Festive Christmas Stuffed Pasta Recipe

Ben Carraoli

Festive Christmas Stuffed Pasta Recipe

I recently made this festive pasta dish, 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.

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Total Time 1 10

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.

Notes

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.