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Shrimp and Spinach Stuffed Pasta Rolls

Delicious pasta shells stuffed with a creamy mixture of shrimp, spinach, and cheeses, baked to perfection for a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 large large pasta shells
  • 1 pound shrimp, peeled and deveined
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
Sauce
  • 1 cup roasted red pepper cream sauce

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a skillet, sauté garlic and shrimp until shrimp are pink and cooked through. Add chopped spinach and cook until wilted.
  4. In a bowl, mix the cooked shrimp and spinach with ricotta, Parmesan, Italian seasoning, salt, and pepper.
  5. Fill each pasta shell generously with the shrimp and spinach mixture.
  6. Spread a layer of roasted red pepper cream sauce on the bottom of a baking dish.
  7. Arrange stuffed shells in the dish and top with the remaining sauce.
Baking
  1. Cover with foil and bake for 20 minutes.
  2. Remove foil and bake for an additional 10 minutes until bubbly.
  3. Serve hot and enjoy!

Notes

For serving, sprinkle extra grated Parmesan and chopped parsley for color. Pair with a green salad for a refreshing contrast. Leftovers keep well in the fridge for about 3–4 days and can be frozen tightly covered.