Why You’ll Love This Recipe
This recipe is the perfect combination of rich flavors and comforting textures. The tender pasta shells provide a soft, comforting base, while the shrimp and spinach filling adds a fresh and savory touch. The roasted red pepper cream sauce is the star of the dish, with its smooth, slightly sweet flavor and creamy texture that complements the filling perfectly. Whether you’re making this for a family dinner or a special celebration, Shrimp and Spinach Stuffed Pasta Rolls are sure to impress.
Ingredients
Gather these ingredients to make your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream:
For the Stuffed Pasta Rolls:
- 1 (12 oz) package jumbo pasta shells (conchiglie)
- 1 tablespoon olive oil
- 1 pound shrimp, peeled, deveined, and chopped
- 10 oz fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
For the Roasted Red Pepper Cream Sauce:
- 2 large red bell peppers
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Roasted Red Pepper Cream Sauce:
- Roast the Red Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skins are blackened and blistered.
- Cool and Peel: Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them cool for 15-20 minutes. This will make it easier to peel off the skins.
- Peel, Seed, and Chop: Peel the skins off the cooled peppers, remove the seeds, and roughly chop the flesh.
- Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Blend the Sauce: Add the roasted red peppers to the saucepan and cook for 2-3 minutes. Pour in the vegetable broth and bring to a simmer.
- Simmer: Reduce heat to low, stir in the heavy cream, Parmesan cheese, and oregano. Simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Season: Season with salt and freshly ground black pepper to taste.
- Blend (Optional): For a smoother sauce, you can use an immersion blender to blend the sauce until smooth.
Prepare the Shrimp and Spinach Filling:
- Cook the Pasta: While the sauce is simmering, cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
- Sauté Shrimp and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped shrimp and minced garlic. Sauté for 2-3 minutes, or until the shrimp are pink and cooked through.
- Add Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach has wilted.
- Combine Filling Ingredients: In a large bowl, combine the cooked shrimp and spinach mixture with the ricotta cheese, Parmesan cheese, beaten egg, fresh basil, fresh parsley, salt, and pepper. Mix well to combine.
Assemble and Bake:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Stuff the Pasta Shells: Spoon the shrimp and spinach filling into each cooked pasta shell, packing it firmly.
- Arrange in Baking Dish: Pour a thin layer of the roasted red pepper cream sauce into the bottom of a 9×13-inch baking dish.
- Place Pasta Rolls: Arrange the stuffed pasta shells in the baking dish, side by side.
- Pour Sauce: Pour the remaining roasted red pepper cream sauce over the pasta shells, ensuring they are evenly coated.
- Bake: Bake for 20-25 minutes, or until the sauce is bubbly and the pasta shells are heated through.
- Garnish: Garnish with fresh basil leaves, if desired. Serve immediately.
Servings and Timing
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Variations
- Meatless Version: If you prefer a vegetarian version, omit the shrimp and use more spinach or add other vegetables like mushrooms or zucchini for a hearty filling.
- Spicy Shrimp and Spinach Rolls: Add a pinch of red pepper flakes to the shrimp mixture for a spicy kick.
- Cheese Lovers’ Version: Add extra cheese to the filling, such as mozzarella or fontina, for a richer flavor.
Storage/Reheating
- Storage: Store any leftover stuffed pasta rolls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual servings for about 2-3 minutes.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare everything up to the baking step, cover it, and store it in the refrigerator for up to 1 day. When ready to bake, simply add an extra 5-10 minutes to the baking time.
2. Can I freeze this dish?
Yes, you can freeze the assembled stuffed pasta rolls. After baking, allow them to cool completely, then store them in an airtight container in the freezer for up to 2 months. To reheat, bake at 350°F (175°C) until heated through.
3. Can I use a different type of pasta?
While jumbo pasta shells are ideal for stuffing, you can also use manicotti or cannelloni tubes if you prefer.
4. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Be sure to thaw and drain it well before using to avoid excess moisture in the filling.
5. How do I know when the pasta shells are done?
Cook the pasta shells until they are al dente, which means they should still have a slight firmness when bitten. Overcooking can make them too soft to hold the filling.
6. Can I add more seafood to the dish?
Yes, you can add other seafood such as crab meat or scallops to the filling for a more decadent dish.
7. Can I make the roasted red pepper sauce without a blender?
Yes, if you don’t have a blender, simply leave the sauce chunky. It will still be delicious!
8. What can I serve with this dish?
Serve with a light side salad or roasted vegetables to balance out the richness of the pasta rolls.
9. Can I make this gluten-free?
Yes, you can use gluten-free pasta shells to make this dish gluten-free.
10. Can I add more cheese to the sauce?
Absolutely! For an extra cheesy sauce, add more Parmesan or even a little mozzarella to the cream sauce.
Conclusion
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a show-stopping dish that combines rich flavors, comforting textures, and a touch of elegance. The creamy roasted red pepper sauce perfectly complements the shrimp and spinach filling, making each bite a flavorful experience. Whether you’re preparing it for a special dinner or a family meal, this dish is sure to impress. Enjoy this delightful combination of seafood and Italian cuisine!
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Seafood
- Method: Baking
- Cuisine: Italian
Description
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a luxurious fusion of Italian flavors and seafood elegance. Jumbo pasta shells are filled with a savory shrimp and spinach mixture and topped with a creamy roasted red pepper sauce.
Ingredients
1 (12 oz) package jumbo pasta shells (conchiglie)
1 tablespoon olive oil
1 pound shrimp, peeled, deveined, and chopped
10 oz fresh spinach, roughly chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
2 large red bell peppers
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the Roasted Red Pepper Cream Sauce: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skins are blackened and blistered.
- Cool and Peel: Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them cool for 15-20 minutes. Peel the skins off the cooled peppers, remove the seeds, and roughly chop the flesh.
- Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Blend the Sauce: Add the roasted red peppers to the saucepan and cook for 2-3 minutes. Pour in the vegetable broth and bring to a simmer.
- Simmer: Reduce heat to low, stir in the heavy cream, Parmesan cheese, and oregano. Simmer for 10-15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste. For a smoother sauce, use an immersion blender.
- Prepare the Shrimp and Spinach Filling: While the sauce is simmering, cook the jumbo pasta shells according to package directions until al dente. Drain and set aside. Heat the olive oil in a large skillet over medium heat. Add the chopped shrimp and minced garlic. Sauté for 2-3 minutes, or until the shrimp are pink and cooked through.
- Add Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach has wilted. In a large bowl, combine the cooked shrimp and spinach mixture with ricotta cheese, Parmesan cheese, beaten egg, fresh basil, fresh parsley, salt, and pepper. Mix well to combine.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Stuff each cooked pasta shell with the shrimp and spinach filling, packing it firmly. Pour a thin layer of the roasted red pepper cream sauce into the bottom of a 9×13-inch baking dish. Arrange the stuffed pasta shells in the baking dish, side by side. Pour the remaining sauce over the pasta shells, ensuring they are evenly coated. Bake for 20-25 minutes, or until the sauce is bubbly and the pasta shells are heated through.
- Garnish and Serve: Garnish with fresh basil leaves, if desired. Serve immediately.
Notes
For a meatless version, omit the shrimp and use more spinach or add vegetables like mushrooms or zucchini for a hearty filling.
Add a pinch of red pepper flakes to the shrimp mixture for a spicy kick.
For extra cheesy flavor, add mozzarella or fontina to the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 690mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 130mg
