There’s something about Christmas that really makes me want comfort food!
Christmas gives us the opportunity to give a twist to classic pasta sauces. Whether adding chestnuts to a clamshell pasta (conchiglie) or cranberries to a pappardelle, I love mixing traditional Christmas ingredients with hearty pasta preparations.
Most of the rest of the year, I spend some of my time creating and writing recipes for pasta dishes made with fresh, seasonal ingredients, but at Christmas I like to have fun in the kitchen coming up with unique ways to combine seasonal favorites, along with pasta, to create the perfect pasta preparations for the holidays, something I hope you’ll enjoy.
The 15 Best Christmas Pasta Recipes
1. Spinach and Ricotta Christmas Tree Ravioli
I love the Christmas-tree-cutout aesthetic of putting together a dish of ravioli. Fillings made with spinach leaves, rich ricotta cheese and a pinch of nutmeg (and why not?)
Ingredients
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
1 cup ricotta cheese
1 cup fresh spinach, blanched, drained, and chopped
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Marinara sauce, for serving
Instructions
1. Place flour and salt in a bowl and mix. Make a well in centre, break in eggs, add olive oil, then mix to form a dough. Knead until smooth, cover with plastic and leave to rest for 30 minutes.
2. Make the filling: In a separate bowl, mix the ricotta with the spinach, Parmesan, nutmeg, salt and pepper. Blend until creamy.
3. Use a rolling pin to roll out the dough into thinner sheets; use a cookie cutter with the shape of a Christmas tree to cut the ravioli.
4. Spoon a little filling on the centre of half of the forms, brush edges with water and cover with another form. Press edges with your fingers to seal.
5. Boil salted water in a large pot. Boil ravioli in batches for 3-4 minutes until they float.
6.Serve ravioli in warmed marinara sauce and garnish with basil leaves if desired.
2. Red and Green Tortellini Salad
I love the colors of this dish. A simple combination of cheese tortellini and fresh produce such as ripe cherry tomatoes and crisp spinach – and a few twists – dresses up this pasta into an instant hit: a sprinkle of parmesan and a splash of olive oil perfecto!
Ingredients
Cheese tortellini (preferably fresh or refrigerated)
Cherry tomatoes, halved
Fresh spinach leaves
Basil pesto
Olive oil
Grated Parmesan cheese
Salt and pepper to taste
Instructions
1. Cook the tortellini according to package instructions. Drain and let it cool.
2. Mix the cooked tortellini, cherry tomatoes and fresh spinach leaves in a big salad bowl.
3. Pour in your basil pesto, then drizzle with olive oil.
4. Toss all the ingredients together until the tortellini and vegetables are evenly coated.
5. Sprinkle with grated Parmesan cheese and season with salt and pepper to taste.
6. Serve immediately or refrigerate until ready to serve. Enjoy!
3. Chestnut Pappardelle with Sage Brown Butter
For this classic Tuscan dish, no comfort food or good sauce can ever beat the aroma of fresh chestnut flour, home-made pappardelle fresh sage and brown butter. It is the epitome of nutty warmth as every bite carries me back to the comfortable fall evenings.
Ingredients
2 cups chestnut flour
1 cup all-purpose flour, plus extra for dusting
4 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup unsalted butter
12 fresh sage leaves
Salt and black pepper, to taste
Grated Parmesan cheese, for serving
Instructions
1.Mix the chestnut flour, all-purpose flour and salt in a large bowl. Make a well in the centre and add the eggs and olive oil. Start incorporating the flour in the centre and whisk it, then gradually add it from the sides until you get a dough. You should be able to start kneading the dough using a fork before your hands get into the mix. When there are no dry flour bits left, start kneading with your hands. Flip the dough and knead for a couple more minutes until the dough is smooth. Place in a bowl and cover with a plastic wrap. Let rest for 30 minutes.
2. Hand-roll out the dough with a pasta maker, a rolling pin or a wood board until it’s super thin, then cut it into wide noodles to make pappardelle. Dust generously with flour to keep the noodles from sticking together.
