Are you searching for the perfect dish to grace your holiday table this year? Look no further than this Easy Christmas Stuffed Pasta recipe! This delightful dish features jumbo pasta shells, generously filled with a creamy, savory ricotta mixture, baked in a rich marinara sauce, and topped with melted mozzarella. It’s a festive, comforting, and surprisingly simple way to impress your guests without spending hours in the kitchen. This recipe is designed to be a holiday showstopper that’s both approachable for home cooks and delicious for everyone.
Key Ingredients for Easy Christmas Stuffed Pasta
To create this delectable Easy Christmas Stuffed Pasta, gather the following ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish truly special.
- Jumbo Pasta Shells: 1 box (12 oz / 340g) – for stuffing.
- Marinara Sauce: 2 jars (24 oz / 680g each) – store-bought or homemade, for a rich base.
- Ricotta Cheese: 1 (15 oz / 425g) container, whole milk – for a creamy, well-structured filling.
- Mozzarella Cheese: 2 cups (8 oz / 225g) shredded, divided – 1 cup for the filling, 1 cup for topping.
- Parmesan Cheese: ½ cup (2 oz / 55g) grated – adds a sharp, salty depth to the filling.
- Eggs: 2 large – binds the filling ingredients together.
- Baby Spinach: 5 oz (140g) fresh, chopped – for color, nutrients, and a touch of freshness.
- Garlic: 3 cloves, minced – infuses the filling with aromatic flavor.
- Fresh Parsley: ¼ cup chopped – brightens the filling and garnish.
- Dried Italian Seasoning: 1 teaspoon – a classic herb blend for authentic Italian flavors.
- Salt: 1 teaspoon, or to taste – essential for seasoning.
- Black Pepper: ½ teaspoon, or to taste – adds a subtle kick.
- Red Pepper Flakes (Optional): ¼ teaspoon – for a touch of heat if desired.
- Olive Oil: 1 tablespoon – for sautéing the spinach and garlic.
- Fresh Basil: For garnish (optional) – adds a pop of color and fresh aroma.
How to Make Easy Christmas Stuffed Pasta
This Easy Christmas Stuffed Pasta recipe is a breeze to prepare, perfect for busy holiday schedules. It combines creamy ricotta, vibrant spinach, and savory spices, all nestled within tender pasta shells and baked in a rich marinara. Expect a delightful balance of textures and flavors that will satisfy any palate. The entire process, from prep to table, takes approximately 1 hour and 15 minutes, making it a convenient yet impressive meal.
Step-by-Step Instructions:
- Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente (firm to the bite). This usually takes about 10-12 minutes. Drain the shells well and arrange them on a baking sheet lined with parchment paper or foil to prevent them from sticking together. A little olive oil can also help.
- Sauté the Spinach and Garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the fresh baby spinach to the skillet and cook until it wilts completely, which should take 2-3 minutes. Remove from heat and let it cool slightly. Squeeze out any excess water from the spinach once it’s cool enough to handle.
- Make the Ricotta Filling: In a large mixing bowl, combine the whole milk ricotta cheese, 1 cup shredded mozzarella cheese, grated Parmesan cheese, two large eggs, chopped fresh parsley, dried Italian seasoning, salt, black pepper, and optional red pepper flakes. Add the cooled, squeezed spinach and garlic mixture. Mix all the ingredients thoroughly until well combined and the filling is uniform.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Pour one jar of marinara sauce into the bottom of a 9×13 inch baking dish, spreading it evenly. This will prevent the shells from sticking and add moisture. Carefully spoon about 1-2 tablespoons of the ricotta filling into each cooked jumbo pasta shell. Arrange the filled shells seam-side up in a single layer over the marinara sauce in the baking dish. Don’t worry if they are a bit snug.
- Sauce and Top: Once all the shells are filled and arranged, pour the remaining jar of marinara sauce evenly over the stuffed shells. Make sure most of the shells are covered with sauce to prevent them from drying out during baking. Sprinkle the remaining 1 cup of shredded mozzarella cheese generously over the top of the sauced shells.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If you desire a more browned top, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve: Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the pasta and sauce to set, making it easier to serve and preventing the filling from spilling out. Garnish with fresh basil or additional parsley if desired. Serve hot and enjoy your festive creation!
Why You’ll Love This Easy Christmas Stuffed Pasta
You’ll absolutely adore this Easy Christmas Stuffed Pasta for its incredible blend of comfort and elegance, making it the main highlight of any holiday meal. The tender pasta shells cradling a creamy, seasoned ricotta and spinach filling, all bathed in a luscious marinara and topped with melted mozzarella, create a symphony of flavors that’s both rich and satisfying. It’s a dish that feels incredibly special without being overly complicated.
Not only is this recipe delicious, but it’s also a fantastic cost-saving option compared to ordering takeout or dining out, especially during the expensive holiday season. You control the ingredients, sourcing quality items without the restaurant mark-up, proving that gourmet flavors don’t have to break the bank. The fresh spinach and aromatic garlic truly elevate the humble ricotta, making for an incredibly flavorful and impressive dish that will have everyone asking for seconds. If you enjoy creating comforting pasta dishes, you might also like our Creamy Pesto Pasta with Roasted Vegetables for another weeknight win! Don’t wait – gather your ingredients and try this recipe at home to experience the joy of homemade holiday cooking!
What to Serve Easy Christmas Stuffed Pasta With
This Easy Christmas Stuffed Pasta is a hearty and satisfying main course on its own, but pairing it with a few complementary dishes can elevate your holiday meal.
- Garlic Bread or Cheesy Breadsticks: Perfect for soaking up every last bit of the delicious marinara sauce.
- Simple Green Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta. Think mixed greens, cherry tomatoes, and a few cucumber slices.
- Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts roasted with a drizzle of olive oil and a pinch of salt and pepper would add both color and nutrients.
- Wine Pairing: A medium-bodied red wine like a Chianti, Merlot, or a Zinfandel pairs beautifully with the rich tomato sauce and cheesy filling. For white wine lovers, a dry Pinot Grigio or a light Sauvignon Blanc would also be lovely.
Top Tips for Perfecting Easy Christmas Stuffed Pasta
To ensure your Easy Christmas Stuffed Pasta turns out perfectly every time, keep these valuable tips in mind:
- Don’t Overcook the Shells: Cook the jumbo pasta shells just until al dente. They will continue to cook in the oven, and overcooked shells can become mushy or fall apart when handled. Undercooking slightly is better than overcooking.
- Drain Spinach Thoroughly: After wilting the spinach, it’s crucial to squeeze out as much excess water as possible. This prevents your ricotta filling from becoming watery and ensures a firm, creamy texture. A clean kitchen towel or paper towels work best for this.
- Season the Filling Well: Taste your ricotta mixture before stuffing the shells. Adjust salt, pepper, and Italian seasoning as needed. A well-seasoned filling is key to a flavorful dish. You can add a pinch of nutmeg for an extra layer of warmth, often used in Italian cheese fillings.
- Use Quality Marinara Sauce: While store-bought sauce is convenient, choose a good quality brand you enjoy, or use your favorite homemade marinara. The sauce forms a significant part of the dish’s flavor profile.
- Prevent Sticking: Once cooked, lay the pasta shells out individually on a baking sheet or clean surface to cool slightly and prevent them from clumping together. A light drizzle of olive oil can also help keep them separated.
- Don’t Overfill: Be careful not to overstuff the shells. About 1-2 tablespoons per shell is usually sufficient. Overfilling can cause the shells to burst during baking or make them difficult to arrange in the dish.
- Cover for Moist Baking: Covering the dish with foil for the initial baking period helps the pasta steam and absorb the sauce, preventing it from drying out. Removing the foil later allows the cheese to brown beautifully.
Storing and Reheating Tips
To enjoy your delicious Easy Christmas Stuffed Pasta beyond the initial meal, proper storage and reheating are essential.
- Refrigeration: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is well-sealed to prevent drying and absorption of other food odors.
- Freezing (Assembled & Unbaked): You can prepare this dish ahead of time and freeze it unbaked. Assemble the pasta as directed in a freezer-safe baking dish (preferably an aluminum foil pan for easier transfer). Cover it tightly with a layer of plastic wrap, then a layer of aluminum foil. Label with the date. It can be frozen for up to 2-3 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed, adding an extra 10-15 minutes to the covered baking time if still very cold.
- Freezing (Baked): Baked and cooled stuffed pasta shells can also be frozen. For best results, freeze individual portions in freezer-safe containers or baggies to thaw and reheat smaller quantities. They can be stored for up to 1-2 months.
- Reheating:
- From Refrigerator: For individual portions, microwave on medium-high heat for 2-4 minutes, or until heated through. For a larger dish, cover loosely with foil and reheat in an oven preheated to 350°F (175°C) for 20-30 minutes, or until bubbly and heated through. You might want to add a splash of water or extra sauce to prevent drying.
- From Frozen (Baked): Thaw overnight in the refrigerator if possible. Reheat in the oven as described above, allowing more time. If reheating directly from frozen, cover tightly with foil and bake at 325°F (160°C) for 45-60 minutes, then uncover and bake for another 10-15 minutes until hot and bubbly.
Final Thoughts
This Easy Christmas Stuffed Pasta truly embodies the spirit of holiday cooking: comforting, celebratory, and utterly delicious, yet entirely approachable. It’s a dish that creates indelible memories around the dining table, filling your home with the warmth of rich Italian aromas and the joy of shared moments. Whether you’re a seasoned chef or a holiday cooking newbie, this recipe removes the stress from festive meal prep, leaving you more time to cherish with loved ones. Its balanced flavors, creamy texture, and inviting appearance make it an instant classic that you’ll want to revisit year after year. So, embrace the simplicity and deliciousness, and let this festive pasta be the star of your next holiday gathering!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Easy Christmas Stuffed Pasta FAQs
Q1: Can I make this dish ahead of time?
A1: Yes, absolutely! You can prepare and assemble the entire dish (without baking) up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge 30 minutes before baking to allow it to come closer to room temperature, then bake as directed.
Q2: Can I substitute the spinach with other vegetables?
A2: While spinach works wonderfully, you can get creative! Finely chopped sautéed mushrooms, bell peppers, or even cooked and crumbled butternut squash could be interesting additions or substitutions. Just be sure to cook them down and squeeze out any excess moisture before adding them to the ricotta mixture.
Q3: What if I don’t have jumbo pasta shells?
A3: If jumbo shells are unavailable, you can use manicotti tubes or even layers of lasagne noodles for a similar stuffed pasta experience. The preparation would be slightly different, but the filling and sauce can remain the same.
Q4: Is this recipe vegetarian-friendly?
A4: Yes, this recipe is inherently vegetarian! It’s packed with cheese and vegetables, making it a satisfying meat-free option for your holiday table.
Q5: Can I add meat to the filling?
A5: Certainly! For a heartier version, you can brown and crumble an extra 8-12 oz of Italian sausage (mild or hot) or ground beef. Drain any excess fat, then mix it into the ricotta filling along with the other ingredients for a delicious meat-lovers twist.
Q6: Why is my ricotta mixture watery?
A6: The most common reason for a watery ricotta mixture is not adequately draining the cooked spinach or not using whole milk ricotta, which is thicker. Ensure you squeeze out all excess water from the wilted spinach and opt for whole milk ricotta for a creamier, firmer filling.