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Shrimp and Spinach Souffle Stuffed Pasta Shells

Updated on December 12, 2013
5 stars from 1 rating of Shrimp and Spinach Souffle Stuffed Pasta Shells

Where do babies come from? -- The stork.

Where does food come from? -- the grocery store.

Where do recipes come from? Perhaps more to the point--where do your recipes come from? A cookbook on your shelf? The internet? The back of a product package? A scrap of paper written by your grandmother?

To the dismay (perhaps) of my family, most of my recipes come from "what was on sale at the grocery store, and how can I put this together to make something to eat"?

That is certainly what gave birth to this recipe.

Oregon shrimp meat on sale was the first step. Jumbo pasta shells on sale also. And then I explored the freezer aisle. Stouffers spinach soufflé--on sale.

It was the "create a meal trifecta"!!


Cook Time

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: 4 to 6 servings

Ingredients

  • 12 jumbo pasta shells
  • 1 cup chopped mushrooms
  • 2 tsp. olive oil
  • 1 tsp. minced garlic
  • 1 12-oz. pkg Stouffer's spinach soufflé, thawed (see note below for substitution)
  • 3/4 lb. cooked shrimp meat
  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 6 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • OR your favorite Alfredo sauce from a jar
  • 1/2 cup basil pesto, homemade or from the deli case
  • grated Parmesan for garnish, (optional)
  1. Cook jumbo pasta shells according to instructions on the package. Rinse, drain, and set aside.
  2. While pasta shells cook, heat the olive oil in a saute pan over medium-high heat. Toss in the mushrooms and garlic and cook about 1 minute. Mushrooms and garlic will begin to color. Scrape into a large mixing bowl.
  3. Spray a 11x7-inch casserole dish with cooking spray. Preheat oven to 375 degrees F.
  4. Add thawed spinach souffle and cooked shrimp meat to mushroom mixture in bowl. Stir in bread crumbs and grated cheese.
  5. Stuff cooked pasta shells with the mushroom/spinach/shrimp mixture and place in prepared pan.
  6. If making your own sauce, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Stir in the Parmesan.
  7. Pour alfredo sauce over shells. Bake in preheated oven about 20 minutes or until sauce is bubbly.
Source

Substitution for Stouffers Spinach Souffle

This is how to make your own "spinach soufflé" for this recipe if you cannot find the Stouffers version at your grocery store:

  • 9 cups fresh spinach, lightly packed
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 1 tsp. grated lemon peel

Wash spinach leaves. Place in a large (5-6 quart) pan. Cover and cook, stirring several times, until leaves are wilted. Pour leaves into a colander set in a bowl; let drain. When cool to touch, squeeze excess liquid from spinach with your hands. Reserve liquid.

In food processor or blender, puree spinach with 3 tablespoons of the reserved liquid, eggs, flour, garlic, and lemon peel. Add salt to taste.


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    • Carb Diva profile image
      Author

      Linda Lum 2 years ago from Washington State, USA

      Jackie - that is so very sweet of you to say. Thanks for your support.

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      I have got to try this!! Looks so very good; you must be some kind of great cook, it all looks and sounds so great.

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      I will.

    • Carb Diva profile image
      Author

      Linda Lum 2 years ago from Washington State, USA

      Rachel L Alba - oooh, this would be great for Valentine's Day. I hope your family enjoys it. Let me know, OK?

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Your recipe gave me an idea. I was going to make stuffed shells for my family this weekend but now I think I will change it a bit to match yours. I'm sure they will love it. It's a Valentine's dinner.

      Happy Valentine's Day.

    • Carb Diva profile image
      Author

      Linda Lum 2 years ago from Washington State, USA

      Thank you Rachel L. Alba. We made it again last week, but substituted smoked salmon for the shrimp. I would think that one could also used leftover cooked diced chicken.

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      The picture alone makes me want to have one right now. Looks so scrumptious.

      Blessings.

    • bipolartist profile image

      Amy Magness Whatley 3 years ago from United States of America

      This looks divine. I will be making it on Sunday and will post my results. I cannot even fathom the use of Stouffers, though, so mine will be from the bottom recipe.

      Thanks for this!