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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 375°F (190°C).
  2. Boil jumbo pasta shells in salted water until al dente, about 8-10 minutes. Drain and let cool to prevent tearing.
  3. Heat olive oil and butter in a skillet over medium heat. Add minced garlic and chopped onion, sauté until translucent.
  4. 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.
  5. Wilt the fresh spinach in the skillet or by steaming until just softened, drain any excess moisture.
  6. 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.
  7. 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.
  8. 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.
  9. Pour the roasted red pepper cream sauce evenly over the arranged stuffed pasta shells in the baking dish.
  10. Bake in the preheated oven for 20-25 minutes or until sauce is bubbly and the top is lightly golden.
  11. 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

Find it online: https://cozyovenkitchen.com/shrimp-and-spinach-stuffed-pasta-rolls-with-roasted-red-pepper-cream-an-incredible-7-step-recipe/