20 Festive Christmas Pasta Recipes for Holiday Cheer

‘Tis the season for twinkling lights, cozy gatherings, and—of course—delicious pasta! Whether you’re craving quick weeknight dinners, festive crowd-pleasers, or rich, comforting dishes that taste like holiday magic, we’ve rounded up 20 Christmas pasta recipes to bring warmth and cheer to your table. From creamy Alfredo to peppermint-kissed ravioli, these dishes are sure to make your celebrations extra special. Dig in—your next favorite recipe awaits!’

Creamy Pesto Christmas Tree Pasta

Zesty and festive, this Creamy Pesto Christmas Tree Pasta is the perfect dish to bring a little holiday cheer to your dinner table any time of the year. Imagine twirling your fork into a creamy, herby pesto sauce clinging to pasta shaped like tiny Christmas trees – it’s as fun to eat as it is to make!

Ingredients

• 12 oz Christmas tree-shaped pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup prepared pesto
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Add the Christmas tree pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté garlic: In a large skillet over medium heat, warm the olive oil and butter. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Create the sauce: Pour in the heavy cream, stirring constantly. Let it simmer for 2 minutes until slightly thickened. Stir in the pesto, Parmesan cheese, salt, and pepper until well combined.
4. Combine pasta and sauce: Add the drained pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Serve immediately: Plate the pasta and garnish with extra Parmesan cheese and a sprinkle of black pepper if desired.

The pasta should be luxuriously creamy with a vibrant pesto flavor that’s both rich and refreshing. For an extra festive touch, serve it on a platter garnished with cherry tomatoes and basil leaves to mimic Christmas decorations.

Garlic Butter Shrimp Pasta with Cranberries

Wow, have I got a treat for you today! This Garlic Butter Shrimp Pasta with Cranberries is the kind of dish that makes you feel fancy without having to put in fancy effort. It’s creamy, it’s tangy, and it’s packed with flavors that’ll make your taste buds dance.

Ingredients

• 8 oz pasta (any shape you like, but linguine works great here)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional for a little heat)
• Fresh parsley, chopped for garnish

Instructions

1. Boil the pasta: Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Stir in heavy cream, Parmesan, and cranberries, cooking for 2 minutes until the sauce thickens slightly.
4. Combine everything: Add the cooked pasta and shrimp back to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Garnish and serve: Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately while hot.

The pasta is luxuriously creamy with a perfect bite, the shrimp are juicy, and the cranberries add a surprising pop of sweetness that cuts through the richness. Try serving it with a crisp white wine and some crusty bread to soak up every last bit of that garlic butter sauce.

Spinach and Ricotta Stuffed Shells

Oh, you’re going to love this one – Spinach and Ricotta Stuffed Shells are like little pockets of joy, perfect for when you want something comforting but not too heavy. It’s the kind of dish that makes you feel like a gourmet chef without having to do gourmet chef-level work.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 24 oz marinara sauce
• 2 tbsp olive oil

Instructions

1. Boil the shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 9 minutes, or until al dente. Drain and set aside.
2. Mix the filling: In a large bowl, combine ricotta cheese, spinach, mozzarella, Parmesan, egg, garlic, salt, pepper, and nutmeg. Mix until well blended.
3. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
4. Stuff the shells: Using a spoon, fill each cooked shell with the ricotta mixture. Place them seam side up in the prepared baking dish.
5. Add the sauce: Pour marinara sauce evenly over the stuffed shells. Cover the dish with aluminum foil.
6. Bake covered: Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly.
7. Serve warm: Let the shells sit for 5 minutes before serving. This helps the filling set so they don’t fall apart when you dish them out.

The shells come out tender with a creamy, flavorful filling that’s perfectly balanced by the tangy marinara. Try serving them with a sprinkle of fresh basil or a side of garlic bread to soak up any extra sauce.

