The Easy Christmas Stuffed Pasta with Mushrooms, Spinach, and Cheeses Recipe is an absolute showstopper for holiday gatherings and special dinners. This dish brings together a delightful medley of earthy mushrooms, vibrant spinach, and a trio of creamy cheeses all nestled inside tender pasta shells. It’s comfort food elevated with festive flair, perfect for impressing your family and friends without hours of fuss. You’ll love how every bite bursts with rich flavors that feel both cozy and luxurious—no wonder this recipe has quickly become a beloved holiday classic in my kitchen.
Ingredients You’ll Need
For this dish, you only need a handful of everyday ingredients, but each one plays a vital role in creating that irresistible Christmas magic. The mix of fresh herbs, cheeses, and vegetables balances beautifully, delivering flavor, texture, and color that make this pasta a festive feast.
- 1 stick (8 tablespoons) salted butter: Provides a luscious base for the sauce with a rich, creamy mouthfeel.
- 3 cups sliced shiitake or cremini mushrooms: Adds an earthy depth that perfectly complements the cheeses.
- 2 teaspoons dried thyme: Brings a gentle herbal note to brighten the flavors.
- 2 chopped garlic cloves: Infuses the dish with warmth and a touch of pungency.
- 2 teaspoons dried basil: Adds a sweet, slightly peppery aroma to the mix.
- 2 teaspoons dried oregano: Offers classic Italian flavor to round out the herb blend.
- Kosher salt and pepper to taste: Essential for seasoning and enhancing the natural flavors.
- 1/4 cup plain flour: Used to thicken the luscious sauce that coats the pasta.
- 2 cups milk: Creates a creamy, silky sauce base.
- 2 cups white wine or chicken broth: Adds depth and subtle acidity to the sauce; wine offers a festive touch.
- 1 cup shredded mozzarella: Melts beautifully to give gooey, cheesy goodness.
- 3/4 cup grated parmesan: Adds a salty, umami-packed punch.
- 1 pound large pasta shells: Perfect size to stuff generously with the filling.
- 2 cups ricotta cheese: Provides creamy richness and a smooth texture inside each shell.
- 2 cups shredded provolone cheese: Delivers a smoky, mild bite that complements the blend.
- 2 (10-ounce) packages frozen spinach, thawed and drained: Brings vibrant color and earthy flavor to the filling.
How to Make Easy Christmas Stuffed Pasta with Mushrooms, Spinach, and Cheeses Recipe
Step 1: Sauté Mushrooms and Aromatics
Begin by melting the butter in a large skillet over medium heat. Toss in the sliced shiitake or cremini mushrooms and cook until they release their juices and begin to brown, about 8 minutes. Next, stir in the chopped garlic, dried thyme, basil, oregano, kosher salt, and pepper. Cook for another 2 to 3 minutes until the garlic is fragrant and herbs are well combined. This step infuses the mushrooms with incredible flavor that will shine through in every bite.
Step 2: Prepare the Creamy Sauce
Sprinkle the flour into the mushroom mixture and whisk continuously to form a roux, cooking for about 2 minutes until lightly golden. Slowly pour in the milk and white wine or chicken broth, whisking constantly to avoid lumps. Simmer until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Stir in shredded mozzarella and grated parmesan until melted and silky—this cheese sauce forms the luscious finishing touch for the stuffed shells.
Step 3: Make the Filling
In a large bowl, combine the thawed and drained spinach with ricotta and shredded provolone cheeses. Fold in the mushroom mixture, reserving some sauce for topping. Mix everything thoroughly so each shell will be bursting with creamy, cheesy goodness balanced by earthy veggies.
Step 4: Cook and Stuff the Pasta Shells
Cook the large pasta shells in salted boiling water according to package instructions until al dente, usually 8-10 minutes. Drain carefully and rinse under cold water to stop the cooking process. Using a spoon, generously stuff each shell with the mushroom-spinach-cheese filling. Arrange the filled shells in a baking dish in a single layer for even baking.
Step 5: Bake and Serve
Pour the reserved creamy sauce evenly over the stuffed shells, ensuring each is nicely covered to keep them moist during baking. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until bubbly and golden on top. Let the dish rest for a few minutes before serving to allow the flavors to settle beautifully.
How to Serve Easy Christmas Stuffed Pasta with Mushrooms, Spinach, and Cheeses Recipe
Garnishes
To elevate the presentation for your holiday table, sprinkle freshly chopped parsley or basil over the top for a pop of vibrant green. A light dusting of extra parmesan adds a lovely finishing touch and amplifies that cheesy flavor we all adore.
Side Dishes
This stuffed pasta pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to balance the richness of the cheese. Garlic bread or a crusty baguette also makes an ideal side to mop up every last bit of that decadent sauce.
Creative Ways to Present
For a festive twist, consider serving the stuffed shells individually in small ramekins or mini cast iron skillets—perfect for a holiday dinner party. Layering the dish with sliced fresh tomatoes or roasted red peppers adds beautiful color and an extra burst of flavor.
Make Ahead and Storage
Storing Leftovers
Any leftover Easy Christmas Stuffed Pasta with Mushrooms, Spinach, and Cheeses Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to keep the pasta covered with sauce to prevent it from drying out.
Freezing
You can freeze the stuffed shells either before or after baking. To freeze before baking, assemble and cover tightly with foil and plastic wrap, freezing for up to 2 months. When ready to enjoy, bake from frozen, adding extra baking time as needed. If freezing after baking, allow it to cool completely, then freeze in airtight containers.
Reheating
Reheat leftovers gently in a preheated oven at 325°F (160°C) covered with foil until warmed through, about 20 minutes. You can also microwave individual portions, but be careful to heat evenly to maintain that delightful creamy texture.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works beautifully in this recipe. Just be sure to sauté it first to remove excess moisture and concentrate the flavors before mixing it with the cheeses and mushrooms.
What type of pasta shells are best for stuffing?
Large pasta shells, often labeled jumbo shells, are ideal because they are easy to fill and hold the stuffing nicely without breaking apart during baking.
Can I substitute the white wine in the sauce?
Yes, chicken broth is a flavorful alternative that keeps the sauce rich without the alcohol. Vegetable broth also works well for a vegetarian version.
Is this recipe suitable for vegetarians?
Definitely! Just make sure you use vegetable broth instead of chicken broth, and avoid any cheese labeled with animal rennet if you prefer strictly vegetarian cheese options.
How far in advance can I prepare this dish?
You can assemble the stuffed shells up to a day ahead, cover them tightly, and refrigerate. When ready, bake them fresh to enjoy that perfect blend of melted cheese and creamy filling.
Final Thoughts
If you’re looking to bring warmth, comfort, and a little festive magic to your holiday table, the Easy Christmas Stuffed Pasta with Mushrooms, Spinach, and Cheeses Recipe is a must-try. Rich, creamy, and wonderfully balanced, it’s a dish that delivers on taste and heartiness every single time. I can’t wait for you to enjoy serving this lovely tradition with your own special touch!
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Easy Christmas Stuffed Pasta with Mushrooms, Spinach, and Cheeses Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Easy Christmas Stuffed Pasta Recipe is a festive and comforting dish perfect for holiday gatherings. Large pasta shells are filled with a rich mixture of ricotta, provolone, spinach, and aromatic herbs, then baked in a creamy sauce made with mushrooms, white wine, and a blend of cheeses. It delivers a deliciously cheesy and satisfying meal with a beautiful presentation ideal for family dinners or Christmas celebrations.
Ingredients
For the Sauce
- 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
For the Filling and Pasta
- 1 pound large pasta shells
- 2 cups ricotta cheese
- 2 cups shredded provolone cheese
- 2 (10-ounce) packages frozen spinach, thawed and drained
Instructions
- Prepare the Pasta Shells: Bring a large pot of salted water to a boil. Cook the large pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking and set aside.
- Make the Mushroom Sauce: In a large skillet, melt the butter over medium heat. Add sliced mushrooms, dried thyme, chopped garlic, dried basil, and dried oregano. Season with kosher salt and pepper. Sauté until mushrooms are tender and fragrant, about 5-7 minutes.
- Prepare the Sauce Base: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for about 2 minutes to cook out the raw flour taste. Slowly whisk in the milk and white wine (or chicken broth) until the mixture is smooth and creamy. Cook, stirring frequently, until the sauce thickens slightly, about 4-6 minutes.
- Add Cheeses to Sauce: Stir in shredded mozzarella and grated parmesan cheese until melted and fully incorporated. Adjust seasoning with salt and pepper to taste. Remove from heat.
- Prepare the Filling: In a large bowl, combine ricotta cheese, shredded provolone cheese, and thoroughly drained spinach. Mix until smooth and well blended.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell with the cheese and spinach mixture, then arrange them in a greased baking dish.
- Assemble and Bake: Pour the warm mushroom cheese sauce evenly over the stuffed shells, ensuring they are well-covered. Preheat your oven to 350°F (175°C) and bake the dish uncovered for 25-30 minutes, or until the sauce is bubbly and the tops of the shells begin to brown slightly.
- Serve: Remove from the oven and allow the stuffed pasta to rest for 5 minutes before serving. Garnish with additional grated parmesan or fresh herbs if desired.
Notes
- Make sure to thoroughly drain the spinach to avoid excess moisture in the filling.
- You can substitute frozen spinach with fresh spinach; just sauté and drain it well before using.
- For a vegetarian version, use vegetable broth instead of chicken broth or wine.
- This dish can be prepared ahead and refrigerated before baking; just increase the baking time slightly.
- Leftover stuffed shells reheat well in the oven or microwave.