3. Boil a large amount of salted water in a pan. Melt the butter in a large pan over medium heat and add sage leaves. Cook until butter turns golden-brown and the sage is crispy.
4. Drop the pappardelle into boiling water and cook until al dente, about 2-3 minutes. Reserve 1/4 cup of the pasta water, then drain the pasta.
5. Toss the pappardelle in the pan with the sage brown butter. Add the reserved pasta water to the pan one tablespoon at a time if desired for a silky sauce, tossing to coat. Season with salt and black pepper. Serves 4
6. At once, serve the pappardelle with shaved Parmesan.
4. Cranberry and Brie Stuffed Shells
There’s nothing I love more than this twist on stuffed shells with brie and tart-sweet cranberries. Raid your herb box and use rosemary, thyme or both.
Add some finely chopped walnuts and you’ve got a dish that’s fancy enough for your holiday table but comforting enough for dinner on a cozy night.
Ingredients
20-24 jumbo pasta shells
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
1/2 cup water
8 ounces Brie cheese, cut into small pieces
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
1/2 cup chopped walnuts (optional)
1 cup marinara sauce
1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Cook the shells according to package instructions until al dente. Drain and set aside.
3. Cook the cranberries, sugar and water in a small saucepan over a medium heat until the cranberries soften and the mixture thickens, about 10 minutes; allow to cool.
4. Place the Brie, ricotta, Parmesan, thyme, salt and pepper in a mixing bowl, stir in the cranberry mixture, and, if using, walnuts.
5. Stuff the pasta shells with the cranberry and cheese mixture and place them in your baking dish.
6. Top with marinara sauce and mozzarella. Cover with foil, and bake for 20 minutes. Uncover, then bake another 10 minutes or until the cheese is bubbly and golden.
5. Pumpkin and Sage Gnocchi
As autumn arrives, I like to cook meals that capture the essence of the season. One good recipe is a blend of ingredients that feels like it can warm up any table.
I think a perfect combination is the silky pumpkin puree flavoured with fragrant sage leaves and the taste of parmesan, all combined together.
Ingredients
1 cup pumpkin puree
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon nutmeg
2 cups all-purpose flour (plus more for dusting)
4 tablespoons unsalted butter
8-10 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese for serving
Instructions
- Mix pumpkin puree, ricotta, grated Parmesan, salt and nutmeg together in a large bowl. Add enough flour to bind, until dough is soft.
2. Turn out onto a floured surface and divide into four pieces. Roll out one piece into a rope about 1/2 inch thick. Cut into 1-inch pieces to shape them.
3. Add the gnocchi to a large pot of boiling salted water, a few at a time, and cook until they rise to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
4. Melt the butter in a large skillet over medium heat, add the sage leaves, and cook until the leaves are crisp and the butter is nutty brown, about 2-3 minutes.
5. Cook the gnocchi, drain, and toss in the skillet with the browned butter and sage. Add salt and pepper and toss.
6. Serve the Pumpkin and Sage Gnocchi immediately, garnished with additional grated Parmesan cheese.
6. Spaghetti with Walnut Pesto
What a wonderful creation a well-crafted pasta dish can be! If I’m making this dish, I often use basil, which I like for the aromatics.
Walnuts for crunch, Parmesan for richness. Probably some olive oil.
Ingredients
12 oz spaghetti
2 cups fresh basil leaves
1 cup walnuts, toasted
2 cloves garlic
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Salt and pepper to taste
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup pasta cooking water (reserved)
Instructions
1. Cook the spaghetti in a large pot of boiling salted water until al dente, reserving ¼ cup of the pasta cooking water and draining the pasta.
2. Reserve 100g of the basil, and put the rest in a food processor with the toasted walnuts, garlic, Parmesan cheese, lemon zest and lemon juice. Blitz until finely chopped.
