Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
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.
- 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
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
- 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 they turn 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: Carefully spoon the filling mixture into each jumbo pasta shell. Arrange the filled shells in a greased baking dish.
- 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.
- 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.
- 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
