Shrimp and Spinach Stuffed Shells in Cream Sauce

• 12 oz jumbo pasta shells, cooked
• 1 lb shrimp, cooked and diced
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup grated Parmesan for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine shrimp, spinach, ricotta, and 1/2 cup mozzarella.
3. 3 Stuff each pasta shell with the shrimp and spinach mixture.
4. 4 Arrange stuffed shells in a greased baking dish.
5. 5 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
6. 6 Gradually add heavy cream, whisking constantly. Stir in garlic powder, basil, salt, and pepper.
7. 7 Simmer until sauce thickens, then pour over stuffed shells.
8. 8 Top with remaining mozzarella and 1/2 cup Parmesan.
9. 9 Bake for 25-30 minutes, or until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Saucepan
• Whisk

Variations

• Add sun-dried tomatoes for extra flavor.
• Use crab meat instead of shrimp for a different seafood twist.

Substitutions

• Substitute spinach with kale for a heartier green.
• If ricotta is unavailable, use cottage cheese for a tangier alternative.

Pairings

• Serve with roasted asparagus or zucchini.
• Offer a lemon wedge for a zesty finish.

Nutrition

Tips

• For a richer flavor, sauté the spinach and shrimp with a bit of olive oil and garlic before mixing.
• Make ahead by assembling the dish and refrigerating overnight before baking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F until heated through.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.
• Pair with a crisp white wine like Chardonnay.

FAQ