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Easy Christmas Stuffed Pasta Recipe

Easy Christmas Stuffed Pasta Recipe for Cozy Holiday Feasts

This Easy Christmas Stuffed Pasta Recipe is a festive favorite, featuring creamy cheesy spinach filling and tender pasta shells, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Shells Cook al dente to prevent breakage.
For the Filling
  • 8 oz Shiitake or Cremini Mushrooms Swap for white button mushrooms for milder flavor.
  • 1 cup Ricotta Cheese Substitute with cottage cheese for a lighter option.
  • 1 cup Provolone Cheese Mozzarella can replace it if needed.
  • 10 oz Frozen Spinach Thaw and drain well to prevent sogginess.
For the Sauce
  • 4 tbsp Butter Used for sautéing mushrooms and in the roux.
  • 3 cloves Garlic Minced to infuse the sauce.
  • 2 tbsp Flour Thickens the cheese sauce.
  • 1 cup Milk Whole milk works best.
  • 1 cup White Wine Replace with additional broth for a non-alcoholic version.
For Topping
  • 1 cup Mozzarella Cheese Freshly grated for optimal melt.
  • 1/2 cup Parmesan Cheese Sprinkled on top for a lovely crust.
For Seasoning
  • 1 tsp Thyme Fresh herbs elevate flavor.
  • 1 tsp Basil Fresh herbs elevate flavor.
  • 1 tsp Oregano Fresh herbs elevate flavor.
  • to taste Salt Essential for balancing flavors.
  • to taste Pepper Essential for balancing flavors.

Equipment

  • large skillet
  • 9x13-inch baking dish
  • mixing bowl
  • Pot for boiling pasta

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Melt 2 tablespoons of butter in a skillet over medium heat, and add choice of mushrooms. Sauté for 5-7 minutes.
  3. In the same skillet, melt the remaining butter. Add minced garlic and herbs, sauté for 1 minute. Gradually whisk in flour, wine, and milk until thickened.
  4. Cook the pasta shells in salted boiling water for 2 minutes less than package instructions, usually around 8-10 minutes.
  5. In a mixing bowl, combine ricotta, provolone, and drained spinach until consistent.
  6. Spread a third of the cheese sauce in the baking dish. Fill each shell with the cheese mixture and arrange in the dish. Cover with remaining sauce and sprinkle mushrooms and cheese on top.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden.
  8. Let it sit for a few minutes before serving. Garnish with fresh thyme if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 10mgCalcium: 30mgIron: 15mg

Notes

Make ahead: assemble in advance and freeze for busy holiday nights. Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.

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