why make this recipe

This dish feels like a holiday treat. It looks bright and festive on the table. It feeds a group and is easy to make ahead. If you like warm, cheesy pasta dishes, you will love this one. For simple meal ideas that pair well with this, see healthy breakfast ideas.

introduction

Best Christmas Stuffed Shells mix creamy cheese and warm sauce. You can make it for a family dinner or a holiday party. It cooks in one baking dish and fills your kitchen with a nice smell. This recipe is simple and uses common ingredients. Learn more simple meal tips at the ultimate guide to healthy breakfasts.

how to make Best Christmas Stuffed Shells

Cook the shells first so they hold the cheese filling. Mix the cheeses and egg until smooth. Put sauce in the dish, fill each shell with the cheese mix, and arrange them in the baking dish. Cover and bake, then uncover to brown the top. Let them rest a few minutes before serving so they set.

Ingredients :

20-25 pieces Jumbo pasta shells (cooked al dente)
2 cups Ricotta cheese
2 cups Shredded mozzarella cheese (divided)
0.5 cups Grated Parmesan cheese
1 large Egg (lightly beaten)
3 cups Marinara sauce (store-bought or homemade)
1 tsp Dried basil
0.5 tsp Garlic powder
0.25 tsp Ground nutmeg

Directions :

Preheat your oven to 375°F (190°C). Cook the pasta shells according to package directions until al dente. Drain and set aside. In a large bowl, mix ricotta, half the mozzarella, Parmesan, egg, basil, garlic powder, and nutmeg until combined. Spread 1 cup of marinara sauce into the bottom of a 9×13 baking dish. Fill each shell with the cheese mixture and arrange in the baking dish over the sauce. Top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese. Cover with foil and bake for 30 minutes. Uncover and bake another 5-10 minutes until bubbly and golden.

how to serve Best Christmas Stuffed Shells

Serve hot straight from the oven. Add a simple green salad and garlic bread on the side. Cut the shells with a spatula and place 3–4 shells per plate. You can also heat leftovers and serve with extra sauce. For side ideas that work with this rich dish, check healthy breakfast ideas.

how to store Best Christmas Stuffed Shells

Cool the shells to room temperature before storing. Put them in an airtight container or cover the baking dish tightly with foil. Store in the fridge for up to 3 days. To freeze, wrap the dish well or place portions in freezer bags for up to 2 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until warm.

tips to make Best Christmas Stuffed Shells

Do not overcook shells. Slightly firm shells hold the filling better.
Drain shells well so the filling does not get watery.
Use fresh or good quality marinara for best flavor.
Let the dish rest 5–10 minutes after baking for easier serving.
You can make this ahead and bake on the day you serve.

variation (if any)

Add chopped spinach or cooked sausage to the cheese mix.
Use different cheeses like provolone or fontina for a new taste.
Top with fresh basil or red pepper flakes for color and bite.

FAQs

Q: Can I use frozen shells?
A: Yes. Thaw them first and pat dry before filling.

Q: Can I skip the egg in the filling?
A: You can, but the egg helps set the cheese. Use a small bit of cream to help if skipping.

Q: How do I make this vegetarian?
A: Use marinara without meat and add spinach or mushrooms to the cheese mix.

Q: Can I prepare this the day before?
A: Yes. Assemble, cover, and refrigerate. Bake when ready.

Conclusion

For another festive stuffed shells idea and tips to dress up this dish, see Ultimate Stuffed Shells to Ring in the Holidays (https://theculinarychronicles.com/2013/11/27/ultimate-stuffed-shells-to-ring-in-the-holidays/).

Best Christmas Stuffed Shells

Author: kaoucheegmail-com
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A festive dish filled with creamy cheese and topped with marinara sauce, perfect for holiday gatherings.

Ingredients

Scale

20–25 pieces Jumbo pasta shells (cooked al dente)
2 cups Ricotta cheese
2 cups Shredded mozzarella cheese (divided)
0.5 cups Grated Parmesan cheese
1 large Egg (lightly beaten)
3 cups Marinara sauce (store-bought or homemade)
1 tsp Dried basil
0.5 tsp Garlic powder
0.25 tsp Ground nutmeg

Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta shells according to package directions until al dente. Drain and set aside.
In a large bowl, mix ricotta, half the mozzarella, Parmesan, egg, basil, garlic powder, and nutmeg until combined.
Spread 1 cup of marinara sauce into the bottom of a 9×13 baking dish.
Fill each shell with the cheese mixture and arrange in the baking dish over the sauce.
Top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.
Cover with foil and bake for 30 minutes.
Uncover and bake another 5-10 minutes until bubbly and golden.

Notes

Do not overcook shells; drain well to prevent watery filling. Use high-quality marinara for best flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 550mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 80mg

Keywords: stuffed shells, holiday recipe, cheesy pasta, festive dish, easy meal