Let’s Talk About Why I Keep Making These Stuffed Shells

You know those family recipes that started as “let’s just try something new” and now you make them every. single. holiday? That’s these stuffed shells for me. I remember the first time I made them on Christmas Eve, mostly because I dropped an entire bowl of ricotta on my socks (don’t ask) and my brother wouldn’t let me live it down. But anyway, there’s just something bubblin’ festive about a cheesy pasta bake on a chilly December night—makes me feel like one of those people in a holiday commercial, but, like, a little messier.

Last Christmas, my aunt tried to convert me to the all-out seven fishes thing, but honestly? Stuffed shells won out. They always do. And listen, if I can make this while my nephews are playing Mario Kart in the next room, you can too. Promise.

Why You’ll Be Making This Recipe Again Next Year

I make this when it’s mid-December and all I want is something cozy, carby, and able to be assembled in under an hour (except when someone decides to hide my colander—true story). My family gets all loud and excited for it, probably because there’s so much cheese. These shells are easy to double if you’ve got company, and I’ve even snuck spinach in without anyone noticing—well, except my cousin who’s basically a veggie detective. Oh, and if you ever find yourself out of marinara, I’ve thrown in leftover meat sauce with no complaints from the peanut gallery. I guess you could say this recipe is a real house hero. (Though one year I nearly burnt the whole tray because I forgot to cover with foil; don’t recommend!)

Gather Your Stuff (You Can Tweak This List, Promise)

1 box (about 350g) jumbo pasta shells (sometimes I get the store brand when they’re on sale, no difference)
2 cups ricotta cheese (honestly, any brand is fine, but my grandmother swore by Polly-O)
1 1/2 cups shredded mozzarella, and another “good handful” for topping—use more if you’re a cheese fiend
1/2 cup grated Parmesan (or pecorino if you happen to have some fancy cheese lurking in your fridge—I rarely do)
1 egg (I’ve skipped this if I didn’t feel like going to the store and it still holds together… mostly)
1 jar (about 24oz) good marinara (Rao’s is great, or just grab whatever’s in your pantry)
2 cups fresh spinach, chopped (or frozen and thawed—just squeeze out the water. Or leave it out if you’re dealing with picky eaters)
Salt and a big pinch of black pepper
Optional: a bit of nutmeg or Italian seasoning, if you’re feeling zesty

Okay, Here’s What You Do

Boil the shells according to package directions, but cut the time short by a minute or two; you want them a bit firmer than you think because they’ll finish cooking in the oven. Drain them and run under cold water so they’re easier to handle. (I always lose a couple to splitting—occupational hazard, right?)
Meanwhile, heat the oven to about 375°F (or as close as yours can get—it’s not rocket science) and put on some festive tunes. Not required, but recommended.
Mix together the ricotta, 1 1/2 cups mozzarella, most of the parmesan, the egg, spinach, salt, pepper, and anything else you like, in a big bowl. (This is where I sneak a taste; you should too, unless you’re squeamish about raw egg—which honestly, sometimes even I am.)
Spoon a good cup of marinara into a large baking dish, spreading it out to cover the bottom. If you don’t have enough, just swirl in a little water; it’ll be fine.
Stuff each shell with the filling—I use a spoon, but a zip-top bag with the corner snipped off works for the impatient (or if you want to feel like a pro). Arrange shells open-side up in the dish, shoulder to shoulder, till you run out of room or shells. Any leftovers get tossed in right on top, no one minds.
Spoon (or pour, if you’re me and always in a rush) the rest of marinara over the shells, sprinkle with the rest of your mozzarella and parmesan, then cover with foil.
Bake covered for 25 minutes, then take the foil off and bake another 10 or so minutes till the cheese is bubbly and brown at the edges. Don’t panic if it looks too brown in spots; those are the best bits.

Notes from My (Not Always Successful) Attempts

Once I tried microwaving the shells instead of boiling—they exploded. Don’t do that.
If you forget the egg, the filling will still taste good, but it’ll be a little messier. Honestly, who cares if you’re just feeding your usual crew.
If spinach isn’t your jam, try chopped basil or a sprinkle of oregano. Or, just skip the greens—no one’s policing your Christmas dinner.
Don’t let the cheese sit on top too long uncovered or you’ll be chiseling it off the dish. Not the end of the world, but annoying.

Switch Things Up – What I’ve Tried

Added sautéed mushrooms once—came out earthy and lovely. Might not work for mushroom-phobes, though.
Used cottage cheese instead of ricotta when that’s all I had; didn’t notice much difference, but some will say otherwise.
Okay, so I once tried a butternut squash puree instead of tomato sauce? Didn’t love it, too sweet for my taste but hey, maybe you’ll like it. Live and learn.

What You’ll Need—Or Don’t Panic if You Don’t Have It

Big baking dish (the kind you make lasagna in; if you only have a couple smaller ones, just split it up—works fine)
Saucepan and colander for pasta (I once drained pasta using just a slotted spoon and patience. Not ideal, but possible!)
Bowl for mixing and a spoon or spatula (I mean, in a pinch, clean hands work. Won’t tell.)

How to Store Stuffed Shells (But They Rarely Last Long)

Leftovers go in the fridge, covered, and will stay good for about 3 days (though honestly, in my house it never lasts more than a day!). Sometimes I actually think these shells taste even better the next night—something about the sauce soaking into the pasta. If you’re planning ahead, you can freeze them before or after baking. Thaw overnight and reheat. Or just eat them cold, which—I admit—is my midnight snack move.

How I Like to Serve These

We usually just pop the dish in the middle of the table with a big spoon and let everyone dig in rustic-style (fewer dishes to wash). If I’m feeling fancy, I’ll serve with a simple green salad and a loaf of garlic bread. On Christmas Eve, though, there’s always someone insisting we need a second main. We don’t. Trust me.

Pro Tips I Learned the Hard Way

Don’t overstuff the shells—they’ll explode while baking. Explosion is dramatic, but messy.
Let the dish sit for 10 minutes before serving unless you want volcanic ricotta burns. I once tried to plate it right away and yeah, regretted that.
Taste your filling before stuffing because sometimes ricotta is weirdly bland. Add more salt if necessary—it’s your dinner, after all.

Let’s Answer Some Real-Life Questions (Yes, People Ask These!)

Can I make stuffed shells ahead?
Absolutely, and honestly I think it makes them better. Nothing like letting all those flavors hang out, you know?
What if I can’t find jumbo shells?
Been there. Use manicotti tubes or even layer the filling like lasagna. It’s not exactly the same, but no one complained at my table. You can find a cool video for technique over at Bon Appétit too.
Why is my cheese filling runny?
You probably forgot to drain excess water from your spinach, or maybe your ricotta was extra wet. Next time, give those a squeeze. If it’s still runny, just add a handful of extra mozzarella, fixes most things in life.
Can I add meat?
Yeah, brown up some sausage and mix it in (I’ve done it, it’s great), or sprinkle cooked ground beef on top.
Do I really have to use foil?
I mean, if you want gooey cheese, yes. If you forget, the top will just be a little crunchy. Some people fight over the crunchy bits at my house anyway, so it’s not a disaster.

Last thing—if you get distracted halfway through (my dog once decided to chase a squirrel right as I was draining pasta), just pick up where you left off. This recipe is as forgiving as your favorite Christmas jumper.

Easy Christmas Stuffed Shells Recipe