Description
Delight in these Shrimp and Spinach Stuffed Pasta Rolls baked in a creamy roasted red pepper sauce. Jumbo pasta shells are filled with a flavorful mixture of cooked shrimp, fresh spinach, and a trio of cheeses then baked to perfection in a rich, velvety sauce for a comforting and elegant meal.
Ingredients
Scale
Pasta and Filling
- 12 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
Sauce
- 1 cup roasted red peppers, blended
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Olive oil for cooking
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare it for baking the stuffed pasta shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare Filling: In a mixing bowl, combine the chopped cooked shrimp, chopped fresh spinach, ricotta cheese, shredded mozzarella, grated Parmesan, salt, and pepper. Mix well to create the stuffing.
- Stuff Shells: Carefully fill each cooked pasta shell with the shrimp and spinach cheese mixture, ensuring each shell is generously stuffed.
- Sauté Garlic: In a pan, heat olive oil over medium heat and sauté the minced garlic until fragrant and lightly golden, about 1-2 minutes.
- Make Sauce: Add the blended roasted red peppers and heavy cream to the pan with garlic. Use an immersion blender or transfer to a blender to blend until the sauce is completely smooth and creamy.
- Prepare Baking Dish: Spread half of the creamy red pepper sauce evenly on the bottom of a baking dish to prevent sticking and add flavor.
- Assemble Shells: Place the stuffed pasta shells in the baking dish in a single layer, then pour the remaining creamy sauce over the top, covering the shells.
- Bake: Bake the assembled pasta rolls in the preheated oven for 25 minutes until heated through, bubbly, and lightly golden on top.
Notes
- For extra flavor, sprinkle additional Parmesan cheese on top before baking.
- Ensure not to overcook pasta initially to avoid mushy shells after baking.
- Use fresh spinach for the best texture and taste, but frozen can be used if well-drained.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, cover with foil and bake at 350°F until warmed through.
