1. Home
  2. Recipes
  3. Holiday Stuffed Pasta

Festive Stuffed Pasta

Featured in Pasta Perfection: Simple to Spectacular.

This dish brings together giant shells stuffed with cheeses, mushrooms, and spinach, all baked in a creamy, wine-spiked sauce.

Pin it Share it Send it Print it Jump To Recipe
A chef holding a plate of food.
Updated on Wed, 02 Apr 2025 00:37:28 GMT
Baked pasta shells filled with spinach, cheese, and mushrooms in a creamy sauce. Pin it
Baked pasta shells filled with spinach, cheese, and mushrooms in a creamy sauce. | linacooks.com

The Christmas Stuffed Pasta shells have become a holiday staple in my home. There's something magical about how the smooth cheese, earthy mushrooms, and soft pasta shells work together on our holiday table. Every time I whip these up, those rich Italian flavors make everyone happy, and I love that I can make them earlier in the day so hosting is totally stress-free.

Holiday Kitchen Wonder

These shells are amazing because they taste like something from a fancy Italian place but come straight from my oven. The cheese mix inside is so creamy and luxurious, while the sauce turns the whole thing into something extra special. They've become what I cook for both fancy dinner parties and quiet family meals.

Your Ingredient List

  • Unsalted Butter: Forms the tasty base.
  • Mushrooms: Try cremini or shiitake for best flavor.
  • Italian Herbs: My favorite seasoning blend.
  • Minced Garlic: Adds that cozy aroma.
  • All-Purpose Flour: Just enough to thicken things up.
  • Wet Ingredients: Milk and white wine work wonders together.
  • Cheese Blend: Four types each playing their part.
  • Baby Spinach: For color and nutrients.
  • Jumbo Shells: The ideal carriers for filling.

Cooking Steps

Mushroom Brown-Up
I cook those mushrooms until they're golden and fragrant with butter and herbs filling my kitchen with amazing smells.
Sauce Creation
The butter herb mix turns into the creamiest sauce once I add flour, milk and a splash of wine.
Shell Prep
I cook the pasta just enough so they're still firm enough to fill without tearing.
Putting It Together
Stuffing each shell feels almost relaxing as I place them into their creamy sauce bath.
Baking Time
First covered with foil then uncovered until everything's hot and bubbling with a golden top.
A creamy pasta dish made with shell-shaped noodles, mushrooms, and a sprinkle of parsley, baked in a white dish. Pin it
A creamy pasta dish made with shell-shaped noodles, mushrooms, and a sprinkle of parsley, baked in a white dish. | linacooks.com

Pro Tips

Don't overcook those shells - they should still have some bite since they'll soften more in the sauce. Make sure to drain that spinach really well or you'll end up with watery filling. Grating your own cheese makes such a big difference, and letting everything sit for a few minutes after baking helps all the flavors come together.

Mix It Up

For fancy dinners, I'll grab some wild mushrooms from the farmers market, or sometimes I'll use cottage cheese for a different texture. Adding fresh herbs at the end brightens everything, and when we want some meat, a bit of crumbled Italian sausage works great in there.

Side Dish Ideas

We always have these shells with a simple arugula salad dressed with lemon - it cuts through all that creaminess so well. A loaf of warm garlic bread never goes to waste, and pairing it all with a cool glass of white wine makes the meal feel extra fancy.

Storage Smarts

You can keep leftover shells in the fridge for a few days no problem. When it's time to warm them up, I cover the dish with foil so they don't dry out. During busy holiday times, I make a double batch and freeze some, knowing we're just a thaw away from an awesome dinner.

Common Mistakes

Keep an eye on those shells while they boil - getting the texture right is key for stuffing. Go slow with your sauce and whisk constantly for that smooth, lump-free finish. Let everything cool down a bit after baking so serving is cleaner and easier.

Festive Favorite

This dish really brings something special to our holiday gatherings. It somehow manages to be both super comforting and fancy looking all at once, making it perfect for Christmas dinner. The best part is I can make it ahead and actually spend time with my guests instead of being stuck at the stove.

A plate of baked pasta shells in a creamy sauce, topped with grated cheese and fresh herbs, beside a textured cloth and decorative greenery. Pin it
A plate of baked pasta shells in a creamy sauce, topped with grated cheese and fresh herbs, beside a textured cloth and decorative greenery. | linacooks.com

Frequently Asked Questions

→ Can I prepare this in advance?

Yes, you can put it together and refrigerate it a day ahead. If baking cold, add an extra 10-15 minutes to the cooking time.

→ Is there a non-alcohol option?

Definitely! Use chicken broth instead of wine. You’ll still get a full-flavored sauce.

→ What type of mushrooms should I use?

Both cremini and shiitake mushrooms work great. Pick based on what’s readily available—they’re equally tasty.

→ Can I freeze it before cooking?

Yep, assemble it and freeze before baking. Let it thaw in the fridge overnight, then bake with extra time to heat fully.

→ Why use foil while baking?

Foil stops the top from browning too soon. Take it off near the end to give the top a lovely golden color.

Conclusion

Perfect for the holidays, this dish blends rich cheeses, spinach, and mushrooms in a silky wine sauce, all baked to perfection.

Holiday Stuffed Pasta

Large shells are packed with provolone, ricotta, and spinach, then topped with creamy wine sauce and golden mushrooms for a fancy holiday meal.

Prep Time
45 Minutes
Cook Time
50 Minutes
Total Time
95 Minutes
By: Paolina

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings (8 servings)

Dietary: Vegetarian

Ingredients

01 3 cups of mushrooms, sliced.
02 1/4 cup of plain flour.
03 1 stick of salted butter.
04 1 pound of jumbo pasta shells.
05 2 cloves of chopped garlic.
06 2 teaspoons of dried basil.
07 2 teaspoons dried oregano.
08 2 teaspoons of dried thyme.
09 2 packages of frozen spinach.
10 2 cups of milk.
11 3/4 cup of parmesan cheese.
12 1 cup of mozzarella cheese.
13 2 cups of provolone cheese.
14 2 cups of ricotta cheese.
15 2 cups of white wine or broth.

Instructions

Step 01

Set your oven to 350°F. Coat the inside of a 9x13 dish with oil or butter.

Step 02

Cook the mushrooms in melted butter until they brown lightly, then mix in the herbs.

Step 03

Make a roux by stirring together butter and flour, then pour in milk and wine. Blend in the cheese until smooth.

Step 04

Boil the pasta shells until they're just slightly firm in the middle.

Step 05

Combine spinach with ricotta and provolone cheese.

Step 06

Spread some sauce on the dish, stuff the shells with the ricotta mix, and layer cheese and mushrooms on top.

Step 07

Cover the dish and bake for 25 minutes. Remove the cover and bake another 15-20 minutes.

Notes

  1. Perfect for preparing in advance.
  2. Broth works perfectly as a wine alternative.
  3. Keeps well in the freezer.

Tools You'll Need

  • 9x13 dish for baking.
  • Medium-sized pot.
  • A large pot for boiling pasta.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk.
  • Contains wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 580
  • Total Fat: 32 g
  • Total Carbohydrate: 45 g
  • Protein: 28 g