Christmas is a time for traditions, and in my family, food always takes center stage. From grandma’s legendary cookies to the annual roast, these shared meals are more than just sustenance, they’re threads in the tapestry of our memories. That’s why I’m so excited to share this Christmas Stuffed Shells recipe with you, a festive twist on a classic comfort food that’s perfect for your holiday table. And the best part? It only takes about 60 minutes to make from start to finish! Let’s bring some extra joy to our celebrations with this delightful recipe for Christmas Stuffed Shells.
Table of Contents
Why This Christmas Stuffed Shells Recipe is Perfect for the Holidays
This recipe isn’t just delicious; it’s uniquely suited for making your Christmas celebrations even more special. Here’s why I think you’ll love it:
- Festive Colors: The vibrant red marinara sauce combined with the bright green spinach filling creates a beautiful Christmas-themed dish.
- Customizable: Easily adapt this recipe to suit dietary needs or preferences, making it perfect for accommodating all your guests.
- Make-Ahead Option: Prepare the shells ahead of time, so you can relax and enjoy the festivities without last-minute stress.
- Crowd-Pleaser: This recipe is ideal for feeding a large group, ensuring everyone at your Christmas gathering feels satisfied and delighted.
Quick & Easy Christmas Stuffed Shells Recipe
Ingredients
Equipment
Method
- Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you’re not using frozen greens, fill a large bowl with ice water for blanching.
- If you’re using fresh greens, add them to the boiling water and cook just until wilted, about 20 to 40 seconds. Using tongs (leave the water in the pot), transfer the greens to the ice bath and let them cool down. Drain off the water and squeeze as much excess water from the greens as possible. Set aside. (If you’re using frozen greens, place them in a colander and run cool water over them until they’ve full defrosted. Squeeze out as much excess water as possible, and set aside.)
- Bring the water in the pot back to a boil. Gently add the pasta shells in handfuls so they don’t break on the way in. Cook until pliable but just shy of al dente, about 10 minutes, stirring often so they don’t stick to the pot. Drain off the water, return the noodles to the pot, and gently stir in the olive oil to prevent the noodles from sticking. Set aside.
- Turn on your food processor and drop the garlic through the feeding tube. Once the garlic is chopped and stuck to the sides of the bowl, stop the machine and scrape down the sides. For good measure, squeeze off any remaining water in the greens, then add them to the bowl. Process until the greens are chopped into small pieces.
- Add the ricotta and process until well blended. Add half of the mozzarella, reserving the rest for topping. Add all of the Parmesan and chives, about 10 twists of black pepper, the red pepper flakes and salt. Blend well. Taste, and add additional salt, pepper or red pepper flakes if desired. Finally, add the egg and process until blended. Set aside.
- If you have an extra-large baking dish (larger than 9×13 inches), spread 1 cup of the marinara sauce across the bottom. Otherwise, divide 1 cup marinara between a large (9×13 inches) and medium-sized baker (say, an 8-inch square). You might need to add another splash of sauce to evenly coat the bottom of the pans.
- Stuff each intact shell with a heaping spoonful (about 1 ½ to 2 tablespoons) of the green mixture. Place each stuffed shell in the baker in rows. (You might have a few leftover or broken shells; save them for another use.) Spoon the remaining marinara sauce over the tops of the shells. Top the shells with the remaining mozzarella.
- Cover the baker(s) tightly with foil and bake on the middle rack for 30 minutes. Then, remove the foil and place the bakers on the upper rack. Bake for 5 to 10 more minutes, until the mozzarella is fully melted and turning just slightly golden (you can bake longer for a more golden effect, but the greens will become less vibrant).
- Garnish the shells with a light dusting of grated Parmesan and some small or torn fresh basil leaves. Leftover shells will keep well in the refrigerator for up to 4 days, or freeze them for several months.
Notes
- Festive Presentation: Arrange the stuffed shells in a Christmas tree pattern on the serving dish for a visually stunning presentation. A sprinkle of red pepper flakes can mimic “holly berries” for an extra festive touch.
- Efficient Prep: To save time, chop the garlic and greens in advance. You can also prepare the cheese filling a day ahead and store it in the refrigerator.
- Don’t Overcook the Shells: Cook the jumbo shells just until pliable, or slightly under al dente. They will continue to cook in the oven, and you want to avoid them becoming mushy.
