Best Christmas Stuffed Shells – Cheesy, Cozy & Holiday-Worthy

Christmas Stuffed Shells are the perfect way to bring festive cheer to your holiday dinner table with comfort food that feels elegant yet familiar. Jumbo pasta shells are generously filled with a creamy, herby ricotta mixture, then nestled into a vibrant red tomato sauce and topped with melty mozzarella and Parmesan — baked until bubbling and golden.

What makes these especially festive? A mix of red (marinara), white (cheeses), and green (spinach or basil), plus optional holiday garnishes like basil “wreaths” or a sprinkle of red pepper flakes for sparkle. Whether you’re feeding a vegetarian crowd or looking for a hearty holiday side, this dish delivers.

Make it ahead, freeze it, or double it — stuffed shells are a timeless, crowd-pleasing favorite for cozy Christmas meals.

Ingredients Overview

Pasta Shells

• Jumbo Pasta Shells: Look for the largest size available. Cook just until al dente so they hold their shape when stuffing.

• Salted Water: Salting the pasta water is essential for flavor.

Filling

• Ricotta Cheese: The creamy base of the filling. Whole milk ricotta gives the richest texture.

• Mozzarella Cheese: Adds melty, stretchy goodness. Use shredded low-moisture mozzarella for best results.

• Parmesan Cheese: Salty, nutty flavor that complements the creamy ricotta.

• Spinach (Fresh or Frozen): Adds festive color and nutrition. Be sure to squeeze out all moisture if using frozen.

• Egg: Binds the filling and helps it hold together.

• Garlic & Italian Seasoning: For classic Italian flavor.

• Salt & Pepper: To balance the richness.

Sauce

• Marinara Sauce: Choose a high-quality jarred version or make your own with canned tomatoes, garlic, olive oil, and basil.

• Optional: Crushed Red Pepper Flakes: Add gentle heat to balance the creaminess.

Toppings

• Extra Mozzarella & Parmesan: For a bubbly, golden topping.

• Fresh Basil: Torn or whole leaves add fresh flavor and color after baking.

• Festive Touches: Chopped roasted red peppers, pesto drizzle, or fresh herbs for a holiday twist.

Step-by-Step Instructions

1. Cook the Shells

• Bring a large pot of salted water to a boil.

• Cook jumbo shells according to package instructions, but 1–2 minutes less than al dente (they will finish in the oven).

• Drain and spread on a baking sheet to cool slightly without sticking.

2. Prepare the Filling

In a large bowl, mix:

• 15 oz ricotta cheese

• 1½ cups shredded mozzarella

• ½ cup grated Parmesan

• 1 egg

• 1–2 cloves garlic, minced

• 1½ cups chopped spinach (sautéed fresh or thawed and drained frozen)

• 1 tsp Italian seasoning

• Salt and pepper to taste

Optional: Add a pinch of nutmeg for a warm, seasonal touch.

3. Assemble the Dish

• Preheat oven to 375°F (190°C).

• Spread 1–1½ cups marinara sauce on the bottom of a 9×13-inch baking dish.

• Fill each cooked shell with 2 tablespoons of ricotta mixture and place seam-side up in the dish.

• Once all shells are arranged, spoon more marinara over the top.

• Sprinkle with 1 cup shredded mozzarella and ¼ cup Parmesan.

4. Bake

• Cover loosely with foil and bake for 25 minutes.

• Uncover and bake an additional 10–15 minutes, or until cheese is golden and bubbly.

• Let rest for 5–10 minutes before serving.

Optional: Top with fresh basil, pesto drizzle, or a sprinkle of red pepper flakes for a festive finish.

Tips, Variations & Substitutions

• Make ahead: Assemble and refrigerate up to 2 days in advance. Bake when ready to serve.

• Freeze it: Wrap tightly and freeze unbaked. Bake from frozen at 375°F for 45–50 minutes.

• Add meat: Stir cooked Italian sausage or ground beef into the marinara for a meatier version.

• Use butternut squash: Mix roasted, mashed squash into the ricotta for a fall-winter twist.

• Gluten-free: Use gluten-free jumbo shells, or stuff into cooked zucchini boats or roasted eggplant slices.

• Cheese blend: Add fontina, provolone, or goat cheese for extra depth.

Serving Ideas & Occasions

These stuffed shells are a natural fit for Christmas Eve dinner, vegetarian holiday mains, or buffet-style gatherings.

Pair with:

• Garlic knots or crusty bread

• Mixed green salad with balsamic vinaigrette

• Roasted Brussels sprouts or green beans

• Red wine or sparkling apple cider

They also make a wonderful potluck dish — easy to transport and universally loved.

Nutritional & Health Notes

While rich and indulgent, these shells offer a balanced dish when served with vegetables:

• High in protein: Thanks to cheese and optional egg/meat additions.

• Vegetarian-friendly: A hearty option for guests avoiding meat.

• Hidden greens: Spinach adds vitamins A and C, iron, and fiber.

• Portion control: One or two stuffed shells per person can be quite filling.

Use part-skim ricotta and mozzarella if you’d like a lighter version without sacrificing flavor.

FAQs

Q1: Can I make stuffed shells the day before?
Yes. Assemble completely, cover tightly, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the bake time.

Q2: Can I freeze stuffed shells?
Absolutely. Freeze in a covered dish (unbaked or baked). Thaw overnight or bake from frozen — just allow extra time.

Q3: How do I keep the shells from sticking after cooking?
Drain and immediately spread the cooked shells on a parchment-lined tray. Drizzle lightly with olive oil if needed.

Q4: What’s the best sauce to use?
Classic marinara works beautifully. You can also layer with béchamel or pesto for a festive color contrast.

Q5: Can I use cottage cheese instead of ricotta?
Yes. Blend it smooth for a similar texture. Look for full-fat for the best result.

Q6: How many shells per person?
Plan on 2–3 shells per person as a main, or 1–2 as a side dish.

Q7: Can I add roasted vegetables to the filling?
Definitely. Finely chopped roasted red peppers, mushrooms, or zucchini add texture and seasonal flair.

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