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Cheesy shrimp stuffed shells on a plate, garnished with herbs

Cheesy Shrimp Stuffed Shells

These cheesy shrimp-stuffed pasta shells are easy to prepare and are perfect for family dinners or special occasions, combining rich flavors of cheese and shrimp.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 20 pieces jumbo pasta shells Cook until al dente.
  • 1 jar marinara sauce (about 24 oz) For layering and serving.
Seafood Filling
  • 1 lb shrimp, peeled and deveined Can be substituted with chicken.
  • 2 cloves garlic, minced Sauté with shrimp.
Cheese Filling
  • 1 cup ricotta cheese Main cheese filling.
  • 1 cup shredded mozzarella cheese Plus more for topping.
  • ½ cup grated Parmesan cheese Adds flavor to filling.
Vegetables and Seasoning
  • 1 cup spinach, chopped Adds nutritional value.
  • 1 tsp Italian seasoning For flavor.
  • Salt to taste
  • Pepper to taste
Cooking Oil
  • 2 tbsp olive oil For sautéing shrimp.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil a large pot of water and cook the jumbo pasta shells according to package instructions until al dente.
  3. In a large skillet, heat the olive oil over medium heat, add the minced garlic, and sauté for about 30 seconds.
  4. Add the shrimp and season with salt, pepper, and Italian seasoning. Cook until the shrimp turn pink and opaque, about 3-5 minutes.
  5. Remove the shrimp from the heat, chop into smaller pieces, and set aside.
  6. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, grated Parmesan, cooked shrimp, and chopped spinach. Adjust seasoning to taste.
Assembly
  1. Spread a thin layer of marinara sauce at the bottom of a baking dish.
  2. Stuff each cooked pasta shell with the cheesy shrimp mixture and place them stuffed-side up in the dish.
  3. Cover with the remaining marinara sauce and sprinkle with extra mozzarella cheese.
Baking
  1. Cover the dish with aluminum foil and bake for about 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Notes

You can assemble these shells ahead of time and bake them the next day. Store them tightly covered in the fridge. Feel free to add other vegetables like bell peppers or zucchini.