Description
Tender pasta shells are filled with a flavorful mixture of succulent shrimp and sautéed spinach, all smothered in a rich, creamy sauce. This dish offers the perfect balance of seafood and vegetables wrapped in a comforting pasta shell.
Ingredients
For the Stuffed Pasta:
- 12–16 large pasta shells (like jumbo shells or cannelloni)
- 1 lb (450g) medium shrimp, peeled, deveined, and chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for heat)
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped (for garnish)
- ½ cup shredded mozzarella cheese (for topping)
Instructions
1. Cook the Pasta
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil, then cook the pasta shells according to the package instructions until they are al dente. Be sure not to overcook the pasta, as it will continue to cook in the oven.
Once the pasta is cooked, drain it and set it aside. To prevent the shells from sticking together, gently toss them with a bit of olive oil, or rinse them briefly with cold water to cool them down and stop the cooking process. Set aside to cool while you prepare the stuffing.
2. Prepare the Shrimp and Spinach Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the chopped spinach to the pan and cook for 2-3 minutes until it wilts down. If there’s any excess liquid in the pan, let it cook off. Once the spinach is cooked, remove the pan from the heat and let it cool for a few minutes.
While the spinach is cooling, chop the shrimp into small pieces, about 1-inch chunks, and set them aside.
Once the spinach mixture has cooled slightly, transfer it to a mixing bowl. Add the chopped shrimp, ricotta cheese, mozzarella, Parmesan, beaten egg, salt, pepper, and crushed red pepper flakes (if using). Mix everything together until the ingredients are well combined. This will form the creamy and flavorful stuffing for the pasta shells.
3. Stuff the Pasta Shells
Once the filling is ready, carefully stuff each pasta shell with the shrimp and spinach mixture. Be generous with the filling, but try not to overstuff, as this can cause the shells to break. Place the stuffed shells in a lightly greased 9×13-inch baking dish, arranging them in a single layer.
If you have any leftover filling, you can spoon it over the top of the pasta shells for added flavor.
4. Prepare the Sauce
In a separate bowl, mix together the marinara sauce with dried basil and oregano. Pour the sauce evenly over the stuffed pasta shells in the baking dish. The sauce will help keep the pasta moist while baking and add extra flavor.
5. Bake the Pasta
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the pasta is heated through and the shrimp is cooked. After the initial baking time, remove the foil and sprinkle the shredded mozzarella cheese on top of the stuffed shells. Return the dish to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish and Serve
Once the dish is done, remove it from the oven and let it cool for a few minutes before serving. Garnish the shrimp and spinach stuffed pasta with freshly chopped parsley for a pop of color and fresh flavor.
Serve the pasta with a side salad, garlic bread, or a simple vegetable dish for a complete meal. This dish pairs wonderfully with a glass of crisp white wine or sparkling water.
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 18-22g
- Carbohydrates: 45-50g
- Protein: 25-30g