These Shrimp and Spinach Stuffed Shells are packed with flavor and topped with a creamy sauce! Each large pasta shell holds a tasty mixture of shrimp, spinach, and cheese that’s hard to resist.
Making these shells is like a fun little craft project in the kitchen! I love serving them warm, with a sprinkle of extra cheese on top. They are perfect for a cozy dinner or impressing friends!
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are perfect for stuffing. If you can’t find them, you can use jumbo rigatoni or even manicotti as alternatives.
Shrimp: I love medium shrimp for their balance of flavor and size. You can use shrimp of any size, or substitute with crab meat, cooked chicken, or even tofu for a vegetarian option.
Spinach: Fresh spinach is my go-to for its vibrant color and flavor. If fresh isn’t available, frozen works just as well; just be sure to squeeze out the excess water.
Cheese: Ricotta adds creaminess while mozzarella and Parmesan provide a nice melting quality. If you need a substitute, try cottage cheese for ricotta, or use a dairy-free cheese if lactose-free.
What’s the Best Way to Stuff Shells Without Making a Mess?
Stuffing pasta shells can be tricky but with a few tips, you’ll get it right! Here’s a simple approach:
- Use a piping bag or a zip-top bag with a corner snipped off to easily fill the shells. This reduces mess and makes it quicker!
- To prevent breaking, handle the shells gently and don’t overfill them.
- If the filling is too thick, you can add a splash of cream or milk to loosen it up before stuffing.
This method ensures your shells are filled evenly and neatly, making serving even easier!
Shrimp And Spinach Stuffed Shells
Ingredients You’ll Need:
For The Stuffing:
- 20 large pasta shells
- 1 lb medium shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 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 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp butter
For Seasoning:
- 1 tsp red pepper flakes (adjust to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnish:
- Optional: fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes for prep work and then 30 minutes in the oven, totaling around 45 minutes. You’ll have a cozy dinner ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepping the Oven and Pasta:
First things first, preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and lightly grease it so the shells don’t stick. While that’s heating up, cook the large pasta shells in salted boiling water according to the package instructions until they’re al dente. Once done, drain the shells and let them cool slightly while you prepare the filling.
2. Sauté the Shrimp:
In a large skillet, add the olive oil and heat it over medium heat. Toss in the minced garlic and sauté it for about a minute until it smells amazing. Now, add the chopped shrimp to the skillet. Cook until they turn pink and are just cooked through, which should take about 3-4 minutes. Remove the shrimp from the skillet, chop them finely if needed, and set aside.
3. Cook the Spinach:
In the same skillet, melt the butter and add the chopped spinach. Stir it around until it gets wilted and most of the moisture has evaporated, about 3-4 minutes. If you used frozen spinach, just warm it and make sure to squeeze out any excess water.
4. Make the Filling:
In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, cooked shrimp, sautéed spinach, salt, black pepper, and red pepper flakes. Mix everything well until combined and creamy.
5. Stuffing the Shells:
Now it’s time to fill those pasta shells! Generously stuff each shell with the shrimp and spinach mixture, then place them in your prepared baking dish. Don’t be shy with your stuffing!
6. Prepare the Creamy Sauce:
Let’s make the delicious sauce! Pour the heavy cream and chicken broth into the same skillet, along with any flavorful bits stuck to the pan. Bring it to a gentle simmer, letting it cook for a few minutes until it thickens slightly.
7. Assemble and Bake:
Pour the creamy sauce evenly over the stuffed shells in the baking dish. Then sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover the dish with foil and bake it in the preheated oven for 20 minutes. After that, remove the foil and let it bake for another 10 minutes until the cheese is bubbly and lightly golden.
8. Serve and Enjoy:
After baking, take the dish out of the oven and let it cool for a few minutes. If you’d like, garnish with chopped fresh parsley for a pop of color. Serve warm and enjoy your delicious Shrimp and Spinach Stuffed Shells!
Can I Use Different Types of Shells for This Recipe?
Absolutely! While large pasta shells are ideal, you can use jumbo rigatoni or manicotti as alternatives. Just ensure they’re large enough to hold the filling.
What Should I Do If I’m Allergic to Shrimp?
No worries! You can substitute shrimp with cooked chicken, crab meat, or even a plant-based protein like tofu or chickpeas to keep it delicious and satisfying.
Can I Make These Stuffed Shells Ahead of Time?
Yes! You can prepare the stuffed shells and assemble them in the baking dish up to a day ahead. Just cover and refrigerate. Bake them straight from the fridge, adding a few extra minutes to the cooking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven, adding a splash of cream if needed to keep them creamy.
