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Shrimp and Spinach Stuffed Pasta Rolls

Delicious Shrimp and Spinach Stuffed Pasta Rolls to Impress

Try these Shrimp and Spinach Stuffed Pasta Rolls, a delightful combination of flavors perfect for dinner parties or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 pieces Jumbo Pasta Shells Gluten-free options available.
For the Filling
  • 1 pound Large Shrimp Can substitute with scallops or a vegetarian option.
  • 2 cups Fresh Spinach Frozen spinach is fine if squeezed out well.
  • 15 ounces Ricotta Cheese Cottage cheese can be used as well.
  • 1 cup Mozzarella Cheese Shredded provolone or cheese blend can be used.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be a vegan alternative.
For the Sauce
  • 2 cloves Garlic Can substitute with garlic powder.
  • 2 tablespoons Olive Oil Can replace with butter or vegetable oil.
  • 1 cup Roasted Red Peppers Jarred ones save time.
  • 1 cup Heavy Cream Coconut cream is a dairy-free alternative.
  • to taste Salt Essential for balancing flavors.
  • to taste Pepper Essential for balancing flavors.
For Garnish
  • 1/4 cup Fresh Basil Parsley can be used as an alternative.

Equipment

  • large pot
  • skillet
  • Mixing Bowl
  • Baking Dish
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 8-10 minutes until al dente, then drain and cool.
  2. In a skillet, heat olive oil over medium heat, add minced garlic and sauté for 30 seconds, then add shrimp and cook until pink and opaque for 3-4 minutes.
  3. Combine chopped shrimp, fresh spinach, ricotta, mozzarella, and parmesan in a mixing bowl; season with salt and pepper to taste.
  4. Preheat the oven to 350°F (175°C). Stuff cooled jumbo shells with the filling and place in a greased baking dish snugly.
  5. In a saucepan, heat roasted red peppers and heavy cream for 3-5 minutes, season with salt and pepper, blend until smooth if desired.
  6. Pour sauce over stuffed shells, cover with foil, and bake for 25-30 minutes, uncovering in the last 10 minutes to brown.
  7. Let the dish rest for 5 minutes, garnish with fresh basil, and serve warm with side salad or garlic bread.

Nutrition

Serving: 1rollCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Assemble ahead of time and refrigerate for up to 24 hours. Add extra baking time if baking from the fridge.

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