Go Back

Shrimp and Spinach Stuffed Pasta Rolls

Tender jumbo shells filled with creamy ricotta and spinach, studded with sweet shrimp, and bathed in a silky roasted red pepper cream. A crowd-pleasing dish perfect for weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Filling 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
Roasted Red Pepper Sauce Ingredients
  • 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.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a baking dish large enough for 12 shells in a single layer.
  2. Bring a large pot of salted water to a boil. Cook jumbo shells per package directions until al dente (should still have a little bite). Drain and lay on a sheet pan or towel to cool.
  3. Heat 1 tsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 20–30 seconds until fragrant.
  4. Add shrimp, season with salt and pepper, and cook for 2–3 minutes until just pink and opaque. Remove from heat and let cool slightly, then chop into bite-sized pieces.
Filling and Assembly
  1. In a bowl, combine the chopped shrimp, chopped spinach, ricotta, mozzarella, and Parmesan. Mix until evenly distributed. Taste and adjust salt and pepper, adding a tablespoon of cream if filling feels dry.
  2. Spoon a generous portion of filling into each cooled shell and place seam-side up in the prepared baking dish.
Sauce and Baking
  1. 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.
  2. Pour the roasted red pepper cream evenly over the stuffed shells. Cover tightly with foil and bake for 25–30 minutes.
  3. Remove foil for the last 8–10 minutes for a bubbly and golden top. Let rest for 8–10 minutes before serving.

Notes

For a smoky, cheesy variation, consider using smoked mozzarella or grating smoked provolone over the top before baking. Can be made ahead and refrigerated up to 24 hours before baking.