Easy Christmas Stuffed Shells (Recipe for Printing)

Celebrate the Christmas season with cheesy stuffed shells, combining fresh spinach, ricotta, and pecorino. Ideal for winter gatherings or holiday meals. Save & click.

# What You Need:

→ Pasta

01 - 18 to 20 jumbo pasta shells

→ Cheese and Dairy

02 - 2 cups ricotta cheese
03 - 1/4 cup grated pecorino cheese, plus extra for serving

→ Vegetables

04 - 5 ounces fresh spinach

→ Seasonings

05 - 2 garlic cloves, grated
06 - 1 teaspoon dried oregano
07 - 1 teaspoon lemon zest
08 - 1/4 teaspoon crushed red pepper flakes
09 - 3/4 teaspoon sea salt, plus extra for pasta water
10 - Freshly ground black pepper, to taste

→ Oils

11 - Extra-virgin olive oil, for drizzling

→ Herbs

12 - Chopped fresh parsley, for garnish

# How to Make It:

01 - Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just al dente, about 8 to 9 minutes. Drain and place on a lined baking sheet. Drizzle lightly with extra-virgin olive oil to prevent sticking.
02 - Place fresh spinach in a large skillet over medium heat. Cook, tossing frequently, until wilted, about 2 to 3 minutes. Transfer spinach to a clean towel, squeeze out excess moisture, and chop finely.
03 - In a medium bowl, combine chopped spinach, ricotta cheese, 1/4 cup grated pecorino cheese, grated garlic, dried oregano, lemon zest, red pepper flakes, 3/4 teaspoon sea salt, and freshly ground black pepper. Mix until smooth and creamy.
04 - Fill each cooked pasta shell with a generous spoonful of the spinach and ricotta mixture. Arrange stuffed shells in a lightly oiled baking dish in a single layer.
05 - Drizzle shells with extra-virgin olive oil and sprinkle additional pecorino cheese over the top. Bake at 375°F for 20 to 25 minutes, until heated through and tops are lightly golden.
06 - Remove baking dish from the oven. Garnish shells with chopped fresh parsley before serving.

# Extra Tips:

01 - For optimal flavor, use high-quality ricotta and pecorino cheese. Ensure the pasta shells are just tender to hold their shape during baking.

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