Quick Info
- Prep Time: 30 minutes
- Cook Time: 35–40 minutes
- Total Time: 1 hour 10 minutes (includes resting time)
- Yield: Serves 6–8
- Course: Dinner / Casserole
- Cuisine: Italian-American, holiday-style
- Skill Level: Easy–Moderate
- Special Equipment: 9×13-inch baking dish, large pot, colander, mixing bowls, box grater, foil
Introduction
When the tree is twinkling and the playlist slips from carols to cozy jazz, our oven makes its own music—a bubbling pan of Cheesy Stuffed Shells that smells like tomato, garlic, and pure holiday happiness. I started making this Christmas pasta bake the year our oldest was a toddler and my parents drove through a snowstorm to surprise us. We slid this casserole onto the table, everyone grabbed a shell, and the room went quiet except for contented sighs. It’s been part of our December traditions ever since.
This is the best kind of festive meal: impressive to look at, straightforward to make, and kind to a host juggling gifts, guests, and glitter. Jumbo shells are filled with creamy ricotta, spinach, and herbs; nestled into bright marinara; then blanketed with mozzarella that melts into stretchy, golden comfort. It’s hearty enough to be the main event, but it also shares a plate graciously with salad and garlicky bread. Let’s make the pasta that always brings people back for “just one more.”
Ingredients
Main Ingredients
- For the Shells & Sauce
- 1 box jumbo pasta shells (12 oz / ~24–26 shells), plus a few extra for breakage
- 1 tbsp kosher salt (for pasta water)
- 4 cups marinara sauce (homemade or your favorite jarred)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional, gentle heat)
- ½ tsp dried oregano
- ½ tsp dried basil (or Italian seasoning)
- For the Cheese Filling
- 15 oz whole-milk ricotta
- 1 large egg
- 1½ cups shredded low-moisture mozzarella, divided
- ½ cup finely grated Parmesan (or Pecorino Romano)
- 1½ cups chopped baby spinach, squeezed dry (thawed frozen spinach works—wring it out well)
- 2 tbsp fresh parsley, finely chopped
- Zest of ½ lemon (brightens the richness)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- Pinch nutmeg (classic with spinach/ricotta)
- To Finish
- ¼ cup Parmesan, for topping
- 1 cup shredded mozzarella (the remaining from above)
- 1–2 tbsp olive oil, for drizzling
- Fresh basil or parsley, chopped, to garnish
Optional / Variations
- Meaty Christmas Special: Brown ½ lb Italian sausage (mild or hot) and scatter over the sauce before nestling in shells.
- Three-Cheese Upgrade: Add ½ cup shredded provolone to the mozzarella.
- Vegetable Boost: Fold in ½ cup sautéed mushrooms or roasted red pepper strips to the filling.
- White Christmas (Alfredo Swirl): Replace 1 cup marinara with 1 cup light Alfredo for a rosé-style sauce.
- Gluten-Free: Use gluten-free jumbo shells; parboil gently and check doneness early.
- Lighter Ricotta: Swap half the ricotta for cottage cheese (blitz until smooth).
- Spice Route: Stir ¼ tsp chili flakes into the filling or finish with Calabrian chili at the table.
Instructions
Step 1: Parboil the Shells
Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook jumbo shells 2 minutes less than package directions (they’ll continue cooking in the oven). Drain, rinse briefly under cool water to stop cooking, and lay shells open on a lightly oiled sheet or plate so they don’t stick. My kids call this the “little pasta boats” step and always “dock” them in neat rows.
Step 2: Brighten the Marinara
In a saucepan over medium heat, warm 2 tbsp olive oil. Sauté garlic for 30 seconds until fragrant. Stir in marinara, oregano, dried basil, and red pepper flakes. Simmer 5 minutes so the flavors mingle, then set aside. (If you’re using a favorite jarred sauce, this quick doctoring gives it that homemade holiday sparkle.)
