This Easy Christmas Stuffed Pasta is the ultimate festive comfort food. I stuff jumbo pasta shells with a creamy spinach, ricotta, and provolone cheese filling, then nestle them into a rich white cheese sauce and top with golden sautéed mushrooms, mozzarella, and Parmesan. It’s cozy, indulgent, and perfect for any holiday dinner gathering. Best of all, I can make it ahead or freeze it—ideal for easing the stress of Christmas meal planning.
Why You’ll Love This Recipe
I love how this dish brings warmth and elegance to the holiday table without requiring complicated steps. The filling is rich and satisfying, the sauce is silky and full of flavor, and the baked finish with bubbling cheese and mushrooms is irresistible. Whether I’m cooking for a crowd or making a smaller holiday meal, this dish feels special. Plus, being make-ahead and freezer-friendly means I get to spend more time enjoying the celebration and less time in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb large pasta shells (jumbo)
2 cups whole milk ricotta cheese
2 cups shredded provolone cheese
20 oz frozen spinach, thawed & squeezed dry
2 tsp dried thyme
3 cups sliced mushrooms (cremini or shiitake)
2 tsp dried oregano
2 tsp dried basil
6 tbsp salted butter
1/4 cup all‑purpose flour
2 cups white wine (or chicken broth)
2 cups milk
1/2 cup shredded mozzarella cheese (for sauce)
1/2 cup grated Parmesan cheese (for sauce)
2 garlic cloves, finely chopped
1/2 cup shredded mozzarella (for topping)
1/4 cup grated Parmesan (for topping)
Kosher salt & black pepper to taste
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
In a skillet, I melt 2 tablespoons of butter over medium heat, add the mushrooms, and sauté them until golden—about 5 to 7 minutes. I stir in the thyme, salt, and pepper, then set them aside.
Using the same skillet, I melt the remaining 6 tablespoons of butter with the garlic, basil, and oregano, letting it cook for about 30 seconds before whisking in the flour. I cook this roux for a minute.
I gradually whisk in the white wine (or broth), followed by the milk, and stir until the mixture becomes smooth and slightly thickened. Next I remove it from the heat and stir in 1/2 cup of mozzarella and 1/2 cup of Parmesan until melted.
I cook the pasta shells in salted boiling water until al dente, drain them, and let them cool slightly.
In a bowl, I mix the ricotta, provolone, and drained spinach, seasoning lightly with salt and pepper.
I spread about one-third of the cheese sauce into the bottom of the prepared baking dish.
I fill each shell with the spinach-cheese mixture and arrange them in the dish.
Then I pour the remaining sauce over the shells, sprinkle with the rest of the mozzarella and Parmesan for topping, then scatter the cooked mushrooms on top.
I cover the dish with foil and bake for 25 minutes, then uncover and bake another 15 to 20 minutes until bubbly and golden.
I let it rest for a few minutes before serving.
Servings and timing
Servings: 6
Prep Time: 30–45 minutes
Cook Time: 40–50 minutes
Total Time: 70–95 minutes
Calories: Approx. 480 kcal per serving
Variations
I sometimes swap the provolone for shredded fontina or Gruyère for a deeper flavor.
For a more festive twist, I add roasted red peppers or sun-dried tomatoes into the filling.
If I want to add protein, I stir in some cooked crumbled sausage or pancetta to the filling.
I’ve also made this dish with béchamel sauce instead of the cheese sauce for a lighter touch.
For a gluten-free version, I use gluten-free jumbo shells and swap flour with a 1:1 gluten-free blend.
Storage/Reheating
To store leftovers, I cover the dish and refrigerate it for up to 4 days. I reheat individual portions in the microwave or reheat the entire dish covered in the oven at 350°F until warmed through. For freezing, I assemble everything (without baking), cover tightly, and freeze for up to 2 months. When I’m ready to bake, I thaw it in the fridge overnight and follow the baking instructions.