3. With food processor running, slowly drizzle in the olive oil through the spout until the mixture is emulsified and smooth; season with salt and pepper to taste.
4. Place the cooked spaghetti in the pot. Add the walnut pesto and some of the reserved pasta cooking water, tossing well to coat evenly.
5. Serve the pasta hot and topped with more Parmesan and fresh basil, if desired.
7. Roasted Red Pepper Lasagna
I like to craft a layered dish that is satisfying, flavorful and provides a great mouthfeel. I like to start this lasagna with roasted red peppers that give you a smokiness and sweetness that is so rich and addictive.
I combine them with simple ingredients like creamy ricotta and tart marinara. Together, these ingredients make for a perfect marriage and create a satisfying dish.
Ingredients
9 lasagna noodles
2 cups roasted red peppers, chopped
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
3 cups marinara sauce
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
Fresh basil, for garnish (optional)
Instructions
1. Heat the oven to 375°F (190°C).
2. Heat olive oil in the skillet over medium-high heat. Stir in minced garlic and sauté until aromatic, about 1 minute. Add chopped roasted red peppers and sauté for an additional minute.
3. In a medium bowl, mix ricotta, egg, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, salt, pepper and Italian seasoning.
4. Spread a thin layer of marinara sauce on the bottom of the 9×13 pan. Drape three noodles over this sauce. Spread half of the ricotta mixture over the noodles, then half of the roasted red pepper mixture, and a layer of sauce. Top with a third of the remaining mozzarella.
5. Repeat the layering by adding the next three noodles, the remaining ricotta mixture, the roasted red peppers, and the marinara sauce. Top off with noodles.
6. Spread the remaining marinara sauce over the top layer of noodles, then top with the remaining mozzarella and Parmesan. Cover and bake 25 minutes. Uncover and bake until the cheese is bubbly and golden, 15 minutes more.
7. Let the lasagna rest for 10 minutes then slice and serve, garnished with fresh basil if you like.
8. Kale and Sun-Dried Tomato Penne
I love tossing together a colorful mixture of kale, sun-dried tomatoes and penne pasta (added garlic, of course, and sometimes Parmesan, with pine nuts for crunch).
Ingredients
12 ounces penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup sun-dried tomatoes, sliced
6 cups kale, chopped and stems removed
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 cup toasted pine nuts (optional)
Instructions
1. Cook the penne in salted water according to package instructions until al dente. Drain, reserving 1 cup of the pasta water.
2. Heat the olive oil in a large skillet over medium heat, and add the garlic and red pepper flakes, cooking for about 1 minute, or until the garlic is fragrant.
3. Stir in the sun-dried tomatoes and cook for another 2 minutes.
4. Add the kale to the pan and sauté until it wilts, about 5-7 minutes. Use a bit of the reserved pasta water if needed to finish wilting the kale.
5. Return the cooked pasta to the skillet and toss with the kale and sun-dried tomato mixture. Sprinkle with Parmesan cheese, some salt and pepper.
6. Optional: Top with toasted pine nuts before serving.
9. Christmas Eve Lobster Ravioli
I really like to make the lobster ravioli on Christmas Eve, it is one of our favourite things, very tender lobster meat, very creamy ricotta, a little bit of lemon zest. Sometimes I’ll add a little chopped parsley, some garlic, to give it extra flavour.
Ingredients
2 lobster tails
1 cup ricotta cheese
2 tablespoons finely chopped fresh chives
1 tablespoon lemon zest
Salt and pepper, to taste
Fresh pasta sheets
1 egg, beaten (for egg wash)
1 cup heavy cream
2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
1. Boil the lobster tails in salted water for 8 to 10 minutes, until they are bright red and thoroughly cooked. Let them cool and remove the meat; chop finely.
2. Combine chopped lobster meat, ricotta cheese, chives, lemon zest, salt and pepper in a bowl and mix well to make the filling for the ravioli.