Roasted Red Pepper and Sausage Pasta

So, you’re staring into your fridge, and it’s giving you the ‘I’m hungry’ eyes back, right? Let’s whip up something that’s gonna make your taste buds do a happy dance with this Roasted Red Pepper and Sausage Pasta. It’s like a hug in a bowl, but with more flavor and less awkwardness.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 1 tbsp olive oil
• 1 lb Italian sausage (casings removed)
• 3 cloves garlic (minced)
• 1 cup roasted red peppers (jarred is fine, sliced)
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Fresh basil (chopped, for garnish)

Instructions

1. Boil the pasta: Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Brown the sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Sauté the garlic: Add the minced garlic and red pepper flakes to the skillet, cooking for about 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the peppers: Stir in the sliced roasted red peppers and cook for another 2 minutes to warm them through.
5. Simmer with cream: Pour in the heavy cream and let the mixture simmer for 3-4 minutes until slightly thickened. Tip: If it’s too thick, loosen it up with a bit of the reserved pasta water.
6. Combine everything: Toss the cooked pasta into the skillet, along with the Parmesan cheese, stirring until everything is well coated and the cheese is melted. Tip: Taste and adjust salt if needed, but remember, the Parmesan is salty too.
7. Garnish and serve: Sprinkle with fresh basil before serving for a pop of color and freshness.

This dish is a creamy, slightly spicy, and utterly comforting meal that’s perfect for those nights when you want something hearty without spending hours in the kitchen. Serve it with a side of garlic bread to sop up all that delicious sauce, or go wild and top it with extra Parmesan because, let’s be honest, there’s no such thing as too much cheese.

Creamy Mushroom and Thyme Pasta

Dinner just got a whole lot cozier with this creamy mushroom and thyme pasta that’s as easy to make as it is delicious. Imagine twirling your fork into silky noodles coated in a rich, herby sauce with mushrooms that have soaked up all that goodness—yeah, it’s that good.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Boil the pasta: Cook fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. Sauté mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Tip: Don’t crowd the pan to ensure they brown nicely.
3. Add aromatics: Stir in garlic and thyme, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Create the sauce: Pour in heavy cream and bring to a simmer. Let it reduce slightly, about 3 minutes. Tip: The sauce should coat the back of a spoon when ready.
5. Combine everything: Add the drained pasta to the skillet along with Parmesan cheese. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Season to perfection: Taste and adjust with salt and pepper. Serve immediately for the best texture and flavor.

The pasta is luxuriously creamy with earthy mushrooms and a hint of thyme that makes each bite sing. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little heat.

Baked Ziti with Italian Sausage

Dinner just got a whole lot cozier with this Baked Ziti with Italian Sausage. It’s the kind of dish that makes you wanna cancel all plans, put on your stretchiest pants, and dive face-first into cheesy, saucy goodness.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb ziti pasta
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup fresh basil, chopped

Instructions

1. Brown the sausage: In a large skillet over medium heat, cook the Italian sausage in olive oil until no longer pink, about 5 minutes. Break it up with a spoon as it cooks.
2. Sauté garlic: Add the minced garlic to the skillet and cook for 1 minute until fragrant.
3. Simmer sauce: Stir in crushed tomatoes, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Cook pasta: Meanwhile, boil ziti in salted water according to package instructions until al dente. Drain and return to the pot.
5. Mix cheeses: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, beaten egg, and fresh basil.
6. Combine everything: Add the sausage mixture and cheese mixture to the pasta, stirring until well combined.
7. Bake: Transfer to a greased 9×13 inch baking dish. Top with remaining mozzarella. Bake at 375°F for 25 minutes until bubbly and golden.

The ziti comes out piping hot with a crispy cheese top that gives way to a creamy, meaty interior. Serve it straight from the oven with a side of garlic bread to sop up all that saucy goodness.

Christmas Lasagna with Bechamel Sauce

Ready to dive into a dish that’s like a cozy Christmas sweater for your taste buds? Let’s talk about making a lasagna that’s all about that creamy bechamel sauce, layered with love and a sprinkle of holiday magic.

Ingredients

• 9 lasagna noodles
• 2 cups whole milk
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 egg, beaten
• 1 cup ricotta cheese

Instructions

1. Preheat oven: Heat your oven to 375°F. This ensures a perfectly baked lasagna every time.
2. Cook noodles: Boil lasagna noodles according to package instructions until al dente, then drain and set aside. Tip: Add a splash of olive oil to prevent sticking.
3. Make bechamel: In a saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk, nutmeg, salt, and pepper. Cook until thickened, about 5 minutes.
4. Brown beef: In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft. Add ground beef, cooking until no longer pink. Stir in marinara sauce.
5. Mix ricotta: In a bowl, combine ricotta cheese with the beaten egg. This adds richness and helps bind the layers.
6. Layer lasagna: In a 9×13 inch baking dish, spread a layer of beef sauce, followed by noodles, bechamel, and cheeses. Repeat layers, ending with cheese on top.
7. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

This lasagna is a creamy, cheesy dream with a hint of nutmeg that whispers ‘holidays’. Serve it with a crisp salad to cut through the richness, or go all out with garlic bread for the ultimate comfort meal.

