Christmas Stuffed Pasta Recipe
A festive baked pasta dish featuring jumbo shells filled with creamy ricotta, provolone, and spinach, then layered with a herb-infused cheese sauce and golden thyme mushrooms. The finished casserole is rich, comforting, and well suited to a holiday meal.
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Ingredients
For the Mushroom-Thyme Mixture:
- 3 cups cremini or shiitake mushrooms sliced
- 2 tablespoons salted butter
- 2 teaspoons dried thyme
- Kosher salt as needed
- Freshly ground black pepper as needed
For the Cheese Sauce:
- 2 cups whole milk
- 6 tablespoons salted butter
- 2 teaspoons dried basil
- 1/2 cup freshly grated Parmesan cheese
- 2 garlic cloves finely chopped
- 1/4 cup all-purpose flour
- 2 cups white wine or chicken broth for a gentler flavor
- 1/2 cup shredded mozzarella cheese
- 2 teaspoons dried oregano
For the Cheesy Spinach Filling:
- 2 cups shredded provolone cheese
- 20 ounces frozen spinach thawed and thoroughly squeezed dry
- 2 cups whole-milk ricotta cheese
For Assembly and Topping:
- 1 pound jumbo pasta shells
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F and lightly grease a 9 × 13-inch baking dish.
- Melt 2 tablespoons salted butter in a medium skillet or pot. Add the sliced mushrooms and allow them to cook without stirring for approximately 5 minutes, or until they develop a golden surface.
- Season the mushrooms with the dried thyme and a pinch each of kosher salt and black pepper. Continue cooking for another 4–5 minutes, until fragrant and tender. Transfer the mushrooms from the pan and reserve them for later.
- Using the same skillet, melt the remaining 6 tablespoons of butter. Stir in the chopped garlic, dried basil, and dried oregano, then cook for approximately 30 seconds, just until aromatic.
- Whisk in the all-purpose flour and continue cooking for about 1 minute.
- Gradually pour in the white wine, followed by the milk, whisking continuously. Bring the sauce to a boil and stir for approximately 1 minute.
- Remove the skillet from the heat. Add 1/2 cup shredded mozzarella and 1/2 cup grated Parmesan, stirring until both cheeses have completely melted and the sauce is smooth. Set aside.
- Bring a large pot of generously salted water to a boil over high heat.
- Add the jumbo pasta shells and cook according to the package directions until al dente.
- Drain the shells thoroughly and allow them to cool until they can be comfortably handled.
- Combine the ricotta, shredded provolone, and well-drained spinach in a mixing bowl until evenly incorporated.
- Spread approximately one-third of the prepared cheese sauce across the bottom of the greased baking dish.
- Working with one shell at a time, place approximately 1 tablespoon of the ricotta-spinach filling inside each pasta shell. Arrange the stuffed shells in the prepared baking dish and repeat until all of the shells have been filled.
- Scatter 1/2 cup shredded mozzarella evenly over the stuffed shells.
- Pour the remaining cheese sauce over the pasta, then distribute 1/4 cup grated Parmesan across the surface. Finish by arranging the cooked mushroom-thyme mixture over the top.
- Cover the baking dish with foil and bake for 25 minutes, or until the sauce is hot and bubbling.
- Remove the foil and return the dish to the oven for another 15–20 minutes, allowing the surface to become golden and bubbly.
- Serve the Christmas stuffed pasta warm. Garnish with fresh thyme, if desired.