Shrimp and Spinach Stuffed Shells

• 12 jumbo pasta shells, cooked
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup shredded Parmesan
• 1 cup mozzarella cheese
• 1 clove garlic, minced
• 1 egg
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a pan, sauté shrimp with garlic until pink.
3. 3 In a bowl, mix ricotta, Parmesan, mozzarella, spinach, egg, Italian seasoning, salt, and pepper.
4. 4 Add cooked shrimp to the mixture.
5. 5 Stuff the pasta shells with the mixture.
6. 6 Place stuffed shells in a baking dish and cover with marinara sauce.
7. 7 Bake for 25-30 minutes until bubbly.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Mixing bowls
• Saucepan

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute half the ricotta with cottage cheese for a lighter option.

Substitutions

• If shrimp isn't available, substitute with cooked chicken or turkey.
• Use spinach alternatives like kale or arugula.

Pairings

• A crisp white wine complements the dish beautifully.
• Finish with a sprinkle of fresh basil.

Nutrition

Tips

• For extra flavor, sauté spinach with a bit of olive oil and garlic before mixing.
• Ensure shrimp are fully cooked before adding to the mixture to avoid overcooking during baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