Pasta with Sun-Dried Tomatoes and Basil

Dinner just got a whole lot brighter with this pasta dish that’s bursting with the flavors of sun-dried tomatoes and fresh basil. It’s like summer decided to crash your meal, and honestly, we’re not mad about it.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp olive oil (from the sun-dried tomato jar works great)
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Boil the pasta: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the sun-dried tomatoes: Toss in the chopped sun-dried tomatoes and stir to combine with the garlic, cooking for another 2 minutes to warm through.
4. Combine with pasta: Add the drained pasta to the skillet, tossing to coat in the tomato mixture. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
5. Finish with basil and cheese: Remove the skillet from heat and stir in the torn basil leaves and grated Parmesan cheese. Taste and adjust salt if needed.

The pasta should be perfectly al dente, with the sun-dried tomatoes adding a chewy texture and a sweet, tangy punch. Serve it with an extra sprinkle of Parmesan and a few basil leaves on top for that Instagram-worthy finish. Or, you know, just dig in straight from the skillet—we won’t judge.

Creamy Pasta with Smoked Salmon and Dill

Alright, let’s dive into making this dreamy Creamy Pasta with Smoked Salmon and Dill that’s gonna make your taste buds do a happy dance. It’s the kind of dish that feels fancy but is secretly easy to whip up, perfect for those nights when you’re craving something indulgent without the fuss.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 oz smoked salmon, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Boil the pasta: Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add cream: Pour the heavy cream into the skillet with the garlic. Let it simmer gently for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.
4. Mix in cheese: Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
5. Combine everything: Add the cooked pasta, chopped smoked salmon, and dill to the skillet. Toss everything together until the pasta is evenly coated with the sauce and the salmon is warmed through, about 2 minutes.
6. Season to perfection: Sprinkle with salt and black pepper, adjusting to your liking. Give it one final toss to combine.

The result? A luxuriously creamy pasta with the smoky richness of salmon and a fresh pop of dill. Serve it up with a sprinkle of extra dill on top and maybe a glass of white wine to really lean into the fancy-but-easy vibe.

Butternut Squash and Sage Pasta

Mmm, imagine this: a cozy evening, a bowl of creamy, dreamy pasta that hugs your soul, and the sweet, nutty whispers of butternut squash dancing with the earthy vibes of sage. That’s what we’re making today, and trust me, it’s as easy as it is delicious.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 12 oz pasta (like fusilli or penne)
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream

Instructions

1. Roast the squash: Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. Cook the pasta: While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
3. Sauté the sage: In a large skillet, heat the remaining 2 tbsp olive oil and butter over medium heat. Add the sage leaves and cook for about 1 minute until crispy. Remove half of the sage for garnish and set aside.
4. Add the garlic: To the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn it!
5. Combine everything: Add the roasted squash to the skillet, mashing it slightly. Stir in the cooked pasta, heavy cream, and Parmesan cheese. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
6. Season and serve: Give it a final taste and adjust the seasoning if needed. Serve hot, garnished with the reserved crispy sage leaves.

The result? A pasta that’s creamy with little sweet nuggets of squash, all wrapped up in that sage-infused butter. Try topping it with extra Parmesan or even some toasted walnuts for crunch. Heaven in a bowl, folks.

Pasta with Roasted Brussels Sprouts and Bacon

Ever had one of those days where you crave something hearty but don’t want to spend hours in the kitchen? This pasta with roasted Brussels sprouts and bacon is your answer—quick, delicious, and packed with flavors that’ll make you forget it’s actually kinda healthy.

