Easy Christmas Stuffed Shells

Nothing feels quite as festive or comforting as a bubbling dish of stuffed shells coming out of the oven and this easy christmas stuffed shells recipe fits any gathering from cozy family nights to holiday celebrations with friends The pillowy pasta shells cradle a creamy spinach ricotta filling and are easy enough to tackle on a busy weekday but special enough to make for Christmas dinner

I discovered this dish on a snowy December evening when we had unexpected guests and now my family asks for it every Christmas Eve It is always the first thing gone at potlucks

Gather Your Ingredients

• Jumbo pasta shells: these hold the creamy filling well and are easy to portion Look for solid shells without cracks
• Extra virgin olive oil: for drizzling adds flavor and helps keep pasta from sticking Choose a fresh aromatic oil
• Fresh spinach: brings vibrant color and nutrients to the filling Use baby spinach for tenderness and sweetness
• Ricotta cheese: provides rich creamy texture Select whole milk ricotta for the best taste
• Grated pecorino cheese: salty sharp flavor and beautiful for sprinkling over the top Get a wedge and grate it yourself for maximum flavor
• Grated garlic cloves: infuse the filling with aroma and warmth Use fresh for the best intensity
• Dried oregano: classic holiday herb with Italian flavors Buy from a spice shop to ensure potent aroma
• Lemon zest: brightens the whole dish and cuts through richness Use a microplane for fine zest
• Red pepper flakes: add just a kiss of heat for balance Opt for fresh flakes for the strongest flavor
• Sea salt: seasons both pasta water and filling coarser salt melts best in water
• Freshly ground black pepper: essential for complexity Use a grinder and go generous

How to Make It

Cook the Pasta Shells:

Boil a large pot of salted water and add the shells Cook until barely al dente about 8 minutes then immediately drain and rinse under cold water to stop cooking Lay the shells out on a baking sheet and drizzle lightly with olive oil to prevent sticking

Prepare the Spinach:

Rinse spinach thoroughly and drain Heat a skillet over medium with a splash of olive oil Add the spinach and sauté just until wilted stirring constantly about 2 minutes Remove from the heat and press out any excess moisture with paper towels letting it cool slightly

Make the Ricotta Mixture:

In a large bowl combine ricotta pecorino grated garlic oregano lemon zest red pepper flakes salt and black pepper Fold in the cooled chopped spinach Gently stir until all ingredients are evenly distributed and the filling is creamy

Stuff the Shells:

Using a small spoon or clean hands gently fill each pasta shell with about two tablespoons of the ricotta spinach mixture Arrange the stuffed shells in a lightly oiled baking dish in a single layer Nestle them close together so they support each other without tipping over

Bake the Shells:

Preheat the oven to 375 degrees F Sprinkle additional pecorino cheese over the shells and drizzle lightly with extra virgin olive oil Cover with foil and bake for 15 minutes then uncover and bake for another 10 minutes until golden and piping hot

Garnish and Serve:

Let the shells rest for a few minutes after baking Sprinkle lots of chopped fresh parsley over the top and serve at the table for a dazzling presentation

Pecorino is my secret favorite as it brings a nutty intensity to every bite My kids love helping spoon the creamy filling into the big pasta shells and it is always a hands on family kitchen project when we make them

Flavor Boosters

Storage tips Store leftovers in an airtight container in the fridge for up to four days Reheat covered at 350 degrees F for fifteen minutes or until hot You can also freeze a fully assembled but unbaked tray tightly wrapped and bake from frozen with an extra ten minutes added to the baking time Ingredient substitutions If you cannot find pecorino parmesan works beautifully Swiss chard sometimes stands in for spinach in my kitchen For vegan guests swap in almond ricotta and skip the pecorino A mix of kale and arugula also delivers a lively flavor twist

Serving Suggestions

Serve these shells as a show stopping main course with a simple green salad and warm bread They pair especially well with roasted winter veggies like carrots and Brussels sprouts I also love them as a hearty side for roast chicken or festive prime rib

Creative Twists

Cultural or historical context Baked stuffed pasta shells are an Italian American classic but you will find versions all over Italy around Christmas time The greens and white cheese filling with bright green parsley on top are especially festive for the holiday table In southern Italy these would sometimes include a tomato sauce layer but I let the filling shine with just a drizzle of good oil Seasonal Adaptations Use blanched kale or Swiss chard in winter months when spinach is expensive or looks tired For Easter I have added spring peas and chives to the filling for a brighter taste Roasted butternut squash added to the filling is a comforting autumn twist Three helpful notes Use only slightly undercooked shells for best texture once baked Do not skip the lemon zest it really wakes up the filling and balances richness If you are making ahead add an extra splash of olive oil just before baking to help prevent drying out

Stuffed shells are always a family tradition and a sure hit at any celebration Make a double batch and freeze one for an easy cozy dinner next time

Common Questions About This Recipe

→ How do I keep stuffed shells from drying out while baking?

Prevent dryness by drizzling shells with extra-virgin olive oil before baking and covering the dish with foil for most of the baking time.

→ Can the stuffed shells be made ahead?

Yes, assemble the shells in advance, cover, and refrigerate. Bake just before serving for best results.

→ Is it possible to substitute the ricotta cheese?

You can replace ricotta with cottage cheese or a blend of ricotta and goat cheese for a different flavor profile.

→ What is the best way to cook the spinach for this dish?

Lightly sauté the spinach with a bit of olive oil just until wilted, then chop and mix with the cheese filling for best texture.

→ How should these stuffed shells be served?

Serve hot, sprinkled with extra pecorino and fresh parsley, as a hearty main or a festive side for Christmas dinners.