35+ Irresistible Holiday Pasta Recipes to Warm Your Winter Nights

The holiday season is a time for gathering with loved ones, indulging in festive feasts, and creating lasting memories around the dinner table.

While there are plenty of traditional holiday dishes that grace our tables, adding a touch of pasta to your holiday spread can elevate the meal and offer something both comforting and delicious.

Pasta is versatile, easy to prepare, and can be dressed up with rich, seasonal flavors that pair perfectly with the spirit of the holidays.

Whether you’re hosting a big family dinner or preparing a cozy meal for two, holiday pasta recipes can make the occasion even more special.

From creamy ravioli filled with seasonal ingredients like butternut squash and cranberries to hearty baked pastas topped with savory sauces, there’s something to suit every taste.

These 35+ holiday pasta recipes will provide you with a variety of creative, festive, and flavorful dishes that will delight your guests and add a little Italian flair to your holiday menu.

Whether you prefer comforting baked pasta casseroles or lighter, fresh pasta options, these recipes are the perfect way to celebrate the season.

35+ Irresistible Holiday Pasta Recipes to Warm Your Winter Nights

With so many holiday pasta recipes to choose from, it’s easy to add a bit of variety and sophistication to your festive meals.

Whether you want a simple, yet elegant dish or a show-stopping centerpiece for your holiday dinner, there’s a pasta recipe that will fit the bill.

The versatility of pasta allows you to get creative, incorporating seasonal ingredients like squash, cranberries, sage, and more.

This holiday season, make pasta the star of your meal with these 35+ recipes that are sure to impress your family and friends.

After all, food brings people together, and what better way to celebrate the holidays than with a comforting bowl of pasta shared around the table?

Creamy Spinach and Ricotta Stuffed Shells

This festive pasta dish features large pasta shells filled with a rich mixture of spinach and ricotta cheese, smothered in a creamy marinara sauce and baked to perfection. Ideal for holiday gatherings, this dish combines the warmth of homemade comfort food with the vibrant flavors of the season. The creamy texture and hearty filling make it a crowd-pleaser for any holiday meal.

Ingredients:

• 1 box large pasta shells
• 1 lb fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions. Drain and set aside.
3. In a large pan, sauté the spinach over medium heat until wilted. Let cool slightly and then chop finely.
4. In a bowl, combine the spinach, ricotta, mozzarella, Parmesan, egg, and garlic powder. Mix until well combined.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
6. Stuff each cooked shell with the spinach-ricotta mixture and place them in the baking dish, open side up.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with extra mozzarella cheese.
8. Cover with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
9. Garnish with fresh basil before serving.

These creamy spinach and ricotta stuffed shells are the perfect dish to serve at any holiday gathering. With their delicate, cheesy filling and the rich marinara sauce, this dish offers both elegance and comfort. It’s a wonderful option for a vegetarian main course, but also pairs well with meats like turkey or roast beef. Make sure to save some leftovers – these shells taste even better the next day!

Butternut Squash and Sage Brown Butter Pasta

This indulgent holiday pasta highlights the flavors of roasted butternut squash, crispy sage, and a rich brown butter sauce. The smooth sweetness of the squash contrasts perfectly with the nutty brown butter, creating a balanced, decadent dish that’s perfect for any holiday table. The addition of toasted walnuts brings a satisfying crunch that enhances the overall flavor profile.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 lb pasta (such as fettuccine or pappardelle)
• 6 tablespoons unsalted butter
• 10-12 fresh sage leaves
• 1/2 cup toasted walnuts, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet.
2. Roast the squash for 20-25 minutes or until tender and slightly caramelized.
3. While the squash is roasting, cook the pasta according to the package directions. Reserve 1 cup of pasta cooking water and drain the rest.
4. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage becomes crispy, about 5 minutes.
5. Add the roasted squash to the skillet and toss it in the brown butter. Add the pasta to the pan, along with the reserved pasta cooking water to help create a smooth sauce.
6. Toss to combine, adding the chopped walnuts and Parmesan cheese. Adjust the seasoning with salt and pepper to taste.
7. Serve hot, garnished with extra Parmesan if desired.

