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

This festive pasta dish is as fun to make as it is to eat—twirls of pasta coated in a rich, herby pesto cream sauce that’s perfect for holiday gatherings.

Ingredients:

• 12 oz fusilli or rotini pasta (for the “tree” shape)
• 1 cup heavy cream
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup toasted pine nuts
• Fresh basil leaves and pomegranate seeds, for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and toss with 1 tbsp olive oil to prevent sticking.
2. In a large skillet over medium heat, warm 1 cup heavy cream until it just begins to simmer. Whisk in 1/2 cup pesto, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Reduce heat to low and stir in 1/2 cup Parmesan cheese until melted. Add the cooked pasta and toss to coat, thinning the sauce with reserved pasta water as needed (1–2 tbsp at a time).
4. Transfer to a serving platter, shaping the pasta into a “tree” if desired. Garnish with toasted pine nuts, fresh basil, pomegranate seeds, and extra Parmesan.

The pine nuts add a festive crunch, while the pomegranate seeds mimic ornaments—making this dish a showstopper for your holiday table.

Tip: For extra flair, arrange cherry tomato halves or blanched broccoli florets around the “tree” as decorations!

Garlic Butter Shrimp Pasta with Cranberries

This cozy yet elegant dish combines plump shrimp, al dente pasta, and sweet-tart cranberries in a rich garlic butter sauce—perfect for a quick weeknight dinner with a festive twist.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/3 cup dried cranberries
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 cup pasta water (reserved)

Instructions:

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp, salt, black pepper, and red pepper flakes (if using). Cook for 2–3 minutes per side until shrimp turn pink and opaque.
4. Stir in dried cranberries and reserved pasta water, scraping up any browned bits. Simmer for 1 minute to thicken slightly.
5. Toss in cooked linguine and fresh parsley until evenly coated. Serve immediately.

The juicy cranberries add a pop of sweetness that balances the garlicky butter sauce—unexpected but totally addictive!

Tip: For extra richness, stir in a splash of heavy cream with the pasta water.

Spinach and Ricotta Stuffed Shells

These cheesy, herb-filled stuffed shells are a crowd-pleaser—comforting enough for weeknights but fancy enough for guests!

Ingredients

• 20 jumbo pasta shells
• 1 (15 oz) container whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, basil, salt, and black pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with about 1 tbsp filling and arrange seam-side up in the dish.
4. Pour remaining 1 cup marinara over shells and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 5 more minutes until bubbly.

The ricotta filling stays luxuriously creamy, while the spinach and garlic add just the right freshness to balance the richness.

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling—it adds a subtle kick!

Roasted Red Pepper and Sausage Pasta

This hearty pasta dish is a weeknight hero—smoky roasted peppers and savory sausage mingle in a creamy sauce that clings perfectly to every noodle.

Ingredients:

• 12 oz rigatoni or penne pasta
• 1 tbsp olive oil
• 1 lb Italian sausage (casings removed)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (12 oz) jar roasted red peppers, drained and sliced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add sausage, breaking it into crumbles with a spoon. Cook for 5–6 minutes until browned. Stir in onion and garlic; cook for 3 minutes until softened.
3. Add roasted red peppers and red pepper flakes; sauté for 2 minutes. Pour in heavy cream, Parmesan, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Toss cooked pasta into the skillet, adding reserved pasta water 2 tbsp at a time to loosen the sauce if needed. Garnish with fresh basil and extra Parmesan.

The magic here? The roasted peppers add a subtle sweetness that balances the spicy sausage—no bland bites!

Tip: For extra depth, char fresh peppers under the broiler instead of using jarred.

Creamy Mushroom and Thyme Pasta

This cozy pasta dish is a weeknight hero—earthy mushrooms, fragrant thyme, and a velvety sauce come together in under 30 minutes.

Ingredients:

• 8 oz fettuccine or pasta of choice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 12 oz cremini mushrooms, sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup heavy cream
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter

Instructions:

1. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add garlic and sauté 30 seconds until fragrant. Add mushrooms, thyme, salt, and pepper; cook 6–8 minutes until mushrooms release their juices and turn golden.
3. Reduce heat to medium-low. Stir in heavy cream, Parmesan, and butter until melted and creamy. Toss with cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Serve immediately with extra Parmesan. The sauce clings beautifully to every noodle, and the thyme adds a subtle woodsy note that makes this dish feel extra special.

Tip: For extra depth, splash in 1 tbsp dry white wine when sautéing the mushrooms.

Baked Ziti with Italian Sausage

This hearty baked ziti is packed with savory Italian sausage, melty cheese, and a rich tomato sauce—comfort food at its finest!