Ingredients

• 8 oz pasta (any shape you like, but penne works great)
• 1 lb Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven: Set your oven to 400°F (200°C) to get it nice and hot for roasting.
2. Prep Brussels sprouts: Toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder on a baking sheet. Make sure they’re in a single layer for even roasting.
3. Roast to perfection: Pop them in the oven for 20-25 minutes, stirring halfway, until they’re crispy on the outside and tender inside.
4. Cook bacon: While the sprouts roast, fry the chopped bacon in a pan over medium heat until crispy, about 5-7 minutes. Drain on paper towels.
5. Boil pasta: Cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain, reserving a cup of pasta water.
6. Combine everything: In a large bowl, mix the pasta, roasted Brussels sprouts, and bacon. If it’s a bit dry, add a splash of the reserved pasta water to loosen it up.
7. Finish with cheese: Sprinkle the Parmesan cheese over the top and give it one final toss.

The crispy bacon and roasted Brussels sprouts add a smoky depth to the pasta, while the Parmesan brings a salty, cheesy finish. Serve it straight from the bowl for a no-fuss dinner, or plate it up fancy with an extra sprinkle of cheese on top.

Creamy Garlic Parmesan Pasta

Kick back and get ready to whip up a dish that’s gonna make your taste buds do a happy dance. This Creamy Garlic Parmesan Pasta is the kind of comfort food that feels like a hug from the inside, and lucky for you, it’s easier to make than it is to resist.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Boil the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn!
3. Create the sauce: Pour in the heavy cream, stirring constantly. Let it simmer for 2 minutes until slightly thickened. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
4. Combine and season: Reduce the heat to low. Stir in the Parmesan cheese until melted and smooth. Add the cooked pasta, tossing to coat evenly. Season with salt and pepper.
5. Garnish and serve: Remove from heat and sprinkle with chopped parsley. Tip: For an extra kick, add a pinch of red pepper flakes before serving.

This pasta is luxuriously creamy with a punch of garlic and a salty bite from the Parmesan. Serve it with a side of crusty bread to soak up every last drop of that delicious sauce, or top it with grilled chicken for a heartier meal.

Pasta with Italian Meatballs and Marinara

So, you’re craving something hearty, comforting, and downright delicious, huh? Let’s dive into making some classic Pasta with Italian Meatballs and Marinara that’ll have you feeling like a gourmet chef in no time.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 cup breadcrumbs (plain, for binding)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 large egg (beaten, to bind the meatballs)
• 2 cloves garlic (minced, for flavor)
• 1 tsp salt (for seasoning)
• 1/2 tsp black pepper (freshly ground, for kick)
• 1/2 tsp dried oregano (for that Italian vibe)
• 2 tbsp olive oil (for frying)
• 24 oz marinara sauce (homemade or store-bought)
• 12 oz spaghetti (or your favorite pasta)
• Fresh basil leaves (for garnish)

Instructions

1. Mix the meatball ingredients: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and oregano. Mix gently with your hands until just combined—overmixing makes tough meatballs.
2. Form the meatballs: Roll the mixture into 1.5-inch balls. You should get about 20 meatballs. Pro tip: Wet your hands slightly to prevent sticking.
3. Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, browning all sides, about 2 minutes per side. They don’t need to be cooked through yet.
4. Simmer in sauce: Pour marinara sauce over the meatballs in the skillet. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
5. Cook the pasta: Meanwhile, cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
6. Combine and serve: Toss the pasta with a bit of the reserved water and a ladle of marinara sauce. Top with meatballs, extra sauce, Parmesan, and fresh basil. Pro tip: The pasta water helps the sauce cling to the noodles.

The meatballs are tender and packed with flavor, while the marinara is rich and slightly sweet. Serve this with a side of garlic bread for the ultimate comfort meal.

Christmas Eve Spaghetti with Clam Sauce

First off, let me tell you, Christmas Eve Spaghetti with Clam Sauce is the kind of dish that makes you feel all warm and fuzzy inside, like your favorite holiday sweater but, you know, edible. It’s a breeze to whip up, and before you know it, you’ll be twirling those noodles like a pro.

Ingredients

• 1 lb spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 (6.5 oz) cans chopped clams, juice reserved
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Boil the pasta: Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the aromatics: In a large skillet over medium heat, warm the olive oil. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
3. Simmer the sauce: Pour in the reserved clam juice and white wine, bringing to a simmer. Let it reduce by half, about 5 minutes. Tip: This is where the magic happens, so don’t rush it.
4. Add the clams: Stir in the chopped clams and cook for another 2 minutes just to heat through. Tip: Overcooking the clams can make them rubbery, so keep an eye on them.
5. Combine everything: Toss the cooked spaghetti into the skillet with the clam sauce, adding reserved pasta water as needed to loosen the sauce. Sprinkle with fresh parsley and give it one final toss.

