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Easy Christmas Stuffed Pasta Recipe

Easy Christmas Stuffed Pasta Recipe for a Cozy Holiday Feast

Enjoy the comfort of Easy Christmas Stuffed Pasta, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12–16 pieces jumbo pasta shells Cook until al dente
For the Filling
  • 8 ounces cremini or shiitake mushrooms Chopped
  • 1 cup spinach Well-drained and chopped
  • 1 cup ricotta cheese Mix with provolone
  • 1 cup provolone cheese Grated, fresh preferred
For the Cheese Sauce
  • 1 cup mozzarella cheese Sprinkle liberally
  • 0.5 cup parmesan cheese Freshly grated preferred
  • 2 tablespoons butter Essential for roux
  • 2 cloves garlic Minced
For Seasoning
  • 1 teaspoon basil Fresh
  • 1 teaspoon oregano Fresh
  • 1 teaspoon thyme Fresh
  • 2 tablespoons flour For roux
  • 1 cup white wine Can substitute with broth
  • 1 cup milk Whole for best richness

Equipment

  • Medium pot
  • large pot
  • Mixing bowl
  • Baking dish
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Prepare cheese sauce: Melt butter, sauté mushrooms, add garlic and herbs, whisk in flour, then slowly add wine and milk until thickened. Stir in cheeses until smooth.
  2. Cook pasta: Boil salted water, add pasta shells and cook for about 7–8 minutes. Drain, rinse under cold water, and cool on towel.
  3. Mix filling: Combine spinach, remaining ricotta, provolone, and season with salt and pepper until creamy.
  4. Assemble dish: Preheat oven to 350°F. Layer cheese sauce in dish, fill pasta shells, place seam side up, pour remaining sauce over, and top with mozzarella and parmesan.
  5. Bake: Cover and bake for 25 minutes, then uncover and bake another 15–20 minutes until golden and bubbly.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 40gProtein: 20gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 300mgIron: 2mg

Notes

Store leftovers for up to 4 days in the fridge. Freeze for up to 3 months; thaw overnight before baking. Reheat at 350°F for 20-25 minutes.

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