Easy Christmas Stuffed Shells

I don’t know about you, but I love foods that feel festive without being fussy — this is one of those things. These Easy Christmas Stuffed Shells are giant pasta pockets filled with ricotta, melty mozzarella, and a little green and red finagling (spinach and roasted red peppers usually) so they look like the holiday themselves on a plate. They’re cozy, cheesy, and exactly the kind of casserole I make when I want something that reads “special” but doesn’t require ten different pots and a personality transplant.

My husband calls these “holiday lasagna, but lazier.” He’ll happily stand by the oven and criticize my arrangement of the shells like it’s an art exhibit. Our kiddo used to pick out the peppers and eat them first, then come back for the cheesy bites, which — you know — is a parenting win if they’re eating something with greens in it. This recipe became our Christmas Eve standby because it lets us do other things (wrap presents, raid the cookie tray) while the oven does most of the work. It’s also the thing I bring to potlucks when I need people to stop asking me what I brought and just start eating.

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If you’ve ever tried to fill pasta shells like tiny sad umbrellas, I’ve been there. My early attempts had ricotta smeared everywhere and shells exploding in the oven. The trick I’ve learned: don’t overstuff, and give the sauce a good base layer so the shells don’t stick. I once swapped out frozen spinach (thawed and squeezed like I meant it) for fresh because I forgot to shop, and honestly? It worked fine. Another time I used jarred roasted red peppers instead of fresh — less chopping, more wine time while the oven hums. Embrace the mess, wipe the counter later, and don’t judge the tomatoes that end up on your sleeve.

Shopping Tips

– Grains/Pasta: Look for jumbo pasta shells labeled “conchiglie” or “jumbo shells”; the bigger the shell, the happier the filling fits.
– Cheese: Fresh ricotta and a good melting mozzarella are key; part-skim works, but whole-milk ricotta is creamier.
– Dairy: If your ricotta is watery, drain it in a fine-mesh sieve or coffee filter for 20–30 minutes to avoid soggy filling.
– Fresh Herbs: Basil or parsley livens up the filling — buy a small bunch and chop right before stuffing.
– Canned Goods: Use a low-sodium tomato sauce or plain crushed tomatoes if you plan to season heavily; it’s easier to control salt that way.
– Vegetables: Frozen spinach is a fine shortcut — just thaw and squeeze out the moisture, and you’re golden.

Prep Ahead Ideas

– Cook the shells and make the cheese filling a day ahead; store them separately in airtight containers in the fridge.
– Assemble the shells in the baking dish, cover tightly, and refrigerate overnight; add 10–15 extra minutes to the bake time if chilled.
– Keep sauce in a jar in the fridge, and reheat gently until warm before pouring over the shells so you don’t shock the cheese with cold liquid.
– Use shallow airtight containers (or a disposable foil pan) for easy transfer to a potluck and fewer dishes.

✔Time-Saving Tricks

– Use no-boil or oven-ready shells if you’re short on pot time (follow package directions for best results).
– Jarred roasted peppers and pre-washed bagged spinach save chopping and rinsing time.
– Assemble while the sauce warms — multitasking keeps the oven from feeling like a third family member.
– Don’t rush the bake if it looks a little loose; tent with foil so the cheese melts evenly without burning.

✔Common Mistakes

– Overfilling shells: I once tried to squeeze a triple scoop into each and got cheese volcanoes. Fill modestly — you can always add more cheese on top.
– Not drying spinach: watery filling = soggy shells. Squeeze it like you mean it.
– Underseasoned ricotta: ricotta can be bland. Salt, pepper, and a splash of lemon or nutmeg if you like, will save your life.
– Too-hot oven at the start: browned edges are cute, but burned cheese is not. If your top crisps too fast, tent with foil.

What to Serve It With

– A bright simple salad — peppery arugula with lemon vinaigrette cuts through the richness.
– Garlic bread or crusty baguette to mop up sauce.
– Roasted Brussels sprouts or green beans for a holiday-y side.
– A light soup starter if you’re doing a big dinner.

✔Tips & Mistakes

– Salt the ricotta gently and taste — you can always add more later, but you can’t take it out.
– If you forgot to pre-cook shells, check for “oven-ready” types or parboil for 4–5 minutes so they hold up.
– Too-thin sauce? Simmer to concentrate, or stir in a spoonful of tomato paste to thicken.
– Forgot the basil? A sprinkle of dried Italian seasoning is better than nothing.

✔Storage Tips

Leftovers live happily in the fridge for 3–4 days in an airtight container. Reheat covered in the oven or microwave; a splash of water or sauce helps restore moisture. Cold shells aren’t my favorite — but they make a solid, greasy breakfast if you’re into that (no judgment here). You can also freeze the assembled, unbaked dish (tight wrap, then foil) for up to 3 months; thaw overnight in the fridge before baking.

✔Variations and Substitutions

Swap in ground sausage or cooked mushrooms for a meatier filling, or add feta and spinach for a tangier spin. Goat cheese mixed with ricotta brightens things up. If you’re dairy-free, use a firm tofu ricotta alternative and a dairy-free mozzarella — texture changes, but flavor is still satisfying. I wouldn’t replace the tomato sauce with cream sauce and call it the same thing; it becomes a totally different but still delightful casserole.

Frequently Asked Questions

Easy Christmas Stuffed Shells

Festive jumbo shells stuffed with creamy spinach-ricotta, baked in marinara, and finished with a bright pesto drizzle. Cozy, colorful, and simple for the holidays.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 10 oz jumbo pasta shells
• ▢ 3 cup marinara sauce
• ▢ 0.33 cup basil pesto
• ▢ 1.75 cup whole-milk ricotta cheese
• ▢ 2 cup shredded mozzarella cheese divide for filling and topping
• ▢ 0.67 cup finely grated Parmesan cheese
• ▢ 1 cup frozen chopped spinach, thawed and squeezed dry
• ▢ 1 tbsp extra-virgin olive oil
• ▢ 2 tsp minced garlic
• ▢ 1.5 tsp Italian seasoning
• ▢ 0.25 tsp crushed red pepper flakes optional heat
• ▢ 1.25 tsp kosher salt plus more for pasta water
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 2 tbsp chopped fresh basil for garnish

Instructions

Preparation Steps

• Heat oven to 375°F. Spread 1 cup marinara over the bottom of a 9×13-inch baking dish.
• Boil shells in well-salted water until just shy of al dente. Drain and cool slightly on a sheet pan.
• Stir together ricotta, 1.5 cups mozzarella, 1/2 cup Parmesan, spinach, olive oil, garlic, Italian seasoning, red pepper, 1 tsp salt, and black pepper.
• Stuff each shell with about 2 tablespoons filling and nestle into the sauced baking dish.
• Spoon remaining marinara over shells. Drizzle pesto in thin ribbons for a red-and-green finish.
• Top with remaining mozzarella and Parmesan. Cover tightly with foil.
• Bake 20 minutes. Uncover and bake 8–10 minutes more until bubbling and lightly browned. Broil 1–2 minutes if desired.
• Rest 5 minutes. Scatter fresh basil over the top and serve warm.

Notes

Variation: Add 1/2 lb cooked crumbled Italian sausage to the filling for a meatier bake. Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the covered bake time. Freezer-friendly: Freeze assembled dish (unbaked) up to 2 months; thaw overnight before baking.

This recipe is an original creation inspired by classic Easy Christmas Stuffed Shells flavors. All ingredient ratios and instructions are independently developed.