Description
Tender pasta shells generously filled with a creamy shrimp and spinach mixture, nestled in marinara and baked until bubbly with golden mozzarella. Elegant enough for company, cozy enough for a weeknight.
Ingredients
Scale
- 20 jumbo pasta shells, cooked al dente
- 1 lb shrimp, peeled, deveined, and chopped
- 4 cups fresh spinach, wilted and chopped
- 1 1/2 cups ricotta cheese
- 1/2 cup Parmesan cheese, finely grated, plus extra for serving
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 cups marinara sauce
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
- Add shrimp, season with a pinch of salt and pepper, and sauté 2 to 3 minutes until just opaque. Transfer to a bowl.
- In the same skillet, add spinach and cook 1 to 2 minutes until wilted. Squeeze out excess moisture and chop if needed.
- In a mixing bowl, combine ricotta, Parmesan, nutmeg, remaining salt, and black pepper. Fold in the shrimp and spinach until evenly mixed.
- Spread 1 cup marinara over the bottom of the prepared baking dish. Fill each cooked shell with the shrimp spinach mixture and arrange in the dish.
- Spoon remaining marinara over the stuffed shells and top with mozzarella.
- Cover the dish with foil and bake 20 minutes. Uncover and bake 10 minutes more until sauce is bubbling and cheese is melted and lightly golden.
- Rest 5 minutes, then garnish with fresh parsley and serve with extra Parmesan.
Notes
- Note: Pat shrimp very dry to avoid a watery filling.
- Use a piping bag or zip-top bag to fill shells neatly.
- Squeeze spinach thoroughly after wilting for the best texture.
- For a creamy twist, swap part of the marinara with a light béchamel.
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 420
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 155 mg
Keywords: shrimp and spinach stuffed pasta rolls, stuffed shells, shrimp pasta bake, ricotta spinach shrimp, easy seafood dinner