Easy Christmas Stuffed Pasta Recipe

Pasta night in our house meant boiling noodles and opening a jar of sauce. That’s just how mom did it. The idea of making stuffed pasta seemed way too complicated – something only fancy restaurants could pull off.

But here’s the thing – I was so wrong about stuffed pasta being difficult. This Christmas version is actually super simple, and it’s become my go-to recipe for holiday dinners. Even my kids, who usually stick to plain spaghetti, ask for seconds when I make this. Trust me, if I can make this successfully, anyone can.

What Type of Mushrooms Works Best?

While this recipe suggests shiitake or cremini mushrooms, you’ve actually got several good options that will work well here.

Cremini mushrooms (also called baby bellas) are probably your best bet – they’re easy to find and have a nice meaty texture that holds up well in pasta dishes.

If you want to splurge a bit, shiitake mushrooms bring a more intense, woodsy flavor to the dish, though they tend to be pricier.

Regular white button mushrooms can work too – they’re basically just younger cremini mushrooms with a milder taste.

Just make sure whichever mushrooms you pick are firm and dry, without any slimy spots, and give them a quick wipe with a damp paper towel instead of washing them under running water.

Options for Substitutions

This cozy pasta dish is pretty adaptable – here’s how you can switch things up:

• Large pasta shells: If you can’t find large shells, try using manicotti tubes, cannelloni, or even lasagna noodles rolled up around the filling. Just make sure to cook the pasta until it’s flexible but still firm.
• Mushrooms: Shiitake or cremini mushrooms can be swapped with regular button mushrooms, or even portobello mushrooms chopped into smaller pieces. If you’re not a mushroom fan, you can leave them out.
• Cheese blend: While the mix of mozzarella, provolone, parmesan, and ricotta creates a nice balance, you can use just mozzarella and ricotta if needed. Cottage cheese (drained and blended smooth) works as a substitute for ricotta.
• Frozen spinach: Fresh spinach works too – just cook and drain about 4-5 cups of fresh spinach leaves. You could also use frozen kale or Swiss chard as alternatives.
• White wine: Chicken broth is already listed as an alternative, but you can also use vegetable broth or even water with a splash of lemon juice for some acidity.
• Dried herbs: If you have fresh herbs, use them! Triple the amount called for dried herbs. You can also mix and match different Italian herbs like marjoram or sage.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed pasta shells is overcooking them during the initial boil – you’ll want to cook them about 2 minutes less than the package directions suggest, since they’ll continue cooking in the sauce later.

A common error is not draining the spinach thoroughly enough, which can make your filling watery and cause the shells to become soggy – try pressing the thawed spinach between paper towels or in a clean kitchen towel to remove as much moisture as possible.

When making the sauce, avoid rushing the flour-butter mixture (roux) – cook it for at least 1-2 minutes to remove the raw flour taste, and add the liquid gradually while whisking constantly to prevent lumps from forming.

For the best cheesy results, let your ingredients come to room temperature before mixing the filling, and always grate your cheese fresh rather than using pre-shredded varieties, as they contain anti-caking agents that can prevent smooth melting.

What to Serve With Stuffed Shells?

When you’ve got these cheesy, rich stuffed shells on the table, you’ll want some lighter sides to balance out the meal.

A simple arugula salad with lemon dressing cuts through the creamy sauce perfectly, while some roasted garlic bread is great for soaking up any extra sauce (because trust me, you won’t want to waste a drop!).

If you’re feeding a crowd, I like to add some roasted vegetables like broccoli or Brussels sprouts on the side – they add nice color to the plate and keep the meal from feeling too heavy.

For a really cozy winter dinner, serve the shells with a glass of the same white wine you used in the sauce.

Storage Instructions

Keep Fresh: This stuffed pasta dish is perfect for busy holiday nights! Pop any leftovers in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get even better as they meld together overnight, making this a great make-ahead meal for your Christmas festivities.

