These Shrimp and Spinach Stuffed Shells are a fun twist on a classic dish! Big pasta shells are filled with a tasty mix of shrimp, fresh spinach, and creamy cheese.
Cue the dinner applause! I love watching my family’s eyes light up when they see these on the table. Plus, they’re easy to make—we just stuff, bake, and serve with a smile!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for stuffing, but if you can’t find them, any large pasta like cannelloni or even large conchiglie will work. Just adjust the cooking time accordingly!
Shrimp: Fresh shrimp is great, but frozen works just as well. If you’re avoiding seafood, try using cooked chicken or a mix of sautéed mushrooms and spinach for a vegetarian option.
Spinach: Fresh spinach adds a bright flavor, but frozen spinach can save time. Just remember to squeeze out as much water as possible if using frozen to avoid a watery filling.
Cheese: Ricotta is key for creaminess. If you want a healthier option, cottage cheese can be a substitute. For a stronger flavor, try mixing in some goat cheese!
How Do I Ensure My Shrimp is Cooked Perfectly?
Cooking shrimp just right keeps them tender and juicy. Here’s how to do it:
- Heat olive oil in your skillet over medium heat. Add minced garlic for extra flavor.
- Once the garlic is fragrant, add the chopped shrimp.
- Cook for just 3-4 minutes until they turn pink. They cook quickly, so don’t overdo it! Remove them from the heat immediately once done.
This way, the shrimp won’t become tough or rubbery. Trust me, tender shrimp makes all the difference in the stuffed shells!
Shrimp And Spinach Stuffed Shells
Ingredients You’ll Need:
For The Stuffed Shells:
- 20 jumbo pasta shells
- 1 lb raw shrimp, peeled, deveined, and chopped
- 4 cups fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups marinara sauce (or your favorite tomato sauce)
- 1 tbsp olive oil
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20-25 minutes for preparation and about 40 minutes to bake. So, in total, you should plan for around 1 hour for a delicious meal that serves about 4-6 people. It’s a fantastic choice for a cozy family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your dish cooks evenly and wonderfully.
2. Prepare the Pasta Shells:
Cook the jumbo pasta shells according to the package instructions until they are al dente (firm to the bite). Drain them and rinse with cold water to stop the cooking process. Set the shells aside to cool.
3. Sauté the Garlic and Shrimp:
In a medium 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 until they turn pink and opaque, about 3-4 minutes. Once cooked, remove from heat and set aside to cool.
4. Prepare the Spinach:
If you’re using fresh spinach, quickly sauté it in the skillet until wilted, then chop it finely. For frozen spinach, make sure it is thawed, drained well, and finely chopped. Let it cool down a bit before mixing.
5. Mix the Stuffing:
In a large bowl, combine the ricotta cheese, 1/2 cup of the mozzarella, Parmesan cheese, the egg, Italian seasoning, crushed red pepper flakes (if using), and a pinch of salt and pepper. Stir in the cooled shrimp and spinach mixture until everything is well combined and creamy.
6. Assemble the Dish:
Spread approximately 1 cup of marinara sauce on the bottom of the prepared baking dish. Then, carefully stuff each cooked pasta shell with the shrimp and spinach mixture and place them seam side up in the baking dish.
7. Top with Sauce and Cheese:
Pour any remaining marinara sauce evenly over the stuffed shells. Finish by sprinkling the remaining 1/2 cup of mozzarella cheese on top for a glorious cheesy finish.
8. Bake the Stuffed Shells:
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. After that, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
9. Garnish and Serve:
Once done, take the dish out of the oven and let it cool slightly. Garnish with fresh chopped parsley or basil for a pop of color and flavor. Serve the stuffed shells hot, and enjoy this delicious meal with your family and friends!
This dish combines the delightful taste of shrimp and fresh spinach with the creamy cheese filling in a cozy pasta package! Perfect for any occasion!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just ensure to thaw the shrimp completely before cooking. You can do this overnight in the fridge or by placing the shrimp in a sealed plastic bag and submerging it in cold water for a quick thaw.
Can I Make These Stuffed Shells in Advance?
Yes, you can prepare the stuffed shells ahead of time! Just assemble them in the baking dish, cover with foil, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if cooking from cold.
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or heat in the microwave in short intervals.
Can I Substitute the Ricotta Cheese?
Definitely! If you’re looking for a lower-fat option, cottage cheese works well as a substitute. You can also use cream cheese for a thicker texture, or even goat cheese for a bolder flavor.