Step 3: Mix the Festive Filling
In a bowl, combine ricotta, egg, 1 cup mozzarella (reserve the rest), ½ cup Parmesan, spinach, parsley, lemon zest, salt, pepper, and nutmeg. Stir until creamy and well combined. Taste a tiny bit (no raw egg yet? go ahead—otherwise trust your measurements) and adjust salt or lemon if you like.
Step 4: Assemble the Casserole
Heat oven to 375°F (190°C). Spread 1½ cups marinara in the bottom of a 9×13-inch baking dish. Using a spoon or small scoop, stuff each shell with about 2 tablespoons of filling. Nestle shells into the sauce, open side up, packing them snugly in rows. Spoon the remaining marinara over and between shells. Scatter on the remaining 1 cup mozzarella and ¼ cup Parmesan, then drizzle with 1–2 tsp olive oil for extra gloss.
Step 5: Bake Until Bubbly
Cover the dish loosely with foil (tent it so the cheese doesn’t stick). Bake 20 minutes. Remove foil and bake another 12–18 minutes, until the sauce is bubbling around the edges and the cheese is melty with golden freckles. Rest 10 minutes before serving so the fillings settle—this is when we light the candles and call everyone to the table.
Step 6: Finish & Serve
Shower with fresh basil/parsley, add a crack of black pepper, and bring the pan straight to the table. Serve with a crisp green salad and warm garlic bread for the full “holiday table” effect. Leftovers reheat beautifully—someone is guaranteed to sneak a forkful from the fridge before bedtime.
Tips & Variations
- Make-Ahead Magic: Assemble up to 24 hours in advance. Cover tightly and refrigerate. Bake from cold at 375°F, adding 10 minutes to the covered time.
- Freezer-Friendly: Assemble without the final cheese layer; wrap well and freeze up to 3 months. Thaw overnight, top with cheese, and bake as directed (add 10–15 minutes).
- Prevent Split Shells: Undercook by a couple of minutes and cool them flat with a drizzle of oil. Have 3–4 extra shells in case a few crack.
- Sauce to Shell Ratio: If your shells are generously stuffed or your dish is very snug, add an extra ½–1 cup sauce so the edges don’t dry out.
- Creamier Center: Stir 2 tbsp cream cheese into the ricotta mixture for ultra-lush filling.
- Herb Balance: Lemon zest keeps the dairy bright. If skipping zest, finish the baked shells with a squeeze of lemon at the table.
- Holiday Board Idea: Bake in two smaller dishes—one classic and one “spicy” with chili flakes and sausage—so guests can pick their adventure.
- Cottage Cheese Swap: Blending cottage cheese until smooth mimics ricotta while adding a bit more protein.
- Vegetarian Main: This is a natural centerpiece; place on a bed of garlicky sautéed mushrooms or roasted broccoli to round out the plate.
- Leftover Remix: Chop a few baked shells and fold into scrambled eggs or a frittata; or layer into toasted ciabatta for a melty “shells parm” sandwich (don’t knock it till you try it).
Nutrition
(Per serving, 1/8 of casserole; estimates with whole-milk ricotta and part-skim mozzarella.)
- Calories: 440
- Protein: 22 g
- Carbs: 46 g
- Fat: 18 g
- Fiber: 4 g
- Sodium: 880 mg
- Sugar: 8 g
Final Thoughts
This Cheesy Stuffed Shells | Christmas Pasta Bake is everything I want from a holiday dinner: a little ceremony (those pretty rows!), a lot of comfort, and the kind of leftovers that taste even better sneaked cold the next morning while you’re hunting for tape and spare bows. The lemon-kissed ricotta keeps things light, the spinach earns a quiet halo, and the bubbling mozzarella invites everyone to bring their fork to the pan. Make it once and I suspect it’ll earn a permanent place on your December menu—right between the carols and the cocoa.
Save this for Christmas pasta bakes, stuffed shells with ricotta and spinach, make-ahead holiday casseroles, cozy Italian-American dinners, and family-friendly festive meals. From my ornament-strewn, flour-dusted kitchen to yours—buon Natale and happy baking!
