Irresistible Shrimp and Spinach Ricotta Shells in 35 Minutes
A delicious and creamy dish featuring jumbo pasta shells stuffed with ricotta, spinach, and shrimp, then baked in a rich tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cooked spinach, chopped
- 1/2 lb shrimp, peeled and deveined
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese, shredded
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, spinach, shrimp, garlic, salt, and pepper.
- Stuff each pasta shell with the ricotta and shrimp mixture.
- Spread marinara sauce in a baking dish.
- Arrange stuffed shells on top of the sauce.
- Sprinkle mozzarella cheese over the shells.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- You can substitute shrimp with cooked chicken or mushrooms for a different flavor.
- For extra spice, add red pepper flakes to the ricotta mixture.
- Fresh basil makes a great garnish.
Nutrition
- Serving Size: 3 shells
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg