The holidays are magical, but they are rarely “easy.” This Easy Christmas Stuffed Pasta Recipe is here to change that! We’ve taken the spectacular, comforting, and colorful qualities of a baked pasta dish and simplified every step, turning it into the perfect make-ahead casserole that requires minimal effort on the day of your event.
This recipe uses jumbo shells (or quick no-boil lasagna noodles!) stuffed with a simple, creamy ricotta and spinach filling. The Christmas magic comes from the beautiful red and green colors: vibrant sun-dried tomatoes (red) and luscious basil pesto (green) swirled into a decadent cream sauce. It’s a stunning, comforting centerpiece that looks complicated but is surprisingly simple to assemble.
Forget standing over the stove for hours. Assemble this dish up to two days in advance, toss it in the oven when your guests arrive, and enjoy the praise! This Easy Christmas Stuffed Pasta is your new secret weapon for stress-free, dazzling holiday hosting.
Why This is the Easiest Holiday Pasta You’ll Ever Make
This recipe is specifically engineered for ease, combining convenience shortcuts with the incredible flavor of homemade cooking.
- Ultimate Make-Ahead Convenience: The entire casserole is designed to be assembled and refrigerated for up to 48 hours. This means your hands-on time is done long before the party starts.
- Minimal Shell Stuffing: The filling is fast and simple—no sautéing needed! You can use a zip-top bag to pipe the filling quickly into the shells, drastically cutting down on stuffing time and mess.
- The Pesto Shortcut: By using quality jarred basil pesto, you inject complex, nutty, and herbal flavor into the cream sauce instantly, without needing to chop and measure dozens of fresh herbs.
- Built-in Red & Green Color: The recipe uses sun-dried tomatoes, spinach, and pesto to naturally achieve a festive color palette, eliminating the need for complicated garnishes.
- A True One-Pan Casserole: Because it’s a baked casserole, cleanup is a breeze. It’s truly a dump, layer, and bake kind of meal that delivers maximum comfort with minimal fuss.
Ingredients
We focus on quality, easy-to-source ingredients for the best flavor with the least amount of effort.
For the Easy Stuffing
- 1 (12-ounce) box Jumbo Pasta Shells (or 1 box Manicotti)
- 1 (15-ounce) container whole milk Ricotta cheese
- 1 cup freshly shredded Parmesan cheese
- 2 cups fresh spinach, finely chopped (or 1 cup frozen, thawed and squeezed very dry)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (for the essential red pop)
- 1 large egg, lightly beaten (the binder for the filling)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
For the Simple Pesto Cream Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream (or half-and-half)
- 1 cup chicken or vegetable broth
- 1/2 cup prepared basil pesto (refrigerated jar is highly recommended for fresh flavor)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
For Topping
- 2 cups shredded low-moisture mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Optional Garnish: Fresh basil or chopped parsley
Step-by-Step Instructions: Assembly and Bake
This process is broken down into simple, manageable steps that you can even spread out over two days.
Part 1: Prep the Pasta and Filling (15 Minutes)
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions, but remove them 1-2 minutes before they are fully done (al dente). Drain and toss immediately with a drizzle of olive oil to prevent sticking. Set aside to cool.
- Make the Filling: In a large bowl, combine the ricotta cheese, 1 cup of Parmesan cheese, chopped spinach, sun-dried tomatoes, beaten egg, Italian seasoning, salt, and pepper. Mix thoroughly until everything is evenly combined. No need to pre-cook anything—just mix!
- Stuff the Shells (Easy Method): Transfer the ricotta filling to a large Ziploc bag and snip off one corner (this is your simple piping bag). Squeeze the filling gently into the cooled pasta shells until they are generously stuffed.
Part 2: Prepare the Simple Pesto Cream Sauce (10 Minutes)
- Start the Roux: In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly.
- Build the Sauce: Slowly pour in the heavy cream and chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring until the sauce thickens slightly (about 3-5 minutes).
- Add Pesto: Remove the sauce from the heat. Stir in the 1/2 cup of basil pesto, salt, and pepper. Taste and adjust seasoning as needed. The sauce should be a lovely, pale mint green color.
Part 3: Assemble and Bake (40 Minutes)
- Preheat and Sauce the Pan: Preheat your oven to 375∘F (190∘C). Pour about 1/3 of the Pesto Cream Sauce into the bottom of a 9×13-inch baking dish and spread it around to coat the bottom.
- Arrange and Cover: Arrange the stuffed shells tightly in the prepared baking dish, open-side up. Pour the remaining Pesto Cream Sauce evenly over the shells.
- Add Topping: Sprinkle the top evenly with the 2 cups of mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
- Bake (Covered): Cover the dish tightly with aluminum foil. Bake for 25 minutes.
- Uncover and Finish: Remove the foil and bake for an additional 10–15 minutes until the sauce is bubbly and the cheese is melted and golden brown.
- Rest and Serve: Let the pasta rest for 5-10 minutes before serving. This short rest allows the sauce to settle. Garnish with fresh basil or parsley for an extra green pop.
Pro Tips for Maximum Ease and Festive Flavor
To ensure your Easy Christmas Stuffed Pasta turns out perfectly moist, cheesy, and truly simple, follow these tips.
