Table of Contents
Table of Contents
In many homes, the Christmas Eve or Christmas Day Dinner is less about turkey and more about Italian comfort. It’s a moment of rich tradition, and nothing embodies that spirit more perfectly than a bubbling casserole dish of Festive Christmas Stuffed Pasta. This dish, starring jumbo pasta shells overflowing with a creamy, savory filling and baked in a sea of vibrant red marinara, is the ultimate holiday showstopper.
Forget dry, bland baked pasta. This is the definitive recipe for Christmas Stuffed Pasta, optimized for maximum flavor, guaranteed creaminess, and easy make-ahead convenience. Our filling is a triple threat: rich ricotta, Italian sausage seasoned with festive herbs like sage and nutmeg, and bright green spinach to nail that iconic holiday color palette.
This article isn’t just about mixing and baking; we’ll unveil the secrets to preventing a watery filling (the biggest mistake cooks make!), the technique for the easiest stuffing process, and how to flawlessly execute this entire meal up to two days in advance. Whether you call them Stuffed Shells, Manicotti, or simply the centerpiece of your Italian Christmas Stuffed Pasta Dinner, get ready to master a tradition that will warm your family’s soul all season long.
Why This Christmas Stuffed Pasta Recipe is a Holiday Must
This Christmas Stuffed Pasta recipe goes beyond basic baked pasta to deliver a genuinely festive and stress-free dining experience, making it the highest-ranking candidate for a Holiday Baked Pasta.
- The Festive Flavor Profile: The filling is intentionally layered with Christmas flavor, using nutmeg (a classic companion to ricotta and spinach) and fresh sage, elevating it far beyond a standard weekday stuffed shell.
- Guaranteed Creaminess (The Ricotta Secret): Our method ensures a rich ricotta filling recipe that is never watery. The combination of ricotta, mozzarella, and Parmesan cheese, bound with egg, bakes into a velvety, luscious center in every shell.
- Ultimate Make-Ahead Dish: Assembly is the hardest part, and you can get it all done 1−2 days before your event. This Make-Ahead Pasta Bake frees up your critical holiday time, requiring only an hour in the oven when your guests arrive.
- Feeds a Crowd Effortlessly: Stuffed shells are inherently portion-controlled and easily multiplied. A single 9×13 pan comfortably serves 8−10 guests, making large-group entertaining simple.
- Visually Stunning: The contrast of the bright red sauce against the creamy white and green-flecked shells, topped with bubbling golden mozzarella, makes for a perfect presentation that instantly elevates your Christmas Dinner.
How to Make This Rich Ricotta Filling Recipe and Pasta Bake
This Christmas Stuffed Pasta recipe is divided into three sections: prepping the pasta, perfecting the filling, and assembling the glorious Holiday Baked Pasta.
The Festive Ingredients You’ll Need
For the Pasta:
- Pasta: 1 (12 oz) box Jumbo Pasta Shells (Conchiglioni)
- Sauce: 2 (24 oz) jars High-Quality Marinara Sauce, divided
For the Rich Ricotta Filling:
- Meat (Optional): 8 oz Italian Sausage (mild or hot), cooked and crumbled
- Dairy: 3 cups Whole Milk Ricotta Cheese (well-drained, see Tips)
- Greens: 10 oz frozen Chopped Spinach, thawed and completely squeezed dry
- Cheeses: 1 cup Shredded Mozzarella, 21 cup Grated Parmesan
- Binder: 1 large Egg, lightly beaten
- Aromatics: 2 cloves Garlic, minced
- Festive Herbs: 1 tsp dried Sage, 21 tsp freshly grated Nutmeg, 1 Tbsp fresh Parsley, chopped
- Seasoning: 1 tsp Kosher Salt, 21 tsp Black Pepper
For the Topping:
- Cheese: 1 cup Shredded Mozzarella, 41 cup Grated Parmesan
Step-by-Step Instructions
Follow these steps for the perfect Festive Christmas Stuffed Pasta.
Step 1: Prep the Pasta and Meat
- Cook Shells: Bring a large pot of heavily salted water to a boil. Cook the jumbo shells 2−3 minutes less than package directions (al dente). They will finish cooking in the oven. Drain and rinse immediately with cold water to stop cooking and keep them from sticking. Drizzle lightly with a little olive oil.
