Description
These Easy Christmas Stuffed Shells with Ricotta and Spinach are a delightful dish that captures the spirit of the holidays. Large pasta shells filled with creamy ricotta and fresh spinach, topped with marinara sauce, create a comforting meal perfect for gatherings.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce (store-bought or homemade)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the stuffed shells will cook evenly and be hot and bubbly when they come out of the oven.
- Cook the pasta shells according to package instructions until al dente, usually about 8-10 minutes. Make sure to stir them occasionally to prevent sticking. Drain and rinse the shells under cold water to stop the cooking process.
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, beaten egg, garlic powder, onion powder, salt, pepper, and half of the mozzarella and Parmesan cheeses. Mix thoroughly until all ingredients are evenly distributed. The mixture should be creamy and slightly thick.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds flavor.
- Using a spoon or a piping bag, fill each cooked pasta shell with the ricotta and spinach mixture, generously packing it in. Place the filled shells seam-side up in the baking dish. Make sure they fit snugly but aren’t overcrowded.
- Once all the shells are in the dish, pour the remaining marinara sauce over the top, ensuring each shell is covered. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps to steam the shells and meld the flavors together.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden. Keep an eye on it to avoid burning — you want that perfect golden brown color!
- Once done, remove from the oven and let it cool for 5 minutes. This allows the filling to set slightly, making it easier to serve. Garnish with fresh parsley if desired before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 300
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: One common mistake is overcooking the pasta shells. Make sure to cook them al dente, as they will continue to cook in the oven and you want them to hold their shape. Use a glass or ceramic baking dish for even heat distribution. For a creamier filling, add a tablespoon of heavy cream to the ricotta mixture. Don’t skip the garnishing step! Fresh parsley not only adds a pop of color but also enhances the dish's flavor profile.