Introduction
The Easy Christmas Stuffed Shells Recipe is a perfect dish for the holiday season, and today we’re going to make a delicious Fresh Herb and Ricotta Stuffed Shells recipe that’s sure to become a family favorite. This recipe is not only easy to make, but it’s also packed with fresh herb flavors and ricotta goodness, making it a great option for a weeknight dinner or a special occasion. The best part about this Easy Christmas Stuffed Shells Recipe is that it’s incredibly versatile and can be made ahead of time, making it perfect for busy holidays.
As you take your first bite, you’ll be greeted by the aroma of fresh herbs and the creamy texture of ricotta, all wrapped up in a perfectly cooked pasta shell. The combination of parmesan and mozzarella cheese adds a nice salty flavor and a creamy texture that will leave you wanting more. Whether you’re looking for a dish to serve at a holiday party or a simple weeknight meal, this Easy Christmas Stuffed Shells Recipe is sure to impress.
So, if you’re looking for a dish that’s easy to make, delicious, and perfect for the holiday season, then you’re in the right place. In this post, we’ll be sharing our favorite Easy Christmas Stuffed Shells Recipe, which just so happens to be a Fresh Herb and Ricotta Stuffed Shells recipe. This recipe is a staple in our household, and we’re excited to share it with you, so let’s get started!
Why You’ll Love This Recipe
This Fresh Herb and Ricotta Stuffed Shells recipe is a game-changer for anyone looking for a delicious and easy-to-make dish. The use of fresh herbs like parsley and basil adds a bright and refreshing flavor to the dish, while the ricotta filling provides a creamy and rich texture. This recipe is also very versatile, making it perfect for weeknight dinners, special events, or even holiday gatherings.
One of the best things about this recipe is that it’s incredibly easy to make. The ingredients are simple, and the instructions are straightforward, making it a great option for anyone looking for a hassle-free cooking experience. Plus, the dish can be made ahead of time, which is perfect for busy holidays or special events. So, if you’re looking for a recipe that’s easy, delicious, and perfect for any occasion, then this Fresh Herb and Ricotta Stuffed Shells recipe is the way to go.
This Easy Christmas Stuffed Shells Recipe is a great way to get into the holiday spirit, and it’s perfect for serving at a holiday party or gathering. The fresh herb flavors and ricotta filling make it a unique and delicious twist on traditional stuffed shells, and the parmesan and mozzarella cheese add a nice salty flavor and creamy texture.
Ingredients
- For the Shells
- 1 8.8 oz box jumbo pasta shells
- For the Filling
- 3 tbsp olive oil
- 8 oz white mushrooms, chopped (about 3 cups)
- 1 tbsp chopped garlic
- 2 cups ricotta
- 1 large egg, beaten
- 3 tbsp chopped parsley
- 2 tbsp chopped basil
- 1/4 tsp grated lemon zest
- 1/2 cup grated Parmesan
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the Sauce
- 1 1/2 cup store-bought tomato sauce
- For the Topping
- 1/2 cup grated mozzarella
Ingredient Notes & Substitutions
When it comes to the ingredients, there are a few things to keep in mind. First, make sure to use fresh herbs like parsley and basil for the best flavor. You can also substitute the ricotta with other types of cheese, like cottage cheese or mascarpone, but keep in mind that it will change the flavor and texture of the dish.
The mushrooms add a nice earthy flavor to the dish, but you can also use other types of vegetables, like spinach or bell peppers, if you prefer. Just be sure to adjust the cooking time accordingly. The mushrooms provide several key nutrients including copper, potassium, folate and niacin according to USDA research. The parmesan and mozzarella cheese are essential to the dish, as they add a nice salty flavor and creamy texture.
In terms of substitutions, you can use low-fat ricotta or reduced-sodium tomato sauce to make the dish healthier. You can also add other ingredients, like cooked sausage or diced ham, to make the dish more substantial. Just be sure to adjust the cooking time and seasoning accordingly.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Cook the 1 8.8 oz box jumbo pasta shells in boiling salted water for 8 minutes, or until al dente. Drain the shells and toss with 1 tablespoon of olive oil to prevent sticking. Spread the cooked shells out on a baking sheet and set aside.
- Heat the remaining 2 tablespoons of olive oil in a skillet over high heat. Add the 8 oz white mushrooms, chopped, and cook for 2 minutes, or until they release their juices. Add the 1 tablespoon chopped garlic and sauté for 1 minute longer. Remove from heat and set the mushroom mixture aside.
- Combine the 2 cups ricotta, 1 large egg (beaten), 3 tablespoons chopped parsley, 2 tablespoons chopped basil, 1/4 teaspoon grated lemon zest, 1/2 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Stir until thoroughly mixed.
- Fold the reserved mushroom mixture into the ricotta mixture and stir until well combined.
- Fill each cooked jumbo pasta shell with a portion of the ricotta and mushroom mixture, aiming to divide the filling evenly among approximately 30 shells.
- Spread 1 cup of the store-bought tomato sauce across the bottom of a 9 x 13-inch casserole dish.
- Arrange the filled shells in neat rows within the casserole dish.
- Spoon the remaining 1/2 cup of store-bought tomato sauce over the arranged shells, then sprinkle evenly with the 1/2 cup grated mozzarella.
- Bake for 35 minutes, or until the sauce is bubbling and the mozzarella cheese is melted and lightly golden.
Visual Guide & Tips
As you’re cooking, make sure to keep an eye on the shells as they can easily overcook. You want them to be al dente, which means they should still have a bit of bite to them. When you’re filling the shells, make sure to fill them evenly and don’t overfill them, as this can cause them to burst open during baking.
When you’re arranging the shells in the casserole dish, make sure to leave a little space between each shell to allow for even cooking. You can also add some extra parmesan cheese on top of the shells before baking for an extra burst of flavor.
Expert Tips & Troubleshooting
One of the most common mistakes people make when making stuffed shells is overcooking the pasta. This can cause the shells to become mushy and unappetizing. To avoid this, make sure to cook the shells until they’re al dente, then drain and toss them with a little olive oil to prevent sticking.
Another common issue is the filling not being evenly distributed among the shells. To avoid this, make sure to divide the filling evenly among the shells, and don’t overfill them. You can also use a piping bag or a spoon to fill the shells, which can help you get the filling into the shells more evenly.
If you find that your shells are not cooking evenly, you can try covering the dish with foil for the first 20 minutes of baking, then removing the foil and continuing to bake until the cheese is melted and bubbly. This can help the shells cook more evenly and prevent them from drying out.
In terms of troubleshooting, if you find that your filling is too runny, you can try adding a little more ricotta or parmesan cheese to thicken it up. If your filling is too thick, you can try adding a little more egg or olive oil to thin it out.
Storage & Freezing
This Easy Christmas Stuffed Shells Recipe can be made ahead of time and stored in the fridge for up to 24 hours or frozen for up to 3 months. To freeze, simply assemble the dish, but don’t bake it. Instead, cover it with plastic wrap or aluminum foil and place it in the freezer. When you’re ready to bake, simply thaw the dish overnight in the fridge, then bake as directed.
To reheat, simply bake the dish in the oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly. You can also reheat individual shells in the microwave for 20-30 seconds, or until the cheese is melted and the shell is hot.
Frequently Asked Questions (FAQ)
Here are some common questions about the Easy Christmas Stuffed Shells Recipe:
Q: Can I use low-fat ricotta instead of regular ricotta?
A: Yes, you can use low-fat ricotta, but keep in mind that it will change the flavor and texture of the dish. Low-fat ricotta can be more prone to drying out, so you may need to add a little more egg or olive oil to the filling to keep it moist.
Q: Can I add other ingredients to the filling, like cooked sausage or diced ham?
A: Yes, you can add other ingredients to the filling, but keep in mind that it will change the flavor and texture of the dish. Just be sure to adjust the cooking time and seasoning accordingly.
Q: Can I freeze the assembled dish, or do I need to freeze the individual components?
A: You can freeze the assembled dish, but it’s recommended to freeze the individual components, such as the cooked shells, the filling, and the sauce, separately. This will make it easier to thaw and reheat the dish when you’re ready to serve it.
Q: How do I prevent the shells from sticking together?
A: To prevent the shells from sticking together, make sure to toss them with a little olive oil after cooking, and don’t overfill them with the filling. You can also try adding a little bit of parmesan cheese to the filling to help the shells stick together less.
Q: Can I make this dish ahead of time and refrigerate it overnight?
A: Yes, you can make this dish ahead of time and refrigerate it overnight. Simply assemble the dish, cover it with plastic wrap or aluminum foil, and refrigerate it overnight. Then, bake it in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly.
Nutritional Information (Approximate)
Per serving (assuming 6 servings):
Calories: 550 kcal
Protein: 28g
Carbohydrates: 50g
Fat: 30g
Sugar: 12g
Sodium: 900mg
Conclusion
In conclusion, this Easy Christmas Stuffed Shells Recipe is a delicious and easy-to-make dish that’s perfect for the holiday season. The fresh herb flavors and ricotta filling make it a unique and delicious twist on traditional stuffed shells, and the Parmesan cheese, which originated in the Reggiano region of Italy around 900 years ago, and mozzarella cheese add a nice salty flavor and creamy texture.
Whether you’re looking for a dish to serve at a holiday party or a simple weeknight meal, this Easy Christmas Stuffed Shells Recipe is sure to impress. So why not give it a try and see for yourself why it’s one of our favorite recipes? Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! If you’re looking for more delicious and easy-to-make recipes, be sure to check out our Creamy Lemon Chicken Pasta or Crock Pot Lemon Garlic Butter Chicken Thighs. For a sweet treat, try our Old-Fashioned Blackberry Cobbler Recipe, it’s a perfect dessert for any occasion.
Fresh Herb and Ricotta Stuffed Shells
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Cook the 1 8.8 oz box jumbo pasta shells in boiling salted water for 8 minutes, or until al dente.
- Heat the remaining 2 tablespoons of olive oil in a skillet over high heat.
- Combine the 2 cups ricotta, 1 large egg (beaten), 3 tablespoons chopped parsley, 2 tablespoons chopped basil, 1/4 teaspoon grated lemon zest, 1/2 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- Fold the reserved mushroom mixture into the ricotta mixture and stir until well combined.
- Fill each cooked jumbo pasta shell with a portion of the ricotta and mushroom mixture.
- Spread 1 cup of the store-bought tomato sauce across the bottom of a 9 x 13-inch casserole dish.
- Arrange the filled shells in neat rows within the casserole dish.
- Spoon the remaining 1/2 cup of store-bought tomato sauce over the arranged shells, then sprinkle evenly with the 1/2 cup grated mozzarella.
- Bake for 35 minutes, or until the sauce is bubbling and the mozzarella cheese is melted and lightly golden.