- Cook Sausage (If using): Brown the Italian sausage in a skillet. Drain off any excess fat completely and set aside to cool.
- Prep Spinach: This is crucial. If using frozen spinach, thaw it completely. Place it in a clean kitchen towel or cheesecloth and squeeze out every last drop of water. Watery spinach leads to watery filling!
Step 2: Create the Rich Ricotta Filling
In a large mixing bowl, combine the well-drained ricotta cheese, squeezed spinach, the 1 cup of mozzarella, the 21 cup of Parmesan, the beaten egg, minced garlic, sage, nutmeg, and parsley. Stir until everything is evenly combined. Gently fold in the cooled, crumbled sausage (if using). Taste the filling and adjust the salt and pepper as needed.
Step 3: Assemble the Holiday Baked Pasta
- Sauce the Base: Preheat your oven to 375∘F (190∘C). Pour one full jar of marinara sauce into the bottom of a 9×13-inch baking dish and spread evenly.
- Stuff the Shells: Place the ricotta filling into a large piping bag (or a large Ziploc bag with the corner snipped) for easiest filling, or use a small spoon. Fill each shell with a heaping tablespoon of the filling and place them open-side up in the baking dish, fitting them snugly together.
- Top & Bake: Pour the remaining jar of marinara sauce evenly over the top of the stuffed shells. Sprinkle generously with the remaining 1 cup of mozzarella and 41 cup of Parmesan cheese.
- Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 15−20 minutes, until the sauce is bubbling hot and the cheese topping is melted and golden brown.
Step 4: Rest and Garnish Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with extra fresh basil or parsley for a pop of green color.
Tips for Success: Mastering the Make-Ahead Christmas Stuffed Pasta Bake
Achieving the perfect, non-watery Festive Christmas Stuffed Pasta is a matter of technique. These tips ensure success every time.
- Ricotta Draining is Non-Negotiable: Just like with the spinach, draining your ricotta is vital for a thick filling. If you are not using whole milk ricotta, let it sit in a fine-mesh strainer lined with cheesecloth for 30 minutes to remove excess whey. A high-authority source, like Serious Eats, often details this process as the key to a firm, moist filling.
- The Piping Bag Hack: Stuffing shells with a spoon can be messy and slow. Transferring the filling to a large Ziploc bag, snipping one corner, and piping the mixture directly into the shell opening is a huge time-saver and keeps your hands clean.
- Avoid Overcooking the Pasta: Undercook the shells initially. If they are cooked perfectly on the stove, they will become mushy after the full baking time. They should be just shy of al dente before going into the oven.
- Making it Ahead: The best part! Assemble the dish completely, cover it with the foil, and refrigerate for up to 2 days. When ready to bake, remove it from the fridge one hour before baking to let the dish come close to room temperature. Add about 15 minutes to the total covered baking time.
- The Crusty Edge Trick: For deliciously crusty, cheesy edges, lightly grease the sides of your baking dish before saucing the bottom.
The Best Christmas Stuffed Pasta Variations
While jumbo shells are classic for this Christmas Stuffed Pasta, you can adapt the filling to other pasta shapes and flavor profiles.
- Manicotti Alternative: If you prefer the cylindrical shape, use store-bought manicotti. Roll the filling into the cooked tubes. If using traditional crepes for manicotti (an advanced method), the filling is spread and rolled inside the crepe.
- Layered Lasagna: This rich ricotta filling is phenomenal as a layer in a smaller lasagna recipe. Simply layer the sauce, noodles, and filling in a pan.
- Butternut Squash Filling (Vegetarian): For a sweeter, autumnal flavor, swap the spinach and meat for 1 cup of mashed, roasted butternut squash and add a pinch of cinnamon and brown sugar to the ricotta filling. Top with a creamy Alfredo Sauce instead of marinara.
- Festive Color Pop: Stir a 41 cup of chopped, sun-dried tomatoes or finely diced roasted red pepper into the filling for extra red color and flavor depth alongside the green spinach.
- Seafood Christmas Dinner: In Italian tradition, Christmas Eve often features fish. Use the same technique, but fill the shells with a creamy mixture of ricotta, Parmesan, chopped cooked shrimp, and lobster meat. Serve with a creamy white sauce instead of marinara.
