Description
Delicious pasta shells stuffed with sautéed shrimp, spinach, and mushrooms in a rich creamy sauce, baked to perfection and topped with melted cheese.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and chop roughly.
- In the same skillet, add mushrooms and cook until softened, about 5 minutes.
- Add chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes.
- Remove from heat and stir in cooked shrimp, ricotta, Parmesan, and half of the mozzarella cheese.
- Stuff each cooked pasta shell with the shrimp and spinach mixture and place in a greased baking dish.
- Pour heavy cream evenly over the stuffed shells.
- Sprinkle remaining mozzarella cheese on top.
- Bake uncovered for 20-25 minutes until bubbly and golden.
- Garnish with chopped parsley before serving.
Notes
- Use fresh or frozen shrimp; thaw completely before cooking.
- For a lighter version, substitute heavy cream with half-and-half.
- Add extra cheese on top for a more indulgent casserole.
- Can be prepared ahead and baked when ready.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, sautéing, baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg