Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream: An Incredible 7-Step Recipe

I first made these shrimp and spinach stuffed jumbo pasta shells on a chilly weekend when I wanted something a little elevated but not fussy. Tender shrimp folded into creamy ricotta and melty mozzarella, nestled inside big pasta shells, then bathed in a silky roasted red pepper cream — it’s a showstopper that’s actually easy enough for a weeknight. If you already love shrimp mains, you might also enjoy my take on garlic-parmesan roasted shrimp, which uses many of the same flavor principles.

What makes this recipe special

This dish balances comfort and finesse. The ricotta-mozzarella filling gives creaminess; shrimp adds bright, briny flavor; spinach brings color and an earthy note; and the roasted red pepper cream sauce adds sweetness and a touch of smoke. It’s ideal for a family dinner that doubles as an elegant meal for guests.

“Rich, creamy, and just enough seafood brightness — every bite felt like a restaurant plate I could make at home.” — a weekend test-kitchen note

Benefits at a glance:

• Dinner-party polish without complicated technique.
• Ready in about 45–60 minutes depending on prep speed.
• Flexible: swap cheeses, use frozen shrimp, or make the pepper sauce ahead.
• Kid- and adult-friendly — mild flavors with a pleasing texture contrast.

Step-by-step overview

Before you dive in, here’s the simple flow so you know what to expect:

1. Boil jumbo shells until al dente and cool so they don’t tear.
2. Sauté garlic and cook shrimp just until pink. Let cool.
3. Mix cooked shrimp with chopped spinach and three cheeses.
4. Stuff shells and arrange in a baking dish.
5. Heat roasted red pepper purée with cream to make the sauce.
6. Pour sauce over shells, cover, and bake at 350°F for 25–30 minutes.
7. Uncover for the last 10 minutes, rest, and garnish with basil.

What you’ll need

• 12 jumbo pasta shells
• 1 lb large shrimp, peeled and deveined (roughly chopped after cooking)
• 2 cups fresh spinach, chopped (or 1 cup thawed, well-drained frozen spinach)
• 1 cup ricotta cheese (can substitute part Greek yogurt for tang)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1 cup roasted red peppers, blended into a smooth sauce (jarred works fine)
• 1/2 cup heavy cream (or half-and-half for a lighter sauce)
• Fresh basil, for garnish (optional)

Notes and swaps:

• For a lower-fat option, use part-skim ricotta and reduce mozzarella.
• If using frozen shrimp, thaw fully and pat dry before cooking.
• If you want more green, lightly wilt the spinach first to remove excess water.

Directions to follow

1. Preheat and prep. Preheat oven to 350°F (175°C). Grease a 9×13 or similar baking dish.
2. Cook shells. Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente according to package directions. Drain and spread on a sheet tray or clean towel to cool without sticking.
3. Cook shrimp. Heat 1 tsp olive oil in a skillet over medium. Add minced garlic and sauté 20–30 seconds until fragrant. Add shrimp and cook 2–3 minutes, turning once, until just pink and opaque. Season lightly with salt and pepper. Remove from heat and let cool slightly; chop into bite-sized pieces.
4. Make the filling. In a bowl combine chopped shrimp, chopped spinach, ricotta, mozzarella, and Parmesan. Stir until evenly mixed. Taste and adjust seasoning — a little extra pepper brightens the filling.
5. Stuff shells. Spoon the filling into each cooled shell. Arrange filled shells snugly in the prepared baking dish, seam-side up.
6. Make the sauce. In a small saucepan over medium heat, combine the blended roasted red peppers and heavy cream. Warm gently, stirring, until smooth and heated through. Season with salt and pepper. Taste and add a pinch of sugar only if the peppers are very acidic.
7. Bake. Pour the roasted red pepper cream evenly over the shells. Cover with foil and bake for 25–30 minutes. Remove foil for the last 10 minutes to allow the tops to bubble and lightly brown.
8. Rest and garnish. Let the dish rest about 10 minutes so the sauce sets slightly. Serve warm, sprinkled with fresh basil if using.

Pro tip: Avoid overcooking shrimp in step 3; they should be just opaque since they’ll cook a bit more in the oven.

How to plate and pair

• Plate: Spoon a little extra sauce on the plate first. Place 3–4 shells on top and finish with basil ribbons and grated Parmesan. A light drizzle of extra-virgin olive oil adds shine.
• Pairings: Serve with a crisp green salad (mixed greens with lemon vinaigrette), garlic-roasted asparagus, or crusty bread to mop up the sauce. For wine, a crisp Pinot Grigio or an unoaked Chardonnay complements the cream and seafood.
• For a brunch twist: keep portion sizes smaller and pair with a citrusy arugula salad.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep sauce and shells together — the sauce helps prevent drying.
• Reheat: Cover with foil and reheat in a 350°F oven for 15–20 minutes until heated through. Microwave works in a pinch but can make pasta chewy.
• Freeze: Assemble shells in a freezer-safe dish without baking. Freeze tightly wrapped for up to 2 months. To cook from frozen, add 10–15 minutes to the covered baking time (start at the same oven temp).
• Food safety: Cool leftover portions to room temperature for no more than 2 hours before refrigerating.

