Description
Festive Christmas stuffed shells filled with creamy ricotta, spinach, and three cheeses, topped with dual marinara and Alfredo sauces. Perfect for holiday entertaining with make-ahead convenience.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups marinara sauce
- 1 cup Alfredo sauce
- Optional: fresh basil or parsley for garnish, red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Boil jumbo shells in salted water for 9 minutes until al dente. Drain and set aside.
- Heat olive oil in skillet over medium heat. Cook onion 3-4 minutes until soft, add garlic and cook until fragrant.
- In large bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, sautéed onion and garlic, salt, and pepper.
- Spread half the marinara in greased 9×13″ baking dish. Stuff each shell with cheese mixture and arrange in dish.
- Drizzle Alfredo over shells, add remaining marinara, and sprinkle with extra mozzarella.
- Cover with foil and bake 25 minutes. Remove foil and bake 5-7 minutes until bubbly and golden.
- Garnish with fresh herbs and serve hot.
Notes
- Can be assembled 2 days ahead and refrigerated
- Freezes well for up to 3 months before baking
- Squeeze spinach thoroughly to prevent watery shells
- Cook extra shells in case of breakage
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3-4 shells
- Calories: 420
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg