These shrimp and spinach stuffed shells are a tasty treat! The big pasta shells are packed with a creamy filling of shrimp, fresh spinach, and cheese. It’s comfort food at its best!
Whenever I make these, I always have fun with the cheesy goodness. Plus, the kids love them, and that’s a win in my book! 🍤💚
It’s super easy to whip up! Just cook the shells, mix the filling, stuff them, and bake. Dinner is served, and you’ll look like a kitchen pro in no time!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for holding the flavorful filling. If you can’t find them, rigatoni or manicotti can work in a pinch, though the filling method will differ slightly with the smaller pasta.
Shrimp: Fresh shrimp are ideal for flavor, but frozen shrimp work well too! Just make sure they’re thawed fully before cooking. If you have shellfish allergies, cooked chicken or mushrooms make tasty alternatives.
Fresh Spinach: Fresh spinach gives a bright flavor and nice texture. If using frozen, make sure to drain it well to avoid excess moisture. Kale is another nutritious option that can be used too.
Ricotta Cheese: This creamy cheese is key for that luscious filling. If you’re looking for a lighter option, cottage cheese can be used, but blend it beforehand for a smoother texture.
Heavy Cream: For richness, heavy cream is best. You can substitute it with half-and-half for a lighter version or use a non-dairy cream if you’re avoiding dairy.
How Do You Get Perfectly Cooked Shrimp?
Cooking shrimp can be tricky since they cook quickly, so paying attention is key! Shrimp should turn pink and opaque when ready.
- Heat olive oil in a skillet over medium heat.
- Add minced garlic, and cook until fragrant (about 1 minute).
- Then, toss in peeled and chopped shrimp. Cook for just 3-4 minutes.
- Keep an eye on their color—once they’re pink, they’re good to go!
- Don’t overcook them as they’ll become rubbery. Remove promptly when cooked through.
What’s the Best Way to Stuff the Pasta Shells?
Stuffing the jumbo shells can get a bit messy, but with the right technique, it’s easy!
- Using a spoon or a small ice cream scooper makes filling the shells neat and quick.
- Don’t overstuff—keep a little space at the top to prevent spillage during baking.
- Place the stuffed shells seam-side down in the baking dish. This way, they won’t open up!
Enjoy making these shrimp and spinach stuffed shells! They’re delicious and satisfying, perfect for a family meal or impressing guests.
Shrimp and Spinach Stuffed Shells
Ingredients You’ll Need:
For the Pasta Shells:
- 20 jumbo pasta shells
For the Filling:
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 cloves garlic, minced
For the Sauce:
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp dried Italian seasoning or dried basil
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This dish requires about 15 minutes of prep time and around 25-30 minutes for cooking. You’ll spend some time boiling the pasta, sautéing the shrimp and spinach, and mixing the filling, but it’s all straightforward and worth it for a delicious dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This allows the oven to reach the right temperature while you prepare the dish.
2. Cook the Pasta Shells:
In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until they are al dente, usually about 10-12 minutes. Once done, be careful while draining them, and set the shells aside to cool.
3. Sauté the Garlic and Shrimp:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Then, add the chopped shrimp and cook for about 3-4 minutes until they turn pink and are cooked through. Season with a pinch of salt and pepper. Once cooked, remove the shrimp from the skillet and set aside.
4. Cook the Spinach:
In the same skillet, add the chopped spinach and sauté until it wilts (if using fresh) or is heated through (if using frozen). If needed, press with a spoon to remove any excess moisture. Set aside after cooking.
5. Prepare the Filling:
In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, half of the Parmesan cheese, the cooked shrimp, sautéed spinach, Italian seasoning, and a pinch of salt and pepper. Mix everything together until well combined.
6. Make the Creamy Sauce:
In your skillet, add the heavy cream and warm it gently over low heat, stirring often until it begins to simmer and slightly thickens, about 2 minutes.
7. Stuff the Pasta Shells:
Generously stuff each pasta shell with the shrimp and spinach mixture. Arrange the stuffed shells neatly in a baking dish.
8. Add the Sauce:
Pour the creamy sauce over the stuffed shells evenly, ensuring they are well coated.
9. Top with Cheese:
Sprinkle the remaining mozzarella and Parmesan cheese over the top of the stuffed shells. This will create a lovely, cheesy crust when baked.
10. Bake:
Place the dish in the preheated oven and bake uncovered for about 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
11. Garnish and Serve:
Remove the dish from the oven and let it rest for a few minutes. If desired, sprinkle crushed red pepper flakes for a little heat and garnish with fresh parsley or basil. Serve warm and enjoy your delicious shrimp and spinach stuffed shells!
This recipe offers a delightful blend of tender shrimp and spinach in a creamy, cheesy filling, perfectly housed in comforting pasta shells. It’s a fantastic meal that’s sure to impress!
Can I Use Different Types of Cheese?
Absolutely! While ricotta, mozzarella, and Parmesan are traditional, you can substitute with any favorite cheese. Cream cheese adds richness, while goat cheese gives a tangy flavor. Just keep in mind the overall consistency of the filling might vary.
What Can I Use Instead of Shrimp?
If shrimp isn’t your thing, try cooked chicken, crab meat, or even sautéed mushrooms for a vegetarian option. Just make sure to adjust the cooking time accordingly for different proteins to ensure everything is cooked through.
Can I Prepare This Dish in Advance?
Yes! You can assemble the stuffed shells a day ahead. Just refrigerate them before baking. When you’re ready, you may need to add a few extra minutes to the baking time to ensure they are heated through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave until warmed through. If the sauce thickens too much in the fridge, add a splash of cream or broth to loosen it up.