Festive Pasta Bake | Christmas Stuffed Shells with Bubbly Mozzarella

Stuffed shells are a holiday favorite for good reason — they’re warm, hearty, and endlessly customizable. This Christmas Stuffed Shells recipe brings all the comfort of traditional Italian pasta dishes with a festive twist: creamy ricotta filling, tender jumbo pasta shells, bright red marinara, and green spinach or fresh herbs for a seasonal color palette.

Perfect as a vegetarian main or a decadent side dish, these shells are easy to prep ahead and bake to bubbly perfection just before serving. Whether you’re feeding a crowd on Christmas Eve or need a cozy dish for holiday potlucks, this stuffed shells recipe delivers flavor, visual appeal, and nostalgic comfort in every bite.

Ingredients Overview

The secret to amazing stuffed shells lies in the balance between creamy filling, tender pasta, and well-seasoned tomato sauce. Here’s what makes this dish festive and delicious.

Jumbo Pasta Shells

• Jumbo shells are essential — they hold the filling perfectly and bake beautifully.

• Cook just until al dente to prevent tearing and help them hold their shape while baking.

Tip: Boil a few extra in case some tear during cooking.

Ricotta Cheese

• The creamy base of the filling.

• Look for full-fat ricotta for the richest flavor and smoothest texture.

Alternative: Blend with cottage cheese or mascarpone for added creaminess.

Mozzarella and Parmesan

• Mozzarella melts into gooey goodness while Parmesan adds sharp, salty depth.

• Save some mozzarella for topping before baking.

Spinach (Fresh or Frozen)

• Adds holiday-green color and a nutritional boost.

• Frozen spinach should be thawed and well-drained; fresh should be sautéed briefly before adding.

Optional: Add chopped basil or parsley for more fresh herb flavor.

Marinara Sauce

• A simple, rich tomato sauce forms the base and topping.

• Use a good-quality store-bought jar or homemade sauce with garlic and crushed tomatoes.

Festive Twist: Stir in a pinch of cinnamon or nutmeg for subtle holiday warmth.

Egg

• Helps bind the ricotta mixture so it stays firm during baking.

Garlic and Italian Seasoning

• Essential for seasoning both the cheese filling and the sauce.

• Fresh minced garlic brings more bite; dried herbs are convenient and effective.

Step-by-Step Instructions

1. Cook the Shells

• Boil jumbo pasta shells in salted water until just al dente (usually 1–2 minutes less than package instructions).

• Drain and rinse under cold water to stop cooking.

• Toss lightly with olive oil to prevent sticking.

2. Make the Ricotta Filling

In a large bowl, mix together:

• 15 oz (425g) ricotta cheese

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 1 egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp salt and a pinch of black pepper

• 1 cup cooked spinach, squeezed dry and chopped

Optional additions: Fresh parsley, basil, or red pepper flakes for a kick.

3. Prep the Baking Dish

• Preheat oven to 180°C (350°F).

• Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.

4. Fill the Shells

• Using a spoon or piping bag, fill each pasta shell with 1–2 tablespoons of ricotta mixture.

• Nestle filled shells into the baking dish seam-side up.

Tip: Don’t overpack the dish — leave space for sauce to bubble and coat the pasta.

5. Top and Bake

• Spoon remaining marinara sauce over the shells.

• Sprinkle with extra mozzarella and a dusting of Parmesan.

Cover with foil and bake for 25 minutes. Then:

• Remove foil and bake an additional 10–15 minutes until the cheese is melted and golden.

• For a bubbly, browned top, broil for 2–3 minutes at the end.

Let rest for 5–10 minutes before serving.

Tips, Variations & Substitutions

Pro Tips

• Make ahead: Assemble the shells up to 24 hours in advance and refrigerate. Bake directly from fridge, adding 5–10 minutes to cooking time.

• Don’t overcook the pasta. Slightly undercooked shells hold their shape better during baking.

• Use a piping bag or zip-top bag with the corner cut for quick and tidy filling.

Festive Variations

• Red and Green: Top with roasted red peppers and fresh basil for more holiday color.

• Stuffed Shells with Meat: Add crumbled cooked sausage or ground beef to the ricotta filling for a hearty main dish.

• Alfredo Twist: Swap marinara for a creamy Alfredo or garlic cream sauce, or do half red and half white for a Christmas “lasagna-style” blend.

Substitutions

• Vegan: Use dairy-free ricotta, vegan mozzarella, and egg replacer.

• Gluten-Free: Use gluten-free jumbo shells or substitute with sliced zucchini “shells.”

• Low-Carb: Fill roasted portobello caps with the ricotta filling instead of using pasta.

Serving Ideas & Occasions

Christmas Stuffed Shells are ideal for holiday menus and also work beautifully as a vegetarian centerpiece.

Perfect Pairings

• Sides: Garlic bread, Caesar salad, roasted Brussels sprouts

• Drinks: Red wine (Chianti or Cabernet), sparkling water with orange or pomegranate

• Dessert: Tiramisu, peppermint bark, or classic Christmas cookies

Occasions

• Christmas Eve dinner or Christmas Day lunch

• Holiday potlucks or open-house buffets

• Cozy winter family dinners

• Vegetarian-friendly option on mixed menus

They also make an excellent second-day meal — the flavors deepen overnight.

Nutritional & Health Notes

This dish is rich and comforting, but also provides fiber, protein, and calcium — especially with spinach and high-quality cheese.

Approximate per serving (based on 3 shells):

• Calories: 350–400

• Protein: 18–20g

• Fat: 15–18g

• Carbohydrates: 35–40g

To make it lighter:

• Use part-skim ricotta and mozzarella.

• Add more spinach or chopped kale.

• Serve with a large salad or roasted vegetables to round out the meal.

FAQs

Q1: Can I make Christmas Stuffed Shells ahead of time?

A1: Yes! You can fully assemble the dish 1–2 days in advance, cover tightly, and refrigerate. Bake when ready to serve. It’s ideal for holiday prep.

Q2: Can I freeze stuffed shells?

A2: Absolutely. Assemble but don’t bake, then freeze tightly wrapped for up to 3 months. Bake from frozen at 180°C (350°F) for 45–50 minutes, covered, then uncover to brown.

Q3: What’s the best way to reheat leftovers?

A3: Cover and reheat in a 175°C (350°F) oven for 20–25 minutes, or microwave individual portions with a splash of water or sauce to keep moist.

Q4: Can I add meat to the filling?

A4: Yes. Brown ground beef, turkey, or sausage and mix it with the ricotta for a heartier version. Just be sure the meat is fully cooked before stuffing.

Q5: How do I prevent the shells from sticking together?

A5: Rinse cooked pasta under cold water and toss with a little olive oil to keep them separated while you fill them.

Q6: What cheese alternatives work well?

A6: You can mix in mascarpone, goat cheese, or even a little cream cheese for variation. Fontina or provolone also work well for topping.

Q7: Can I serve this as a side dish?

A7: Yes! Just reduce the portion size and serve 1–2 shells alongside roasted meats, fish, or a Christmas ham.

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