Christmas Stuffed Shells

Delicious jumbo pasta shells stuffed with a creamy ricotta and mozzarella filling, topped with marinara sauce, perfect for the holiday season.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Holiday, Italian

Calories: 400

Ingredients Method Notes

Ingredients

Pasta & Filling

20 pieces jumbo pasta shells Jumbo shells are ideal for stuffing.
2 cups ricotta cheese Pick a good quality ricotta.
1 cup shredded mozzarella cheese Avoid rubbery texture.
1/2 cup grated Parmesan cheese Adds depth of flavor.
1 large egg Helps bind the filling.
1 teaspoon Italian seasoning Use dried or fresh.
1/2 teaspoon garlic powder Enhances flavor.
to taste Salt and pepper

Sauce & Garnish

3 cups marinara sauce A good quality marinara helps. Don't bring sad sauce.
to taste Fresh basil For garnish.

Method

Preparation

Preheat the oven to 375°F (190°C).
Boil the jumbo shells until al dente, then drain and cool.
In a bowl, mix ricotta, mozzarella, Parmesan, egg, and Italian seasoning along with garlic powder, salt, and pepper.
Spread 1 cup of marinara sauce on the bottom of a baking dish.

Assembly

Stuff each shell with the cheese filling and place them in the baking dish.
Top the stuffed shells with the remaining marinara sauce and extra mozzarella.

Baking

Cover the dish with foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes until the tops are golden and bubbly.

Serving

Let the dish rest for 5 minutes before serving. Garnish with fresh basil.

Notes

These stuffed shells can be made ahead and frozen. Thaw overnight in the fridge before baking. If you want a creamier filling, you can substitute ricotta with blended cottage cheese.