Festive Christmas Stuffed Pasta (Printable)
Jumbo shells stuffed with ricotta, spinach, cranberries and mozzarella in a rich tomato bake—festive and creamy.
# What You Need:
→ Pasta & Filling
01 - 20 jumbo pasta shells
02 - 2 cups ricotta cheese
03 - 1 1/2 cups fresh spinach, chopped
04 - 1 cup grated mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 cup dried cranberries, chopped
07 - 1 large egg
08 - 1/2 teaspoon ground nutmeg
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Sauce
12 - 2 cups tomato passata or marinara sauce
13 - 1 tablespoon olive oil
14 - 1 small onion, finely chopped
15 - 1 garlic clove, minced
16 - Pinch red pepper flakes
17 - Salt and black pepper, to taste
→ Garnish
18 - Fresh basil leaves
19 - Extra grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 350°F (180°C).
02 - Boil jumbo pasta shells in salted water until al dente. Drain and set shells on a kitchen towel to cool.
03 - In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until softened. Add tomato passata or marinara sauce, red pepper flakes, salt, and black pepper. Simmer for 10 minutes.
04 - In a large mixing bowl, combine ricotta, chopped spinach, mozzarella, Parmesan, chopped dried cranberries, egg, ground nutmeg, minced garlic, salt, and black pepper. Stir until well blended.
05 - Spread half of the tomato sauce on the bottom of a large ovenproof baking dish.
06 - Fill each cooled pasta shell with the ricotta mixture using a spoon. Arrange filled shells in the prepared baking dish.
07 - Pour the remaining tomato sauce evenly over the stuffed shells. Sprinkle extra grated Parmesan cheese on top.
08 - Cover the dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and continue baking for an additional 10 minutes until the top is golden and bubbling.
10 - Garnish with fresh basil leaves just before serving.
# Expert Tips:
01 -
- No one at the table will guess your secret: dried cranberries bring tiny bursts of tangy sweetness with every forkful.
- It’s a natural showstopper, but comes together with the calm rhythm of stuffing, assembling, and baking, making you feel like a dinner party magician.
02 -
- Don’t overcook the pasta shells, or they’ll tear as you fill them and break your heart.
- A little extra time squeezing moisture from spinach makes the filling stay luscious instead of liquidy.
03 -
- Use a baking dish just large enough to hold the shells snugly for a juicier end result.
- Grate fresh nutmeg over the filling just before stuffing for the most aromatic punch.