Description
Creamy Christmas Stuffed Pasta with mushrooms, spinach, and three cheeses. Cozy, crowd pleasing, and perfect for make ahead holiday dinners.
Ingredients
1 stick (8 tablespoons) salted butter
3 cups sliced shiitake or cremini mushrooms
2 teaspoons dried thyme
2 chopped garlic cloves
2 teaspoons dried basil
2 teaspoons dried oregano
Kosher salt and pepper to taste
1/4 cup plain flour
2 cups milk
2 cups white wine or chicken broth
1 cup shredded mozzarella
3/4 cup grated parmesan
1 pound large pasta shells
2 cups ricotta cheese
2 cups shredded provolone cheese
20 ounces frozen spinach, thawed and drained
Instructions
1. Preheat oven to 350°F and grease a 9×13 inch pan. Cook mushrooms in 2 tablespoons butter until golden, then add thyme, salt, and pepper; cook until fragrant and set aside.
2. In the same skillet, melt remaining butter, sauté garlic, basil, and oregano briefly, whisk in flour, and cook 1 minute.
3. Slowly whisk in wine and milk, simmer until slightly thickened, then stir in part of the mozzarella and parmesan to make a smooth sauce.
4. Cook pasta shells in salted water until just al dente, then drain and let cool.
5. Mix ricotta, provolone, and spinach for filling.
6. Spread a layer of sauce in the baking dish, stuff shells with filling, and arrange in the pan.
7. Top with mozzarella, remaining sauce, parmesan, and mushrooms.
8. Cover with foil and bake 25 minutes, then uncover and bake 15–20 minutes more until golden and bubbling.
9. Serve warm.
Notes
Do not overcook pasta shells; stop boiling 2 minutes before package instructions.
Drain spinach thoroughly to avoid watery filling.
Cook flour and butter long enough to remove raw taste and whisk liquid in gradually to prevent lumps.
Use room temperature cheeses and freshly grated cheese for best melting.
Fill each shell with about 1.5–2 tablespoons of filling to avoid overflow.
Cool shells before stuffing to prevent breaking.
- Prep Time: 30 to 45 minutes
- Cook Time: 40 to 50 minutes
- Category: Christmas Dinner Recipes
- Method: Baked