These jumbo pasta shells are filled with a rich mixture of shrimp, spinach, and creamy cheeses, then smothered in a velvety white sauce. Designed for make-ahead convenience, they freeze beautifully in 3.2-cup containers for effortless meals without sacrificing flavor.

Ingredients

Pasta

• 20 jumbo pasta shells

Filling

• 1 1/2 cups cooked shrimp, chopped (about 12 oz
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 4 oz cream cheese, softened
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt & black pepper, to taste

Creamy Sauce

• 2 Tablespoons butter
• 1 Tablespoon olive oil
• 2 Tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Pinch of salt, black pepper, and garlic powder (optional)

Preparation

1. Cook the shells: Boil pasta shells in salted water until just al dente. Drain and rinse with cool water to prevent sticking.
2. Wilt the spinach: In a skillet with a splash of oil, cook spinach 1–2 minutes until wilted. Squeeze out excess liquid to keep the filling creamy.
3. Make the filling: In a bowl, combine ricotta, cream cheese, egg, garlic, Italian seasoning, salt, pepper, 1 cup mozzarella, and 1/4 cup Parmesan.
4. Gently fold in shrimp and spinach.
5. Stuff the shells: Grease a baking dish or portion into 3.2-cup Rubbermaid Brilliance containers. Fill each shell with the shrimp-spinach mixture and arrange snugly.
6. Make the creamy sauce: In a saucepan, melt butter with olive oil over medium heat. Whisk in flour and cook 1 minute.
7. Gradually whisk in chicken broth, then heavy cream and milk. Simmer 3–4 minutes until silky and slightly thickened.
8. Stir in 1/2 cup mozzarella and 1/4 cup Parmesan until smooth. Season with salt, pepper, and a pinch of garlic powder, if desired.
9. Assemble and top: Pour sauce over stuffed shells in the containers. Sprinkle remaining mozzarella and Parmesan evenly on top.
10. Freeze or bake: To freeze: Cool completely, cover tightly, and freeze up to 3 months.
11. To bake from frozen: Preheat oven to 375°F (190°C), cover with foil, and bake 35–40 minutes. Remove foil the last 10 minutes to brown the top.
12. To bake from thawed: Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.

Cooks’ Notes

• Each 3.2-cup container holds approximately 4–5 stuffed shells, making it easy to portion meals.
• For extra creaminess, you can swirl in a little more cream cheese to the sauce before pouring.
• This recipe freezes exceptionally well, keeping the flavors rich and fresh.