christmas recipe 9×13 pan
- The Best christmas recipe 9×13 pan
- Classic Holiday Roasted Tomato and Garlic Stuffed Shells
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Holiday Roasted Tomato and Garlic Stuffed Shells Works
- ❓ Frequently Asked Questions About Holiday Roasted Tomato and Garlic Stuffed Shells
The Best christmas recipe 9×13 pan
I also appreciate how balanced this recipe is—it’s packed with flavor but still offers a few nutrients that make it a little more wholesome than your typical holiday spread. There’s a good mix of protein, fiber, and vitamins, which means it’s not just delicious but also something that won’t leave you feeling sluggish afterward. Plus, baking it in a 9×13 pan means it’s easy to double or triple if you’re feeding a bigger group, and the leftovers stay just as good for days. It’s the kind of dish that feels like a treat but doesn’t break the bank—just another reason I keep it on my rotation.
Classic Holiday Roasted Tomato and Garlic Stuffed Shells
A comforting dish of al dente pasta stuffed with creamy tomato sauce and savory garlic, baked to perfection in a 9×13 pan. Perfect for a cozy holiday meal.
🥘Ingredients
- 1 lb jumbo pasta shells
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 large egg
- 1 tsp salt
- ½ tsp nutmeg
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 375°F. Boil pasta shells in salted water until al dente (about 10–12 minutes). Drain, rinse with cold water, and set aside. -
2
In a large bowl, whisk together milk, cream, ricotta, egg, salt, and nutmeg until smooth. Stir in drained pasta shells until evenly coated. -
3
In a separate bowl, heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds until fragrant. Add marinara sauce and simmer for 5 minutes. Stir in mozzarella and Parmesan until melted. -
4
Transfer the stuffed shells to a greased 9×13 baking dish. Pour the sauce over the shells, spreading evenly. Top with additional mozzarella. -
5
Bake uncovered for 20 minutes. Sprinkle with parsley and return to the oven for 5–10 minutes until bubbly and golden on top.
🔧Equipment
- 9×13 baking dish
- Mixing bowls
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Holiday Roasted Tomato and Garlic Stuffed Shells Works
❓ Frequently Asked Questions About Holiday Roasted Tomato and Garlic Stuffed Shells
1. What is the best way to prepare the dish ahead of time for a holiday gathering?
Store the unbaked batter in an airtight container in the fridge for up to 24 hours. If baking ahead, cover the pan with foil and refrigerate until ready to bake. For best texture, bake within 24 hours of assembling.
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2. Can I substitute any ingredients if I don’t have a specific one?
For the classic vanilla cake, swap vanilla extract for almond extract (use half the amount) or skip it entirely if you prefer a neutral flavor. If you lack butter, use neutral oil, but reduce the liquid slightly by 2–3 tablespoons. For chocolate chips, use semi-sweet chocolate chunks or omit if you prefer a lighter texture.
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3. How do I ensure the cake stays moist after baking?
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Brush the top with a simple syrup (equal parts sugar and water, heated and cooled) after baking. Store at room temperature in an airtight container, or refrigerate for up to 5 days and bring to room temperature before serving.
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4. What’s the ideal serving size for this recipe in a 9×13 pan?
A 9×13 pan yields about 16–18 slices. For a crowd, plan for 1–2 slices per adult and 1–1½ slices per child. If you prefer smaller portions, cut into 12–14 slices instead.
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5. Can I add extra toppings or mix-ins to the batter?
For extra flavor, stir in ½ cup of crushed pecans, walnuts, or chocolate chips into the batter. If you like a chewy texture, replace ¼ cup of the butter with melted white chocolate. Avoid adding too many mix-ins, as they can make the cake dense.
