Name: Easy Christmas Stuffed Shells Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 2 cups ricotta cheese; 1 1/2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 2 cups fresh spinach, chopped; 2 cups marinara sauce; 1 large egg; 1 teaspoon dried Italian herbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper

So… About These Christmas Stuffed Shells

Alright, let me be honest: I didn’t set out to make a holiday-staple pasta dish, but last year’s Christmas dinner (with my mother-in-law and her wild opinions on oregano) kind of twisted my arm. I needed something festive, easy, and, crucially, make-ahead—because, honestly, who wants to be chained to the stove while everyone else is laughing (or bickering) in the living room? I pulled these stuffed shells out of the oven just as my youngest tried to sneak another breadstick. Victory. They’re now a seasonal classic in our house—cheesy, a bit indulgent, and honestly more forgiving than your average Secret Santa exchange. Also, I once forgot the parsley, and no one noticed; not that I’m suggesting that on purpose, but, you know, life happens.

Why I Keep Coming Back to This Recipe

I make these shells when I want the kitchen to smell like pure coziness (or when I accidentally buy ricotta instead of Greek yogurt; it happens). My family absolutely goes nuts for them because you get all those familiar Italian flavors, but in a way that just feels special and kind of celebratory—maybe it’s the bubbling cheese or maybe it’s what I call the ‘red sauce effect.’ Plus, I’ll be honest, I’ve tried fancier stuffed pasta, but almost nothing gets devoured as fast—unless I burn the garlic (which I have, more than once). If you like make-ahead things or want leftovers that actually get tastier on day two (or am I just imagining that?), this is it!

What You’ll Need (But There’s Wiggle Room!)

20-24 jumbo pasta shells (I sometimes use manicotti tubes in a pinch, but they’re definitely fussier)
2 cups ricotta cheese (I’ve subbed in cottage cheese when the store shelves were bare—worked out okay, but not as creamy)
1 egg, lightly beaten (truth: I once skipped it and shells were fine, just a bit less set)
1 1/2 cups mozzarella cheese, shredded (fresh if you’ve got it, store-brand if you don’t)
1/2 cup grated parmesan (my grandma swore by the fancy stuff; I just use whatever’s on special)
2-3 cups marinara sauce (if you make your own, hats off! I grab Rao’s or a decent store brand most days)
2 cloves garlic, minced (or a big spoonful from that jarred garlic if you’re in a rush—I won’t tell)
1/3 cup chopped spinach, fresh or frozen and squeezed dry (optional, but adds that Christmassy green—sometimes I skip it out of sheer laziness)
Handful of fresh basil, chopped (or a teaspoon dried is okay)
Salt and pepper, to taste
Pinch of nutmeg (really makes it pop, but honestly, I’ve forgotten it more than once!)
Chopped parsley for garnish (if you remember)

How To Actually Make These Stuffed Shells (My Way)

First, set your oven to 350°F (180°C). Give yourself a pat on the back for getting that far. Boil the shells according to the package (but pull them out when they’re just barely al dente—they’ll cook more in the oven; trust me on this one, mushy shells are no one’s friend). Drain, rinse under cold water, and toss them with a bit of olive oil so they don’t stick.
Meanwhile (do you have a glass of something nearby? You deserve it), mix up the ricotta, egg, half of the mozzarella, parmesan, garlic, spinach if you’re using it, basil, salt, pepper, and the tiny dash of nutmeg in a big bowl. This is where I usually sneak a taste—just to check the seasoning, obviously, not because it’s irresistible or anything. Actually, I tend to add a bit more cheese than the measurements say (I love cheese, what can I say?).
Spoon some marinara on the bottom of a baking dish—enough to coat it nicely and keep sticking to a minimum. Then, fill each shell with a heaping tablespoon of the ricotta mixture. I use a small spoon, but my neighbor swears by piping bags (too much faff for me, but go for it if you like those things!). Line the stuffed shells up in the dish (don’t stress if things get a little messy or ome shell squishes—looks don’t matter after baking, honestly).
Pour the rest of the marinara over the shells, sprinkle with the rest of the mozzarella, and scatter on a bit more parmesan. Or, as my uncle says, go until your cheese-hand gets tired.
Bake, uncovered, for about 25-30 minutes, until the cheese is bubbly and golden at the edges. Some days it takes 35 if you pack those shells in there. Let it sit for about 10 minutes—hardest part—before digging in. Don’t worry if it looks a bit weird at this stage—trust, it’ll come together beautifully.

