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

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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

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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.