Shrimp Spinach Stuffed Pasta Rolls
Deliciously stuffed pasta shells filled with shrimp, spinach, and cheeses, topped with marinara sauce for a comforting meal.
Ingredients
Main Ingredients
- 12 pieces jumbo pasta shells
- 1 cup cooked shrimp, chopped Use fresh or frozen shrimp.
- 2 cups fresh spinach, chopped Can substitute with other greens.
- 1 cup ricotta cheese Can use plant-based ricotta.
- 1 cup mozzarella cheese, shredded For a dairy-free option, use vegan mozzarella.
- ½ cup Parmesan cheese, grated Substitute with nutritional yeast for a vegan version.
- 1 piece egg Omit for vegan version.
- 2 cups marinara sauce Can use homemade or store-bought.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Start by gathering all your ingredients. Chop the cooked shrimp and fresh spinach into smaller pieces. Measure out the cheeses and seasonings.
- Preheat your oven to 375°F (190°C) while you cook the jumbo pasta shells according to the package instructions. Drain the shells and set aside to cool slightly.
- In a mixing bowl, combine chopped shrimp, spinach, ricotta cheese, and half of the mozzarella cheese. Add the grated Parmesan, egg, garlic powder, and Italian seasoning to the mixture. Stir well.
Filling and Baking
- Take a spoonful of the filling and stuff each pasta shell carefully.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish in a single layer and pour the remaining marinara sauce over them.
- Sprinkle the remaining mozzarella cheese over the sauce-covered shells.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and let it cool for about 5 minutes before serving.
Serving
- Serve hot, garnished with fresh herbs or extra Parmesan if desired.
Notes
This dish is versatile; feel free to swap ingredients based on your preferences. Consider using crab or lobster in place of shrimp, or opt for a vegetarian version with sautéed vegetables.