The spaghetti should be perfectly coated in that briny, garlicky sauce, with just the right kick from the red pepper flakes. Serve it up with a crusty piece of bread to sop up every last drop, and maybe a glass of that white wine you didn’t use in the sauce.

Pasta with Spinach, Artichokes, and Feta

You know those nights when you want something fancy but also can’t be bothered to put in too much effort? Yeah, this Pasta with Spinach, Artichokes, and Feta is your savior. It’s like a cozy blanket in dish form, ready in the time it takes to boil water and cook pasta.

Ingredients

• 8 oz pasta (whatever shape you’ve got)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Boil the pasta: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the garlic: In a large pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add artichokes: Toss in the chopped artichoke hearts, stirring occasionally until they’re slightly browned, about 3 minutes.
4. Wilt the spinach: Add the spinach to the pan, stirring until just wilted, about 2 minutes. Tip: The residual heat will continue to cook the spinach, so pull it off when it’s just about done.
5. Combine everything: Add the drained pasta to the pan with the vegetables. Pour in a splash of the reserved pasta water to help everything come together smoothly.
6. Finish with feta: Sprinkle the crumbled feta over the top, giving it a gentle toss to distribute. The heat will soften the cheese slightly, making it creamy.

The pasta is creamy from the feta, with a nice bite from the al dente noodles and a little kick from the red pepper. Serve it straight from the pan for maximum comfort food vibes, maybe with a glass of white wine if you’re feeling extra.

Creamy Pasta with Roasted Garlic and Herbs

Dinner just got a whole lot creamier with this dreamy pasta dish that’s packed with flavor and ridiculously easy to make. Imagine twirling your fork into silky noodles coated in a rich, garlicky sauce, with herbs that bring a fresh pop to every bite—yeah, it’s that good.

Ingredients

• 1 head of garlic, roasted
• 8 oz pasta (your choice, but fettuccine works great)
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions

1. Roast the garlic: Preheat your oven to 400°F. Cut the top off the garlic head, drizzle with a bit of olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Squeeze the garlic: Once the garlic is cool enough to handle, squeeze the roasted cloves into a small bowl and mash into a paste.
4. Make the sauce: In a large skillet, heat 2 tbsp olive oil over medium heat. Add the garlic paste, heavy cream, and Parmesan, stirring until the cheese melts and the sauce is smooth. If it’s too thick, add a splash of the reserved pasta water.
5. Combine everything: Toss the cooked pasta in the sauce until well coated. Stir in the fresh herbs, and season with salt and pepper to taste.

The result? A pasta that’s luxuriously creamy with a deep, mellow garlic flavor and herby freshness that’ll have you going back for seconds. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little kick.

Pasta with Sausage, Kale, and White Beans

Unbelievably easy and packed with flavor, this Pasta with Sausage, Kale, and White Beans is the kind of dish you’ll want to make on repeat. It’s hearty, a little spicy, and totally customizable based on what you’ve got in your fridge.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 bunch kale, stems removed and leaves chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cup chicken broth
• 12 oz pasta (like penne or fusilli)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Boil the pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Brown the sausage: Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add aromatics: Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Wilt the kale: Add kale to the skillet, tossing until slightly wilted, about 2 minutes.
5. Combine with beans and broth: Mix in white beans and chicken broth, simmering for 3 minutes to let flavors meld.
6. Tip: If the skillet seems dry, add a splash of the reserved pasta water to loosen things up.
7. Mix in pasta: Add the drained pasta to the skillet, tossing everything together. If needed, add more pasta water to reach your desired sauce consistency.
8. Season and serve: Season with salt and pepper to taste, sprinkle with Parmesan cheese, and serve hot.
9. Tip: For extra crunch, toast some breadcrumbs in a dry pan and sprinkle on top before serving.
10. Tip: Leftovers? This dish reheats beautifully, just add a little water or broth when warming up to keep it moist.

The pasta is perfectly al dente, the sausage adds a spicy kick, and the kale brings a slight bitterness that balances the creamy white beans. Try serving it with a squeeze of lemon for a bright finish.