Ingredients for Your Christmas Stuffed Shells
Here’s what you’ll need to make these festive shells:
- 1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed: These greens are the heart of the vibrant filling, providing essential nutrients, much like the spinach in an amazing iron-packed green smoothie. They add that perfect Christmas green hue.
- 1 tablespoon extra virgin olive oil: This adds richness and helps to sauté the garlic.
- 12 ounces jumbo shells: These large pasta shells are perfect for stuffing with a generous filling.
- 4 cloves garlic, peeled and cut into several segments: Garlic provides a delicious aromatic base for the filling.
- 15 ounces (or 1 pound) ricotta cheese or cottage cheese: Ricotta cheese creates a creamy and comforting texture in the filling.
- 8 ounces (2 cups) grated part-skim mozzarella, divided: Low-moisture mozzarella is ideal because it melts beautifully without making the dish watery.
- ½ cup (2 ounces) grated Parmesan, plus extra for garnish: Parmesan adds a salty, umami flavor that enhances the overall taste.
- ¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces: These provide a fresh, mild onion flavor.
- Freshly ground pepper, to taste: Freshly ground pepper adds a touch of spice and depth.
- ½ teaspoon red pepper flakes, to taste (omit if sensitive to spice): Red pepper flakes add a subtle heat, balancing the richness of the cheese.
- ¾ teaspoon fine sea salt, to taste: Salt enhances all the flavors in the dish.
- 1 large egg, lightly beaten with a fork: The egg helps to bind the filling ingredients together.
- 3 cups (24 ounces) marinara sauce, homemade* or store-bought (I used Rao’s): Marinara sauce provides a classic tomato base that complements the cheesy filling.
- Fresh basil for garnish, optional: Fresh basil adds a pop of color and a fresh, aromatic finish.
How to Make Christmas Stuffed Shells: Step-by-Step Instructions
Here’s how to bring this dish to life.
Step 1: Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you’re not using frozen greens, fill a large bowl with ice water for blanching.
Step 2: If you’re using fresh greens, add them to the boiling water and cook just until wilted, about 20 to 40 seconds. Using tongs (leave the water in the pot), transfer the greens to the ice bath and let them cool down. Drain off the water and squeeze as much excess water from the greens as possible. Set aside. (If you’re using frozen greens, place them in a colander and run cool water over them until they’ve full defrosted. Squeeze out as much excess water as possible, and set aside.)
Step 3: Bring the water in the pot back to a boil. Gently add the pasta shells in handfuls so they don’t break on the way in. Cook until pliable but just shy of al dente, about 10 minutes, stirring often so they don’t stick to the pot. Drain off the water, return the noodles to the pot, and gently stir in the olive oil to prevent the noodles from sticking. Set aside.
Step 4: Turn on your food processor and drop the garlic through the feeding tube. Once the garlic is chopped and stuck to the sides of the bowl, stop the machine and scrape down the sides. For good measure, squeeze off any remaining water in the greens, then add them to the bowl. Process until the greens are chopped into small pieces.
Step 5: Add the ricotta and process until well blended. Add half of the mozzarella, reserving the rest for topping. Add all of the Parmesan and chives, about 10 twists of black pepper, the red pepper flakes and salt. Blend well. Taste, and add additional salt, pepper or red pepper flakes if desired. Finally, add the egg and process until blended. Set aside.
Step 6: If you have an extra-large baking dish (larger than 9×13 inches), spread 1 cup of the marinara sauce across the bottom. Otherwise, divide 1 cup marinara between a large (9×13 inches) and medium-sized baker (say, an 8-inch square). You might need to add another splash of sauce to evenly coat the bottom of the pans.
Step 7: Stuff each intact shell with a heaping spoonful (about 1 ½ to 2 tablespoons) of the green mixture. Place each stuffed shell in the baker in rows. (You might have a few leftover or broken shells; save them for another use.) Spoon the remaining marinara sauce over the tops of the shells. Top the shells with the remaining mozzarella.
Step 8: Cover the baker(s) tightly with foil and bake on the middle rack for 30 minutes. Then, remove the foil and place the bakers on the upper rack. Bake for 5 to 10 more minutes, until the mozzarella is fully melted and turning just slightly golden (you can bake longer for a more golden effect, but the greens will become less vibrant).
Step 9: Garnish the shells with a light dusting of grated Parmesan and some small or torn fresh basil leaves. Leftover shells will keep well in the refrigerator for up to 4 days, or freeze them for several months.
