Name: Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream: An Incredible 7-Step Recipe
Prep time: 15 min
Cook time: PT-487899H20M14S
Total time: PT-487899H20M14S
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 lb (450g) large shrimp, peeled and deveined; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; ¼ 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; ½ cup heavy cream; Fresh basil, for garnish (optional)

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Why You’ll Love This Recipe

This dish brings together tender jumbo pasta shells, flavorful shrimp, and a creamy spinach filling, all smothered in a velvety roasted red pepper cream sauce. It’s a hearty, satisfying meal that’s easy to make and sure to impress. Whether you’re cooking for family, friends, or just treating yourself, these stuffed pasta rolls are an indulgent yet comforting choice. The combination of shrimp, spinach, and cheese in the filling makes each bite both creamy and savory, while the roasted red pepper sauce adds a sweet, smoky depth of flavor.

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
¼ 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
½ cup heavy cream
Fresh basil, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream: An Incredible 7-Step Recipe

Directions

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, until fragrant.
Add the shrimp and cook for 2-3 minutes, or until they turn pink. Season with salt and pepper.
Remove from heat and let the shrimp cool slightly before chopping them into small pieces.

3. Make the Filling

In a mixing bowl, combine the cooked shrimp, chopped spinach, ricotta cheese, mozzarella cheese, and Parmesan cheese.
Mix everything together until well combined and creamy.

4. Stuff the Shells

Take each cooked jumbo shell and carefully spoon the shrimp and spinach filling into it.
Place the filled shells in a greased baking dish, arranging them in a single layer.

5. Prepare the Sauce

In a saucepan over medium heat, combine the roasted red pepper sauce and heavy cream. 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, making sure to cover them evenly.
Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes.
Uncover the dish in the last 10 minutes of baking for a bubbly, golden finish.

7. Serve and Garnish

Once baked, let the dish rest for about 10 minutes before serving.
Serve warm, garnished with fresh basil if desired.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 4-6 servings

Variations

Vegetarian Version: Omit the shrimp and replace it with more vegetables like mushrooms, zucchini, or artichoke hearts for a delicious vegetarian option.
Different Sauce: Try using a tomato-based marinara sauce or a basil pesto for a different flavor profile.
Extra Cheese: Add a sprinkle of mozzarella on top before baking for an extra cheesy, golden crust.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave until heated through.

FAQs

1. Can I use regular pasta instead of jumbo shells?

Yes, you can use any pasta you like, though jumbo shells hold the filling best. If using a different shape, consider using manicotti or cannelloni.

2. Can I make this dish ahead of time?

Yes! You can stuff the shells, cover them, and refrigerate them for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if you’re baking from cold.

3. Can I use a different protein instead of shrimp?

Absolutely! You can substitute the shrimp with chicken, turkey, or even ground beef, depending on your preference.

4. Can I freeze this dish?

Yes, you can freeze the stuffed shells before or after baking. Just wrap them tightly in plastic wrap and foil, and store them in the freezer for up to 2 months. Thaw in the refrigerator overnight before baking or reheating.

5. Can I use a dairy-free option for the cheese?

Yes, you can substitute with dairy-free cheese or a vegan ricotta cheese to make this dish dairy-free.

6. How do I know when the stuffed shells are done?

The stuffed shells are done when the sauce is bubbly and the cheese is melted, with a lightly golden crust on top. The center of the shells should be hot and the filling should be warm.

7. Can I make this dish spicier?

Yes, if you like a bit of heat, try adding some red pepper flakes or a diced chili pepper to the sauce or the filling for an extra kick.

Conclusion

These Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are the perfect combination of rich, creamy, and savory flavors. With tender shrimp, spinach, and cheese wrapped in jumbo pasta shells and smothered in a creamy roasted red pepper sauce, this dish is sure to be a family favorite. Whether you’re hosting a dinner party or looking for a delicious weeknight meal, this recipe is a guaranteed crowd-pleaser.