A festive and comforting pasta dish made with ricotta, spinach, and marinara — perfect for Christmas dinner.

Scale

For the shells:

18–20 jumbo pasta shells

extra-virgin olive oil (for drizzling)

For the filling:

1/4 tsp red pepper flakes

3/4 tsp sea salt

1 tsp dried oregano

5 oz fresh spinach (coarsely chopped)

1/4 cup grated pecorino cheese

1 tsp lemon zest

2 grated garlic cloves

freshly ground black pepper

2 cups ricotta cheese (whole milk preferred)

For serving:

2 cups marinara sauce

chopped fresh parsley for garnish

1. Preheat oven to 375°F (190°C).

2. Boil pasta shells until al dente; drain and drizzle with olive oil.

3. Mix ricotta, spinach, pecorino, lemon zest, garlic, red pepper flakes, oregano, salt, and pepper.

4. Fill each shell with about a tablespoon of the mixture.

5. Spread marinara sauce in a baking dish; arrange filled shells on top.

6. Cover with remaining sauce and foil.

7. Bake 25 minutes, uncover, and bake 10 more minutes until bubbly.

8. Remove from oven, garnish with parsley, and serve hot.

You can prepare the dish a day in advance and bake before serving. Freezes well for up to 2 months.

Keywords: Christmas Stuffed Shells, holiday pasta dinner, cheesy ricotta shells, festive family meal, comfort food