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Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

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Indulge in the comforting flavors of Shrimp & Spinach Stuffed Pasta Rolls enveloped in a luscious Roasted Red Pepper Cream sauce. Each tender jumbo shell is filled with a delightful blend of succulent shrimp, fresh spinach, and creamy ricotta, creating a dish that’s perfect for family dinners or special occasions. This recipe is simple enough for busy weeknights yet impressive enough to wow your guests!

Ingredients

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  • 12 jumbo pasta shells
  • 1 cup cooked shrimp, peeled and deveined
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup roasted red peppers (jarred or homemade)
  • ½ cup heavy cream
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup low-sodium chicken broth

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds), then add shrimp. Cook until pink (about 3–4 minutes).
  4. Remove from heat, chop shrimp into bite-sized pieces, and combine with spinach, ricotta, Italian seasoning, Parmesan cheese, salt, and pepper in a bowl.
  5. Generously fill each pasta shell with the mixture and arrange them in a greased baking dish.
  6. In a blender, combine roasted red peppers, heavy cream, and chicken broth; blend until smooth and pour over the stuffed shells.
  7. Cover with foil and bake for 25 minutes; uncover for the last 5 minutes to brown the top.

Nutrition

Find it online: https://homechefrecipes.com/shrimp-spinach-stuffed-pasta-rolls/