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
Scale
- 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