- The Zip-Top Bag Filling Hack: Skip the messy spoon! Transfer your ricotta filling into a gallon-sized zip-top bag and push the filling down to one corner. Snip a small 1/2-inch hole in the corner. You can pipe the filling quickly and neatly into the shells, making the stuffing process incredibly fast.
- The Al Dente Rule is Still Key: Even in an easy recipe, you must undercook the pasta shells slightly (al dente). They will continue to cook and soften in the sauce while baking. If you skip this, they will be mushy.
- Make-Ahead Shortcut: As mentioned, this dish can be fully assembled up to 48 hours in advance. Just cover it tightly and refrigerate. When ready to bake, add 5–10 minutes to the covered baking time to account for the cold dish.
- The Red Pop (Sun-Dried Tomatoes): For the brightest red color, use oil-packed sun-dried tomatoes that are not marinated in herbs. Drain them well and chop them finely so the red pieces distribute nicely throughout the white filling.
- A Clean Cheese Melt: For the absolute best melt, buy a block of low-moisture mozzarella and shred it yourself. Pre-shredded bags contain anti-caking agents that can sometimes leave a grainy texture. This simple step is worth the extra 30 seconds!
Serving Suggestions and Creative Variations
This rich and festive casserole pairs perfectly with simple, light sides to balance the creaminess.
Pairing and Sides
- The Essential Salad: Pair with a simple, crisp green salad (like arugula or mixed greens) dressed with a light, acidic vinaigrette (lemon or balsamic). The acid cuts the richness of the cream sauce.
- Quick Garlic Bread: Serve with warm, crusty bread or garlic bread to soak up every last drop of the Pesto Cream Sauce.
- Light Protein: If you want to add meat, serve this pasta alongside a quick Cider Brined Roast Chicken or a simple baked ham. Since the pasta is so rich, you don’t need heavy, saucy meat dishes.
Easy Holiday Variations
- No-Boil Lasagna (The Ultimate Shortcut): Skip boiling the shells altogether! Use no-boil lasagna noodles instead. Spread half the ricotta filling on the noodle, roll it up (starting with the short side), and arrange the rolls in the pan, seam-down. This is the fastest method possible!
- Add Sausage: For a heartier Christmas meal, brown 1/2 pound of mild Italian sausage and mix it into the ricotta filling. This adds a fantastic savory depth without adding much prep time.
- Spice it Up: Add a pinch of red pepper flakes to the Pesto Cream Sauce while it’s simmering for a subtle warmth that is lovely on a cold Christmas night.
- Use Roasted Red Peppers: If you don’t love sun-dried tomatoes, substitute them with 1/2 cup of finely chopped, drained roasted red peppers (from a jar). This maintains the beautiful red color and adds a smoky sweetness.
- Garnish with Pomegranate: For an extra beautiful, jewel-toned garnish, sprinkle a handful of pomegranate arils (seeds) over the top of the baked pasta just before serving. The tart, bright red seeds look incredible against the green sauce.
Frequently Asked Questions
- Can I freeze this Easy Christmas Stuffed Pasta? Yes! This is a fantastic dish for freezing. Assemble the entire casserole (steps 1-4) in a foil pan, but do not bake it. Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To bake from frozen, remove the plastic, cover with foil, and bake at 375∘F for about 1 hour 15 minutes, removing the foil for the last 15 minutes.
- What if I don’t have time to boil the shells? If you’re pressed for time, use no-boil lasagna noodles (see the Ultimate Shortcut variation above). If you must use jumbo shells, you can use them uncooked, but you must ensure the sauce is very loose (add an extra 1/2 cup of broth) and cover the casserole tightly while baking. It will take longer (up to 50 minutes covered), but it saves the boiling step.
- What is the best way to stuff the shells? The fastest and cleanest method is using a Ziploc bag as a piping bag. Alternatively, use a small ice cream scoop with a trigger release for a consistent, mess-free fill.
- My cream sauce seems too thick; what should I do? The Pesto Cream Sauce should be a thin gravy consistency before baking. If it seems too thick after adding the pesto, simply whisk in an additional 1/4 cup of chicken broth until it reaches a pourable, slightly runny consistency. Remember, the pasta will absorb some of that liquid while baking.
- How do I store leftovers? Store any leftover pasta in an airtight container in the refrigerator for up to 4 days. To reheat, the best method is in a 350∘F oven or air fryer until warmed through (microwaving can sometimes make the pasta tough).
This Easy Christmas Stuffed Pasta promises incredible flavor and a beautiful presentation without the holiday stress. Enjoy the ease and the applause!
Don’t forget to Pin this recipe for later and share your favorite simple holiday appetizer ideas in the comments below!
Christmas Stuffed Pasta
This Christmas stuffed pasta is a festive holiday dish featuring jumbo pasta shells filled with creamy ricotta, spinach, and mozzarella, baked in marinara sauce, and topped with melted cheese. A perfect centerpiece for Christmas dinner.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Set aside to cool slightly.
- In a large bowl, mix ricotta, half the mozzarella, Parmesan, spinach mixture, egg, Italian seasoning, salt, and pepper until combined.
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Stuff each shell with the ricotta mixture and arrange in the dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with fresh basil before serving if desired.
Notes
Make ahead by assembling the pasta shells and refrigerating overnight before baking. Add red marinara and green spinach for festive holiday colors. Serve with garlic bread and salad.