Why Make This Recipe
Christmas is a time for family, friends, and delicious food. Best Christmas Stuffed Shells is a perfect dish to share during this festive season. These cheesy, satisfying shells not only look great on your holiday table but also taste amazing. Filled with a creamy cheese mixture and topped with marinara sauce, this dish will put everyone in a cheerful holiday spirit. It is easy to make and can be prepared ahead of time, making it a great choice for holiday gatherings.
How to Make Best Christmas Stuffed Shells
Ingredients:
- Jumbo pasta shells
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Spinach
- Marinara sauce
- Garlic
- Olive oil
- Italian seasoning
- Salt
- Pepper
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, minced garlic, Italian seasoning, salt, and pepper.
- Stuff each cooked pasta shell with the cheese mixture.
- Spread a layer of marinara sauce in a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce and extra mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Enjoy your festive shells!
How to Serve Best Christmas Stuffed Shells
Best Christmas Stuffed Shells can be served as a main dish or a side. Pair it with a fresh green salad and garlic bread for a complete meal. You can also sprinkle some extra Parmesan cheese and fresh basil on top for added flavor and presentation.
How to Store Best Christmas Stuffed Shells
To store leftover stuffed shells, let them cool completely. Place them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Just make sure to reheat them thoroughly before serving.
Tips to Make Best Christmas Stuffed Shells
- Make sure to cook the shells al dente to prevent them from getting mushy during baking.
- You can add cooked ground meat or other vegetables to the cheese filling for extra flavor.
- If you like spicy food, try adding red pepper flakes to the marinara sauce.
Variation
You can easily switch up the filling by adding different vegetables, like mushrooms or zucchini, or even a variety of cheeses based on your taste. For a healthier option, consider using whole wheat pasta shells.
FAQs
1. Can I make stuffed shells ahead of time?
Yes! You can prepare the stuffed shells a day in advance. Just cover them and store them in the fridge. Bake them just before serving.
2. How do I reheat leftover stuffed shells?
You can reheat them in the oven at 350°F (175°C) for about 20 minutes, or until hot. You can also use the microwave for quicker reheating.
3. Can I use other types of pasta?
Yes, while jumbo pasta shells work best for this recipe, you can use other stuffed pasta like conchiglioni or cannelloni as well. Just adjust the cooking time accordingly.
Best Christmas Stuffed Shells
Ingredients
For the filling
- 15 oz Ricotta cheese
- 8 oz Mozzarella cheese Shredded
- 8 oz Parmesan cheese Grated
- 10 oz Spinach Fresh or frozen, thawed and drained
- 2 cloves Garlic Minced
- 1 tsp Italian seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
For assembly
- 12 pcs Jumbo pasta shells Cook according to package instructions
- 24 oz Marinara sauce Divided
- 1/2 cup Mozzarella cheese For topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, minced garlic, Italian seasoning, salt, and pepper.
- Stuff each cooked pasta shell with the cheese mixture.
Assembly
- Spread a layer of marinara sauce in a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce and extra mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
