Do Share Recipe

Festive Christmas Stuffed Pasta Recipe | Holiday Dinner Idea

I recently made this festive christmas stuffed pasta recipe, and I have to tell you—it was one of the most enjoyable meals I’ve cooked this season. I could almost feel the holiday spirit as I spooned the stuffing into each shell and watched everything come together in the oven. This recipe brings comfort, flavor, and a little bit of show-stopping charm to the table, perfect when friends or family are coming over.

I made it with intention, using fresh ingredients and paying attention to every step. By the end, I felt proud of the result—and so will you. You can also enjoy a cozy dinner like this with our delicious One Pot Irish Chicken Recipe for another comforting festive meal idea.

Ingredients

Here are the ingredients you’ll need, with helpful tips on why they’re important and how to choose the best versions:

1 lb (about 450 g) large pasta shells — The large shells give you space for stuffing, and choosing high-quality pasta helps maintain texture.
2 (10-ounce) packages frozen spinach — Convenient, but make sure you thaw it fully and squeeze out excess moisture so the filling isn’t watery.
3 cups shiitake or cremini mushrooms — These add a rich, earthy flavor that elevates the dish beyond basic stuffed shells.
2 tsp dried basil — Adds aromatic, herbal depth without the need for fresh herbs.
2 tsp dried oregano — A staple for Italian-style dishes; it blends nicely with the cheese and sauce.
2 tsp dried thyme — Brings a subtle, savory note that complements the mushrooms and spinach.
2 garlic cloves — Fresh garlic gives the dish a punch; avoid garlic powder for the freshest flavor.
1 stick salted butter — Important for the sauce base; choosing good-quality butter makes a difference in richness.
2 cups milk — The creamy backbone of the sauce; using whole milk gives a better body.
¼ cup plain flour — Used to thicken the sauce; ensures it clings to the shells and filling.
2 cups white wine or chicken broth — You can choose either depending on dietary preference; wine adds brightness, broth adds savory depth.
1 cup mozzarella — Freshly shredded mozzarella melts better; avoid the pre-shredded variety if possible.
¾ cup Parmesan, grated — Use a freshly grated block rather than pre-grated for better flavor and melt-quality.
2 cups provolone cheese — Provides a desirable stretch and flavor nuance in the final dish.
2 cups ricotta cheese — The star of the stuffing; choose a version with good texture (not too watery) for best results.
Kosher salt and black pepper to taste — Seasoning matters! Don’t skip this final step.

Note: This recipe serves several (about 4–6) depending on portion size and sides.

Variations

Want to twist this festive stuffed pasta to suit different diets or flavor preferences? Here are some ideas:

Dairy-free option: Use plant-based ricotta and a vegan mozzarella/provolone blend; substitute almond or oat milk for the milk; skip the Parmesan or use a vegan alternative.
Lower-fat / lighter: Use low-fat milk or a half-milk/half-broth blend, reduce the butter slightly, and increase the spinach portion for more veggie bulk.
Add-ins for extra flavor: Try chopped sun-dried tomatoes, a layer of pesto beneath the shells, or a sprinkle of red pepper flakes for heat.
Protein boost: Add cooked chopped chicken or Italian sausage to the mushroom-spinach filling for a heartier version.
Sauce swap: Rather than a white sauce, you could use a light tomato-cream sauce or even a sage-butter sauce for variation. A pasta bake like our Crockpot Baked Ziti Recipe also makes a comforting and hearty choice for holiday gatherings.

Cooking Time

Here are the timings for the recipe:

Prep Time: ~30 minutes
Cooking Time: ~40 minutes
Total Time: ~1 hour 10 minutes

Equipment You Need

Large pot — To boil the pasta shells until just al dente.
Baking dish (9 × 13 inch or equivalent) — To assemble and bake the stuffed pasta.
Large skillet or sauté pan — For cooking mushrooms, spinach and preparing sauce base.
Mixing bowls — For combining the cheese and spinach filling.
Whisk — To help make a smooth sauce by mixing flour, milk, and butter.

