Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe

Introduction

This Shrimp and Spinach Stuffed Pasta Rolls dish combines tender jumbo shells filled with a creamy blend of shrimp, spinach, and cheeses, all topped with a luscious roasted red pepper cream sauce. It’s a perfect meal for a comforting dinner that feels special yet is simple to prepare.

Ingredients

• 12 jumbo pasta shells
• 1 pound large shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1 cup roasted red peppers, blended into a smooth sauce
• 1/2 cup heavy cream
• Fresh basil, for garnish (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
2. Step 2: Heat olive oil in a skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes until they turn pink. Season with salt and pepper, then remove from heat to cool slightly.
3. Step 3: In a mixing bowl, combine the cooked shrimp, chopped spinach, ricotta cheese, shredded mozzarella, and grated Parmesan. Mix thoroughly until well combined.
4. Step 4: Carefully spoon the filling mixture into each cooked jumbo shell. Arrange the stuffed shells in a greased baking dish.
5. Step 5: In a saucepan over medium heat, stir together the roasted red pepper sauce and heavy cream. Heat until warmed through and well combined. Season with salt and pepper to taste.
6. Step 6: Pour the roasted red pepper cream sauce evenly over the stuffed shells. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Remove the foil in the last 10 minutes for a bubbly, golden finish.
7. Step 7: Let the pasta rolls rest for about 10 minutes after baking. Serve warm, garnished with fresh basil if desired.

Tips & Variations

• Use fresh spinach for a brighter flavor, or substitute with frozen spinach that has been well-drained.
• For extra richness, add a bit of cream cheese to the filling blend.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the roasted red pepper cream.
• Try substituting the shrimp with cooked crab meat or cooked chicken for a different protein twist.
• Make the roasted red pepper sauce ahead of time and refrigerate to save cooking time on busy days.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) covered with foil until warmed through, or microwave in short intervals until heated. The sauce may thicken on standing; add a splash of cream or milk when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and sauce but hold off on baking. Cover and refrigerate for up to 24 hours, then bake just before serving.

Can I freeze the stuffed pasta rolls?

Absolutely. Freeze the assembled, unbaked pasta rolls in a freezer-safe dish. Thaw overnight in the fridge before baking as directed.

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

Delicious jumbo pasta shells stuffed with a savory mixture of sautéed shrimp, fresh spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses. These stuffed shells are baked to perfection under a creamy roasted red pepper sauce, creating a comforting and flavorful Italian-inspired dish perfect for family dinners or special occasions.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta and Filling

• 12 jumbo pasta shells
• 1 pound large shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper, to taste

Sauce

• 1 cup roasted red peppers, blended into a smooth sauce
• 1/2 cup heavy cream
• Salt and pepper, to taste

Garnish

• Fresh basil, for garnish (optional)

Instructions

1. Prepare the Pasta: Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
2. Cook the Shrimp: In a skillet over medium heat, add olive oil and sauté minced garlic for about 30 seconds. Add the shrimp and cook for 2-3 minutes until just pink. Season with salt and pepper. Remove from heat and let cool slightly.
3. Make the Filling: In a mixing bowl, combine the cooked shrimp, chopped spinach, ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well until thoroughly combined.
4. Stuff the Shells: Take each jumbo shell and carefully spoon the filling mixture into it. Place the filled shells in a greased baking dish.
5. Prepare the Sauce: In a saucepan, combine the roasted red pepper sauce and heavy cream over medium heat. Stir until heated through and well combined. Season with salt and pepper to taste.
6. Bake: Pour the roasted red pepper cream sauce over the stuffed pasta shells. Cover with foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Uncover in the last 10 minutes for a bubbly finish.
7. Serve and Garnish: Once baked, let the dish rest for about 10 minutes. Serve warm, garnished with fresh basil if desired.

Notes

• Be careful not to overcook the shrimp during sautéing to keep them tender.
• Cook pasta shells al dente to ensure they hold their shape during stuffing and baking.
• For a spicier sauce, add a pinch of red pepper flakes to the roasted red pepper cream sauce.
• This dish can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking cold.
• Use a non-stick baking dish or grease the dish well to prevent sticking.

Keywords: shrimp stuffed pasta shells, spinach pasta rolls, roasted red pepper cream sauce, baked stuffed shells, Italian seafood pasta