Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Stuff the Shells: Take each jumbo shell and carefully spoon the filling mixture into it. Place the filled shells in a greased baking dish.
- 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.
- 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.
- 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