Butternut squash and sage brown butter pasta is a truly decadent dish that celebrates the season’s flavors. The sweetness of the squash paired with the crispy sage and the richness of brown butter creates a satisfying, luxurious meal. The walnuts add texture, while the Parmesan provides a touch of umami. This dish is perfect for holiday dinners when you want to offer a comforting yet sophisticated pasta option. It’s sure to become a seasonal favorite.

Holiday Pesto and Roasted Vegetable Lasagna

Packed with roasted vegetables, fresh pesto, and layers of creamy béchamel sauce, this holiday lasagna is a showstopper that combines bold, seasonal flavors with comforting pasta. Perfect for a festive meal, this dish offers a lighter take on traditional lasagna, with the pesto providing a burst of freshness while the roasted vegetables add depth and heartiness.

Ingredients:

• 12 lasagna noodles (no-boil preferred)
• 2 cups pesto sauce (store-bought or homemade)
• 2 cups béchamel sauce (butter, flour, milk, salt, pepper)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 1/2 onion, diced
• Olive oil for roasting

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced bell pepper, zucchini, eggplant, and onion in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized.
2. While the vegetables roast, cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large bowl, combine the ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, and the egg. Mix until smooth.
4. To assemble the lasagna, spread a thin layer of pesto on the bottom of a 9×13-inch baking dish. Layer with lasagna noodles, roasted vegetables, a scoop of ricotta mixture, béchamel sauce, and more pesto.
5. Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese on top.
6. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
7. Let the lasagna rest for 10 minutes before serving.

This holiday pesto and roasted vegetable lasagna is a perfect alternative to the traditional meat-heavy lasagna. The roasted vegetables bring depth and flavor, while the fresh pesto adds a seasonal twist. The béchamel sauce makes each bite creamy and comforting, and the rich mozzarella and Parmesan on top create a satisfying finish. It’s an ideal dish for both vegetarian guests and those looking for a festive, lighter pasta option. Perfect for family gatherings or special holiday dinners!

Baked Ziti with Holiday Sausage and Mushrooms

This hearty baked ziti combines Italian sausage, earthy mushrooms, and a rich marinara sauce, all baked to perfection with a generous layer of melted cheese. It’s a festive and comforting dish that is perfect for feeding a crowd during the holidays. The savory combination of sausage and mushrooms adds depth to the traditional baked ziti, making it a standout dish for your holiday table.

Ingredients:

• 1 lb ziti pasta
• 1 lb Italian sausage (mild or spicy)
• 1 cup mushrooms, sliced
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to the package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Once browned, remove any excess fat.
3. Add the sliced mushrooms to the pan and cook until they soften, about 5 minutes. Stir in the marinara sauce, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
4. In a large bowl, combine the cooked ziti pasta, ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.
5. Pour the sausage and mushroom sauce over the pasta and mix until well combined.
6. Transfer the pasta mixture into a 9×13-inch baking dish. Top with the remaining mozzarella and Parmesan cheeses.
7. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves.

Baked ziti with holiday sausage and mushrooms is the perfect comfort food for your holiday celebrations. The savory sausage and earthy mushrooms bring richness to this classic pasta dish, while the creamy ricotta and melted mozzarella add that familiar, cheesy goodness. It’s a great option for both a cozy family meal and a dish to impress guests at a festive gathering. Pair it with a simple green salad and some crusty bread for a complete holiday meal.

Pappardelle with Roasted Garlic and Parmesan Cream Sauce

This luxurious pasta features wide ribbons of pappardelle tossed in a roasted garlic and Parmesan cream sauce. The sweetness of the roasted garlic pairs beautifully with the richness of the cream and the salty Parmesan, creating a decadent dish that feels perfect for a holiday meal. It’s an elegant yet simple pasta that can be easily dressed up with seasonal herbs or a sprinkle of nutmeg.

