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Best Christmas Stuffed Shells

A heartwarming dish featuring jumbo pasta shells stuffed with a creamy ricotta and mozzarella blend, topped with marinara sauce and more cheese, perfect for holiday feasts and family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 20 pieces jumbo pasta shells Look for high-quality pasta like De Cecco or Barilla for best texture.
  • 1 cup ricotta cheese Opt for whole-milk ricotta; it gives a creamier texture.
  • 1 cup mozzarella cheese, shredded Using either Saputo or Galbani mozzarella creates good meltability.
  • 1/2 cup Parmesan cheese, grated Aged Parmesan will enhance the flavor; consider using Parmigiano-Reggiano.
  • 1 large egg Using a room temperature egg incorporates better into the cheese mixture.
  • 1 teaspoon Italian seasoning Fresh herbs can replace store-bought seasoning for a fresher taste.
  • 1 jar marinara sauce A high-quality store-bought brand like Rao's is excellent if short on time.
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

Cooking Instructions
  1. Preheat the oven to 375°F (190°C) to ensure even cooking.
  2. Cook the jumbo pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  3. In a mixing bowl, combine the ricotta cheese, half of the mozzarella, grated Parmesan, egg, Italian seasoning, salt, and pepper. Mix until well blended.
  4. Fill each pasta shell with the cheese mixture and place them in a greased baking dish, seam-side up.
  5. Pour marinara sauce evenly over the stuffed shells and sprinkle the remaining mozzarella on top.
  6. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  7. Garnish with fresh basil before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can assemble the dish the day before and refrigerate, just add extra baking time if cooking from cold.