Description
Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are the epitome of comfort food, combining tender pasta shells filled with a savory shrimp and spinach mixture, all enveloped in a creamy roasted red pepper sauce. This dish is not only delicious but also visually stunning, perfect for impressing guests at dinner parties or enjoying a cozy family meal. With its rich flavors and easy adaptability to various dietary preferences, it’s sure to become a favorite in your household.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup peeled and deveined shrimp
- 2 cups fresh baby spinach
- 1 cup whole-milk ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup jarred roasted red peppers
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil water in a large pot; cook jumbo shells until al dente (8-10 minutes). Drain gently.
- In a skillet, heat olive oil over medium heat; sauté garlic until fragrant. Add shrimp and spinach; cook until shrimp turns pink and spinach wilts.
- In a bowl, mix ricotta cheese, sautéed shrimp and spinach, grated Parmesan, salt, and pepper until well combined.
- Stuff each shell generously with the filling; place tightly in a greased baking dish.
- Blend heavy cream and roasted red peppers until smooth; pour over the stuffed shells.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (approx. 300g)
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 170mg