Description
These Best Christmas Stuffed Shells are a creamy and flavorful holiday favorite, packed with ricotta, mozzarella, and Parmesan cheese blended with Italian seasoning and baked in a rich marinara sauce. Perfect for festive gatherings, this easy recipe delivers a warm, cheesy comfort dish with a delightful holiday touch of fresh herbs.
Ingredients
Scale
Pasta Shells
- 20 jumbo pasta shells
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella (divided use)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce and Garnish
- 2 cups marinara sauce (divided use)
- Fresh basil or parsley for garnish
- Optional: red and green sprinkle herbs for festive look
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells evenly and thoroughly.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente, then drain them and allow to cool slightly so they are easier to handle for stuffing.
- Prepare Cheese Filling: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper. Stir well to create a smooth and flavorful filling.
- Spread Sauce: Evenly spread 1 cup of marinara sauce on the bottom of a baking dish to prevent sticking and add moisture during baking.
- Stuff Pasta Shells: Carefully fill each cooked shell with the prepared cheese mixture and place them in a single layer in the baking dish atop the marinara sauce.
- Top with Sauce and Cheese: Spoon the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining shredded mozzarella across the top for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes until the sauce is bubbling and the cheese on top is lightly golden brown.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley or basil, and optionally sprinkle with red and green festive herbs for a holiday presentation. Serve warm and enjoy!
Notes
- Cooking the pasta shells al dente prevents them from becoming mushy after baking.
- You can substitute part of the ricotta with cottage cheese for a lighter texture if desired.
- Use fresh herbs for garnish to enhance flavor and visual appeal.
- Make ahead: shells can be assembled and refrigerated for up to 24 hours before baking.
- For a spicier version, add red pepper flakes to the cheese mixture or marinara sauce.
