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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

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A comforting dish of stuffed pasta shells filled with shrimp and spinach, topped with a creamy roasted red pepper sauce.

Ingredients

Scale
  • 12 large pasta shells
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • 1 cup roasted red peppers, blended into a sauce
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until al dente.
  3. In a skillet, heat olive oil over medium heat.
  4. Add minced garlic and shrimp, cooking until the shrimp turn pink and opaque.
  5. In a large bowl, combine the cooked shrimp, spinach, ricotta, mozzarella, Parmesan, salt, and pepper.
  6. Take each cooked pasta shell and stuff it with the shrimp and spinach mixture.
  7. In a small saucepan, combine roasted red pepper sauce with heavy cream, heating gently.
  8. Pour the sauce over the stuffed pasta shells.
  9. Bake for 25-30 minutes until heated through and bubbly.
  10. Serve warm and enjoy!

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently. For freezing, assemble before baking and freeze for up to 2 months.

Nutrition

Find it online: https://lunarecipez.com/shrimp-spinach-stuffed-pasta-rolls-roasted-red-pepper-cream/

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