Description

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a delicious and elegant dish featuring jumbo pasta shells filled with a creamy shrimp and spinach mixture, topped with a velvety roasted red pepper cream sauce. Perfect for a weeknight dinner or special occasion.

Ingredients

For the Pasta Rolls:

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

For the Roasted Red Pepper Cream Sauce:

1 cup roasted red peppers, blended into a smooth sauce

½ cup heavy cream

Fresh basil, for garnish (optional)

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

Notes

If you’re looking for a vegetarian version, replace shrimp with more vegetables like mushrooms, zucchini, or artichoke hearts.

For a richer flavor, top with extra mozzarella cheese before baking.

Feel free to experiment with a different sauce, such as marinara or pesto.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Main Dish
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed shell
Calories: 300
Sugar: 5g
Sodium: 400mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 18g
Cholesterol: 95mg