Description
Delightful pasta shells filled with shrimp, ricotta, and fresh spinach, topped with roasted red pepper sauce.
Ingredients
- 12 large pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup roasted red pepper sauce
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain and set aside.
- In a mixing bowl, combine the chopped shrimp, spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper.
- Stuff each cooked pasta shell with the shrimp and spinach mixture.
- Spread a thin layer of roasted red pepper sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish, then pour the remaining sauce over the shells.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
For a personalized touch, feel free to add herbs like basil or oregano to the filling.