Name: Shrimp and Spinach Stuffed Pasta Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 pieces jumbo pasta shells; 1 lb large shrimp, peeled and deveined (tails removed); 2 cups fresh spinach, chopped (or 1½ cups cooked, squeezed dry); 1 cup ricotta cheese (Swap part-skim for a lighter option.); 1 cup shredded mozzarella; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp olive oil; to taste Salt and freshly ground black pepper; 1 cup roasted red peppers, blended into a smooth sauce (Can be store-bought or homemade.); 1/2 cup heavy cream (For a richer sauce, swap half the cream for mascarpone.); Fresh basil for garnish (optional) (Add for a fresh touch.)

I first made these shrimp-and-spinach stuffed pasta rolls on a rainy Saturday when I wanted something comforting but a little elegant — and they delivered. Tender jumbo shells cradle a creamy ricotta-spinach filling studded with sweet, pink shrimp, all bathed in a silky roasted red pepper cream. It’s a crowd-pleasing weeknight upgrade that’s just as happy at a casual family dinner as it is on a small dinner-party menu. If you like showstopping pasta bakes, this hits the same cozy spot as recipes like Million Dollar Lasagna but with seafood and a lighter, colorful sauce.

Why you’ll love this dish

This recipe feels special without being fussy. You get:

A quick-protein finish: shrimp cooks fast, so the whole dish moves along in under an hour from start to table.
Balanced flavors: creamy ricotta and mozzarella mellow the sweet roasted pepper sauce; a hit of Parmesan and garlic brightens every bite.
Make-ahead ease: shells can be assembled earlier and baked when guests arrive.
Visual appeal: the bright red sauce and green basil make for an Instagram-ready plate.

“Creamy, slightly smoky red pepper sauce + plump shrimp tucked into cheesy shells = an instant favorite.” — A dinner guest who asked for the recipe twice

This is perfect for weeknight dinners when you want something different, small celebrations, or when you want to impress without hours in the kitchen. For another comforting pasta idea with bold flavors, try this sausage-and-vegetable autumn pasta linked later in the post.

The cooking process explained

Before you dive in, here’s the quick roadmap so you know what to expect:

Boil jumbo shells until just al dente and cool them so they don’t break during stuffing.
Sauté garlic and shrimp lightly — overcooking shrimp makes them rubbery, so keep an eye on them.
Mix shrimp with spinach and three cheeses for a creamy, textured filling.
Stuff shells and arrange in a baking dish.
Warm the roasted red pepper sauce with cream until silky.
Pour sauce over shells, cover, and bake until bubbly.
Uncover briefly for a golden finish and let rest before serving.

That sequence keeps steps tidy and helps you multitask (boil shells while prepping filling).

What you’ll need

12 jumbo pasta shells
1 lb large shrimp, peeled and deveined (tails removed)
2 cups fresh spinach, chopped (or 1½ cups cooked, squeezed dry)
1 cup ricotta cheese
1 cup shredded mozzarella
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp olive oil
Salt and freshly ground black pepper, to taste
1 cup roasted red peppers, blended into a smooth sauce (store-bought or homemade)
1/2 cup heavy cream
Fresh basil for garnish (optional)

Notes/substitutions inline:

Swap part-skim ricotta to lighten the dish, but keep the cream for sauce richness.
Use frozen spinach (thawed and well-drained) if fresh isn’t available.
If you prefer a tangier finish, fold 1–2 tbsp of mascarpone into the filling instead of extra ricotta.

Directions to follow

Preheat and prep: Preheat oven to 350°F (175°C). Grease a baking dish large enough for 12 shells in a single layer.
Cook shells: Bring a large pot of salted water to a boil. Cook jumbo shells per package directions until al dente (they should still have a little bite). Drain and lay on a sheet pan or towel to cool so they don’t stick.
Cook shrimp: Heat 1 tsp olive oil in a skillet over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook 2–3 minutes until just pink and opaque. Remove from heat and let cool slightly, then chop into bite-sized pieces.
Make the filling: In a bowl combine the chopped shrimp, chopped spinach, ricotta, mozzarella, and Parmesan. Mix until evenly distributed. Taste and adjust salt and pepper. If the filling feels dry, add a tablespoon of cream.
Stuff the shells: Spoon a generous portion of filling into each cooled shell and place seam-side up in the prepared baking dish.
Sauce: In a saucepan, pour the blended roasted red peppers and add the heavy cream. Warm over medium heat, stirring until smooth and heated through. Season to taste with salt and pepper. If the sauce is too thick, thin with a splash of water or stock.
Bake: Pour the roasted red pepper cream evenly over the stuffed shells. Cover tightly with foil and bake 25–30 minutes. Remove foil for the last 8–10 minutes so the top gets bubbly and slightly golden. Let rest 8–10 minutes before serving.

