why make this recipe
This dish feels bright and warm for the holidays. It looks festive, fills the house with a nice smell, and feeds a group easily. If you like simple crowd-pleasers, this is a good pick. You can pair it with light sides like green salad or garlic bread — see ideas from healthy breakfast ideas for simple meal balance.
introduction
Best Christmas Stuffed Shells mix creamy cheese and rich tomato sauce. You make it ahead, bake when guests arrive, and serve hot. It is easy for cooks at any skill level. For more simple meal planning ideas, check easy healthy food tips.
how to make Best Christmas Stuffed Shells
You cook shells, mix cheeses, stuff shells, and bake with sauce. Follow the Ingredients and Directions below. This creates a bubbly, golden top and soft, filled shells inside.
Ingredients :
- Jumbo pasta shells
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Marinara sauce
- Salt
- Pepper
- Italian seasoning
Directions :
Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside. In a bowl, mix the ricotta, mozzarella, Parmesan, salt, pepper, and Italian seasoning until well combined. Stuff each shell with the cheese mixture. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the baking dish, then pour the remaining marinara sauce over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly and golden. Serve hot.
how to serve Best Christmas Stuffed Shells
Serve hot from the oven. Add a sprinkle of extra Parmesan and fresh basil or parsley if you like. Put a green salad and warm bread on the side. For a lighter meal idea that pairs well, see simple meal pairings.
how to store Best Christmas Stuffed Shells
Cool the shells to room temperature. Cover the baking dish with plastic wrap or store in an airtight container. Keep in the fridge up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then bake at 350°F (175°C) until heated through.
tips to make Best Christmas Stuffed Shells
- Cook shells just until al dente so they hold filling.
- Mix cheeses well so filling is smooth.
- Use good marinara for best flavor.
- Cover with foil while baking to keep shells moist, then remove foil to brown the top.
- Make ahead and bake before guests arrive.
variation (if any)
- Add chopped spinach or cooked sausage to the cheese mix.
- Use a blend of herbs like basil and oregano.
- Try a white sauce instead of marinara for a different taste.
FAQs
Q: Can I make the shells ahead of time?
A: Yes. Prepare and stuff shells, cover, and refrigerate. Bake when ready.
Q: Can I freeze stuffed shells before baking?
A: Yes. Place in a freezer container and freeze up to 2 months. Thaw overnight before baking.
Q: Do I need to use jumbo shells?
A: Jumbo shells work best, but large pasta shapes that hold filling can work too.
Conclusion
For another holiday stuffed-shells idea and more tips, see Ultimate Stuffed Shells to Ring in the Holidays.
Print
Best Christmas Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Festive stuffed shells filled with creamy cheeses and topped with rich marinara sauce, perfect for holiday gatherings.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups marinara sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix the ricotta, mozzarella, Parmesan, salt, pepper, and Italian seasoning until well combined.
- Stuff each shell with the cheese mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish, then pour the remaining marinara sauce over the top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
- Serve hot, with a sprinkle of extra Parmesan and fresh basil or parsley, if desired.
Notes
Cool the shells to room temperature before storing. They can be kept in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 35mg
Keywords: stuffed shells, Christmas recipe, pasta, holiday dish, vegetarian, Italian cuisine