Shrimp and Spinach Stuffed Pasta Rolls
A delicious and nutritious dish featuring tender pasta shells stuffed with juicy shrimp and vibrant spinach, all covered in a creamy roasted red pepper sauce.
Ingredients
Pasta and Filling
- 12 pieces Large Pasta Shells These hold the delicious fillings without breaking.
- 1 pound Shrimp Provides lean protein and a satisfying seafood flavor.
- 2 cups Fresh Spinach Adds a nutritious green component and vibrant color.
- 1 cup Ricotta Cheese Lends creaminess and balances flavors beautifully.
- 1 cup Mozzarella Cheese Melts wonderfully, adding gooey goodness.
- 1/2 cup Parmesan Cheese Enhances the overall flavor profile with a nutty touch.
- 1 teaspoon Garlic Powder Adds subtle depth to bring the dish together.
- to taste Salt and Pepper For individual seasoning preferences.
- 1 cup Roasted Red Pepper Cream Sauce The star of the dish, bringing a rich, savory flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the large pasta shells in boiling salted water until al dente, about 8 minutes. Drain and set aside.
- In a skillet over medium heat, sauté the shrimp until they turn pink, about 3–4 minutes. Season with salt and pepper then remove from heat.
- Add chopped spinach to the same skillet and cook for an additional 2 minutes until wilted.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, cooked shrimp, spinach, and garlic powder. Mix until well blended.
Cooking and Assembly
- Spread some roasted red pepper cream sauce in the bottom of a baking dish.
- Using a spoon, fill each pasta shell with the shrimp and spinach mixture.
- Place the stuffed shells in the prepared baking dish on top of the sauce.
- Top with more roasted red pepper cream sauce and a sprinkle of mozzarella cheese.
- Bake in the oven for 20–25 minutes, or until the cheese is bubbly and slightly golden.
Serving
- Once out of the oven, let the dish sit for about 5 minutes to settle.
- Garnish with fresh herbs like basil or parsley.
- Serve warm, ensuring each person gets their share of stuffed pasta rolls.
Notes
Can be made ahead of time and stored uncooked in the fridge overnight for a quick bake the next day. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for future use.