Serving Suggestions: Completing the Italian Christmas Stuffed Pasta Dinner
This Festive Christmas Stuffed Pasta is a deeply satisfying main course that needs simple, elegant pairings.
- Crusty Bread is Mandatory: The most essential side dish is a fresh, crusty loaf of Italian bread or garlic bread for soaking up the delicious, herby marinara sauce.
- Light Salad: Balance the richness of the baked pasta with a simple, bright salad. Arugula tossed with lemon vinaigrette, shaved Parmesan, and a light drizzle of olive oil is perfect.
- Green Vegetables: Serve simple, roasted green vegetables like asparagus or green beans tossed with olive oil, salt, and pepper. The green color reinforces the festive theme.
- The Perfect Dessert Pairing: After a savory and satisfying Italian Christmas Dinner, you need a dessert that is light, creamy, and equally festive. The perfect finish to this hearty pasta bake is something with bright, contrasting flavors. We highly recommend following this dinner with a batch of our Cannoli Cookies. The delicate ricotta cream and citrus notes provide a refreshing finish that truly completes the Italian holiday experience.
- Wine Pairing: A medium-bodied, acidic red wine like Chianti or Sangiovese pairs perfectly with the tomato-based sauce. For white wine lovers, a dry Pinot Grigio works well.
FAQs About the Christmas Stuffed Pasta
Can I use low-fat ricotta or cottage cheese?
While you technically can, it is highly discouraged. Whole milk ricotta is key to the rich ricotta filling recipe and helps prevent the filling from drying out or weeping liquid during baking. Low-fat cheeses contain more water and will result in a less creamy, drier result.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Individual servings can be microwaved. For the whole dish, cover it with foil and reheat in a 350∘F oven for 20−30 minutes, or until the sauce is bubbling.
Can I freeze the assembled dish?
Yes, this is an excellent freezer meal! Assemble the dish completely (Step 3), but do not bake it. Wrap it tightly in plastic wrap, then aluminum foil. It freezes well for up to 3 months. To bake from frozen, remove all plastic wrap, cover with the foil, and bake at 375∘F for 1 hour, then remove the foil and bake for an additional 15−20 minutes until bubbling.
I prefer Manicotti. Can I use the same filling?
Absolutely. The filling is identical. Manicotti shells are trickier to stuff; you must use a piping bag (or a Ziploc bag with a large corner snipped) to pipe the mixture into the tube.
What is the best kind of marinara to use?
Use a high-quality, mid-range marinara sauce that you enjoy the flavor of. Since the sauce is a dominant flavor in this Holiday Baked Pasta, a good-quality jar saves time while still delivering authentic, rich flavor.
Final Thoughts: Tradition, Comfort, and Flavor
The Festive Christmas Stuffed Pasta is more than just a recipe; it’s an invitation to savor the holiday season with loved ones. It embodies the generous spirit of a homemade Italian Christmas Dinner—hearty, soulful, and unforgettable.
By following the simple secrets of draining your ricotta and assembling this Make-Ahead Pasta Bake in advance, you can ensure your main course is the highlight of the evening without turning your holiday into a marathon cooking session. Enjoy the richness, the creamy texture, and the joy of sharing this wonderful tradition.
Which festive herb blend will you use in your Ricotta Filling? Share your favorite holiday traditions in the comments below.
Festive Christmas Stuffed Pasta
Equipment
- large pot
- mixing bowl
- baking dish
- aluminum foil
- spoon for stuffing shells
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 1 cup pesto sauce
- 1 cup shredded mozzarella cheese (optional for topping)
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a large bowl, mix ricotta, spinach, Parmesan, egg, garlic powder, salt, and pepper until well combined.
- Stuff each cooled pasta shell with the ricotta mixture.
- Spread half the marinara sauce in the bottom of a baking dish. Arrange stuffed shells on top.
- Spoon remaining marinara sauce over half the shells, and pesto sauce over the other half for a festive red and green look.
- Sprinkle mozzarella over the top if using. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Remove from oven, let cool slightly, and serve warm.
Notes
You might also be interested in this video on how to effortlessly stuff and bake manicotti for your Make-Ahead Pasta Bake dish.
