Carey. If you’ve got a festive favourite, I’d love to know (drop me a line!).
So there you are—a cozy, slightly chaotic, deeply satisfying Christmas pasta dish you’ll probably want to eat even when it’s not the season. Dig in, and let me know if you come up with your own weird ingredients (seriously—I still haven’t tried anchovies, but never say never).
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups fresh spinach, chopped
- 2 ½ cups marinara sauce
- 1 teaspoon dried Italian herbs
- Salt and black pepper, to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
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3In a large bowl, mix together ricotta cheese, ½ cup mozzarella, Parmesan, egg, chopped spinach, Italian herbs, salt, and pepper.
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4Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
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5Stuff each shell with the ricotta-spinach mixture and arrange in the baking dish. Pour remaining marinara sauce over shells and sprinkle with remaining mozzarella.
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6Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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