Oh, let me tell you about my absolute favorite dish: Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream! This delightful creation is the epitome of comfort food, with tender pasta shells brimming with a scrumptious filling of juicy shrimp and fresh spinach. And the creamy roasted red pepper sauce? Wow! It’s like a warm hug on a plate. Every bite is a burst of flavor and creaminess that satisfies the soul. I whip this up for family dinners, and it never fails to impress! Trust me, once you try it, you’ll want to make it again and again. Let’s dive into making this delicious masterpiece together!
Ingredients for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- 12 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 cup roasted red peppers, blended
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
How to Prepare Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Preheat and Prepare the Pasta
First things first, let’s get that oven ready! Preheat it to 375°F (190°C). While that’s heating up, it’s time to cook the pasta. Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions, usually about 10-12 minutes, until they’re al dente. You want them tender but still firm enough to hold their shape. Once they’re cooked, drain them and set aside to cool slightly. This way, they’ll be easier to handle when it’s time to stuff them!
Create the Filling
Now, let’s make that delicious filling! In a large mixing bowl, combine the chopped shrimp, fresh spinach, ricotta cheese, shredded mozzarella, and grated Parmesan. Don’t forget to season it with salt and pepper to taste! I always say, taste as you go! This is where the flavor magic happens, and you want to make sure it’s just right before stuffing those shells.
Make the Roasted Red Pepper Cream Sauce
Next up, let’s whip up the roasted red pepper cream sauce. In a skillet, heat a splash of olive oil over medium heat. Toss in the minced garlic and sauté it for about a minute until it’s fragrant—oh, it smells heavenly! Then, add the blended roasted red peppers and heavy cream. Stir it all together and let it simmer for a few minutes until it thickens slightly. You’re looking for a smooth, creamy consistency that just begs to be poured over those stuffed shells!
Assemble and Bake
Now comes the fun part: assembling everything! Spread half of the roasted red pepper cream sauce on the bottom of a baking dish. Carefully stuff each pasta shell with the shrimp and spinach mixture and place them in the dish. Once they’re all nestled in, pour the remaining sauce over the top. Bake in the preheated oven for about 25 minutes, until it’s bubbly and golden. You’ll know it’s done when the edges are slightly crispy and the aroma fills your kitchen—trust me, you won’t be able to resist diving in right away!
Why You’ll Love This Recipe
- Incredibly creamy and rich flavor that feels like a warm hug.
- Easy to prepare, making it perfect for busy weeknights.
- Packed with succulent shrimp and fresh spinach for a nutritious boost.
- Impressive enough to serve at dinner parties or family gatherings.
- A delightful combination of textures with tender pasta and smooth sauce.
Tips for Success
Now, let me share some tips to ensure your Shrimp and Spinach Stuffed Pasta Rolls turn out absolutely perfect! First, always use fresh shrimp for the best flavor—it makes a world of difference! If you can’t find fresh, frozen is fine, but make sure to thaw it completely before chopping. Next, don’t skip the seasoning; a pinch of salt and pepper in the filling elevates the dish immensely. Also, if you’re a cheese lover (like me!), feel free to add more mozzarella or even some feta for a tangy twist! And here’s a little secret: let the stuffed shells sit for a few minutes after baking before serving. This helps the flavors meld together beautifully. Trust me, these small steps will make your dish shine!
Nutritional Information for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
These Shrimp and Spinach Stuffed Pasta Rolls are not just delicious, but they also pack a nutritious punch! Each serving, which is about a quarter of the recipe, contains approximately 450 calories, 25g of fat, and 25g of protein. You’ll also get around 40g of carbohydrates to keep you energized. Keep in mind that these values are estimates, but they give you a good idea of the wholesome goodness in this comforting dish!
FAQ Section
Can I use different pasta?
Absolutely! While jumbo pasta shells are perfect for this recipe, you can easily swap them for other types of pasta. Consider using manicotti tubes or even lasagna sheets, which you can roll up with the filling. Just keep in mind that cooking times may vary slightly, so be sure to keep an eye on them while they bake!
Can I make this dish ahead of time?
Yes, you can totally prep this dish ahead of time! Just assemble the stuffed pasta rolls and cover them with the roasted red pepper cream sauce, then refrigerate them for a day or two before baking. When you’re ready to enjoy, just pop them in the oven—no need to thaw! Just add a few extra minutes to the baking time to ensure they’re heated through.
What can I serve with this dish?
This dish pairs wonderfully with a simple side salad or some garlic bread to soak up that creamy sauce. You might also consider serving it with steamed vegetables for a light and colorful addition. A glass of white wine or a refreshing iced tea can elevate your meal, making it feel extra special!
Storage & Reheating Instructions
Leftovers of your Shrimp and Spinach Stuffed Pasta Rolls can be stored easily! Just transfer any uneaten portions to an airtight container and keep them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, the best way to reheat is to pop them back in the oven at 350°F (175°C) for about 15-20 minutes. This will help maintain that wonderful creamy texture. If you’re in a hurry, you can use the microwave—just cover the dish to prevent splatters and heat in short bursts, stirring occasionally, until warmed through. Trust me, they’re just as delicious the next day!
Shrimp and Spinach Stuffed Pasta Rolls: Pure Comfort Bliss
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a delicious and creamy dish that combines tender pasta rolls filled with shrimp and spinach, topped with a rich red pepper sauce.
Ingredients
- 12 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 cup roasted red peppers, blended
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix shrimp, spinach, ricotta, mozzarella, Parmesan, salt, and pepper.
- Stuff each pasta shell with the shrimp and spinach mixture.
- In a pan, heat olive oil and sauté garlic until fragrant.
- Add roasted red peppers and heavy cream to the pan. Blend until smooth.
- Spread half of the red pepper cream sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining sauce.
- Bake for 25 minutes until heated through and bubbly.
Notes
- Use fresh shrimp for the best flavor.
- Feel free to add more cheese if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Shrimp, Spinach, Pasta, Rolls, Cream, Roasted Red Pepper