Shrimp-Stuffed Pasta Shells Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cook the jumbo pasta shells according to the package instructions until al dente.
• STEP 3.In a skillet, heat oil over medium heat and sauté shrimp until cooked through.
• STEP 4.Remove the shrimp from the skillet and chop them into small pieces.
• STEP 5.In a bowl, combine the chopped shrimp, ricotta cheese, spinach, garlic, herbs, salt, and pepper.
• STEP 6.Spread a thin layer of tomato sauce in the bottom of a baking dish.
• STEP 7.Fill each cooked pasta shell with the shrimp and ricotta mixture and place them in the baking dish.
• STEP 8.Pour the remaining tomato sauce over the stuffed shells.
• STEP 9.Cover the dish with foil and bake for 20 minutes.
• STEP 10.Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese is melted and golden.
• STEP 11.Serve the shrimp-stuffed pasta shells hot, garnished with fresh herbs.

Cooking Tips

• You can use fresh or frozen shrimp for this recipe.
• Feel free to add grated Parmesan cheese on top of the stuffed shells before baking for extra flavor.
• If you prefer a spicier dish, add red pepper flakes to the shrimp and ricotta mixture.

Storage and Serving

• Store any leftover shrimp-stuffed pasta shells in an airtight container in the refrigerator for up to 3 days.
• Reheat the shells in the oven or microwave until heated through.
• Serve the reheated shells with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.