Ingredients:

• 12 oz ziti pasta
• 1 lb Italian sausage (casings removed)
• 1 (24 oz) jar marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package instructions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it into crumbles, and cook until browned (5–7 minutes). Drain excess fat.
3. Stir in marinara sauce, 1 tsp dried basil, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes (if using), and a pinch of salt and black pepper. Simmer for 3 minutes.
4. In a large bowl, mix cooked ziti, sausage sauce, ricotta, 1 cup mozzarella, and 1/2 cup Parmesan until combined.
5. Transfer to a greased 9×13-inch baking dish. Top with remaining 1 cup mozzarella. Bake for 20–25 minutes until bubbly and golden.

The secret here? The ricotta adds a creamy richness that balances the tangy sauce and spicy sausage—no one will guess how simple it is!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Christmas Lasagna with Bechamel Sauce

This festive twist on classic lasagna swaps red sauce for a creamy béchamel, making it rich, comforting, and perfect for holiday gatherings.

Ingredients:

• 12 lasagna noodles (oven-ready or boiled)
• 1 lb Italian sausage (casings removed)
• 1 lb ground beef
• 4 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add garlic, Italian sausage, and ground beef, breaking it up with a spoon. Cook until browned, about 8 minutes. Drain excess fat.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth. Stir in nutmeg, salt, and black pepper. Simmer for 5 minutes until thickened.
3. Spread 1/2 cup béchamel sauce in a 9×13-inch baking dish. Layer 4 lasagna noodles, half the meat mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat layers, ending with noodles. Top with remaining béchamel, mozzarella, and Parmesan.
4. Cover with foil and bake for 25 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before serving.

The nutmeg-spiked béchamel adds a subtle warmth that pairs beautifully with the savory meat—ideal for a cozy Christmas centerpiece.

Tip: For extra flair, sprinkle chopped fresh parsley or rosemary over the baked lasagna before serving.

Pasta with Sun-Dried Tomatoes and Basil

This vibrant pasta dish is bursting with Mediterranean flavors—garlicky, tangy sun-dried tomatoes and fresh basil make it a weeknight winner.

Ingredients:

• 12 oz dried pasta (penne or fusilli work great)
• 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced (reserve 2 tbsp oil)
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat the reserved 2 tbsp sun-dried tomato oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Add sun-dried tomatoes and cook for 1 minute to soften slightly. Toss in the cooked pasta, adding splashes of reserved pasta water as needed to coat.
4. Remove from heat. Stir in basil, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Serve immediately with extra cheese.

The chewy sun-dried tomatoes and bright basil create a perfect contrast against the silky pasta—it’s like summer in every bite!

Tip: For extra richness, stir in a tablespoon of butter or a splash of cream at the end.

Creamy Pasta with Smoked Salmon and Dill

This elegant yet easy pasta dish combines silky smoked salmon with a luscious cream sauce, brightened up with fresh dill—perfect for a quick weeknight dinner that feels special.

Ingredients

• 8 oz fettuccine or linguine
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz smoked salmon, thinly sliced and cut into strips
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice

Instructions

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Pour in heavy cream, salt, and black pepper. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
4. Reduce heat to low. Add smoked salmon, dill, and lemon juice, stirring gently to combine.
5. Toss in cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Serve immediately, garnished with extra dill.

The smoky salmon and tangy lemon play off the rich cream sauce beautifully, while the dill adds a fresh, herbal finish.

Tip: For extra depth, stir in 1 tsp capers with the salmon—their briny pop takes this dish to the next level!

Butternut Squash and Sage Pasta

This butternut squash and sage pasta is the ultimate cozy bowl—silky roasted squash, crispy sage, and a touch of garlic make it feel like a hug in every bite.

• 12 oz pasta (farfalle or penne work great)
• 3 cups cubed butternut squash (1/2-inch pieces)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/4 cup fresh sage leaves, thinly sliced
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese, plus extra for serving

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
2. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
3. Heat remaining 2 tbsp olive oil in a large skillet over medium. Add sage and fry for 1–2 minutes until crisp. Transfer to a paper towel-lined plate.
4. In the same skillet, sauté garlic and red pepper flakes for 30 seconds until fragrant. Add roasted squash, pasta, and 1/4 cup pasta water, tossing to coat. Stir in Parmesan and remaining 1/2 tsp salt. Add more pasta water if needed to loosen the sauce.
5. Top with crispy sage and extra Parmesan before serving.

The magic here? Frying the sage in olive oil infuses it with earthy flavor—then you use that same oil to build the sauce, so nothing goes to waste.

Tip: For extra richness, swap half the Parmesan for creamy goat cheese.