Ingredients:

• 1 lb pappardelle pasta
• 2 heads garlic
• 3 tablespoons olive oil
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg (optional)
• Salt and freshly ground black pepper to taste
• Fresh thyme or rosemary for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, and wrap each in aluminum foil. Roast for 30-40 minutes until the garlic is soft and golden.
2. Meanwhile, cook the pappardelle pasta according to package instructions, then drain and set aside, reserving 1 cup of pasta cooking water.
3. Once the garlic is roasted, squeeze the cloves out of their skins into a bowl. Mash the garlic into a paste using a fork or the back of a spoon.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the roasted garlic paste and cook for 1-2 minutes until fragrant.
5. Add the heavy cream to the pan and bring to a simmer. Stir in the Parmesan cheese, nutmeg, salt, and pepper. Cook for another 5-7 minutes until the sauce thickens.
6. Add the cooked pappardelle to the skillet, tossing it in the cream sauce. Add a little reserved pasta cooking water if needed to help coat the pasta.
7. Garnish with fresh thyme or rosemary and an extra sprinkle of Parmesan before serving.

Pappardelle with roasted garlic and Parmesan cream sauce is a beautifully rich and comforting pasta that exudes holiday elegance. The sweetness of the roasted garlic and the creamy, cheesy sauce come together in a way that’s both indulgent and satisfying. Perfect for a special holiday dinner, this pasta pairs wonderfully with a crisp white wine and a light salad. For a festive touch, serve it with a side of freshly baked bread to soak up the extra sauce!

Lemon Ricotta Pasta with Toasted Pine Nuts

Lemon ricotta pasta is a light yet flavorful holiday dish, perfect for those looking for a refreshing change from the heavier pasta options. The combination of creamy ricotta, zesty lemon, and crunchy pine nuts creates a harmonious balance of textures and flavors. It’s a simple yet sophisticated dish that’s perfect for celebrating the holidays with a touch of brightness and elegance.

Ingredients:

• 1 lb pasta (such as spaghetti or linguine)
• 1 cup ricotta cheese
• Zest and juice of 2 lemons
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions, then drain and reserve 1/2 cup of pasta cooking water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ricotta, lemon zest, and lemon juice, stirring until smooth.
3. Add the cooked pasta to the skillet, along with a bit of reserved pasta water to help loosen the sauce.
4. Toss the pasta in the ricotta mixture until well coated. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
5. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, then sprinkle over the pasta.
6. Garnish with fresh basil or parsley before serving.

Lemon ricotta pasta with toasted pine nuts offers a bright and fresh option for your holiday table. The tangy lemon pairs perfectly with the creamy ricotta, and the toasted pine nuts add a delightful crunch. This dish is a wonderful choice for those looking to balance the richness of heavier holiday meals with something lighter and more refreshing. It’s simple to prepare yet feels elegant and festive, making it the perfect addition to any holiday gathering.

Creamy Spinach and Ricotta Stuffed Shells

These creamy spinach and ricotta stuffed shells are a classic Italian dish that’s perfect for the holidays. Large pasta shells are stuffed with a savory mixture of ricotta cheese, spinach, and herbs, then baked in a rich marinara sauce and topped with gooey melted cheese. This dish is both filling and comforting, making it ideal for holiday gatherings, especially when you need to feed a crowd.

Ingredients:

• 1 box jumbo pasta shells
• 2 cups ricotta cheese
• 2 cups cooked spinach (fresh or frozen)
• 1 egg
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions. Drain and set aside to cool slightly.
2. In a bowl, combine the ricotta cheese, spinach, egg, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. Mix until well combined.
3. Stuff each cooked shell with the spinach and ricotta mixture, being careful not to overfill.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer in the dish, then cover with the remaining marinara sauce.
5. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
6. Garnish with fresh basil before serving.

Creamy spinach and ricotta stuffed shells are the epitome of holiday comfort food. The rich and creamy filling pairs beautifully with the tangy marinara sauce, making it a dish that will satisfy everyone at your holiday table. This recipe can easily be made ahead of time, allowing you to spend more time enjoying the festivities with your guests. It’s a great choice for vegetarians and meat-eaters alike, and it pairs wonderfully with a side salad and crusty bread.

Butternut Squash Ravioli with Sage Brown Butter

Butternut squash ravioli with sage brown butter is a festive and flavorful pasta dish perfect for the holidays. The ravioli is stuffed with a sweet and savory butternut squash filling, then tossed in a rich brown butter sauce infused with fresh sage leaves. This dish is full of autumnal flavors, making it an ideal choice for holiday meals. It’s elegant enough for a special occasion but simple enough to prepare at home.

