Christmas Stuffed Pasta Recipe
A Cozy Chat About Why I Love This Dish
So let me set the scene: it’s Christmas Eve, there’s snow turning everything outside cottony and magical, and I’m elbow-deep in ricotta trying to keep the cat and my nephew out of the kitchen. Christmas stuffed pasta has basically become my end-of-year comfort blanket—I’ve made it every December since that one year when I forgot to buy turkey and nobody cared because we ended up loving this more. (Pro tip: Pasta doesn’t dry out like a bird does.) Sometimes I even start singing while I cook, much to the horror of my teens.
Why You’ll Love Making (and Eating) This
I pull this out when I want something that looks impressive but doesn’t make me want to hide under the dining table mid-prep. My family goes absolutely bonkers for the gooey mozzarella middle (even picky Uncle Ray, who once claimed pasta is “just noodles”) and I like that I can prep it ahead—just in case the Christmas movie marathon runs long. And yes, sometimes I get cheese everywhere. Oh, and when I can’t find fresh basil, I just shrug and chug ahead. Life’s too short to chase herbs in December, right?
What Goes In (and My Substitutions… Don’t Judge)
- 500g jumbo pasta shells (or cannelloni tubes; when I’m lazy, I’ve used cooked lasagna sheets torn up and just rolled them—looks a bit odd but tastes the same!)
- 2 cups ricotta cheese (sometimes I mix in cottage cheese if we’re low—no one ever knows)
- 1 cup grated mozzarella (my grandmother swore by the whole-milk kind, but honestly, any shredded stuff will do)
- 1/2 cup grated Parmesan (I’ve used Grano Padano too; don’t tell the purists)
- 1 egg (medium or large, who’s checking?)
- 2 big handfuls spinach, roughly chopped (if the kids are watching, I wilt it first to hide it better!)
- 2 jars decent marinara sauce (or make your own if you have nine hands and three hours—I usually don’t)
- 2 garlic cloves, minced (I’ve used garlic powder and, you know, it sort of works)
- Salt and pepper to taste
- Optional: handful fresh basil, pinch of nutmeg (I skip nutmeg if I can’t find it buried in the spice chaos)
How I Get It All Together (And You Can Too)
- Heat your oven to 180°C (350°F). I know, ‘preheat’ sounds posh, but mainly I just turn it on so it’s hot when I need it.
- Boil the pasta shells—about 9 minutes, but honestly I just fish one out and bite it. You don’t want them too floppy, or stuffing them feels like herding kittens.
- Meanwhile, stir together ricotta, mozzarella, Parmesan, egg, spinach, garlic, a little salt and pepper, and a half-baked prayer that nobody asks what’s for dinner. This is where I usually sneak a spoonful—it’s basically festive cheese dip at this point.
- Pour half the marinara into a biggish baking dish. I never measure; just cover the bottom so it doesn’t stick.
- Stuff each shell with the cheese filling. You can use a piping bag if you’ve got one. Or just a teaspoon and your fingers—honestly, it’s rustic. Place them snuggly in the dish. Don’t fret if they cram together, they like to mingle.
- Pour the rest of the sauce over everything and scatter a bit more mozzarella and parmesan if you’re feeling fancy. (I always am.)
- Bake uncovered for 30-35 minutes; the cheese goes bubbly and the edges crisp up. If it’s not golden, pop it under the grill for a quick blast, but don’t wander off—I once ended up with extra crunchy Christmas pasta. Oops.
A Few Genuine Notes From Experience
- Don’t overcook the pasta before stuffing. It’ll get mushy later. Lesson learned the gloopy way.
- Double the sauce if your crowd loves things extra saucy. (Mine does. Every time.)
- You can assemble the whole shebang a day ahead, stick it in the fridge, and bake when needed. Actually, I think it tastes better the next day.
Trying Variations (and Where I Went a Little Off-Piste)
- I once used roasted butternut squash instead of spinach—kind of sweet, fantastic if you’re over the whole green veg thing.
- Tried adding pine nuts. Bad idea. Too crunchy for my liking, but maybe you’ll love it.
- Once swapped out marinara for a white bechamel sauce. Creamy, but pretty heavy; might steer clear on actual Christmas.
Equipment (And Workarounds Because Who’s Got Everything?)
- You’ll want a big baking dish. Mine’s half-chipped but it works.
- Don’t own a piping bag? Use a zip-top bag with the corner snipped, or just a spoon and be messy. It’s way more forgiving than you’d think.
- Decent saucepan for the pasta. If yours sticks a bit…just keep stirring. Or soak it, life’s too short for elbow grease.
Storing Leftovers (If You Somehow Have Any)
Pop any leftovers in a sealed container in the fridge. They’ll last up to three days, but honestly, in my house, nobody ever lets it get that far. (They even sneak it for breakfast… and I can’t really complain.) Sometimes I freeze separate portions, just for those January evenings when I need a hit of festive comfort.
Serving Ideas From My Table
I like to sprinkle over extra parmesan and, if I’m feeling festive, a scatter of chopped parsley—mostly to balance all the cheese. My sister insists on serving it with garlic bread and a simple salad. And sometimes I put out a bowl of olives and some Christmas crackers, because, well, why not?
Tips I Learned the Hard Way (Read: Don’t Repeat My Mistakes)
- I once tried to skip the resting stage (letting it sit 10 mins after baking) and the cheese basically flooded the plate. Let it cool a bit, trust me!
- Adding all the sauce at the start? The bottom went soggy. Layer sauce sparingly, then top up if you need more later.
- Actually, I find it works better if you cover with foil for the first half of baking, then finish uncovered—the cheese gets gold without burning.
FAQ: Real Questions I’ve Actually Gotten (Or Imagined!)
Can I use different pasta shapes?
Totally; cannelloni tubes work, or even cooked lasagna sheets rolled up (looks messy, tastes brill). Penne, not so much—too fiddly.
Help, my filling’s watery! What did I do?
That’s usually spinach’s fault—or maybe the ricotta was extra wet. I sometimes press spinach in a clean dish towel or buy the pre-wilted kind (less faff, honestly).
Can you make this vegan?
Yep, just check out something like this vegan stuffed pasta recipe for swaps. I haven’t braved the vegan ricotta, but people seem to love it.
Do I need homemade marinara?
Nope. I mean, it’s great, but I never do (weeknight chaos and all that). I like Rao’s or, if you’re in the UK, Sacla’s jars are sneaky good. Or try this sauce here.
What if my pasta splits?
Don’t fret—it’ll patch up once you stuff and bake. Nobody looks for perfect shells after the first mouthful anyway!
Oh, and if you’re wondering what to do with that extra egg when you accidentally grab a 6-pack—make scrambled eggs while you wait for the pasta. The cook’s treat.
Ingredients
- 24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 large egg
- 1 jar (24 oz) tomato basil pasta sauce
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
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2Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
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3In a large bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, chopped spinach, egg, garlic, nutmeg, salt, and pepper. Mix well to create the filling.
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4Spread 1 cup of tomato basil pasta sauce on the bottom of the prepared baking dish.
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5Fill each pasta shell with the ricotta-spinach mixture and arrange them in the baking dish.
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6Pour the remaining sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 30 minutes, then uncover and bake an additional 10 minutes until cheese is melted and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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