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FAQs
How do I prevent the pasta shells from tearing?
I cook the shells just until al dente and rinse them with cold water so they’re easier to handle. I also avoid over-stuffing them to keep the structure intact.
Can I make this ahead of time?
Yes, I often assemble the entire dish a day ahead, cover it, and refrigerate until I’m ready to bake. It’s a great way to reduce last-minute holiday stress.
Can I use fresh spinach instead of frozen?
Absolutely. I sauté about 1 1/2 pounds of fresh spinach until wilted, then drain and chop it before mixing it into the filling.
What can I use instead of white wine?
If I’m not using wine, I go for chicken broth or even vegetable broth as a substitute—it still adds great flavor to the sauce.
Is this recipe vegetarian?
Yes, as written, it’s vegetarian. I just make sure to use vegetable broth instead of chicken broth and confirm that the cheeses I use are rennet-free if I’m cooking for strict vegetarians.
Conclusion
This Easy Christmas Stuffed Pasta is one of my favorite cozy, festive meals to serve during the holidays. It’s rich, flavorful, and comforting, with a balance of creamy cheese, savory mushrooms, and tender pasta. Whether I’m hosting a crowd or enjoying a quiet holiday at home, this dish always delivers warmth and satisfaction. With make-ahead and freezer options, it’s as practical as it is delicious.
📖 Recipe:
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Easy Christmas Stuffed Pasta
- Total Time: 70–95 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Easy Christmas Stuffed Pasta is a festive and comforting dish made with jumbo pasta shells filled with creamy spinach, ricotta, and provolone, nestled in a rich white cheese sauce and topped with sautéed mushrooms, mozzarella, and Parmesan. Perfect for holiday gatherings, it’s make-ahead and freezer-friendly.
Ingredients
1 lb large pasta shells (jumbo)
2 cups whole milk ricotta cheese
2 cups shredded provolone cheese
20 oz frozen spinach, thawed & squeezed dry
3 cups sliced mushrooms (cremini or shiitake)
2 tsp dried thyme
2 tsp dried oregano
2 tsp dried basil
6 tbsp salted butter
1/4 cup all-purpose flour
2 cups white wine (or chicken broth)
2 cups milk
2 garlic cloves, finely chopped
1/2 cup shredded mozzarella cheese (for sauce)
1/2 cup grated Parmesan cheese (for sauce)
1/2 cup shredded mozzarella (for topping)
1/4 cup grated Parmesan (for topping)
Kosher salt & black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet, melt 2 tbsp of butter over medium heat, add mushrooms, and sauté until golden, about 5–7 minutes. Stir in thyme, salt, and pepper. Set aside.
- In the same skillet, melt remaining 4 tbsp of butter with garlic, basil, and oregano. Cook for 30 seconds, then whisk in flour and cook for 1 minute.
- Gradually whisk in white wine (or broth), then milk. Stir until smooth and slightly thickened.
- Remove from heat and stir in 1/2 cup mozzarella and 1/2 cup Parmesan until melted.
- Cook pasta shells in salted boiling water until al dente. Drain and let cool slightly.
- In a bowl, mix ricotta, provolone, and drained spinach. Season with salt and pepper.
- Spread one-third of the cheese sauce into the bottom of the baking dish.
- Fill each shell with spinach-cheese mixture and arrange in the dish.
- Pour remaining sauce over shells. Sprinkle with remaining mozzarella and Parmesan, then top with sautéed mushrooms.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until bubbly and golden.
- Let rest for a few minutes before serving.
Notes
Swap provolone with fontina or Gruyère for a deeper flavor.
Add roasted red peppers or sun-dried tomatoes for a festive twist.
Include cooked sausage or pancetta for added protein.
Use béchamel instead of cheese sauce for a lighter version.
Make gluten-free with GF pasta and flour blend.
Make-ahead and freezer-friendly for convenience.
- Prep Time: 30–45 minutes
- Cook Time: 40–50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