Helpful cooking tips

• Dry your shrimp well before cooking to get a quick sear and avoid steaming.
• If your spinach is very wet, squeeze it in a clean towel to avoid watery filling.
• Use a spoon and gentle pressure when stuffing shells to avoid tearing.
• Make the roasted red pepper cream ahead and refrigerate; bring to room temp before heating to keep texture silky.
• For easier cleanup, line the baking dish with parchment or use a nonstick spray.

Also, for more spinach-filling inspiration check this spinach and cheese stuffed crescents recipe which uses similar flavors.

Creative twists

• Seafood swap: Substitute crab or chopped lobster for the shrimp for an indulgent version.
• Vegetarian: Replace shrimp with sautéed mushrooms and artichoke hearts for a meaty texture.
• Spicy kick: Stir a minced jalapeño or a pinch of red pepper flakes into the filling.
• Cheese swap: Use burrata or goat cheese for a tangier filling.
• Gluten-free: Use gluten-free jumbo shells or large pasta alternatives.

For a brunch contrast, try a sweet, light pancake alongside — I like pairing savory mains with something like apple yogurt pancakes when serving a late-morning crowd.

Helpful answers

Q: How long does this take from start to finish?
A: Plan 45–60 minutes total: 15–20 minutes active prep (pasta, shrimp, filling), about 25–30 minutes baking, plus a short rest.

Q: Can I prepare this ahead of time?
A: Yes. Assemble the stuffed shells and pour the sauce over them, then cover and refrigerate up to 24 hours before baking. If frozen, bake from frozen but add time as noted above.

Q: Can I use pre-cooked shrimp?
A: You can, but don’t overcook. Chop pre-cooked shrimp and fold into the filling; they’ll warm in the oven. If they’re rubbery, the texture won’t improve, so fresh or just-cooked shrimp tastes best.

Q: Is it safe to freeze assembled shells?
A: Yes. Freeze tightly covered for up to 2 months. Thaw in the fridge overnight for best results, or bake from frozen with extra time.

Q: How do I prevent the filling from getting watery?
A: Squeeze any excess moisture from spinach. Use full-fat cheeses or let part of the ricotta drain in a fine sieve for 15 minutes if it’s quite wet.

Conclusion

This shrimp and spinach stuffed pasta rolls recipe is a great way to bring restaurant flavors to your table with straightforward steps and flexible options. If you want a seafood-stuffed alternative with similar spinach-and-cheese balance, check the recipe for Stuffed Salmon With Spinach & Feta (30-Minutes!). For inspiration on roasted red pepper cream sauces and a slightly different cheese pairing, see this Roasted Red Pepper and Goat Cheese Alfredo Pasta recipe.

Shrimp and Spinach Stuffed Jumbo Pasta Shells

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Elevated yet easy shrimp and spinach stuffed pasta shells in a delicious roasted red pepper cream sauce.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Serving Size 4 servings

Ingredients

For the pasta and filling

• 12 pieces jumbo pasta shells
• 1 lb large shrimp, peeled and deveined roughly chopped after cooking
• 2 cups fresh spinach, chopped or 1 cup thawed, well-drained frozen spinach
• 1 cup ricotta cheese can substitute part Greek yogurt for tang
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• to taste Salt and pepper

For the sauce

• 1 cup roasted red peppers, blended into a smooth sauce jarred works fine
• 1/2 cup heavy cream or half-and-half for a lighter sauce

For garnish

• to taste Fresh basil optional

Instructions

Preparation

• Preheat oven to 350°F (175°C). Grease a 9×13 or similar baking dish.
• Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente according to package directions. Drain and spread on a sheet tray or clean towel to cool without sticking.
• Heat 1 teaspoon olive oil in a skillet over medium. Add minced garlic and sauté for 20–30 seconds until fragrant. Add shrimp and cook for 2–3 minutes, turning once, until just pink and opaque. Season lightly with salt and pepper. Remove from heat and let cool slightly; chop into bite-sized pieces.
• In a bowl, combine chopped shrimp, chopped spinach, ricotta, mozzarella, and Parmesan. Stir until evenly mixed. Taste and adjust seasoning.

Assembly

• Spoon the filling into each cooled shell and arrange the filled shells snugly in the prepared baking dish, seam-side up.
• In a small saucepan over medium heat, combine the blended roasted red peppers and heavy cream. Warm gently, stirring, until smooth and heated through. Season with salt and pepper. Taste and add a pinch of sugar if the peppers are very acidic.

Baking

• Pour the roasted red pepper cream evenly over the shells. Cover with foil and bake for 25–30 minutes. Remove foil for the last 10 minutes to allow the tops to bubble and lightly brown.
• Let the dish rest for about 10 minutes so the sauce sets slightly. Serve warm, sprinkled with fresh basil if using.

Notes

For a lower-fat option, use part-skim ricotta and reduce mozzarella. Shells can be prepared in advance and refrigerated up to 24 hours before baking. Avoid overcooking shrimp to preserve texture.

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