Festive Christmas Stuffed Pasta (Printable)

Jumbo shells stuffed with ricotta, spinach, and cranberries, baked in tomato sauce for a colorful holiday centerpiece.

# What You'll Need:

→ Pasta & Filling

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→ Sauce

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→ Garnish

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# How to Make It:

01 - Preheat the oven to 350°F.
02 - Cook the pasta shells in salted boiling water until al dente; drain and set aside on a kitchen towel to cool.
03 - In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add passata or marinara sauce, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
04 - In a mixing bowl, combine ricotta, spinach, mozzarella, Parmesan, chopped cranberries, egg, nutmeg, minced garlic, salt, and pepper. Mix until well incorporated.
05 - Spread half the tomato sauce on the bottom of a large ovenproof baking dish.
06 - Fill each pasta shell with the ricotta mixture using a spoon. Arrange the filled shells in the dish.
07 - Pour remaining sauce over the shells and sprinkle extra Parmesan on top.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil, bake another 10 minutes until golden and bubbling. Garnish with fresh basil before serving.

# Expert Advice:

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  • The cranberries add festive bursts of sweetness that balance the rich cheese filling
  • Make ahead friendly so you can actually enjoy your guests instead of being stuck in the kitchen
  • Jumbo shells feel fancy and generous on a holiday platter like little edible presents
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  • Undercook the shells by a minute or two since they will finish baking in the sauce
  • Let the shells cool on a towel so they are easier to handle without tearing
  • The filling can be made a day ahead and kept refrigerated until ready to stuff
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  • Use a piping bag or zip top bag with the corner cut off to fill shells quickly and neatly
  • Let the dish rest for ten minutes after baking so the sauce sets slightly

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