Are you ready to create the most magnificent, jaw-dropping, and spectacular edible centerpiece for your Christmas dinner? A savory “cake” so stunning and festive, it will have your guests gasping in awe when you bring it to the table, and again when you cut the first slice? This incredible, from-scratch Pasta Christmas Present is that perfect recipe. We’re talking a beautiful, savory bake that looks just like a perfectly wrapped gift, complete with a red “wrapping paper” and a green “ribbon” made from fresh pasta, that reveals a surprise of three delicious, cheesy, and meaty layers inside.
This isn’t just a recipe; it’s a guide to your new favorite holiday edible art project. While it looks like a masterpiece from a fine Italian pasticceria, we’ll show you the simple but brilliant secrets to creating this stunning, architectural dish at home. This is a guaranteed, crowd-pleasing hit that is as fun to build as it is to devour.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Savory Holiday Centerpiece
What makes this Pasta Christmas Present so spectacularly fun is its brilliant, sculptural design and its incredible, multi-layered flavor. This recipe is a masterpiece of festive creativity. The “gift box” itself is a beautiful, from-scratch two-toned fresh pasta. The red “wrapping paper” is colored with fresh beets, and the green “ribbon” is colored with fresh parsley. The real magic, however, is what’s hidden inside. The pasta shell is packed with three distinct, delicious layers: a rich and creamy four-cheese penne pasta, a savory spinach and mozzarella layer, and a hearty top layer of mini meatballs in marinara sauce. The entire creation is baked in a square springform pan, which is the secret to its perfect, gift-box shape.
| Metric | Time / Level |
| Total Time | 4 hours (includes resting) |
| Active Prep Time | 2 hours |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Italian Workshop: The Essential Ingredients & Tools
This iconic party cake uses a handful of high-quality ingredients and a few key pieces of equipment to create its signature festive look.
- The Fresh Pasta “Wrapping” (The Star of the Show!):
- The Natural Colors: The beautiful, vibrant, and festive colors of our “wrapping paper” and “ribbon” are created with all-natural ingredients! The deep red comes from a puree of fresh beets, and the vibrant green comes from a puree of fresh parsley.
- “00” Flour: For the most tender, silky, and easy-to-work-with fresh pasta dough, it is highly recommended to use a finely milled, Italian “00” flour.
- The Savory “Gift” Fillings:
- The Three Layers: A delicious and hearty surprise awaits inside! A rich and creamy layer of penne pasta with mozzarella, Parmesan, and heavy cream; a savory layer of spinach with mozzarella and garlic; and a classic, hearty layer of homemade mini meatballs in a simple marinara sauce.
- The Key Equipment:
- A Pasta Maker: For rolling your fresh pasta dough into beautiful, thin, and uniform sheets, a pasta maker is your non-negotiable best friend.
- A Square Springform Pan: This is the brilliant secret to the perfect, gift-box shape and the easy, dramatic unmolding!
The Edible Architecture Masterclass: The Secret to a Perfect “Gift Box”
This recipe is all about the fun, creative construction. Here are a few simple but crucial techniques that guarantee a flawless, impressive result.
- The Fresh Pasta Dough: Don’t be intimidated! Fresh pasta dough is surprisingly simple. The key is to knead it until it is smooth and elastic, and then to let it rest for at least 30 minutes. This is the non-negotiable secret that allows the gluten to relax, which will make the dough much easier to roll out.
- The “Wrapping” Technique: The secret to the beautiful presentation is the careful layering of your cooked pasta sheets in the springform pan. You will create the “ribbon” first by laying your green pasta strips in a cross on the bottom of the pan, and then you will line the pan with your red pasta sheets, leaving a generous overhang to “wrap” the gift at the end.
- The Final Rest: After the pasta present comes out of the oven, you must let it rest for at least 15 minutes before you unmold it. This crucial, patient step is the key that allows the hot, cheesy layers to set up, which is the magic that will allow your pasta present to hold its intricate, beautiful shape when you release the springform.
Step-by-Step to the Best Pasta Christmas Present
This fun and festive project is a joy to prepare.
Part 1: The Three Savory Fillings
Step 1: Prepare your three fillings. For the meatballs, combine your ground beef, breadcrumbs, milk, Parmesan, garlic, and egg. Form them into 12 mini meatballs and simmer them in your marinara sauce for about 20 minutes.
Step 2: For the spinach filling, simply mix your cooked, chopped spinach with the remaining garlic, mozzarella, and Parmesan.
Step 3: For the penne filling, cook your penne pasta and combine it with the heavy cream, mozzarella, and Parmesan.
Part 2: The Art of the Fresh, Colorful Pasta
Step 1: To make your green pasta, blend your parsley and 2 of the eggs until smooth. Mix this into 6 ounces of your flour until a dough forms, and then knead for 5 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.
Step 2: Repeat this process for the red pasta, blending your peeled and quartered beet with 3 of the eggs, and mixing it with the remaining 10 ounces of flour.
Step 3: Use your pasta maker to roll out your doughs into thin sheets (ending on setting 4). Cut your green pasta into long, 1-inch wide “ribbons.” Cut your red pasta into large, 5-inch wide sheets.
Step 4: Cook your pasta pieces in large pots of boiling, salted water for about 30 seconds, and then immediately transfer them to an ice bath to stop the cooking. Liberally coat the cooked pasta sheets with oil to prevent them from sticking.
Part 3: The Festive Assembly and Final Bake
Step 1: Preheat your oven to 300°F (150°C).
Step 2 (The Fun Part!): In your 7-inch square springform pan, lay two of your long green “ribbons” so they cross in the middle on the bottom, letting the ends hang evenly over the sides.
