Description
Christmas Stuffed Shells filled with creamy ricotta, spinach, and herbs, baked in marinara for a comforting holiday pasta dinner.
Ingredients
Scale
- 18–20 jumbo pasta shells
- Extra-virgin olive oil
- 5 oz fresh spinach
- 2 cups whole-milk ricotta cheese
- 1/4 cup grated pecorino cheese
- 2 garlic cloves
- 1 tsp lemon zest
- 1 tsp dried oregano
- 3/4 tsp sea salt
- 1/4 tsp red pepper flakes
- Freshly ground black pepper
- 2 cups marinara sauce
- Chopped fresh parsley
Instructions
- Preheat oven to 425°F and steam spinach until wilted, then squeeze dry and chop.
- Mix spinach with ricotta, pecorino, garlic, lemon zest, oregano, salt, red pepper flakes, and pepper.
- Cook pasta shells in salted water until al dente, then drain and drizzle with olive oil.
- Spread marinara sauce in a baking dish and fill shells with ricotta mixture.
- Arrange shells in dish, cover loosely, and bake for 25 minutes.
- Uncover and bake 10 more minutes until hot and bubbly.
- Garnish with parsley and serve.
Notes
- Use whole-milk ricotta for the creamiest texture.
- Do not overcook the pasta shells.
- Make ahead and refrigerate up to one day before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg