Festive Christmas Stuffed Pasta (Printable)
Jumbo shells stuffed with ricotta, spinach, and cranberries, baked in tomato sauce
# 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 oven to 350°F.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and arrange on kitchen towel to cool.
03 - Heat olive oil in skillet over medium heat. Sauté onion and garlic until softened. Add passata, red pepper flakes, salt, and pepper. Simmer 10 minutes.
04 - Combine ricotta, spinach, mozzarella, Parmesan, cranberries, egg, nutmeg, garlic, salt, and pepper in mixing bowl. Mix thoroughly.
05 - Spread half the tomato sauce evenly across bottom of large baking dish.
06 - Fill each shell with ricotta mixture using spoon. Arrange filled shells in single layer in dish.
07 - Pour remaining sauce over shells. Sprinkle additional Parmesan on top.
08 - Cover with foil and bake 25 minutes.
09 - Remove foil and bake 10 minutes longer until golden and bubbling.
10 - Top with fresh basil leaves before serving.
# Expert Tips:
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- The tart cranberries cut through the rich ricotta creating a perfect sweet and savory balance
- The nutmeg adds a warm cozy spice that screams holiday comfort food
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- Overcooked shells will tear when you try to fill them so pull them from boiling water while still slightly firm
- The filling needs to be thick not watery so really squeeze that spinach dry before mixing
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- Use a piping bag or ziplock bag with the corner snipped to fill shells quickly and neatly
- Toast the cranberries in a dry pan for 2 minutes to intensify their flavor before adding to the filling