Oh my goodness, let me tell you about one of my absolute favorite dishes to whip up in the kitchen: Shrimp Spinach Stuffed Pasta Rolls! There’s something so comforting and delightful about the combination of tender pasta, juicy shrimp, and vibrant spinach all nestled together in a cheesy embrace. It’s like a warm hug on a plate! I love making these for family dinners or when friends come over—it always feels like a special occasion. Plus, the colors are just stunning when you bring them out of the oven; that rich marinara sauce paired with the creamy filling is a feast for the eyes and the taste buds! Trust me, once you try these, you’ll be hooked. The best part? They’re surprisingly easy to make, so let’s get cooking!
Ingredients List
Here’s everything you’ll need to create these delicious Shrimp Spinach Stuffed Pasta Rolls. It’s a simple list, but each ingredient plays a vital role in achieving that amazing flavor:
- 12 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Make sure to use fresh spinach for that lovely burst of color and flavor! And don’t skimp on the cheese—it makes all the difference!
How to Prepare Shrimp Spinach Stuffed Pasta Rolls
Let’s dive into the fun part—making these Shrimp Spinach Stuffed Pasta Rolls! First, you’ll want to preheat your oven to 375°F (190°C). While that’s heating up, cook the jumbo pasta shells according to the package instructions. Don’t overcook them; you want them al dente since they’ll bake in the oven later. Once cooked, drain them and set aside to cool slightly.
Next, in a large mixing bowl, combine your chopped shrimp, fresh spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, garlic powder, and Italian seasoning. Mix it all up until it’s well blended—this filling is going to be the star of the show!
Now, grab your cooked pasta shells and stuff each one generously with the shrimp and spinach mixture. It’s okay if some spills out—more flavor! Spread half of the marinara sauce in a baking dish, then carefully place the stuffed shells on top. Pour the remaining sauce over them and sprinkle a bit more mozzarella for that cheesy goodness. Bake in the oven for about 25 minutes or until bubbly and golden. Just imagine the aroma filling your kitchen—pure bliss!
Nutritional Information
Let’s talk about what you can expect in terms of nutrition from these delightful Shrimp Spinach Stuffed Pasta Rolls! This is just an estimate, but each serving contains approximately:
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 35g
- Sugar: 5g
- Sodium: 800mg
With a nice balance of protein from the shrimp and cheese, plus some greens from the spinach, it’s a meal that feels indulgent but is still relatively light! Enjoy every cheesy, flavorful bite!
Why You’ll Love This Recipe
- Deliciously creamy and cheesy filling that’s bursting with flavor
- Quick and easy to prepare, perfect for busy weeknights or special occasions
- Nutritious spinach and shrimp add a healthy twist to your dinner
- Beautiful presentation that’s sure to impress your family and friends
- Great for meal prep—leftovers taste just as amazing!
Trust me, once you taste these Shrimp Spinach Stuffed Pasta Rolls, you’ll be making them again and again. They’re a delightful combination of simplicity and indulgence that’s hard to resist!
Tips for Success
Alright, let’s make sure your Shrimp Spinach Stuffed Pasta Rolls turn out absolutely perfect! First, be careful not to overcook your pasta shells; they should be just al dente since they’ll continue cooking in the oven. If they’re too soft, they might fall apart when you stuff them.
When mixing your filling, don’t be shy with the seasoning! Taste as you go and adjust according to your preference. And here’s a little secret: adding a pinch of red pepper flakes can give a lovely kick!
Also, if you have leftover filling, don’t toss it! You can sprinkle it around the pasta rolls in the baking dish—waste not, want not, right? Lastly, let the rolls sit for a few minutes after baking; this helps them set a bit and makes serving easier. Enjoy the deliciousness!
Variations
If you’re feeling adventurous, there are plenty of ways to switch up these Shrimp Spinach Stuffed Pasta Rolls! For a different seafood twist, try using crab meat or even lobster for an upscale version. You can also play around with your greens—kale or Swiss chard would be fantastic substitutes for spinach!
Feeling cheesy? Swap out the ricotta for a blend of goat cheese and cream cheese for a richer filling. And don’t forget about herbs; a sprinkle of fresh basil or parsley can elevate the flavors beautifully. The possibilities are endless—get creative and make this dish your own!
Serving Suggestions
These Shrimp Spinach Stuffed Pasta Rolls are so versatile and can be paired with a variety of sides to create a complete meal! I absolutely recommend serving them alongside a fresh, crisp Caesar salad—those crunchy greens and tangy dressing balance out the richness of the rolls beautifully. A side of garlic bread is also a must for soaking up that delicious marinara sauce!
If you’re in the mood for a drink, a chilled glass of white wine, like Pinot Grigio, complements the seafood perfectly. Or, for a non-alcoholic option, a sparkling lemon water with a hint of mint adds a refreshing touch. Enjoy your meal!
Storage & Reheating Instructions
Got leftovers? No problem! You can store your Shrimp Spinach Stuffed Pasta Rolls in an airtight container in the fridge for up to 3 days. Just make sure they’re completely cooled before sealing them up. When it’s time to reheat, I recommend using the oven to keep that lovely cheesy texture intact. Preheat your oven to 350°F (175°C), cover the dish with foil to prevent drying out, and heat for about 15-20 minutes. Alternatively, you can microwave them, but be careful not to overdo it—just heat until warm throughout. Enjoy those flavors all over again!
FAQ Section
I know you might have some questions about these Shrimp Spinach Stuffed Pasta Rolls, so let’s tackle them! One common question is, “Can I use frozen shrimp?” Absolutely! Just make sure to thaw and chop them before adding to the filling. Another question I get a lot is, “What if I don’t have jumbo pasta shells?” No worries! You can use manicotti or even cannelloni as a substitute—just adjust the cooking time accordingly.
Some folks wonder about making this dish vegetarian. Just swap the shrimp for extra veggies like mushrooms or artichokes, and you’re good to go! And if you’re looking for a lighter version, feel free to use low-fat cheeses. Trust me, these rolls are flexible, and you can make them work for you. Keep those questions coming, and happy cooking!
Print
Shrimp Spinach Stuffed Pasta Rolls: 5 Irresistible Steps
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Description
Delicious pasta rolls filled with shrimp and spinach.
Ingredients
- 12 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions, then drain.
- In a bowl, mix shrimp, spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, and Italian seasoning.
- Stuff each pasta shell with the shrimp mixture.
- Spread half of the marinara sauce in a baking dish.
- Place the stuffed shells in the dish and cover with remaining sauce.
- Sprinkle extra mozzarella on top.
- Bake for 25 minutes, until bubbly.
Notes
- Use fresh shrimp for better flavor.
- Adjust seasoning as per taste.
- Can substitute spinach with kale.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Shrimp Spinach Stuffed Pasta Rolls