Pasta with Roasted Brussels Sprouts and Bacon

This cozy pasta dish combines crispy bacon, caramelized Brussels sprouts, and al dente noodles for a hearty weeknight meal that feels a little fancy.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 6 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 20 minutes, stirring halfway, until crispy-edged.
2. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
3. In a skillet over medium heat, cook chopped bacon until crisp (about 8 minutes). Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
4. Add remaining 1 tbsp olive oil and minced garlic to the skillet. Cook 30 seconds until fragrant. Add drained pasta, roasted Brussels sprouts, bacon, and Parmesan. Toss, adding reserved pasta water 1 tbsp at a time until saucy. Finish with 1 tbsp lemon juice.

The magic here? Roasting the sprouts at high heat gives them deep flavor while keeping the centers tender—no soggy greens! The salty bacon and bright lemon tie everything together.

Tip: For extra crunch, sprinkle with toasted breadcrumbs or chopped walnuts before serving.

Creamy Garlic Parmesan Pasta

This rich and velvety pasta is a garlic lover’s dream, with a luxe parmesan cream sauce that clings to every noodle.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
4. Reduce heat to low. Stir in the parmesan cheese, salt, black pepper, and red pepper flakes (if using) until the sauce is smooth.
5. Add the drained pasta to the skillet, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
6. Garnish with fresh parsley and extra parmesan before serving.

The magic here? The sauce emulsifies into a glossy, restaurant-worthy finish—no flour or roux required!

Tip: For extra depth, toast the garlic in the butter until golden (but not burnt) before adding the cream.

Pasta with Italian Meatballs and Marinara

Nothing beats the classic comfort of tender meatballs and rich marinara sauce tossed with al dente pasta—this version is weeknight-friendly but tastes like it simmered all day.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce (store-bought or homemade)
• 12 oz dried pasta (spaghetti or penne)
• Fresh basil, for garnish

Instructions

1. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands, then roll into 1-inch meatballs (about 20 total).
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Brown meatballs in batches, turning occasionally, for 5–6 minutes total. Transfer to a plate.
3. In the same skillet, pour in marinara sauce and bring to a simmer. Return meatballs to the skillet, cover, and cook on low for 15 minutes, stirring occasionally.
4. Meanwhile, cook pasta in salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
5. Toss pasta with the meatballs and sauce, adding reserved pasta water as needed to loosen. Garnish with fresh basil.

The secret? Simmering the meatballs in the sauce keeps them juicy while infusing the marinara with savory depth.

Tip: For extra flavor, toast the breadcrumbs in a dry pan for 2 minutes before mixing into the meatballs.

Christmas Eve Spaghetti with Clam Sauce

This cozy, briny pasta dish is a holiday tradition in many Italian-American households—light yet luxurious, and ready in under 30 minutes.

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 2 (6.5 oz) cans chopped clams, drained (reserve 1/2 cup juice)
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 2 minutes until fragrant but not browned.
3. Stir in reserved clam juice and white wine. Simmer 3 minutes to reduce slightly.
4. Add clams, parsley, butter, salt, and black pepper. Toss with cooked spaghetti, adding reserved pasta water 1 tbsp at a time to loosen sauce.
5. Serve immediately with extra parsley on top.

The magic here? The briny clam juice reduces into a glossy sauce that clings to every noodle—no cream required.

Tip: For extra richness, swap butter for 2 tbsp heavy cream in step 4.

Pasta with Spinach, Artichokes, and Feta

This vibrant pasta dish feels fancy but comes together in under 30 minutes—perfect for busy weeknights when you crave something fresh yet comforting.

Ingredients

• 8 oz penne or farfalle pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and quartered
• 4 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese, plus extra for garnish
• 1 tbsp lemon juice

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium. Add garlic and sauté 30 seconds until fragrant. Add artichokes and cook 3 minutes, stirring occasionally.
3. Stir in spinach and cook just until wilted, about 2 minutes. Pour in heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 2 minutes.
4. Reduce heat to low. Add cooked pasta, feta, and lemon juice, tossing to combine. If needed, thin sauce with reserved pasta water 1 tbsp at a time.
5. Serve immediately, topped with extra feta.

The briny artichokes and tangy feta melt into the creamy sauce, while the lemon brightens every bite—no one will guess how simple it is!

Tip: For extra richness, stir in a spoonful of cream cheese with the heavy cream.

Creamy Pasta with Roasted Garlic and Herbs

This velvety pasta dish gets its deep, caramelized flavor from roasted garlic and a touch of fresh herbs—comfort food with a gourmet twist.