Ingredients:

• 1 package fresh butternut squash ravioli (store-bought or homemade)
• 1/2 cup unsalted butter
• 12 fresh sage leaves
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Cook the butternut squash ravioli according to package instructions, then drain, reserving 1/4 cup of pasta cooking water.
2. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook for 3-4 minutes, or until the butter begins to brown and becomes fragrant.
3. Stir in the nutmeg, salt, and pepper. Add the cooked ravioli to the pan, tossing to coat the pasta in the brown butter sauce. If needed, add some of the reserved pasta cooking water to help the sauce coat the ravioli.
4. Plate the ravioli and spoon the brown butter sauce over the top. Sprinkle with grated Parmesan and fresh parsley before serving.

Butternut squash ravioli with sage brown butter brings the flavors of fall to your holiday table. The sweetness of the butternut squash filling pairs perfectly with the nutty, rich brown butter and the earthy flavor of sage. It’s an elegant and satisfying pasta dish that’s sure to impress your guests. The dish is light yet indulgent, offering the perfect balance of flavors for a festive meal. Serve it as a main course or as part of a larger holiday feast, and enjoy the compliments that will surely follow.

Holiday Pesto Pasta with Roasted Cherry Tomatoes and Burrata

Holiday pesto pasta with roasted cherry tomatoes and burrata is a fresh, vibrant dish that captures the essence of the season. The creamy burrata cheese contrasts perfectly with the zesty homemade pesto sauce, while roasted cherry tomatoes add a burst of sweetness. This pasta dish is visually striking and full of flavor, making it an excellent choice for a festive meal or side dish during the holidays.

Ingredients:

• 1 lb pasta (penne, fusilli, or spaghetti)
• 1 cup fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 ball burrata cheese
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized.
2. While the tomatoes are roasting, cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta cooking water.
3. To make the pesto, combine the basil, olive oil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor or blender. Process until smooth.
4. Toss the cooked pasta with the pesto sauce, adding a little pasta cooking water if necessary to help coat the pasta evenly.
5. Plate the pasta and top with roasted cherry tomatoes. Gently tear the burrata into pieces and place on top of the pasta. Garnish with fresh basil leaves.

Holiday pesto pasta with roasted cherry tomatoes and burrata is a beautiful, festive dish that combines vibrant colors and fresh, seasonal ingredients. The creamy burrata adds richness to the bright and flavorful pesto, while the roasted cherry tomatoes provide a sweet contrast. It’s an ideal dish for those looking for a lighter pasta option that still feels celebratory. This dish works wonderfully as a main or a side dish and pairs perfectly with a glass of crisp white wine, making it a perfect addition to any holiday spread.

Spaghetti with Lobster and Champagne Cream Sauce

Spaghetti with lobster and champagne cream sauce is a luxurious and indulgent pasta dish that’s perfect for the holidays. The sweetness of lobster pairs beautifully with the rich, buttery champagne cream sauce, making it an unforgettable main course for a festive gathering. With its refined flavors and elegant presentation, this dish is sure to impress your guests and elevate any holiday celebration.

Ingredients:

• 1 lb spaghetti
• 2 lobster tails, cooked and chopped into chunks
• 1 cup champagne or sparkling wine
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• Lemon wedges for serving

Instructions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta cooking water.
2. In a large skillet, melt the butter over medium heat. Add the garlic and shallot, cooking for 2-3 minutes, until fragrant and softened.
3. Pour in the champagne, allowing it to simmer and reduce by half, about 3-4 minutes.
4. Stir in the heavy cream, salt, and pepper, and cook for an additional 3-4 minutes until the sauce thickens slightly.
5. Add the cooked lobster chunks to the sauce and stir to combine. If the sauce is too thick, add a little reserved pasta water to loosen it up.
6. Toss the cooked spaghetti in the sauce, ensuring the pasta is well coated. Plate the pasta and sprinkle with grated Parmesan cheese and fresh parsley.
7. Serve with lemon wedges on the side.

Spaghetti with lobster and champagne cream sauce is a perfect dish for special holiday occasions. The combination of lobster, champagne, and creamy sauce delivers an exquisite balance of flavors that will leave your guests raving. Whether served at a holiday dinner or as a luxurious treat during the festive season, this dish is a true showstopper. The richness of the cream sauce and the delicate sweetness of the lobster make for an unforgettable dining experience, adding a touch of sophistication to your holiday spread.