Christmas Pasta Salad with Cranberries and Pecans

Ready to jazz up your holiday table with something that’s as festive as it is delicious? Let me introduce you to a Christmas Pasta Salad that’s packed with the sweet tang of cranberries and the crunchy goodness of pecans – it’s like holiday cheer in a bowl!

Ingredients

• 12 oz rotini pasta
• 1 cup dried cranberries
• 1 cup chopped pecans
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley

Instructions

1. Boil the pasta: Cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
2. Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Tip: Keep an eye on them to prevent burning!
3. Mix the dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper until smooth.
4. Combine everything: Add the cooled pasta, toasted pecans, dried cranberries, red onion, and parsley to the bowl with the dressing. Gently toss until everything is evenly coated.
5. Chill before serving: Cover and refrigerate the salad for at least 1 hour to let the flavors meld together. Tip: This salad tastes even better the next day!

This Christmas Pasta Salad is a delightful mix of creamy, crunchy, and sweet, with a little tang from the dressing. Serve it in a festive bowl or alongside your favorite holiday main for a pop of color and flavor that’ll have everyone coming back for seconds.

Pasta with Creamy Alfredo Sauce and Broccoli

Guess what? I’ve got this ridiculously easy and delicious pasta recipe that’s gonna make you look like a kitchen wizard with minimal effort. It’s creamy, it’s dreamy, and it’s packed with broccoli because we’re adults who eat our greens (sort of).

Ingredients

• 8 oz fettuccine pasta
• 2 cups broccoli florets (fresh or frozen)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Instructions

1. Boil the pasta: Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency.
2. Blanch the broccoli: While the pasta cooks, add broccoli florets to the boiling pasta water for the last 2 minutes of cooking. This way, you only dirty one pot. Drain everything together.
3. Sauté garlic: In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Tip: Burnt garlic is bitter, so keep an eye on it.
4. Create the sauce: Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly. Tip: If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
5. Combine everything: Off the heat, stir in the Parmesan cheese, salt, pepper, and nutmeg until the cheese melts into a smooth sauce. Add the drained pasta and broccoli, tossing to coat evenly. Tip: The residual heat will melt the cheese perfectly, so no need to return to the stove.

The pasta is luxuriously creamy with just the right amount of bite from the al dente fettuccine and crisp-tender broccoli. Serve it straight from the pot for that ‘I just whipped this up’ charm, or fancy it up with extra Parmesan and a sprinkle of red pepper flakes for heat.

Pasta with Roasted Vegetables and Balsamic Glaze

Guess what? I’ve got this ridiculously easy yet fancy-looking pasta dish that’s gonna make you look like a kitchen wizard without breaking a sweat. Pasta with Roasted Vegetables and Balsamic Glaze is your ticket to a colorful, flavorful meal that’s as fun to make as it is to eat.

Ingredients

• 8 oz penne pasta
• 2 cups chopped bell peppers (1-inch pieces)
• 1 cup sliced zucchini (1/2-inch thick)
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C) to get it ready for roasting those veggies to perfection.
2. Toss vegetables: In a large bowl, mix bell peppers, zucchini, and cherry tomatoes with olive oil, balsamic vinegar, salt, black pepper, and red pepper flakes until everything’s nicely coated.
3. Roast veggies: Spread the veggies on a baking sheet in a single layer and roast for 20-25 minutes, or until they’re tender and slightly caramelized, stirring halfway through for even cooking.
4. Cook pasta: While the veggies roast, boil the penne pasta according to package instructions until al dente, then drain and set aside.
5. Combine everything: In the same large bowl, toss the cooked pasta with the roasted vegetables, adding a splash of pasta water if needed to loosen it up.
6. Garnish and serve: Sprinkle with grated Parmesan and chopped fresh basil before serving for that extra flavor and a pop of color.

The roasted veggies bring a sweet, smoky depth to the dish, while the balsamic glaze adds a tangy kick that ties everything together. Serve it with a side of crusty bread to soak up all the deliciousness, or top it with some grilled chicken for a protein boost.

Conclusion

With 20 festive Christmas pasta recipes, there’s something here to delight every holiday table! Whether you’re craving creamy, cheesy, or cozy flavors, these dishes are sure to bring cheer to your celebrations. Don’t forget to try a few, share your favorites in the comments, and pin this roundup for next year’s feast. Happy cooking—and merry munching!