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
