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–+ servings
Christmas Stuffed Shells

Cozy Up with Cheesy Christmas Stuffed Shells Delight

Experience the festive flavor of Christmas Stuffed Shells, a vegetarian delight filled with creamy ricotta and spinach.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 12 pieces Pasta Shells Choose large shells for easy stuffing.
  • 2 cups Spinach Can swap with kale.
  • 15 oz Ricotta Cheese Cottage cheese can be a lighter alternative.
  • 1 cup Pecorino Cheese Parmesan works too.
  • 2 cloves Garlic Fresh is best.
  • 1 tsp Oregano Fresh or dried.
  • 1 tsp Lemon Zest Optional.
  • 0.5 tsp Red Pepper Flakes Adjust to taste.
  • to taste Salt & Black Pepper Essential seasonings.
For Serving
  • 2 cups Marinara Sauce Homemade or store-bought.
  • 2 tbsp Olive Oil Helps prevent sticking.

Equipment

  • Large pot
  • 9x13 baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Christmas Stuffed Shells
  1. Preheat your oven to 425°F (220°C).
  2. Steam the spinach for about 1 minute until wilted, then chop finely.
  3. Bring a large pot of salted water to a boil, add pasta shells, and cook for approximately 10 minutes until al dente. Drain and toss with olive oil.
  4. In a mixing bowl, combine spinach, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper.
  5. Spread marinara sauce across the bottom of a baking dish.
  6. Stuff each shell with the filling and place them seam-side up in the dish.
  7. Cover with foil and bake for 20 minutes.
  8. Remove foil and let cool for a few minutes. Serve hot with additional marinara sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 12mgCalcium: 250mgIron: 2mg

Notes

Ensure spinach is well-drained to prevent a soggy filling. Use a 9x13 baking dish for even cooking. You can prepare the shells a day ahead and refrigerate.

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