There’s something about stuffed pasta that just brings a cozy warmth to my heart, and these Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are no exception. I remember the first time I made these—they were for a small gathering with friends. As I pulled the cheesy, piping-hot rolls from the oven, the whole house filled with the scent of roasted red peppers and garlic. My friends were blown away, and I, of course, wore my proud chef hat that night!
What I love most about this dish is the balance of flavors. The succulent shrimp, the gentle embrace of the creamy spinach, and the kicker of the roasted red pepper sauce create a symphony on your taste buds. Plus, it’s perfect for impressing guests or for a cozy dinner at home. So let’s dive into this delightful recipe!
What’s in Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream?
Jumbo Pasta Shells: The star of our show! These large shells hold the delicious filling snugly and provide a perfect canvas for the creamy sauce. They can be a little finicky to stuff, but I promise the effort is worth it!
Shrimp: Fresh or frozen shrimp works here, but I usually go for tail-off, peeled shrimp to make the prep easier. They add a lovely seafood taste and protein to our dish.
Fresh Spinach: I always recommend going for fresh spinach when you can. It wilts down beautifully and adds a vibrant color and nutrient boost.
Ricotta Cheese: This creamy cheese brings richness to the filling and is essential for that luscious texture. I like to use whole milk ricotta for an extra creamy feel.
Parmesan Cheese: A little sprinkle of this sharp cheese elevates the flavors. Honestly, can you ever have too much parmesan? I think not!
Roasted Red Peppers: These sweet, smoky peppers will be pureed into our sauce and give it a wonderful depth and color. If you’re in a pinch, jarred roasted red peppers are a great option too.
Heavy Cream: For that creamy texture in our sauce, heavy cream is the way to go. Feel free to substitute with half-and-half if you’re looking for a lighter option—but don’t tell my taste buds!
Garlic: Freshly minced garlic is a must! It adds a punch of flavor that pairs beautifully with the roasted red peppers.
Italian Seasoning: A blend of herbs that brings out the traditional flavors of Italian cuisine. You can make your own mix or use store-bought for convenience.
Is Shrimp & Spinach Stuffed Pasta Rolls Good for You?
Well, it depends on how you look at it! These stuffed pasta rolls can definitely fit into a balanced diet when enjoyed in moderation.
Shrimp: They’re low in calories and high in protein, making them a great choice if you’re looking to eat lean. Plus, shrimp are packed with nutrients like selenium, vitamin B12, and iodine.
Spinach: Talk about a nutrient powerhouse! Spinach is loaded with iron, calcium, vitamins A and C, and antioxidants, making it a great addition to your meals.
Heavy Cream: While it adds delicious creaminess to the sauce, it’s high in calories and fat. If you want to lighten things up, just go easy on the cream or substitute with a lighter option, as I mentioned earlier.
Overall, these pasta rolls can be enjoyed guilt-free when paired with a nice salad or veggies on the side. So why not indulge a little?
Ingredients List
– 12 jumbo pasta shells (about 4 servings)
– 1 pound shrimp, peeled and deveined
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 jar (12 oz) roasted red peppers, drained
– 1 cup heavy cream
– 2 cloves garlic, minced
– 2 teaspoons Italian seasoning
– Salt and pepper, to taste
– Olive oil, for cooking
How to Make Shrimp & Spinach Stuffed Pasta Rolls?
1. Preheat your oven to 375°F (190°C). Prepare a baking dish with a little olive oil on the bottom.
2. Cook the jumbo pasta shells according to the package instructions until al dente; drain and let cool.
3. In a skillet, heat a drizzle of olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute).
4. Add the shrimp to the skillet and cook until pink and opaque (about 3-4 minutes). Stir in the chopped spinach and continue to cook until wilted. Season with salt, pepper, and Italian seasoning. Remove from heat and allow to cool slightly.
5. In a mixing bowl, combine the cooked shrimp-spinach mixture with ricotta and half of the parmesan cheese. Stir until well combined.
6. Take each cooled pasta shell and stuff it with the shrimp and spinach mixture and place in the prepared baking dish.
7. For the sauce, blend the roasted red peppers with heavy cream until smooth. Pour the sauce evenly over the stuffed shells.
8. Sprinkle the remaining parmesan cheese on top and cover with foil.
9. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
Serving Suggestions: Little Tips for Enjoying!
– To give it a fresh finish, sprinkle fresh herbs like basil or parsley on top before serving.
– Pair with a side of garlic bread or a crispy green salad for a complete meal.
– If you have leftovers (which is rare!), they reheat beautifully in the oven, just add a splash more cream or sauce to keep them moist.
I can’t wait for you to try these Shrimp & Spinach Stuffed Pasta Rolls! They’re perfect for any occasion and a guaranteed crowd-pleaser. When you do make them, be sure to let me know how they turn out. Whether you’re cooking for a party or just indulging during a cozy night in, I hope these rolls bring as much joy to your kitchen as they have in mine! Happy cooking!
