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Best Christmas Stuffed Shells Recipe

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Creamy ricotta and spinach stuffed shells with Italian sausage, baked in marinara sauce for the ultimate holiday comfort food.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground Italian sausage (mild or hot), or use ground beef for a different twist
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 (32-ounce) container whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 (24-ounce) jar of your favorite marinara sauce, or 3 cups of homemade sauce
  • Fresh basil or parsley for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions, but aim for just al dente, about 9-10 minutes. They will continue to cook in the oven. Drain and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking.
  2. Prepare the Filling: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for one more minute until fragrant. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the spinach until well combined. Remove from heat and let it cool slightly.
  3. Combine the Cheeses: In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, 1/2 cup of the Parmesan, the egg, oregano, pepper, and nutmeg. Mix until well blended. Stir in the slightly cooled sausage and spinach mixture.
  4. Assemble the Dish: Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. Using a spoon or a piping bag for less mess, fill each cooked shell with the cheese and sausage mixture. Arrange the stuffed shells in a single layer in the prepared dish. Pour the remaining sauce over the top, then sprinkle with the remaining 1/2 cup mozzarella and 1/2 cup Parmesan.
  5. Bake to Perfection: Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. Let it rest for 5-10 minutes before serving; this helps the filling set for cleaner slices.

Notes

For a vegetarian version, omit the sausage and add extra spinach or sautéed mushrooms. Make sure to squeeze the spinach very dry to prevent watery filling. You can assemble this dish a day ahead and refrigerate before baking.

Nutrition

Find it online: https://www.homestyletable.com/best-christmas-stuffed-shells-recipe/