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Shrimp and Spinach Stuffed Pasta Rolls

Delicious jumbo pasta shells filled with a creamy shrimp and spinach mixture, baked to perfection under melted cheese and a roasted red pepper sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 pieces jumbo pasta shells Cook according to package instructions
  • 1 cup cooked shrimp, chopped
  • 1 cup fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced Toasted for best flavor
  • to taste salt and pepper
Sauce and Topping
  • 1 cup roasted red peppers, blended into a sauce For sauce layer
  • 1 cup shredded mozzarella cheese For topping
  • to taste Olive oil For drizzling

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
  3. In a mixing bowl, combine chopped shrimp, fresh spinach, ricotta cheese, Parmesan cheese, minced garlic and season with salt and pepper.
  4. Carefully stuff each pasta shell with the shrimp and spinach mixture.
Baking
  1. In a baking dish, spread a layer of roasted red pepper cream sauce on the bottom.
  2. Arrange the stuffed shells in the dish and drizzle with more roasted red pepper sauce on top.
  3. Sprinkle mozzarella cheese over the shells.
  4. Cover the dish with aluminum foil and bake for 25 minutes.
  5. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
  6. Let it cool for a few minutes before serving.

Notes

Garnish with fresh basil or extra roasted red pepper sauce. For leftovers, refrigerate for up to 3 days or freeze for up to a month. Reheat in the oven.