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–+ servings

Shrimp and Spinach Stuffed Jumbo Pasta Shells

Elevated yet easy shrimp and spinach stuffed pasta shells in a delicious roasted red pepper cream sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 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.