Notes from My Many Attempts

If your ricotta is super wet, blot it with paper towels. Too soupy and the filling leaks out—learned that the messy way.
Don’t stress if a few shells tear; just layer them at the bottom and call it a “pasta surprise”—my mum’s phrase, not mine.
Sometimes I double the recipe and freeze half for a busy January night—works like a charm.

Other Ways I’ve Jazzed—Or Botched—Them

I’ve swapped spinach for chopped roasted red pepper (nice and sweet!)
Tried a meaty version with crumbled sausage in the filling—delicious, but way heavier (maybe not my thing at 2pm, but for dinner, heck yes)
Once tried vegan cheese blend; it tasted a bit odd, but maybe that was just the weird brand I used. Might try again with better options (like the ones on Minimalist Baker)

What If You Don’t Have All the Equipment?

If you don’t have a deep baking dish, use a roasting pan or any ovenproof dish with tallish sides. Honestly, I’ve used a lasagna pan from the dollar store—no shame. No garlic press? Just chop it fine. Who needs fancy gadgets anyway? (Though, a slotted spoon really is helpful, but you can totally cope with a regular one, just might splash more sauce. Oops!)

How to Store (Not That It Ever Lasts)

I stash leftovers in the fridge, covered, for up to 3 days, though honestly, in my house, it never lasts more than a day—sneaky midnight snackers abound. If you want to freeze, let it cool, wrap tightly, and freeze for up to a month. Thaw overnight in the fridge and reheat slow—in the oven is best. Microwave makes it a bit rubbery, but it works in a pinch. A lot of people recommend these reusable covers—like the ones at beeasywraps.com—which I use all the time.

How I Like to Serve It (And Sometimes Overdo It)

I serve these with a big green salad and garlicky bread—my partner dunks everything, even the salad, which drives me up the wall. Christmas Eve, we do mulled wine and this as a cozy supper (I once tried fancy plating—don’t bother. Heap ’em up, sprinkle parsley, and call it rustic).

The Little Things I Wish I’d Known (My Pro Tips)

I once tried to rush the oven step by broiling at the end—nope, cheese got weirdly crisp. Bake low and slow; worth it.
Wait out the resting time! Too eager one year, served it all soupy. My advice: 10 minutes minimum, though we never manage to wait the full 15.
Season the filling a wee bit more than you think (it’ll mellow as it bakes).

Quick Digression—Why Do Christmas Dishes Get All the Cheese?

Just a random thought: why is it that at Christmas, we pile on the cheese? Not complaining; I love it! Just a funny tradition. My cousin makes a cheese board with at least six varieties for every gathering. Maybe that’s why my family expects these shells now?

Questions People Actually Ask Me

Can I make this with gluten-free shells? Yes, but watch the boiling time; they go mushy fast. I like Banza shells. Just don’t overdo it, or they’ll fall apart (been there!)
Do I have to use spinach? Nope! I skip it half the time, especially if there’s a picky eater at the table. Throw in some chopped basil or parsley, or just go plain (nothing wrong with cheesy pasta and red sauce on its own).
My filling leaked—is that normal? Oh yeah, every time, at least a couple of shells disintegrate on me. Just scoop everything up; it’s all tasty in the end (honestly, the crispy edge pieces are the best anyway, in my opinion).
Can I prep this ahead? Absolutely. I stuff shells the day before, cover them, and bake right before dinner. Sometimes the shells absorb more sauce in the fridge, so add a splash before baking if it looks dry.
Can I use meat in the filling? Definitely—ground beef or sausage both work (just brown and cool them before mixing in). It changes the vibe from light-ish to proper winter comfort food.

Easy Christmas Stuffed Shells Recipe Everyone Loves