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

Introduction

These shrimp and spinach stuffed pasta rolls are a delicious and elegant meal that combines tender jumbo shells filled with a creamy cheese and shrimp mixture. Topped with a rich roasted red pepper cream sauce, this dish is perfect for a cozy dinner or special occasion.

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 jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
2. Step 2: 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. Step 3: In a mixing bowl, combine the cooked shrimp, chopped spinach, ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well until thoroughly combined.
4. Step 4: Carefully spoon the filling mixture into each jumbo shell. Place the filled shells in a greased baking dish.
5. Step 5: 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. Step 6: 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. Step 7: Let the dish rest for about 10 minutes after baking. Serve warm and garnish with fresh basil if desired.

Tips & Variations

• For a vegetarian option, substitute shrimp with sautéed mushrooms or artichoke hearts.
• Use fresh pasta shells if available for a tender texture.
• Add a pinch of crushed red pepper flakes to the filling for a subtle heat.
• Fresh basil or parsley makes a wonderful garnish to brighten the flavors.

Storage

Store leftover stuffed pasta rolls covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through to maintain texture and flavor. Avoid microwaving to prevent the sauce from separating.

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 prepare the sauce ahead. Store separately or combined in the refrigerator and bake when ready to serve. Add extra baking time if baking from cold.

What can I substitute for heavy cream in the sauce?

You can use half-and-half or whole milk mixed with a little butter as a lighter alternative, but the sauce will be less rich and creamy.

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

Print Recipe

★★★★★

4.6 from 73 reviews

Delicious jumbo pasta shells stuffed with a flavorful mixture of shrimp, fresh spinach, and cheeses, baked in a creamy roasted red pepper sauce. This elegant yet approachable dish combines creamy, savory, and tangy flavors perfect for a comforting dinner.

• Author: Luna
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4–6 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

Roasted Red Pepper Cream Sauce

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

Garnish

• Fresh basil (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 they turn 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: Carefully spoon the filling mixture into each jumbo pasta shell. Arrange the filled shells in a greased baking dish.
5. Prepare the Sauce: In a saucepan, combine the roasted red pepper sauce with heavy cream over medium heat. Stir until heated through and well blended. Season with salt and pepper to taste.
6. Bake: Pour the roasted red pepper cream sauce evenly over the stuffed pasta shells. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Uncover during the last 10 minutes to allow the sauce to bubble and slightly thicken.
7. Serve and Garnish: After baking, let the dish rest for about 10 minutes to set. Serve warm, garnished with fresh basil leaves if desired.

Notes

• Ensure the shrimp is cooked just until pink to avoid overcooking and rubberiness.
• You can substitute jumbo pasta shells with large manicotti tubes if unavailable.
• For a smoother sauce, strain the roasted red pepper sauce before combining with cream.
• Make ahead: Prepare the stuffed shells and sauce, then refrigerate before baking later.
• To make this dish lighter, substitute heavy cream with half-and-half or evaporated milk.

Keywords: shrimp pasta, stuffed pasta shells, roasted red pepper cream sauce, Italian dinner, baked pasta, seafood pasta dish