Small practical points: don’t overcrowd the pan when stuffing — the shells should sit comfortably in a single layer. If you want crispier edges, broil for 1–2 minutes at the end, watching closely.

Best ways to enjoy it

Plating: Arrange 3–4 shells on a warmed plate, spoon extra sauce around them, and finish with chiffonade basil and a light dusting of Parmesan. A lemon wedge on the side brightens the shrimp.
Side dishes: Serve with a simple arugula salad tossed in lemon vinaigrette, garlic-roasted asparagus, or crusty bread to mop up the sauce. For a heartier meal, pair with roasted Brussels sprouts and winter squash — similar cozy pairings are what make an autumn pasta dinner so satisfying.
Wine pairing: A crisp Pinot Grigio or a light Vermentino complements the shrimp and creamy sauce nicely.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep sauce and shells together; the shells will soak up some sauce but maintain flavor.
Reheating: Reheat individual portions in a 350°F oven, covered, for 15–20 minutes until warmed through. Microwave on medium in 1–2 minute intervals if short on time, but the oven preserves texture better.
Freezing: Assemble shells in a freezer-safe dish but don’t bake. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake per directions (you may need an extra 10–15 minutes).
Food safety: shrimp is perishable — refrigerate within 2 hours of cooking and discard if left out longer.

Pro chef tips

Don’t overcook shrimp: as soon as they turn pink and curl slightly, remove them from heat. They’ll finish cooking in the oven.
Salt strategically: taste the filling before stuffing; cheeses and Parmesan can add notable salt.
Texture balance: add a tablespoon of panko or finely chopped toasted breadcrumbs to the filling for a little bite if you prefer less creaminess.
Sauce smoothness: pass the blended roasted peppers through a fine-mesh sieve if you want a silkier sauce without small bits.
Make-ahead trick: you can fully prepare and refrigerate the stuffed shells up to 24 hours ahead; bring to room temperature while the oven preheats.

In case you want a smoky, cheesy variation, consider using a bit of smoked mozzarella or grating smoked provolone over the top before the final bake. Also, for a richer sauce, swap half the cream for mascarpone.

Creative twists

Vegetarian: omit shrimp and use mushroom duxelles (finely chopped sautéed mushrooms) or roasted butternut squash cubes in the filling.
Spicy kick: fold in 1/4 tsp red pepper flakes into the sauce or a dash of smoked paprika for warmth.
Lighter version: use low-fat ricotta, skip the heavy cream, and thin the sauce with vegetable stock and a splash of milk.
Mediterranean: swap roasted red pepper sauce for a sun-dried tomato cream and stir in chopped kalamata olives and feta into the filling.
Gluten-free: use gluten-free jumbo shells and gluten-free panko if using breadcrumbs.

Your questions answered

Q: Can I use smaller pasta shapes instead of jumbo shells?

A: Yes — use unfolded lasagna sheets cut into rectangles to roll (ravioli-style) or use large pasta tubes; adjust cooking and stuffing amounts accordingly.

Q: How long does this take from start to finish?

A: Plan for about 45–60 minutes: 10–15 minutes prep, 15–20 minutes active cooking (shrimp and sauce), and 25–30 minutes bake time.

Q: Can I make the roasted red pepper sauce from scratch?

A: Absolutely. Roast red peppers under the broiler or over a gas flame until charred, steam them in a covered bowl, peel, remove seeds, and blend with a splash of olive oil and seasoning. Then warm with cream as directed.

Q: Is it safe to freeze after baking?

A: You can freeze baked shells, but texture changes slightly. For best results, freeze unbaked assembled shells and bake from thawed.

Q: What if I’m allergic to shellfish?

A: Substitute cooked chicken, turkey, or a variety of beans (like cannellini) for shrimp to keep a similar protein profile.

Conclusion

This shrimp and spinach stuffed pasta rolls recipe is a delightful balance of creamy cheeses, sweet shrimp, and vibrant roasted red pepper cream — elegant enough for guests and approachable for a family meal. If you enjoyed the roasted red pepper flavor here, you might like a similar creamy take in the roasted red pepper and goat cheese pasta world; see a great example at Roasted Red Pepper and Goat Cheese Alfredo Pasta. For another stuffed-fish twist using spinach and feta, check out this stuffed salmon idea at Stuffed Salmon With Spinach & Feta (30-Minutes!).