Freeze: Want to prep this ahead for the holidays? You can assemble the entire dish, cover it tightly with foil, and freeze for up to 3 months. Just remember to thaw it in the fridge overnight before baking. You can also freeze individual portions in smaller containers for easy weeknight dinners.

Reheat: To warm up your stuffed pasta, cover with foil and pop it in the oven at 350°F for about 20-25 minutes until heated through. For single servings, the microwave works well too – just heat in 1-minute intervals, adding a splash of milk if the sauce seems too thick.

Make Ahead: This is a fantastic dish to prepare in advance! You can assemble everything up to 24 hours before baking – just keep it covered in the fridge. When you’re ready, let it sit at room temperature for 30 minutes before baking as directed.

Easy Christmas Stuffed Pasta FAQ

Why are my pasta shells breaking when I try to stuff them?

This is usually because the shells are either overcooked or too hot when you’re trying to fill them. I always cook my shells just until al dente (about 2 minutes less than the package directions), then rinse them with cold water before stuffing. The firmer texture and cooler temperature make them much easier to handle and fill without breaking.

How full should I stuff each pasta shell?

I recommend filling each shell with about 1.5-2 tablespoons of the cheese-spinach mixture. You want them to be well-filled but not overflowing. If you overstuff them, the filling might bubble out during baking and the shells might not sit properly in the sauce. I usually use a small spoon or a piping bag to make the process easier and cleaner.

Why is my sauce lumpy?

Lumpy sauce usually happens when the flour isn’t properly incorporated into the butter, or when the liquid is added too quickly. I always make sure to whisk the flour into the melted butter and cook it for about 1 minute before slowly streaming in the liquid, whisking constantly. This gradual process helps create a smooth, creamy sauce without any lumps.

Preparation Time	30-45 minutes
Cooking Time	40-50 minutes
Total Time	70-95 minutes
Level of Difficulty	Medium

Ingredients

• 1 stick (8 tablespoons) salted butter
• 3 cups sliced shiitake or cremini mushrooms
• 2 teaspoons dried thyme
• 2 chopped garlic cloves
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• Kosher salt and pepper to taste
• 1/4 cup plain flour
• 2 cups milk
• 2 cups white wine or chicken broth
• 1 cup shredded mozzarella
• 3/4 cup grated parmesan
• 1 pound large pasta shells
• 2 cups ricotta cheese
• 2 cups shredded provolone cheese
• 2 (10-ounce) packages frozen spinach, thawed and drained

Step 1: Prepare the Oven and Cook the Mushrooms

Preheat the oven to 350° F.

Grease a 9×13 inch pan.

In a medium pot, melt 2 tablespoons of butter.

Add the mushrooms and cook them undisturbed for 5 minutes or until golden.

Add the thyme, and a pinch each of salt and pepper, then cook for an additional 4-5 minutes until fragrant.

Remove the mushrooms from the skillet and set them aside.

Step 2: Make the Cheese Sauce

In the same skillet, add the remaining 6 tablespoons of butter, then add the garlic, basil, and oregano.

Cook for 30 seconds until fragrant.

Whisk in the flour and cook for about 1 minute.

Slowly add the wine and then the milk, bringing the mixture to a boil while stirring for 1 minute.

Remove from heat and stir in 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese until fully melted and smooth.

Set the cheese sauce aside.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil over high heat.

Cook the pasta until al dente, according to the package directions.

Once cooked, drain the pasta and set it aside to cool enough to handle.

Step 4: Prepare the Filling and Assemble the Shells

In a bowl, combine the ricotta cheese, provolone cheese, and spinach.

Spread 1/3 of the prepared cheese sauce in the bottom of the greased baking dish.

Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mixture into each shell and place the filled shell into the baking dish.

Continue until all shells are filled.

Step 5: Finish Assembly and Bake

Sprinkle 1/2 cup of mozzarella cheese over the filled shells.

Pour the remaining cheese sauce over the top, then sprinkle with 1/4 cup of parmesan cheese.

Top with the cooked mushrooms.

Cover the dish with foil and bake for 25 minutes or until the top is bubbly.

Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Serve the dish warm, garnished with fresh thyme if desired.