I enjoy making this recipe because it combines fresh ingredients with rich, creamy flavors in just seven simple steps. The filling is packed with protein and greens, while the roasted red pepper cream adds a smooth, slightly sweet finish that elevates the dish. I also appreciate that it’s customizable—swapping cheeses or adding extra herbs lets me adapt it to my taste. It’s a perfect weeknight dinner or a dish to serve when I want to impress guests.
Ingredients
(Hint: Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 jumbo pasta shells 1 pound large shrimp, peeled and deveined 2 cups fresh spinach, chopped 1 cup ricotta cheese 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 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)
Directions
Prepare the Pasta: I bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. I drain them and set aside to cool.
Cook the Shrimp: In a skillet over medium heat, I heat the olive oil and sauté minced garlic for about 30 seconds. I add the shrimp and cook for 2–3 minutes until just pink, seasoning with salt and pepper. I remove them from heat and let them cool slightly.
Make the Filling: In a mixing bowl, I combine the cooked shrimp, chopped spinach, ricotta, mozzarella, and Parmesan. I mix thoroughly until well blended.
Stuff the Shells: I carefully spoon the filling into each jumbo shell and place them in a greased baking dish.
Prepare the Sauce: In a saucepan, I combine the roasted red pepper sauce with heavy cream over medium heat, stirring until heated through and well combined. I season with salt and pepper to taste.
Bake: I pour the roasted red pepper cream over the stuffed pasta shells, cover with foil, and bake in a preheated oven at 350°F (175°C) for 25–30 minutes. I uncover for the last 10 minutes to allow the top to bubble and brown slightly.
Serve and Garnish: I let the dish rest for about 10 minutes after baking, then serve warm, garnished with fresh basil if desired.
Servings and timing
This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: approximately 50 minutes
Variations
I sometimes add a pinch of crushed red pepper flakes to the filling for a subtle heat. For a vegetarian version, I replace shrimp with sautéed mushrooms or roasted vegetables. I’ve also swapped roasted red pepper cream with a tomato cream sauce for a slightly different flavor profile.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I cover the pasta with foil and warm it in the oven at 350°F for 10–15 minutes, keeping the sauce creamy and the pasta tender.
FAQs
Can I use frozen shrimp?
Yes, I thaw the shrimp completely before cooking to avoid excess moisture in the filling.
Can I make this dish ahead of time?
Absolutely. I assemble the stuffed shells and store them in the baking dish in the fridge. I bake them just before serving for the best texture.
Can I use other cheeses?
Yes, I’ve used Fontina, provolone, or a blend of Italian cheeses, and it adds a delicious variation.
Can I make it spicier?
I sometimes add a pinch of red pepper flakes to the filling or a splash of hot sauce to the roasted red pepper cream.
Can I freeze the stuffed shells?
Yes, I freeze the unbaked filled shells in a single layer. I bake them from frozen, adding a few extra minutes to the cooking time.
Conclusion
I find these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream to be a flavorful, elegant, and surprisingly easy meal. Creamy, cheesy, and packed with fresh ingredients, they make weeknight dinners feel special and are always a hit when I serve them to family or friends.
The best Shrimp and Spinach Pasta Rolls baked in a luscious roasted red pepper cream sauce, cheesy, flavorful, and elegant for any meal
Author:Ella
Prep Time:15 minutes
Cook Time:30–35 minutes
Total Time:45–50 minutes
Yield:4–6 servings
Category:Dinner
Method:Baking
Cuisine:Italian-Inspired
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
Prepare the Pasta:
Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
Cook the Shrimp:
In a skillet over medium heat, add olive oil and sauté garlic for about 30 seconds. Add shrimp and cook for 2–3 minutes until pink and just cooked through. Season with salt and pepper. Remove from heat and let cool slightly, then chop into small pieces.
Make the Filling:
In a mixing bowl, combine chopped shrimp, spinach, ricotta, mozzarella, and Parmesan. Mix until fully combined.
Stuff the Shells:
Spoon the filling mixture into each cooked shell. Arrange the stuffed shells in a lightly greased baking dish.
Prepare the Sauce:
In a saucepan over medium heat, combine blended roasted red peppers and heavy cream. Stir until smooth and heated through. Season with salt and pepper.
Bake:
Preheat oven to 350°F (175°C). Pour the roasted red pepper cream sauce evenly over the stuffed shells. Cover with foil and bake for 25–30 minutes, uncovering during the last 10 minutes for a bubbly top.
Serve and Garnish:
Let rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
Chop shrimp into bite-sized pieces for easier stuffing.
Make it lighter by substituting half-and-half for heavy cream.
Add red pepper flakes for a subtle heat boost.
This recipe can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Freeze unbaked stuffed shells for up to 2 months; bake from frozen, adding 10–15 minutes to cooking time.