Baked Ziti with Sausage and Ricotta

Baked ziti with sausage and ricotta is a hearty and satisfying pasta dish, ideal for a cozy holiday meal. The ziti is smothered in a flavorful tomato sauce, layered with savory Italian sausage, creamy ricotta, and melted mozzarella cheese. It’s baked until golden and bubbling, making it the perfect comfort food for holiday dinners. This dish is easy to prepare, filling, and always a crowd-pleaser, ensuring it will be a hit at your holiday gathering.

Ingredients:

• 1 lb ziti pasta
• 1 lb Italian sausage, crumbled
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package instructions, then drain and set aside.
2. In a large skillet, cook the crumbled Italian sausage over medium heat until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
3. Stir in the marinara sauce, basil, garlic powder, salt, and pepper. Simmer for 5 minutes to combine the flavors.
4. In a large bowl, mix the cooked pasta with the sausage and sauce mixture. Add the ricotta cheese and half of the mozzarella, stirring until well combined.
5. Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining mozzarella and Parmesan cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
7. Garnish with fresh parsley before serving.

Baked ziti with sausage and ricotta is a guaranteed favorite at any holiday meal. The combination of ziti, sausage, marinara sauce, and cheesy layers creates a rich and satisfying dish that’s both comforting and delicious. Whether served as a main course or alongside other holiday sides, this dish is sure to fill your guests with warmth and joy. Its simple ingredients come together to create an irresistible flavor profile that is perfect for family gatherings or festive celebrations.

Pappardelle with Wild Mushroom Ragù

Pappardelle with wild mushroom ragù is an elegant and earthy pasta dish, ideal for a holiday feast. The broad pappardelle noodles are enveloped in a rich, savory ragù made from a variety of wild mushrooms, slow-cooked in a savory tomato and wine sauce. This dish is packed with deep, umami flavors and offers a sophisticated vegetarian option for your holiday menu. It’s both comforting and refined, making it a perfect choice for special occasions.

Ingredients:

• 1 lb pappardelle pasta
• 2 cups mixed wild mushrooms (shiitake, cremini, portobello, etc.), sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 1/2 cups crushed tomatoes
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese for serving

Instructions:

1. Cook the pappardelle pasta according to package instructions. Drain, reserving 1/4 cup of pasta cooking water.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the wild mushrooms to the skillet and cook for another 5-7 minutes, or until the mushrooms release their moisture and begin to brown.
4. Pour in the white wine and let it reduce for about 3 minutes. Stir in the crushed tomatoes, thyme, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
5. Add the heavy cream and stir to combine. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
6. Toss the cooked pappardelle in the mushroom ragù, ensuring the pasta is well coated.
7. Plate the pasta and sprinkle with freshly grated Parmesan cheese before serving.

Pappardelle with wild mushroom ragù is a rich and flavorful pasta dish that brings the essence of the forest to your holiday table. The earthy mushrooms and creamy sauce provide a decadent experience, while the wide pappardelle noodles ensure each bite is full of texture and flavor. This dish is ideal for those looking for a vegetarian option that still feels indulgent and festive. Whether as a main course or an elegant side dish, this pasta will add a touch of refinement to your holiday celebrations.

Cranberry Walnut Ravioli with Brown Butter Sauce

Cranberry walnut ravioli with brown butter sauce is a festive and delicious pasta dish, combining sweet and savory flavors that are perfect for the holidays. The ravioli is filled with a delightful mixture of fresh cranberries and toasted walnuts, offering a tangy and nutty filling. Topped with a rich brown butter sauce and a sprinkle of sage, this dish is a beautiful and flavorful way to celebrate the season with a gourmet touch.

Ingredients:

• 1 lb fresh ravioli (store-bought or homemade)
• 1 cup fresh cranberries, chopped
• 1/2 cup toasted walnuts, chopped
• 1 tablespoon brown sugar
• 1/4 cup ricotta cheese
• 1/2 cup unsalted butter
• 6 fresh sage leaves, chopped
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Cook the ravioli according to package instructions, then drain and set aside, reserving 1/4 cup of pasta water.
2. In a small bowl, mix the chopped cranberries, toasted walnuts, brown sugar, and ricotta cheese. Season with a pinch of salt and pepper. If making homemade ravioli, fill the dough with this mixture.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes, allowing the butter to brown and the sage to become crispy.
4. Add the cooked ravioli to the skillet, tossing them gently in the brown butter sauce. If needed, add a little reserved pasta water to loosen the sauce.
5. Plate the ravioli and drizzle with the brown butter sauce. Garnish with grated Parmesan cheese.

