Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
The best Shrimp and Spinach Pasta Rolls baked in a luscious roasted red pepper cream sauce, cheesy, flavorful, and elegant for any meal
- 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.
