Shrimp and Spinach Stuffed Pasta Rolls
Elevate your dinner table with these sophisticated jumbo pasta shells, generously stuffed with a savory blend of succulent shrimp, iron-rich spinach, and creamy ricotta. Drenched in a velvety, house-made roasted red pepper sauce, this dish offers a perfect balance of sweetness and smokiness. It is an ideal restaurant-quality meal that is surprisingly simple to assemble for hosting guests or a special family evening.
- Prep Time: 30
- Cook Time: 30
- Total Time: 60
- Yield: 6 servings 1x
- Category: Recipes
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Pescatarian
Ingredients
1 box (12 oz) Jumbo Pasta Shells
1 lb Shrimp, deveined and finely chopped
10 oz Fresh Spinach, wilted and squeezed dry
15 oz Ricotta Cheese
16 oz Roasted Red Peppers
3 cloves Garlic, minced
1 cup Mozzarella Cheese, shredded
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook jumbo pasta shells for two minutes less than package directions; drain and rinse with cool water.
In a pan, sauté minced garlic until fragrant, add chopped shrimp, and cook until opaque.
In a large bowl, combine cooked shrimp, wilted spinach, ricotta, and half of the mozzarella.
Puree roasted red peppers with salt and pepper to create a smooth sauce, then spread a thin layer into a baking dish.
Stuff each shell with the shrimp and spinach mixture and arrange in the baking dish.
Top with remaining sauce and mozzarella.
Bake for 20 minutes until the cheese is bubbling and golden.
Notes
Ensure spinach is squeezed very dry to prevent a watery sauce. You can prepare the roasted red pepper sauce ahead of time and store in the refrigerator. Leftovers should be kept in an airtight container for up to 3 days.
Nutrition
- Serving Size: Approx. 4-5 shells
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg