If you are searching for a dish that brings warmth, flavor, and festive cheer all in one bite, this Easy Christmas Stuffed Pasta with Spinach, Mushrooms, and Cheese Recipe truly hits the mark. It’s a comforting blend of tender jumbo pasta shells filled with a rich combination of ricotta, provolone, and spinach, all bathed in a velvety, aromatic cheese sauce. The sautéed mushrooms on top add an earthy, savory finish that makes this recipe feel thoughtfully indulgent yet surprisingly straightforward. Whether you’re cooking for family or hosting a holiday gathering, this dish will become a beloved staple that fills your kitchen with the spirit of celebration and deliciousness.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to build layers of amazing taste and inviting textures. Each element plays a key role—creamy cheeses for richness, fresh herbs for bright notes, and hearty mushrooms and spinach for vibrant color and substance.
- 1 lb large pasta shells (jumbo): These serve as perfect vessels to hold the luscious filling, delivering comforting pasta goodness.
- 2 cups whole milk ricotta cheese: Smooth and creamy, ricotta creates a dreamy base for the stuffing.
- 2 cups shredded provolone cheese: Adds flavorful, melty richness that complements the ricotta perfectly.
- 20 oz frozen spinach, thawed & squeezed dry: Provides a nutritious green pop and balances the cheese with subtle earthiness.
- 3 cups sliced mushrooms (cremini or shiitake): These bring a savory, umami depth and wonderful texture to the dish.
- 2 tsp dried thyme: Offers aromatic, slightly minty undertones that elevate the filling and sauce.
- 2 tsp dried oregano: Brings warmth and Mediterranean flair to the overall flavor profile.
- 2 tsp dried basil: Infuses the recipe with a sweet, fragrant herbaceous note.
- 6 tbsp salted butter: Essential for sautéing and crafting the silky béchamel sauce.
- 1/4 cup all-purpose flour: Thickens the sauce to perfectly coat every shell.
- 2 cups white wine (or chicken broth): Adds acidity and complexity to the sauce, creating layers of flavor.
- 2 cups milk: Ensures the sauce has a luscious, creamy consistency.
- 2 garlic cloves, finely chopped: Garlic infuses a gentle punch that complements the cheeses and herbs.
- 1/2 cup shredded mozzarella cheese (for sauce): Melts smoothly, contributing stringy, gooey texture to the sauce.
- 1/2 cup grated Parmesan cheese (for sauce): Offers sharp and nutty undertones that lift every bite.
- 1/2 cup shredded mozzarella (for topping): Creates a bubbling, golden layer to finish the dish beautifully.
- 1/4 cup grated Parmesan (for topping): Adds a savory, crisp crust when baked.
- Kosher salt & black pepper to taste: Simple seasonings that harmonize all the flavors together.
How to Make Easy Christmas Stuffed Pasta with Spinach, Mushrooms, and Cheese Recipe
Step 1: Prep and Sauté Mushrooms
Begin by preheating your oven to 350 degrees Fahrenheit and greasing a 9×13-inch baking dish, which will be the cozy home for your stuffed pasta shells. Melt 2 tablespoons of butter in a skillet over medium heat, then add the sliced mushrooms. Sauté them until they turn a lovely golden brown, about 5 to 7 minutes. This not only develops their flavor but also releases their lovely, earthy aroma. Stir in the thyme along with a pinch of salt and pepper to season the mushrooms just right, then set them aside to wait their turn to shine on top.
Step 2: Make the Cheese Sauce Base
In the same skillet, melt the remaining 4 tablespoons of butter. Add the finely chopped garlic, dried basil, and oregano, cooking for about 30 seconds just until fragrant. Whisk in the flour to create a roux, which will thicken your sauce, cooking it for a minute to rid any raw flour taste. Gradually pour in the white wine (or chicken broth if preferred), stirring constantly to avoid lumps. Then add the milk slowly, continuing to whisk until the sauce is smooth and has thickened slightly.