Cranberry walnut ravioli with brown butter sauce is a visually stunning and flavor-packed dish that brings a festive touch to any holiday meal. The tartness of the cranberries and the crunch of the walnuts complement the smooth, creamy filling and perfectly balance the richness of the brown butter sauce. This dish is perfect for a special occasion, offering a unique take on ravioli that combines the best of seasonal ingredients. It’s a wonderful addition to your holiday menu and is sure to be a memorable treat for your guests.

Pesto and Roasted Red Pepper Stuffed Shells

Pesto and roasted red pepper stuffed shells are a colorful and flavorful pasta dish that’s perfect for holiday gatherings. Jumbo pasta shells are filled with a creamy ricotta and pesto mixture, then topped with a vibrant roasted red pepper sauce. The dish is baked until bubbly and golden, creating a satisfying and comforting meal that is as beautiful as it is delicious. It’s a great choice for those who want something both hearty and fresh for their holiday spread.

Ingredients:

• 1 box jumbo pasta shells
• 1 cup basil pesto
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 jar roasted red pepper sauce (or homemade)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions. Drain and set aside.
2. In a bowl, combine the ricotta cheese, pesto, shredded mozzarella, and Parmesan. Season with salt and pepper.
3. Carefully stuff each pasta shell with the pesto and ricotta mixture and place them in a greased 9×13-inch baking dish.
4. Pour the roasted red pepper sauce over the stuffed shells, covering them evenly.
5. Drizzle with olive oil and bake for 25-30 minutes, until the cheese is melted and the dish is bubbling.
6. Garnish with fresh basil leaves before serving.

Pesto and roasted red pepper stuffed shells are a delightful and visually appealing holiday dish that combines the richness of pesto with the sweet smokiness of roasted red peppers. The creamy filling in the shells offers a satisfying texture, while the roasted red pepper sauce provides a burst of color and flavor. This dish is easy to prepare and perfect for serving a crowd, making it a wonderful option for holiday feasts. Whether served as a main course or as a hearty side, it will be a dish that leaves everyone asking for seconds.

Butternut Squash and Sage Tortellini

Butternut squash and sage tortellini is a cozy and flavorful pasta dish that captures the essence of autumn and winter. The tender homemade or store-bought tortellini is stuffed with a rich, slightly sweet butternut squash filling and paired with a fragrant brown butter and sage sauce. This dish is ideal for holiday dinners, offering a perfect balance of flavors with the sweetness of squash, the warmth of sage, and the richness of butter. It’s a festive and comforting dish that will warm your guests’ hearts and bellies.

Ingredients:

• 1 lb tortellini (fresh or frozen)
• 2 cups butternut squash puree (or roasted squash)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1/2 cup unsalted butter
• 10 fresh sage leaves, chopped
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook the tortellini according to package instructions, then drain and set aside.
2. In a small bowl, mix the butternut squash puree with nutmeg, cinnamon, salt, and pepper. If making homemade tortellini, fill the pasta dough with the squash mixture.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes, allowing the butter to brown and the sage to become fragrant and crispy.
4. Toss the cooked tortellini in the brown butter sauce, making sure each piece is well-coated. If needed, add a splash of pasta water to loosen the sauce.
5. Plate the tortellini and drizzle with the brown butter sauce. Sprinkle with grated Parmesan cheese before serving.

Butternut squash and sage tortellini is a rich, comforting pasta dish that perfectly captures the flavors of the holiday season. The smooth, sweet squash filling pairs beautifully with the earthy sage and nutty brown butter, making for a dish that is both hearty and flavorful. The tortellini itself adds a soft texture that complements the robust sauce, making it an ideal option for a festive main course or a luxurious side. This dish will be a standout on your holiday table, offering a combination of flavors that is both comforting and sophisticated.

Note: More recipes are coming soon!