How to Make Festive Christmas Stuffed Pasta Recipe

Here’s how to make this creamy, cozy, festive pasta step-by-step.

Prepare the filling and sauce

First, sauté mushrooms, spinach, and garlic in butter until tender. Then stir in flour and milk (and wine or broth) to form a creamy sauce, followed by cheeses until smooth and heated through. The filling becomes rich, flavor-packed, and ready to stuff.

Cook the pasta shells

Bring salted water to a boil and cook the large pasta shells until just al dente. You want them still slightly firm so they hold their shape when stuffed and baked. Drain carefully and set aside.

Stuff and assemble

Lay the cooked shells open-side up in the baking dish. Spoon or pipe the ricotta-mushroom-spinach mixture into each shell generously. Pour any remaining sauce over the shells, and top with mozzarella, provolone, and Parmesan.

Bake and finish

Cover with foil and bake in a preheated oven until the cheeses are melted and bubbly. Remove the foil for the final minutes so the top gets golden and slightly crisp. Let it rest for a few minutes before serving for the best texture.

Additional Tips for Making this Recipe Better

Based on my experience, here are some tips I found helpful:

I made sure to pre-thaw and drain the spinach thoroughly so the mixture wasn’t watery.
I used freshly grated Parmesan and mozzarella—it really made the cheese melt better and taste richer.
I stuffed the shells generously, but left a little space for sauce to seep in so everything stayed moist.
I let the dish rest for 5 minutes after baking—the filling settled and the flavors deepened during that wait.
I added a pinch of nutmeg to the sauce—just a small extra touch for a subtle holiday warmth.

How to Serve Festive Christmas Stuffed Pasta Recipe

To serve this dish beautifully, I suggest placing the stuffed shells on a warm serving platter, then brushing around the edges with a little extra sauce for color. Garnish with a sprinkle of fresh chopped parsley or basil, and perhaps add a dusting of extra grated Parmesan. Serve alongside a crisp green salad or roasted winter vegetables to balance the richness. A loaf of crusty bread to soak up the sauce makes a perfect finishing touch.

Nutritional Information

Here are approximate nutritional facts per serving:

Calories: ~450 kcal — A satisfying portion size for dinner.
Protein: ~22 g — Thanks to the cheese and pasta.
Carbohydrates: ~40 g — From the pasta shells and sauce.
Fat: ~20 g — From butter, cheese, and milk in the sauce.

Make Ahead and Storage

Storage

After cooking, you can refrigerate the dish in an airtight container for up to 3 days. Reheat in a pre-heated oven until warmed through and the cheese is bubbling again.

Freezing

You can freeze the fully assembled (but unbaked) dish, tightly wrapped, for up to 2 months. When ready, bake it from frozen—allow extra time for baking until it’s heated through and golden on top.

Restoring/Reheating

For best results, reheat in the oven rather than the microwave; cover if needed to avoid drying, then uncover for the final 5 minutes to restore the crusty golden cheese top.

Why You’ll Love This Recipe

Here are some great reasons why this dish becomes a favorite:

It’s festive and visually impressive — The stuffed shells look like a special-occasion dish, perfect for holiday dinners.
Comforting but elegant — You get rich, creamy flavor without overly complex steps; it hits that “special but doable” mark.
Versatile and adaptable — Whether you want meat-free, dairy-free, or simply want to swap in extra veggies, it’s flexible.
Flavor-packed with good ingredients — With mushrooms, spinach, three cheeses and herbs, each bite feels layered and satisfying.
Great for gatherings — It serves several people, can be prepped ahead (or frozen), making it practical when you’re entertaining.

I hope you’ll try this Festive Christmas Stuffed Pasta and enjoy the process as much as the result. I loved making it—and you’ll love eating it. Let me know how it turns out or if you add your own creative twist!

Ben Carraoli