Description
This Creamy Spinach Mushroom Shrimp Shells recipe features jumbo pasta shells stuffed with a flavorful mixture of sautéed shrimp, fresh spinach, mushrooms, and ricotta cheese, all baked in a rich creamy sauce topped with melted mozzarella and Parmesan cheeses. Perfect for a comforting and elegant meal that combines seafood and vegetables in a luscious, cheesy casserole.
Ingredients
Scale
Pasta Shells
- 12 oz jumbo pasta shells
Shrimp and Vegetables
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
Cheese and Dairy
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 cup heavy cream
Seasonings and Garnish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain the shells and set them aside to cool slightly.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, ensuring it doesn’t brown.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and roughly chop them for stuffing.
- Cook Mushrooms: In the same skillet, add the sliced mushrooms and cook them until softened, about 5 minutes, stirring occasionally.
- Wilt Spinach and Season: Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Season the mixture with salt, black pepper, and crushed red pepper flakes if using.
- Combine Filling: Remove the skillet from heat. Stir in the chopped shrimp, ricotta cheese, grated Parmesan, and half of the shredded mozzarella cheese until well combined.
- Stuff Shells: Carefully spoon the shrimp and spinach mixture into each cooked pasta shell. Place the stuffed shells in a greased baking dish, arranging them snugly side-by-side.
- Add Cream Sauce: Pour the heavy cream evenly over the stuffed shells in the baking dish, ensuring the cream covers most of the shells.
- Top with Cheese: Sprinkle the remaining shredded mozzarella cheese evenly over the top of the shells to create a golden, bubbly topping when baked.
- Bake: Bake the stuffed shells uncovered in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley before serving to add a fresh finish and color.
Notes
- For a spicier dish, increase the crushed red pepper flakes or add a dash of hot sauce to the filling mixture.
- Use fresh mozzarella for a creamier melt instead of shredded if preferred.
- Ensure not to overcook the pasta shells as they will continue to cook slightly in the oven.
- This dish can be prepared in advance, assembled, and refrigerated before baking; just add extra baking time if baking straight from the fridge.
- To make the dish lighter, substitute heavy cream with half-and-half or use reduced-fat cheeses.