Step 3: Finish the Sauce with Cheese
Once your sauce is smooth and creamy, take it off the heat and stir in the 1/2 cup shredded mozzarella and 1/2 cup grated Parmesan cheese until melted and fully incorporated. This step transforms the simple béchamel into a flavorful, cheesy blanket that will coat each shell with love.
Step 4: Cook Pasta Shells
Bring a large pot of salted water to a boil and cook your jumbo pasta shells until they are just al dente—not too soft so they won’t lose their shape when baked, but tender enough to enjoy. Drain the shells carefully and let them cool slightly, making them easier to fill.
Step 5: Prepare the Stuffing
In a mixing bowl, combine the ricotta cheese, shredded provolone cheese, and thoroughly drained spinach. Season this irresistible filling with salt and pepper to your taste. This mixture is what makes the inside of each shell creamy, flavorful, and packed with lush greens.
Step 6: Assemble the Dish
Start by spreading one-third of your prepared cheese sauce evenly at the bottom of the greased baking dish. Next, fill each pasta shell generously with the spinach and cheese mixture. Arrange the stuffed shells neatly in the baking dish side by side. Pour the remaining cheese sauce over the shells, ensuring every nook is covered. Sprinkle the top with the leftover mozzarella and Parmesan cheese, then crown it with the sautéed mushrooms for that rich umami touch.
Step 7: Bake to Perfection
Cover your baking dish with foil and place it in the oven. Bake for 25 minutes to allow the flavors to meld and the sauce to bubble gently. Remove the foil and bake uncovered for another 15 to 20 minutes, giving the top a beautiful golden crust. Let the dish rest for a few minutes after baking so it firms up just enough for perfect serving slices.
How to Serve Easy Christmas Stuffed Pasta with Spinach, Mushrooms, and Cheese Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a fresh, herbaceous brightness to the dish that contrasts beautifully with its creamy richness. For an extra festive touch, a few crunchy toasted pine nuts on top bring texture and a nutty flavor that will make guests smile.
Side Dishes
This stuffed pasta shines wonderfully alongside crisp, roasted vegetables such as Brussels sprouts or a simple arugula salad with a lemon vinaigrette to balance its richness. A crusty artisan bread is excellent for sopping up any leftover sauce, making the meal even more satisfying.
Creative Ways to Present
For a special occasion, serve the stuffed shells individually on small plates or shallow bowls, topped with a drizzle of high-quality extra virgin olive oil or a few shavings of Parmesan. You could even present these pasta shells stacked in layers in a clear casserole dish to highlight their vibrant colors and inviting textures, making your holiday table truly stunning.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. Stored in the refrigerator, the pasta will stay fresh for up to 3 days, making it easy to enjoy again without much hassle.
Freezing
This Easy Christmas Stuffed Pasta with Spinach, Mushrooms, and Cheese Recipe freezes beautifully. To freeze, assemble the dish but do not bake. Cover tightly with foil and place in the freezer for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
Reheating
When reheating, cover the pasta loosely with foil to prevent the top from drying out, and warm in a preheated oven at 350°F for about 20 minutes or until heated through. For single servings, a microwave works well, but the oven method retains that just-baked texture and flavor best.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, cook it down in a pan to remove excess moisture before combining it with the cheese. This will help maintain the right texture in your filling and prevent sogginess.
Is there a way to make this recipe vegetarian-friendly?
This recipe is already vegetarian, but to make it vegan, you could substitute the cheeses with plant-based alternatives and use vegetable broth instead of white wine or chicken broth for the sauce.
Can I prepare the filling in advance?
Yes, the filling can be made up to a day ahead and stored in the refrigerator. This makes assembling your Easy Christmas Stuffed Pasta with Spinach, Mushrooms, and Cheese Recipe faster on the day of cooking.
What type of pasta shells work best?
Jumbo pasta shells hold the filling perfectly due to their size and shape. Smaller shells won’t hold as much filling and might dry out during baking.
How do I make sure the pasta doesn’t stick together after cooking?
After boiling, rinse the shells briefly with cold water and toss them with a tiny drizzle of olive oil to keep them from sticking. Make sure they are drained well before filling.
Final Thoughts
This Easy Christmas Stuffed Pasta with Spinach, Mushrooms, and Cheese Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s festive, comforting, and surprisingly simple to make, perfect for holiday meals or any day you want to treat yourself with something special. I hope you enjoy making and sharing it as much as I do—your family and friends are in for a deliciously memorable feast!
Print
Easy Christmas Stuffed Pasta with Spinach, Mushrooms, and Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A comforting and festive pasta dish featuring large jumbo shells stuffed with a creamy ricotta and spinach mixture, smothered in a rich white wine cheese sauce, topped with sautéed mushrooms and baked to golden perfection. Perfect for a cozy Christmas meal or special occasion.
Ingredients
Pasta and Cheese Filling
- 1 lb large pasta shells (jumbo)
- 2 cups whole milk ricotta cheese
- 2 cups shredded provolone cheese
- 20 oz frozen spinach, thawed & squeezed dry
Sautéed Mushrooms
- 3 cups sliced mushrooms (cremini or shiitake)
- 2 tbsp salted butter (from the 6 tbsp total)
- 2 tsp dried thyme
- Kosher salt & black pepper to taste
White Wine Cheese Sauce
- 4 tbsp salted butter (remaining from the 6 tbsp total)
- 2 garlic cloves, finely chopped
- 2 tsp dried basil
- 2 tsp dried oregano
- 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)
Topping
- 1/2 cup shredded mozzarella (for topping)
- 1/4 cup grated Parmesan (for topping)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking during baking.
- Sauté Mushrooms: In a skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and cook until golden brown, about 5 to 7 minutes. Stir in the dried thyme, kosher salt, and black pepper to taste. Once done, set the mushrooms aside.
- Make the Roux: Using the same skillet, melt the remaining 4 tablespoons of butter with finely chopped garlic, dried basil, and dried oregano. Cook for about 30 seconds until fragrant. Whisk in the all-purpose flour and cook for 1 minute to remove raw flour taste and form a roux.
- Add Liquids to Sauce: Gradually whisk in the white wine (or chicken broth as an alternative) and then the milk. Continue stirring until the mixture is smooth and has thickened slightly, forming the base of the white wine cheese sauce.
- Add Cheese to Sauce: Remove the skillet from heat, and stir in 1/2 cup shredded mozzarella and 1/2 cup grated Parmesan cheese until they melt smoothly into the sauce.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions, typically 9 to 12 minutes. Drain the shells and let them cool slightly to handle.
- Prepare Filling: In a large mixing bowl, combine the ricotta cheese, shredded provolone, and the well-drained thawed spinach. Season this mixture with kosher salt and black pepper to enhance the flavor.
- Assemble the Dish – Layer Sauce: Pour one-third of the prepared white wine cheese sauce evenly into the bottom of the greased baking dish to create a flavorful base layer.
- Fill Pasta Shells: Carefully fill each pasta shell with the spinach and cheese mixture. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
- Add Remaining Sauce and Toppings: Pour the remaining cheese sauce evenly over the filled shells. Sprinkle the remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese on top. Finally, evenly distribute the sautéed mushrooms across the top of the dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the dish to heat through thoroughly.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the sauce is bubbly and the cheese topping is golden and slightly crisp.
- Rest and Serve: Remove the stuffed shells from the oven and let the dish rest for a few minutes. This resting period helps the sauce to set slightly, making it easier to serve.
Notes
- You can substitute chicken broth for white wine in the sauce for a non-alcoholic version.
- Make sure to squeeze all excess water from the thawed spinach to prevent the filling from becoming watery.
- If you prefer, use fresh mushrooms instead of frozen spinach for a variation in texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated covered to maintain moisture.
- For a richer flavor, consider using half-and-half instead of milk in the sauce.
