These Shrimp and Spinach Stuffed Shells are a fun and tasty dinner! Big pasta shells are filled with a creamy mix of shrimp and leafy spinach, then baked in a cozy tomato sauce.
Honestly, who can resist cheesy, stuffed pasta? I love how easy it is to impress friends with this dish. Just pour the sauce, sprinkle some cheese, and let the oven do the magic!
Key Ingredients & Substitutions
Pasta Shells: Jumbo shells are perfect for stuffing! If you can’t find them, you can use manicotti or even cannelloni. Just make sure the sauce can cover them well when baking.
Shrimp: Fresh shrimp is great but frozen works too! You can substitute with crab or scallops for a different taste, just adjust cooking times for smaller pieces.
Spinach: Frozen spinach is convenient and works well! Fresh spinach could be used too; just sauté it until wilted. If you’re looking for a swap, try ricotta or cottage cheese for more creaminess!
Cheeses: Ricotta is essential for that creamy filling, but you could substitute with goat cheese for a tangy twist. For mozzarella, use provolone or a mixed Italian cheese blend if that’s what you have.
Heavy Cream: To lighten things up, use half-and-half or evaporated milk, though it won’t be as rich. For a non-dairy option, try coconut cream or a nut milk cream substitute!
What’s the Best Way to Stuff the Shells?
Stuffing the pasta shells can be tricky if you’re not used to it! Here’s a simple way to make the process smoother:
- Use a spoon or a piping bag for easy filling. If using a spoon, keep it close to the shell to avoid mess.
- Fill each shell generously but don’t overfill, as they need room to expand while cooking.
- Place the filled shells in the baking dish with the open side up to catch the delicious sauce!
This technique ensures all your shells are packed with flavorful filling and ready to cook evenly. Enjoy the tasty process!
How to Make Shrimp And Spinach Stuffed Shells
Ingredients You’ll Need:
For The Filling:
- 20 large jumbo pasta shells
- 1 lb medium shrimp, peeled, deveined, and chopped
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 (14 oz) can diced tomatoes, drained
For The Sauce:
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried Italian herb seasoning (or mix of dried basil, oregano, thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: pinch of red pepper flakes for some heat
How Much Time Will You Need?
This delicious Shrimp and Spinach Stuffed Shells recipe takes about 15 minutes to prep and another 30 minutes to bake. You’ll have a warm and hearty entrée that’s perfect for any night!
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook them according to the package instructions until they are al dente. Once they are done, drain the shells and rinse them with cold water to stop the cooking process. Set them aside for later.
2. Prepare the Shrimp Filling:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped onion to the skillet, sautéing until they become translucent and fragrant, which will take about 3-4 minutes. Then add the chopped shrimp into the skillet and cook until they are pink and opaque, which should take approximately 3-5 minutes. Season your mixture with salt, pepper, and Italian herbs.
3. Combine Remaining Ingredients:
Stir in the thawed spinach and drained diced tomatoes to the skillet. Allow everything to cook together for an additional 2-3 minutes to blend the flavors. Afterward, remove the skillet from heat and let it cool slightly.
4. Make the Filling Mixture:
In a mixing bowl, combine the cooled shrimp and spinach mixture with ricotta cheese, Parmesan cheese, half of the shredded mozzarella cheese, and a pinch of red pepper flakes if you want a little heat. Mix everything well and adjust the seasoning with salt and pepper to taste.
5. Prepare the Sauce:
In a small saucepan, warm the heavy cream with a bit of salt and pepper, stirring occasionally until it’s warmed through but not boiling. This will create a lovely sauce for your shells.
6. Stuff the Shells:
Spread a thin layer of the cream sauce on the bottom of a greased 9×13 inch baking dish. Now, take a spoon and carefully stuff each pasta shell with the shrimp and spinach filling. Arrange the stuffed shells in a single layer in the baking dish.
7. Assemble and Bake:
Pour the remaining cream sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese on top. Preheat your oven to 375°F (190°C), cover the dish with aluminum foil, and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
8. Garnish and Serve:
Once baked, take the dish out of the oven and let it cool for about 5 minutes. Garnish with freshly chopped parsley for a pop of color and flavor, then serve warm. Enjoy your creamy, cheesy Shrimp and Spinach Stuffed Shells!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! If you prefer fresh spinach, simply sauté about 6 cups of fresh spinach in a bit of olive oil until wilted. Make sure to drain excess moisture and chop it before mixing it into the filling.
Can I Make These Stuffed Shells Ahead of Time?
Yes, you can prep the stuffed shells a day in advance! Just assemble them in the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and add a few extra minutes to the baking time as they’ll go into the oven cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave them in individual portions.
Can I Freeze Stuffed Shells?
Yes, you can freeze the stuffed shells before baking them! Just assemble and cover the dish tightly with foil or plastic wrap. When you’re ready to cook, bake straight from the freezer, adding about 10-15 additional minutes to the cooking time. Enjoy a delicious meal later!