Ingredients:

• 1 whole head garlic
• 12 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil, divided
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 inch of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Squeeze cloves into a bowl when cool.
2. Cook the pasta: Boil fettuccine in salted water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
3. Make the sauce: In a skillet, heat remaining 1 tbsp olive oil over medium-low. Add roasted garlic, mashing it into the oil. Pour in heavy cream, Parmesan, thyme, parsley, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
4. Combine: Toss pasta with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Serve with extra Parmesan.

The roasted garlic melts into the cream for a subtly sweet, nutty depth that’s balanced by the bright herbs—no one will guess how simple it is!

Tip: For extra richness, stir in a pat of butter with the cream.

Pasta with Sausage, Kale, and White Beans

This hearty one-pot wonder combines savory sausage, earthy kale, and creamy white beans for a satisfying weeknight meal that comes together in under 30 minutes.

Ingredients:

• 8 oz short pasta (like penne or rigatoni)
• 12 oz Italian sausage (casings removed)
• 3 cups chopped kale (stems removed)
• 1 (15 oz) can white beans, drained and rinsed
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook for 5 minutes, breaking it into crumbles, until browned.
3. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant. Add kale and 1/2 tsp salt; cook for 2 minutes until wilted.
4. Pour in chicken broth and scrape up any browned bits. Add white beans and cooked pasta; toss to combine. If dry, add reserved pasta water 2 tbsp at a time.
5. Remove from heat. Stir in Parmesan and 1/4 tsp black pepper.

The magic here? The starchy pasta water and Parmesan create a silky sauce that clings to every bite without heavy cream.

Tip: Swap in spicy sausage for an extra kick, or use lacinato kale for a more tender texture.

Christmas Pasta Salad with Cranberries and Pecans

This festive pasta salad is a holiday showstopper, with sweet-tart cranberries, crunchy pecans, and a creamy dressing that ties it all together.

Ingredients:

• 12 oz bowtie pasta (farfalle)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/3 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. Cook the bowtie pasta according to package directions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Add the cooled pasta, dried cranberries, toasted pecans, red onion, and fresh parsley to the bowl. Toss gently until everything is evenly coated.
4. Chill for at least 1 hour before serving to let the flavors meld.

The contrast of chewy cranberries, buttery pecans, and tender pasta makes this salad irresistible—plus, it’s even better the next day!

Tip: For extra crunch, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often.

Pasta with Creamy Alfredo Sauce and Broccoli

This rich and velvety Alfredo pasta comes together in under 30 minutes, with tender broccoli adding a fresh, veggie-packed crunch to every bite.

Ingredients

• 8 oz fettuccine (or pasta of choice)
• 2 cups small broccoli florets
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/2 tsp salt
• Pinch of nutmeg (optional)

Instructions

1. Cook pasta in salted boiling water according to package directions. In the last 3 minutes of cooking, add broccoli to the pot. Drain both, reserving 1/2 cup pasta water.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, stirring constantly for 2 minutes until slightly thickened.
3. Reduce heat to low. Stir in Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and nutmeg (if using) until the sauce is smooth. If too thick, add reserved pasta water 1 tbsp at a time.
4. Toss drained pasta and broccoli with the sauce until evenly coated. Serve immediately with extra Parmesan.

The magic here? The broccoli cooks right in the pasta pot—no extra pans needed, and it soaks up that starchy water for perfect texture.

Tip: For extra depth, swap 1/4 cup Parmesan with Pecorino Romano.

Pasta with Roasted Vegetables and Balsamic Glaze

This hearty pasta dish is a celebration of caramelized veggies and tangy-sweet balsamic glaze—perfect for busy weeknights when you want something wholesome but fuss-free.

Ingredients:

• 12 oz penne or fusilli pasta
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 small red onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 2 tbsp balsamic glaze (store-bought or homemade)
• ¼ cup fresh basil, torn
• ½ cup crumbled feta cheese (optional)

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss cherry tomatoes, zucchini, bell pepper, and red onion with 2 tbsp olive oil, ½ tsp salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until edges are charred.
2. Cook the pasta: Meanwhile, boil pasta in salted water according to package directions. Drain, reserving ½ cup pasta water.
3. Combine: In a large bowl, toss pasta with roasted veggies, remaining 1 tbsp olive oil, remaining ½ tsp salt, and 2 tbsp balsamic glaze. Add pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Finish: Top with fresh basil and feta cheese (if using). Serve warm.

The magic here? The balsamic glaze clings to every nook of the roasted veggies, balancing their natural sweetness with a bright, syrupy punch.

Tip: For extra depth, drizzle the balsamic glaze over the veggies before roasting—it’ll caramelize into sticky, flavor-packed bits.

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!