Indulgent Festive Christmas Stuffed Pasta That Steals the Show

This Festive Christmas Stuffed Pasta is a comforting dish perfect for holiday gatherings, packed with creamy cheese and spinach, and smothered in rich mushroom sauce.

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Course: Comfort Food

Cuisine: Italian

Keyword: Comfort Food, Festive Christmas Stuffed Pasta, Holiday Recipes, main dish, stuffed pasta, vegetarian

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 450kcal

Equipment

9x13-inch baking dish
Skillet

Ingredients

For the Pasta

12 pieces large pasta shells Opt for large shells to hold plenty of filling.

For the Filling

15 oz ricotta cheese Can substitute with mascarpone for a sweeter taste.
8 oz provolone cheese Can switch it with mozzarella for a milder taste.
8 oz mozzarella cheese Fresh mozzarella works best.
10 oz spinach Using frozen spinach is fine; ensure it's drained.

For the Sauce

8 oz mushrooms Shiitake or cremini mushrooms are recommended.
2 cloves garlic Fresh garlic enhances depth in the sauce.
4 tbsp butter Can use olive oil for a lighter alternative.
2 tbsp flour Use gluten-free flour if desired.
1 cup white wine Substitute with broth or omit for non-alcoholic version.
2 tbsp herbs (Thyme, Basil, Oregano) Fresh herbs enrich the dish; use dried herbs less.

For Seasoning

1 tsp salt Adjust based on taste preferences.
1 tsp pepper Adjust based on taste preferences.

Instructions

How to Make Festive Christmas Stuffed Pasta

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a skillet, heat butter over medium heat and sauté sliced mushrooms until golden brown, then add thyme and season with salt and pepper.
In the same skillet, melt remaining butter, add minced garlic and herbs. Whisk in flour gradually, followed by white wine and milk until smooth.
Stir in grated mozzarella and parmesan into the roux, allowing them to melt and create a creamy sauce.
Boil pasta shells in salted water until al dente, usually about 2 minutes less than package directions.
In a mixing bowl, combine ricotta cheese, provolone cheese, and drained spinach to create the filling.
Spread a third of the cheese sauce in the bottom of the baking dish. Stuff each pasta shell with the cheese-spinach mixture.
Pour remaining sauce over stuffed shells, sprinkle with mozzarella and parmesan, and distribute sautéed mushrooms on top.
Cover dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbling and golden brown.

Notes

This dish can be prepared ahead of time and is also suitable for freezing.

Nutrition