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Cozy Stuffed Shells Recipe Easy Homemade Christmas Dinner Idea

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A comforting and hearty stuffed shells recipe perfect for Christmas dinner, featuring a creamy ricotta filling and rich marinara sauce baked to bubbly perfection.

Ingredients

Scale
  • 20–25 jumbo pasta shells
  • 15 ounces (425 grams) whole milk ricotta cheese
  • 2 cups (200 grams) shredded mozzarella cheese, plus extra for topping
  • 1/2 cup (50 grams) grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 3 cups (720 ml) marinara sauce (homemade or store-bought)
  • 1 tablespoon olive oil
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions, about 9-11 minutes, until al dente. Drain and rinse with cold water to stop cooking. Lay shells out on a baking sheet to prevent sticking.
  3. In a large mixing bowl, combine ricotta cheese, 2 cups shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, and the egg. Season with salt and pepper. Mix gently until well incorporated.
  4. Using a spoon or small scoop, stuff each shell generously with the cheese mixture. Place each filled shell seam-side up in a prepared 9×13 inch baking dish, arranging snugly but not squished.
  5. Pour the marinara sauce evenly over the stuffed shells, ensuring each shell is coated.
  6. Sprinkle the remaining shredded mozzarella over the sauced shells.
  7. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden.
  9. Let the shells rest for about 5 minutes before serving to allow the filling to set.

Notes

If sauce is too watery, simmer on stovetop for 10 minutes before pouring over shells. Add a splash of milk to ricotta mixture if too stiff for easier stuffing. Use room temperature egg for better filling consistency. Let shells rest after baking to prevent filling from spilling. Can prepare a day ahead and refrigerate before baking. Freeze unbaked shells for up to 2 months; add 15 minutes to baking time when baking from frozen.

Nutrition

Keywords: stuffed shells, ricotta, Christmas dinner, easy pasta recipe, baked pasta, cozy dinner, holiday recipe

Find it online: https://yumnode.com/cozy-stuffed-shells-recipe-easy-homemade-christmas-dinner-idea/