holiday dessert recipe
The Best holiday dessert recipe
I also love how it’s versatile for different occasions. It’s perfect for holiday gatherings, potlucks, or even a quiet night in when you just want something warm and satisfying. Plus, it’s not too heavy, so it’s a great way to enjoy dessert without feeling weighed down. The ingredients are simple, and it’s a great way to use up leftover fruit or fresh berries. My husband says it’s the only dessert he’ll eat more than once, and honestly, I don’t blame him. It’s the kind of recipe that’s easy to make ahead, so you can have it ready when guests arrive or just stash it in the freezer for a quick pick-me-up later. It’s that kind of dessert—simple, delicious, and always a hit.
Creamy Garlic Tomato Stuffed Shells
A comforting holiday dessert featuring al dente pasta shells filled with a rich tomato-garlic sauce, baked to golden perfection. Perfect for a cozy family meal.
🥘Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 4 cloves garlic
- 1 cup heavy cream
- 1/2 cup grated mozzarella
- 1 tsp dried oregano
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 375°F. Rinse the jumbo pasta shells under cold water to stop cooking, then drain. -
2
In a large bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until smooth. -
3
Spread a thin layer of marinara sauce in the bottom of the baking dish. Place the drained shells in a single layer, filling the dish. -
4
Spoon the ricotta mixture evenly into each shell, pressing gently to fill them. -
5
Cover the shells with the remaining marinara sauce, then top with half of the shredded mozzarella and Parmesan. -
6
Bake for 20 minutes. Remove the dish from the oven, top with the remaining mozzarella and Parmesan, and return to the oven for 10 more minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Tomato Stuffed Shells Works
❓ Frequently Asked Questions About Creamy Garlic Tomato Stuffed Shells
How do I adjust the recipe for dietary restrictions like gluten-free or vegan?
For gluten-free, swap the flour blend for a certified GF 1:1 substitute and ensure all baking powders and leavening agents are gluten-free. For vegan, replace the butter with coconut oil and the eggs with flaxseed meal mixed with water (1 tbsp ground flax + 3 tbsp water per egg). Test batches first to check for proper rise and texture.
Can I use a slow cooker or Instant Pot instead of baking?
No, this recipe relies on precise baking temperatures and times for a tender, caramelized crust. A slow cooker or Instant Pot would alter texture and flavor. If you’re short on time, try a preheated oven-safe pan on the stovetop instead—just follow the same baking steps.
Why does my dessert sometimes turn out dry or crumbly?
Overmixing the batter or baking it too long can lead to a tough texture. For crispier edges, broil for 1–2 minutes at the end. To ensure moisture, brush the top with a little melted butter before baking. If it’s too dry, lightly mist the pan with water before serving.
What if I don’t have a specific type of fruit in the recipe?
Use any ripe, seasonal fruit—apples, pears, or berries work well. For a sweeter taste, add a pinch of cinnamon or a splash of orange zest. If the fruit is too watery (like peaches), pat it dry before adding to the batter to prevent a soggy texture.
How can I make this dessert ahead of time?
Bake the dessert and let it cool completely, then wrap tightly in foil or plastic wrap. Store at room temperature for up to 2 days or refrigerate for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warm and gooey.
