These Shrimp and Spinach Stuffed Shells are like little pasta boats filled with goodness! Plump shells are stuffed with a tasty mix of shrimp, spinach, and creamy cheese.
Making them is a fun project in the kitchen. Plus, they’re perfect for impressing guests or treating yourself! Who wouldn’t love a plate of cheesy, seafood-filled happiness? 🍤💚
Key Ingredients & Substitutions
Pasta Shells: Jumbo shells are great for stuffing. If you can’t find them, use large manicotti or even conchiglie (shell pasta). They all hold fillings well.
Shrimp: Fresh shrimp adds the best flavor! For convenience, you can use frozen shrimp. Just make sure they’re thawed and dried before chopping.
Spinach: Fresh spinach is preferred for its taste and texture. However, frozen spinach works too! Just squeeze out excess moisture after thawing to avoid a watery filling.
Cheeses: Ricotta is essential for creaminess. You can substitute cottage cheese for a lighter option, though the texture may differ. For mozzarella, any good melting cheese can work, like provolone or fontina.
Heavy Cream: If you’re looking to lighten the dish, half-and-half is a good alternative. It won’t be as rich but still creamy.
How Do You Ensure Your Stuffed Shells are Perfectly Stuffed?
Filling the shells can be tricky, but here are some helpful tips. First, make sure your shells are fully cooked but slightly firm to avoid breaking.
- Use a spoon or a piping bag to fill the shells. A piping bag gives more control and less mess!
- Don’t overstuff—just enough so they don’t spill out, allowing a nice presentation.
Lastly, when arranging in a baking dish, leave space between them. This helps the cheese melt evenly and gives them room to bubble up deliciously.
How to Make Shrimp And Spinach Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
For the Cream Sauce:
- 1 cup heavy cream
- 1 tablespoon butter
- Fresh parsley, finely chopped, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, plus about 25-30 minutes to cook and bake. So, you’re looking at around an hour total to create this delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Preheat your oven to 375°F (190°C). Boil water in a large pot, add some salt, and cook the jumbo pasta shells according to the package instructions until they are al dente. Once cooked, drain them and leave them to cool.
2. Prepare the Shrimp Filling:
In a skillet, add olive oil over medium heat. Once it’s warm, add the minced garlic and sauté it for about 1 minute until it’s fragrant. Next, toss in the chopped shrimp and cook until they’re pink and opaque—this usually takes about 2-3 minutes. Season with salt, pepper, Italian seasoning, and optional red pepper flakes for a little kick. Then, remove from heat and let it cool slightly.
3. Make the Cheese Mixture:
In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, the chopped spinach, and the shrimp mixture. Stir everything together until it’s nicely blended. Taste it and add more salt and pepper if needed!
4. Stuff the Shells:
Grab your cooked pasta shells and using a spoon, generously fill each one with the shrimp and spinach mixture. Don’t be shy—make them nice and full!
5. Prepare the Cream Sauce:
In a small saucepan, melt the butter over medium heat. Pour in the heavy cream and allow it to come to a gentle simmer. Stir in the remaining Parmesan cheese and let it cook for about 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.
6. Assemble and Bake:
To prepare for baking, spread a thin layer of the cream sauce on the bottom of a baking dish. Arrange your stuffed shells snugly in the dish in a single layer. Now, pour any remaining cream sauce over the topped shells and finally, sprinkle the rest of the mozzarella cheese on top!
7. Bake the Dish:
Pop the dish in your preheated oven and bake uncovered for 20-25 minutes. They’re done when the cheese is melted, bubbly, and starting to look golden.
8. Garnish and Serve:
Before serving, sprinkle some freshly chopped parsley over the top for a pop of color and freshness. Serve warm and enjoy every bite of your delicious shrimp and spinach stuffed shells!
Can I Use Canned Shrimp Instead of Fresh Shrimp?
Yes, you can use canned shrimp for convenience, but be sure to rinse and drain them thoroughly. Canned shrimp is usually softer than fresh, so the texture won’t be exactly the same, but it will still work in the recipe!
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta cheese on hand, you can substitute cottage cheese, though the texture will be slightly different. You could also use cream cheese for a richer taste – just make sure to soften it first!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through to maintain the best texture.
Can I Freeze Stuffed Shells?
Absolutely! To freeze, place the stuffed shells in a freezer-safe dish, cover them tightly with plastic wrap or foil, and freeze for up to 2 months. When ready to cook, thaw in the refrigerator overnight and bake as directed, adding a few minutes to the cooking time if baking from frozen.