3. Lay out the pasta sheets and put a few spoonfuls of filling at regular intervals. Brush the sides with the beaten egg, put on another pasta sheet, and close around the filling pressing out as much as air as possible.
4. Cut ravioli with ravioli cutter or knife and make sure they are well sealed so no filling leaks out.
5. Put the ravioli in a pan of boiling salted water and boil for 3-4 minutes until they rise to the top. Remove using a slotted spoon.
6. In a separate pan, melt butter and sauté garlic until fragrant. Add heavy cream and simmer until slightly thickened, then add Parmesan cheese. Finally, serve the sauce over the cooked ravioli, add some left over lobster meat and garnish with some fresh parsley.
10. Butternut Squash and Spinach Lasagna
I have to say that a butternut squash and spinach lasagne is one of the great winter comfort foods. The creamy sweetness of butternut squash, matched with a few leaves of earthy spinach in each layer in a lasagne – now we’re talking, if you ask me.
And some pasta sheets rolled out very, very thin; of course, some ricotta cheese, and grated nutmeg in the mix. Then a top of grated mozzarella and a little sprinkling of sage on top to give it all a touch of depth, and that’s my dream.
Ingredients
1 large butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon nutmeg
3 cups fresh spinach
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup Parmesan cheese, grated
2 cups marinara sauce
9 lasagna noodles, cooked
Fresh basil leaves, for garnish
Instructions
1. Heat the oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, salt, pepper, and nutmeg. Put the cubes on a baking sheet and roast for about 25 min until tender.
2. Beat the ricotta cheese, egg and half the Parmesan in a bowl, season with salt and pepper, and stir in the spinach until incorporated.
3. Lower the oven temperature to 375°F (190°C). Layer part of the marinara sauce in a baking dish, followed by a layer of cooked lasagna noodles, a layer of the ricotta-spinach mixture, a layer of roasted butternut squash, and another layer of mozzarella.
4. Continue layering until the ingredients are used up: finish with a layer of noodles and the sauce, then the remaining mozzarella and Parmesan cheese.
5. Cover and bake for 20 minutes. Uncover and bake 15-20 minutes more, or until cheese is melted and golden brown.
6. Allow the lasagne to cool for 10 minutes before slicing, and garnish with fresh basil leaves before serving.
11. Festive Fettuccine with Pomegranate Seeds
And I can’t think of a better way to bring some color, as well as crunch and flavour, to the dinner table than this. Pomegranate seeds go so well with fresh basil, although a hint of lemon zest adds a refreshing citrus note.
Ideal for any festive gathering.
Ingredients
12 oz fettuccine pasta
2 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Seeds of 1 large pomegranate
1/4 cup fresh parsley, chopped
Zest of 1 lemon
Instructions
1. Cook the fettuccine in a large pot of heavily salted boiling water to al dente. Drain, reserving 1/4 cup of the pasta water. Set the pasta aside.
2. Heat the olive oil in a large skillet over medium heat. Add the red onion and sauté until it is soft and translucent, about 5 minutes. Add the garlic and sauté another minute until fragrant.
3. Add the heavy cream and heat until simmering. Add the Parmesan and stir until melted and smooth. Season with salt and pepper to taste.
4. Toss the cooked fettuccine with the creamy sauce until well coated; and add more pasta water if needed to achieve the consistency you desire.
5. Remove from the heat and gently fold in the pomegranate seeds, chopped flat-leaf parsley and zest of one lemon.
6. Serve immediately, garnished with extra pomegranate seeds and parsley if desired.
12. Holiday Three-Cheese Manicotti
I firmly believe that there is nothing better than a holiday meal – mine includes a sauce made with ricotta, mozzarella, and Parmesan cheeses, some fresh herbs, and a pinch of nutmeg to flare up that homey, comforting taste that is so appropriate for this time of year.
Ingredients
- 12 manicotti shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the manicotti shells according to package instructions; drain and set aside.
