Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream: An Incredible 7-Step Recipe
This recipe takes jumbo pasta shells and turns them into a fantastic, family-friendly meal that’s perfect for busy weeknights: tender pasta shells stuffed with a tasty shrimp and cheese filling, baked in a rich, flavorful sauce until bubbly and golden on top. It looks like something special you’d get at a nice restaurant, but don’t worry—it’s super simple to make at home without any fancy cooking tricks.
I’ll walk you through every step—from boiling those big shells just right and cooking the shrimp to making the creamy filling and baking everything to gooey perfection. Along the way, you’ll find helpful tips on plating, ingredient swaps (including vegetarian and gluten-free options), make-ahead ideas, freezing instructions, and answers to common questions. You’ll feel like a kitchen pro by the time you’re done.
- What to expect: a clear list of ingredients and straightforward, easy-to-follow steps.
- How to get it right: smart prep tips to keep your shells whole and filling smooth and delicious.
- Finishing touches: simple tricks to dress up your dish for the table without extra stress.
- Options and storage: tasty substitutions, variations, and how to save leftovers or freeze for later.
Why You’ll Love This Dish
Flavor Explosion
Visually Stunning
Satisfying and Filling
Easily Adaptable
Easy to Follow
Perfect for Meal Prep
What You’ll Need
- jumbo pasta shells (for stuffing)
- raw shrimp, peeled and deveined, chopped or coarsely chopped
- fresh spinach, roughly chopped
- ricotta cheese
- shredded mozzarella cheese
- grated Parmesan cheese
- jarred roasted red peppers, drained
- heavy cream (for roasted red pepper cream)
- garlic cloves, minced
- yellow onion, finely chopped
- olive oil
- butter
- large egg (to bind filling)
- fresh lemon juice
- salt and freshly ground black pepper
- red pepper flakes (optional)
- fresh parsley or basil (for garnish)
Assemble, Bake, and Finish
- Boil jumbo pasta shells in salted water until al dente, drain, and let cool so they hold their shape.
- Sauté shrimp in a skillet with seasoning until opaque and cooked through, then chop coarsely.
- Wilt spinach (in the skillet or by steaming) and combine with the chopped shrimp and cheeses to form a creamy filling; season to taste.
-
Stuff each cooled shell with the shrimp-and-spinach cheese filling and arrange shells seam-side up in a prepared baking dish.
- Make the roasted red pepper cream by blending or simmering roasted red peppers with cream and seasonings until smooth and flavorful.
- Pour the roasted red pepper cream over the arranged stuffed shells and bake in a preheated oven until the sauce is bubbly and the top is golden.
- Remove from the oven, garnish as desired, and serve the stuffed shells hot.
Ways to Customize This Recipe
Vegetarian Option Different Sauces Cheesy Extra Herbed Flavor
Storing and Freezing Tips
Storage Freezing
Quick Answers to FAQs
Can I use frozen shrimp for this recipe?How can I ensure the pasta shells don’t tear?Can this dish be made ahead of time?What can I substitute for ricotta cheese?Is there a gluten-free option for the pasta?
Tender jumbo pasta shells stuffed with a creamy shrimp and spinach cheese filling, baked in a rich roasted red pepper cream sauce until bubbly and golden.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: Italian-inspired
Ingredients
- 12 jumbo pasta shells
- 1 pound raw shrimp, peeled, deveined, and chopped coarsely
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup jarred roasted red peppers, drained
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large egg
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley or basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Boil jumbo pasta shells in salted water until al dente, about 8-10 minutes. Drain and let cool to prevent tearing.
- Heat olive oil and butter in a skillet over medium heat. Add minced garlic and chopped onion, sauté until translucent.
- Add chopped raw shrimp to the skillet, season with salt, pepper, and red pepper flakes (optional). Cook until shrimp turn opaque and are cooked through, about 3-4 minutes. Remove from heat.
- Wilt the fresh spinach in the skillet or by steaming until just softened, drain any excess moisture.
- In a mixing bowl, combine cooked shrimp, wilted spinach, ricotta cheese, shredded mozzarella, grated Parmesan, the large egg, and fresh lemon juice. Mix well and season with salt and pepper to taste.
- Stuff each cooled jumbo pasta shell generously with the shrimp and spinach cheese filling. Arrange the stuffed shells seam-side up in a greased baking dish.
- To make the roasted red pepper cream sauce: Blend jarred roasted red peppers with heavy cream and season with salt and pepper until smooth and flavorful. Alternatively, simmer in a saucepan until heated through and slightly thickened.
- Pour the roasted red pepper cream sauce evenly over the arranged stuffed pasta shells in the baking dish.
- Bake in the preheated oven for 20-25 minutes or until sauce is bubbly and the top is lightly golden.
- Remove from oven, garnish with chopped fresh parsley or basil, and serve hot.
Notes
To prevent pasta shells from tearing, cool them completely after boiling before stuffing., For a vegetarian option, omit shrimp and increase cheese and spinach quantities or substitute with a plant-based protein., Ricotta cheese can be substituted with cottage cheese or a firm tofu blend for variations., Use gluten-free jumbo pasta shells as a gluten-free alternative., This dish can be assembled ahead of time, covered, and refrigerated before baking., Leftovers freeze well; freeze before baking or after baking for best results, thaw before reheating.
Nutrition
- Serving Size: 1-2 stuffed pasta shells
- Calories: Approx. 450 calories per serving
- Fat: Approximately 18g per serving
- Carbohydrates: Approximately 40g per serving
- Protein: Approximately 30g per serving
