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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

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A delicious dish of pasta shells stuffed with shrimp, spinach, and cheese, drizzled with roasted red pepper cream sauce.

Ingredients

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  • 12 large pasta shells
  • 1 cup cooked shrimp, chopped
  • 1 cup fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 cup roasted red peppers, blended into a sauce
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
  3. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
  4. Add chopped spinach and cooked shrimp to the skillet, cooking until the spinach wilts.
  5. In a bowl, combine the shrimp and spinach mixture with ricotta cheese, half of the mozzarella, and half of the Parmesan. Season with salt and pepper.
  6. Stuff each pasta shell with the shrimp and spinach filling.
  7. In a separate saucepan, heat the roasted red pepper sauce with heavy cream until warmed through.
  8. Pour a layer of the roasted red pepper cream sauce in a baking dish, then place the stuffed shells on top.
  9. Pour the remaining sauce over the shells and sprinkle the rest of the mozzarella and Parmesan cheese on top.
  10. Bake for 25-30 minutes or until cheese is bubbly and golden.
  11. Serve warm and enjoy!

Notes

This dish pairs beautifully with a crisp green salad and garlic bread. Leftovers can be stored in the fridge for up to three days.

Nutrition

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

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