Step 3: Neatly line the pan with your red pasta sheets, letting the ends hang evenly over the sides.
Step 4: Evenly spread your penne mixture over the bottom. Top this with two overlapping squares of your green pasta. Evenly spread the spinach mixture on top, and top this with two more green pasta squares. Evenly spread your meatballs and sauce on top.
Step 5: Fold the hanging red pasta strips up and over to enclose the filling. Then, fold the hanging green “ribbon” strips up and over to meet in the middle. Tie a “bow” with your remaining green pasta strip and arrange it on top.
Step 6: Bake for about 30 minutes, until the pasta present is hot throughout. Let it rest for 15 minutes before you unmold and serve.
Pasta Christmas Present (A Holiday Showstopper!)
An elaborate and festive recipe for a ‘Pasta Christmas Present,’ a showstopper savory ‘cake’ perfect for a holiday centerpiece. This multi-layered dish is constructed in a square springform pan using homemade, fresh pasta sheets colored red with beets and green with parsley. The ‘present’ is filled with three distinct layers: a creamy cheese penne, a spinach-mozzarella mixture, and savory meatballs in marinara sauce. The entire structure is enclosed in the colored pasta sheets and decorated with a pasta ‘bow’ before being baked.
Ingredients
- For the Pasta Doughs:
- 1 pound 00 flour
- 1 bunch fresh parsley
- 1 medium red beet
- 5 large eggs
- Kosher salt & olive oil
- For the Fillings:
- 8 ounces ground beef
- 2 tablespoons breadcrumbs
- 2 tablespoons milk
- 3/4 cup grated Parmesan cheese, divided
- 3 cloves garlic, grated
- 1 cup marinara sauce
- One 10-ounce box frozen chopped spinach
- One 8-ounce package shredded mozzarella (about 2 cups), divided
- 3 ounces penne pasta
- 1/4 cup heavy cream
Instructions
- Make the Pasta Doughs: In a blender, puree the parsley with 2 eggs. In a separate process, puree the beets with 3 eggs. Create two separate bowls of flour (6 oz and 10 oz). Make a well in each and add the purees to create a green dough and a red dough. Knead each until smooth, wrap, and let rest for 30 minutes.
- Make the Fillings: Combine the ground beef, breadcrumbs, milk, 1/4 cup Parmesan, two-thirds of the garlic, and 1 egg. Form into 12 meatballs. Simmer the meatballs in the marinara sauce with 1 cup of water for about 20 minutes until cooked through.
- Cook the spinach according to package directions, then mix with the remaining garlic, 1 cup of mozzarella, and 1/4 cup of Parmesan.
- Cook the penne pasta. Combine the cooked penne with the heavy cream, the remaining mozzarella, and the remaining 1/4 cup of Parmesan.
- Roll and Cook Pasta Sheets: Roll both doughs through a pasta roller to setting #4. Cut the green dough into long 1-inch strips and 5-inch squares. Cut the red dough into two 20×5-inch pieces. Briefly cook all pasta pieces in boiling water for about 30 seconds, then shock in ice water.
- Assemble the ‘Present’: Preheat the oven to 300°F. Line a 7-inch square springform pan with two long green pasta strips, crossing them in the center to look like ribbons. Line the pan with the red pasta sheets, leaving an overhang.
- Layer the fillings inside: first the penne mixture, then two green pasta squares, then the spinach mixture, then the remaining green pasta squares, and finally the meatball mixture.
- Fold the overhanging pasta sheets to enclose the filling. Use the final green pasta strip to create a bow for the top.
- Bake and Serve: Bake for about 30 minutes until hot throughout. Let it rest for 15 minutes before unmolding, slicing, and serving.
Notes
- Special Equipment: This is an advanced project requiring a high-powered blender, a pasta maker, and a 7-inch square springform pan.
- This is a showstopper dish that is a labor of love, perfect for a special holiday meal like Christmas dinner.
- The fillings and pasta dough can be prepared in advance to break up the process.
- Resting the finished ‘present’ for 15 minutes is crucial to allow the layers to set before slicing.
- The article references a ‘Cook’s Note’ that is not provided in the text.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday centerpiece! You can fully assemble the entire, unbaked pasta present up to 24 hours in advance. Simply cover it tightly with plastic wrap and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftovers, well-wrapped, in the refrigerator for up to 4 days.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to my pasta present falling apart?
The most important secret is the final rest. By letting your hot pasta present rest for a full 15 minutes after it comes out of the oven, you are allowing all the hot, cheesy, and saucy layers to cool slightly and to set up. This is the non-negotiable key that will allow your beautiful creation to hold its perfect, gift-box shape when you release the springform.
Q2: Can I make this ahead of time for a Christmas party?
Yes, this is a perfect make-ahead centerpiece! You can fully assemble the unbaked present a day in advance, cover it, and keep it in the refrigerator. On the day of your party, you can simply pop it in the oven to bake.
Q3: Can I make this vegetarian?
Yes, absolutely! To make a delicious and hearty vegetarian version, simply substitute the ground beef meatballs with about 1 1/2 cups of your favorite, sautéed mushroom and ricotta filling.
Q4: Can I make this with store-bought pasta sheets?
You can, but you will lose the beautiful, festive red and green colors. If you are short on time, you can use fresh, store-bought pasta sheets for the “wrapping paper” and you could create a simple “ribbon” out of some blanched leek greens or some long, fresh chives.
Q5: What is “00” flour?
“00” flour is a classic Italian flour that has been milled to a very fine, powdery texture. It has a moderate protein content, and it is the secret weapon of Italian nonnas and professional chefs for creating a fresh pasta dough that is incredibly silky, smooth, and tender.