Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pasta Cannelloni Stuffed with Shrimp and Spinach with Roasted Red Pepper Cream


  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x

Description

Luxurious and flavorful pasta cannelloni stuffed with shrimp and spinach, topped with a rich roasted red pepper cream sauce. A perfect balance of seafood, vegetables, and creamy goodness, ideal for special occasions or a gourmet dinner at home.


Ingredients

Scale

For the Cannelloni Filling:

  • 12 cannelloni pasta tubes
  • 1 lb shrimp, peeled, deveined, and chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese, grated
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes (optional)

For the Roasted Red Pepper Cream Sauce:

  • 2 large roasted red bell peppers (jarred or homemade)
  • 1 cup heavy cream
  • ½ cup chicken or vegetable broth
  • ½ cup Parmesan cheese, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For Topping:

  • ½ cup mozzarella cheese, shredded
  • ¼ cup fresh basil or parsley, chopped

Instructions

  1. Prepare the Filling
    • Heat olive oil in a pan over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
    • Add chopped shrimp and cook for 2-3 minutes, just until pink.
    • Stir in chopped spinach and cook until wilted. Remove from heat and let cool slightly.
    • In a large mixing bowl, combine shrimp and spinach with ricotta, Parmesan, egg, salt, black pepper, and red pepper flakes. Mix well and set aside.
  2. Cook the Cannelloni Pasta
    • Bring a large pot of salted water to a boil.
    • Cook the cannelloni tubes according to the package instructions until al dente.
    • Drain and rinse with cold water. Set aside on a tray.
  3. Make the Roasted Red Pepper Cream Sauce
    • In a blender or food processor, blend the roasted red peppers with broth until smooth.
    • In a saucepan, melt butter over medium heat. Add chopped onion and sauté until soft. Add minced garlic and cook for another 30 seconds.
    • Pour in the blended red pepper mixture, followed by heavy cream, Parmesan, Italian seasoning, salt, and black pepper.
    • Let the sauce simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
  4. Assemble the Dish
    • Preheat oven to 375°F (190°C).
    • Spread a thin layer of red pepper sauce on the bottom of a baking dish.
    • Fill each cannelloni tube with the shrimp and spinach mixture using a piping bag or small spoon.
    • Arrange the stuffed cannelloni in the baking dish and pour the remaining sauce over the top.
    • Sprinkle shredded mozzarella over the dish.
  5. Bake and Serve
    • Cover with foil and bake for 20 minutes.
    • Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
    • Garnish with fresh basil or parsley before serving.

Notes

  • Use Different Seafood: Substitute shrimp with crab or lobster for a more decadent version.
  • Vegetarian Option: Replace shrimp with mushrooms or artichokes.
  • Dairy-Free Version: Use cashew cream instead of heavy cream and dairy-free cheese alternatives.
  • Spicier Version: Increase the red pepper flakes or add a pinch of cayenne.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: main dish
  • Method: Baking
  • Cuisine: italian inspired

Keywords: shrimp stuffed cannelloni, roasted red pepper sauce, seafood pasta, spinach ricotta filling, baked cannelloni