Pasta Christmas Present Recipe

This Pasta Christmas Present Recipe is a stunning and festive recipe, which features homemade beet and parsley pasta and a rich meatball filling. It’s a true labor of love for a holiday dinner, ready in about 3 hours and 30 minutes (including pasta making and assembly).

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Pasta Christmas Present Recipe Ingredients

The Fresh Pasta Dough

• 1 bunch fresh parsley, large stems removed
• 6 large eggs (divided)
• 1 medium red beet (about 6 ounces), peeled and quartered
• 1 pound 00 flour (or all-purpose flour), plus more for dusting
• Kosher salt
• Olive oil (for coating)

The Meatballs & Sauce

• 8 ounces ground beef
• 2 tablespoons breadcrumbs
• 2 tablespoons milk
• 3 cloves garlic, grated
• 1 large egg (from the divided 6)
• 1 cup marinara sauce
• 3/4 cup grated Parmesan (divided)

The Filling Layers

• One 10-ounce box frozen chopped spinach (thawed and squeezed dry)
• One 8-ounce package shredded mozzarella (about 2 cups)
• 3 ounces penne pasta (about 1 scant cup)
• 1/4 cup heavy cream

How To Make Pasta Christmas Present Recipe

1. Make Parsley Pasta Dough: Combine the parsley and 2 eggs in a high-powered blender. Blend until smooth, adding water if needed to make exactly 3/4 cup puree. In a bowl, mix 6 oz flour and salt. Make a well, add puree, and mix until a dough forms. Knead on a floured surface for 5 minutes until elastic. Wrap in plastic and rest for 30 minutes.
2. Make Beet Pasta Dough: Combine the beets and 3 eggs in a blender until smooth. In a bowl, mix 10 oz flour and salt. Add the beet puree and mix. Knead on a floured surface for 5 minutes (add more flour if sticky). Wrap and rest for 30 minutes.
3. Prepare the Meatballs: Mix beef, breadcrumbs, milk, 1/4 cup Parmesan, garlic, remaining 1 egg, salt, and pepper. Form into 12 meatballs. Simmer in a saucepan with marinara sauce and 1 cup water for 20 minutes until cooked and sauce is reduced.
4. Prepare Fillings: Cook spinach according to package; mix with garlic, 1 cup mozzarella, 1/4 cup Parmesan, and salt. Cook penne pasta; mix with heavy cream, 1/2 tsp salt, remaining mozzarella, and 1/4 cup Parmesan.
5. Roll and Cut Pasta: Preheat oven to 300°F. Roll the parsley dough into sheets (setting 4 on pasta roller). Cut into three 20×1-inch strips (ribbons) and four 5-inch squares. Roll the beet dough into sheets. Cut into two 20×5-inch strips (wrapping paper).
6. Boil and Shock: Boil the pasta sheets in salted water for 30 seconds. Immediately shock in ice water to stop cooking. Drain and coat liberally with oil to prevent sticking.
7. Assemble the “Box”: Lay 2 parsley strips in a greased 7-inch square springform pan, crossing in the middle to look like ribbons. Lay one beet strip across the center, up the sides, and hanging over. Lay the second beet strip in the opposite direction.
   • Layer 1: Spread penne mixture on the bottom. Top with 2 parsley squares.
   • Layer 2: Spread spinach mixture. Top with remaining parsley squares.
   • Layer 3: Spread meatballs and sauce on top.
8. Wrap the Present: Fold the hanging beet pasta strips up and over to enclose the filling completely. Fold the hanging parsley pasta strips up and over to meet in the middle. Tie a bow with the remaining parsley strip and place it on top.
9. Bake: Bake for 30 minutes until hot throughout. Let rest for 15 minutes before unmolding to serve.

Recipe Tips

• Flour Consistency: Beet water content varies wildly. Have extra flour on hand. The dough should be smooth and elastic, not tacky. If it sticks to your hands, add more flour tablespoon by tablespoon.
• Working Quickly: Fresh pasta sheets dry out fast. Keep any dough you aren’t currently rolling or boiling covered with plastic wrap or a damp towel.
• Oil is Essential: Once boiled, the pasta sheets will become super sticky glue if they touch each other without oil. Be generous with the olive oil after the ice bath.
• The Springform Pan: Using a springform pan is non-negotiable for this recipe. It allows you to unmold the “present” without ruining the intricate pasta wrapping.
• Resting Time: Don’t skip the 30-minute rest for the dough (relaxes gluten) or the 15-minute rest after baking (sets the structure so it doesn’t collapse when unmolded).

What To Serve With Pasta Christmas Present Recipe

This is a show-stopping main course that serves as the centerpiece.

• Garlic Bread: Simple toasted baguette slices.
• Antipasto Platter: Olives, cured meats, and cheeses.
• Caesar Salad: A light salad balances the heavy pasta.
• Red Wine: A robust Chianti or Sangiovese.

How To Store Pasta Christmas Present Recipe

• Refrigerate: This is best eaten fresh, but leftovers can be stored in the fridge for up to 3 days. The pasta may absorb some sauce and become softer.
• Reheat: Reheat individual slices in the microwave. Reheating the whole “present” is difficult once cut.
• Freeze: Freezing is not recommended as the different textures (penne, spinach, meatballs) combined with the fresh pasta sheets may become mushy upon thawing.

Pasta Christmas Present Recipe Nutrition Facts

• Calories: 650
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 140mg
• Sodium: 900mg
• Total Carbohydrates: 75g
• Dietary Fiber: 6g
• Sugar: 5g
• Protein: 30g

Nutrition information is estimated per slice (based on 6-8 servings).

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