3. Combine ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, egg, Italian seasoning and salt and pepper in a bowl.
4. Carefully fill each cooked manicotti shell with the cheese mixture.
5. Spread 1 cup of the marinara sauce in the baking dish. Place the stuffed manicotti shells on top. Cover the shells with the rest of the marinara sauce and sprinkle with the remaining mozzarella and Parmesan cheese.
6. Cover and bake in preheated oven for 25 minutes, remove lid, and bake another 10 minutes until the cheese is bubbly and just golden). Garnish with fresh basil leaves if desired.
13. Snowflake Orzo with Parmesan
When winter comes, I welcome a warm bowlful A small plate of pale orzo, melted parmesan clinging close to its curves: that nutty, creamy, satisfying comfort of flavor and texture.
Adding some fresh parsley and a twirl of garlic wanders off to explore.
Ingredients
- 1 cup orzo pasta
- 4 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 cup heavy cream (optional, for extra creaminess)
- Zest of 1 lemon (optional)
Instructions
1. In a medium saucepan, bring the chicken or vegetable broth to a boil.
2. Add the orzo, and stir occasionally until the orzo is al dente, 8-10 minutes. The broth should be almost completely absorbed.
3. Turn down the heat and stir in the butter and Parmesan until they are melted and fully incorporated.
4. Season with salt and black pepper to your taste. If you wish for a creamy texture, whisk in the heavy cream.
5. Stir in the grated lemon zest and garnish with fresh parsley just before serving. Adjust seasoning to taste and serve warm.
14. Prosciutto and Fig Farfalle
I love this pasta, with salty-sweet prosciutto, sweet fresh figs and tender noodles, all well-matched and well-coordinated.
Lovely.
Ingredients
12 oz farfalle pasta
6 slices of prosciutto, sliced into strips
8 fresh figs, quartered
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup Parmesan cheese, grated
2 tablespoons fresh thyme leaves
Salt and pepper to taste
Instructions
- cook the farfalle in plenty of boiling salted water for 1 minute less than the packet directs until it is al dente. Drain the pasta well, reserving 1/2 cup of the cooking water, and set aside.
2. In a large skillet over medium heat, heat the olive oil and add the chopped garlic, sautéing for about 1 minute until lightly browned and fragrant.
3. Scatter the sliced prosciutto into the skillet and cook until the prosciutto begins to crisp, about 2-3 minutes.
4. Toss the figs into the skillet and cook 2 minutes more, until they soften slightly.
5. Transfer the cooked farfalle, some reserved pasta water, the Parmesan and the fresh thyme into the skillet, and toss everything together over the heat until the pasta and cheese are heated through. Season with salt and pepper, to taste.
6. Serve immediately, garnished with additional thyme leaves and Parmesan if desired.
15. Baked Ziti with Roasted Vegetables
I like to make this comforting baked pasta when I’m in the mood for something homemade. Bell peppers, zucchini, eggplant and ziti are combined, accompanied by a delicious mixture of herbs and spices.
Roasting the vegetables enhances their sweetness and the melted cheese provides the perfect finish to the dish.
Ingredients
1 pound ziti pasta
2 tablespoons olive oil
1 large red bell pepper, chopped
1 large zucchini, chopped
1 large yellow squash, chopped
1 red onion, chopped
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions
1 Cook the chopped bell pepper, zucchini, yellow squash and red onion for 15-20 minutes until softened.
2. Cook the ziti pasta by following the instructions on the box until al dente. Drain and set aside.
3. In a large bowl, mix together the cooked ziti, roasted veggies, the marinara sauce, ricotta cheese, 1 cup of mozzarella cheese, Italian seasoning, salt and pepper.
4. Pour mixture into a greased 9×13-inch baking dish. Sprinkle remaining mozzarella and Parmesan cheeses evenly on top.
5. Bake in a 375°F (190°C) preheated oven for 20-25 minutes, until the cheese is bubbly and golden. Remove from oven and let it cool for a few minutes.
6. Garnish with fresh basil leaves if desired. Serve warm and enjoy.
