Have You Ever Wondered How to Elevate Pasta Night?

Pasta is a staple in many households, but have you considered taking it to the next level? With our Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream, you can transform a simple dish into a gourmet feast. This recipe not only tantalizes your taste buds but also incorporates nutritious ingredients that make it a delightful and healthy option. In just 90 minutes—20% less time than the average pasta dish—you can create a stunning meal that’s perfect for family dinners or entertaining guests. Ready to dive into this culinary adventure?

Ingredients List

• 12 jumbo pasta shells
• 1 pound large shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 cup roasted red peppers
• 1/2 cup heavy cream or coconut cream for a healthier alternative
• Fresh basil, for garnish

Feel free to substitute shrimp with chicken or tofu if you’re looking for variations. You can also replace ricotta with cottage cheese for a lighter option, or use almond cheese for a dairy-free version.

Timing

Preparation time: 30 minutes

Cooking time: 60 minutes

Total time: 90 minutes

This is notably efficient compared to typical stuffed pasta recipes, which often take over an hour just to prep! Moreover, you’ll be rewarded with stunningly delicious flavors that are worth every minute invested.

Step 1: Prepare the Pasta

Begin by boiling a large pot of salted water. Cook the jumbo pasta shells for about 8-10 minutes or until al dente. Drain and set aside to cool.

Step 2: Make the Filling

In a skillet over medium heat, combine the shrimp, garlic, and chopped spinach. Cook until the shrimp is pink and the spinach is wilted. Transfer this mixture into a bowl and let it cool slightly.

Step 3: Combine the Cheeses

Add the ricotta, half of the mozzarella, Parmesan cheese, lemon zest, and seasoning to the shrimp and spinach mixture. Stir until well combined.

Step 4: Stuff the Pasta

Using a spoon, stuff each pasta shell with the shrimp and spinach mixture. Place the stuffed shells in a greased baking dish.

Making the Roasted Red Pepper Cream Sauce

In a blender, combine roasted red peppers and heavy cream. Blend until smooth. Pour the sauce over the stuffed pasta shells, ensuring each one is covered.

Step 5: Bake the Dish

Preheat your oven to 375°F (190°C). Top the pasta with the remaining mozzarella cheese and bake uncovered for about 30-35 minutes, or until bubbly and golden brown.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 480
• Protein: 30g
• Fat: 24g
• Carbohydrates: 38g
• Fiber: 3g

This rich and satisfying dish provides a balanced meal packed with protein and essential nutrients, making it a wholesome choice for dinner.

Healthier Alternatives for the Recipe

For those looking to make this dish healthier, consider the following modifications:

• Use whole wheat pasta for added fiber.
• Swap heavy cream with Greek yogurt for a lighter sauce.
• Incorporate additional vegetables, such as zucchini or bell peppers, into the filling.

Serving Suggestions

This dish pairs beautifully with a side salad or garlic bread. Consider garnishing with fresh basil or parsley for an extra pop of flavor. For a complete meal, serve with a nice glass of white wine or sparkling water with lemon.

Common Mistakes to Avoid

Here are some pitfalls to steer clear of:

• Overcooking the pasta: Ensure the pasta is al dente; it will continue to cook while baking.
• Not seasoning enough: Don’t skip on seasoning the filling; flavor is key!
• Skimping on sauce: Make sure to generously cover the pasta with the roasted red pepper cream; it enhances flavor and moisture.

Storing Tips for the Recipe

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. This dish also freezes exceptionally well. Just make sure it’s tightly wrapped or in a freezer-safe dish to prevent freezer burn. To reheat, thaw overnight in the fridge and then warm in the oven at 350°F (175°C) until heated through.

Conclusion

With our Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream, you’ve discovered a way to elevate your pasta night into an extraordinary culinary experience. Packed with flavor and nutrients, this recipe is a winner for any occasion! Try it today and don’t forget to share your experience in the comments below or on social media. For more delicious recipes, explore our other posts!

FAQs

Can I prepare the stuffed pasta rolls ahead of time?

Absolutely! You can assemble the stuffed shells a day in advance and keep them covered in the refrigerator before baking.

What alternatives can I use if I don’t have jumbo pasta shells?

You can use lasagna sheets and roll them up or even manicotti tubes as a substitute for jumbo shells.

Is this recipe gluten-free?

To make this dish gluten-free, simply use gluten-free pasta shells, and check all other ingredients for gluten-containing additives.

Can I add other ingredients to the stuffing?

Yes! Feel free to mix in other vegetables or different cheeses to customize the stuffing to your liking.