Tips for Perfect Christmas Stuffed Shells
To make these Christmas Stuffed Shells extra special, here are a few of my favorite tips:
- Festive Presentation: Arrange the stuffed shells in a Christmas tree pattern on the serving dish for a visually stunning presentation. For another festive display, try a spectacular pesto puff pastry Christmas tree. A sprinkle of red pepper flakes can mimic “holly berries” for an extra festive touch.
- Efficient Prep: To save time, chop the garlic and greens in advance. You can also prepare the cheese filling a day ahead and store it in the refrigerator.
- Don’t Overcook the Shells: Cook the jumbo shells just until pliable, or slightly under al dente. They will continue to cook in the oven, and you want to avoid them becoming mushy.
Christmas Stuffed Shells Recipe Variations
Want to mix things up? Here are a couple variations you might want to try:
| Variation | Description |
|---|---|
| Sausage Stuffed Shells | Add cooked and crumbled Italian sausage to the ricotta filling. |
| Vegetarian Stuffed Shells | Use a plant-based ricotta cheese alternative. |
How to Make Christmas Stuffed Shells Ahead of Time
You can definitely get a head start on your Christmas dinner! Prepare the stuffed shells up to 24 hours in advance. Assemble the shells in the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, let the dish sit at room temperature for about 30 minutes while the oven preheats. Bake as directed, adding an extra 10-15 minutes to the baking time if needed, to ensure they are heated through.
Troubleshooting Common Stuffed Shells Mistakes
Even the most experienced cooks run into snags sometimes.
- Shells are soggy: Ensure shells are cooked al dente, and excess moisture is squeezed from spinach.
- Filling is too watery: Be sure to squeeze as much moisture as possible from the cooked spinach or kale. Using low-moisture mozzarella also helps.
- Shells are dry after baking: Make sure to cover the shells completely with marinara sauce. You can also add a thin layer of sauce to the bottom of the baking dish to prevent sticking and dryness.
Serving Suggestions for Christmas Stuffed Shells
To make your Christmas meal complete, serve these stuffed shells with complementary side dishes:
- Simple Green Salad: A fresh, crisp salad with a light vinaigrette provides a refreshing contrast to the richness of the shells.
- Garlic Bread: Warm, crusty garlic bread is perfect for soaking up the delicious marinara sauce.
- Roasted Vegetables: A medley of roasted vegetables, such as Brussels sprouts, carrots, and an ultimate oven roasted butternut squash recipe, adds a touch of seasonal sweetness.
- Cranberry Sauce: For an extra Christmassy touch, serve the shells with a side of homemade or high-quality store-bought cranberry sauce.
How to Store Leftover Stuffed Shells
To store leftover stuffed shells, let them cool completely. Transfer them to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the shells for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Can I Double or Triple This Christmas Stuffed Shells Recipe?
Absolutely! This recipe is easily scalable for larger gatherings. Simply double or triple the ingredients, and use larger baking dishes accordingly. Keep an eye on the baking time, as it may need to be increased slightly to ensure the shells are heated through.
Nutritional Information for Christmas Stuffed Shells
Here’s an estimate of the nutritional information per serving (approximate):
- Calories: 450
- Fat: 25g
- Protein: 25g
- Carbohydrates: 35g
Frequently Asked Questions
Can you freeze stuffed shells?
Yes, you can! Assemble and bake the shells, then let them cool completely. Wrap them tightly in foil or place them in an airtight container before freezing for up to 2-3 months.
How do you keep stuffed shells from getting soggy?
The key is to make sure you squeeze out as much excess water as possible from the cooked spinach. Also, don’t overcook the pasta shells; they should be just shy of al dente.
What is the best cheese to use in stuffed shells?
I prefer using a combination of ricotta, mozzarella, and Parmesan. The ricotta provides a creamy base, the mozzarella offers a lovely melt, and the Parmesan adds a salty, umami flavor.
Conclusion
I hope this Christmas Stuffed Shells recipe becomes a cherished part of your holiday tradition! It’s a delightful and festive way to bring joy and warmth to your table. Now, I’d absolutely love to hear from you! Did you try this recipe? What variations did you make? Share your photos, ask your questions, and spread the Christmas cheer by sharing this recipe with your friends and family. Happy cooking, and happy holidays!
