Shrimp & Pasta Mini-Bakes

Shrimp & Pasta Mini-Bakes
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 ounces rotini pasta
  • 1 pound medium shrimp (26 to 30), shelled and deveined
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 2 cups whole-milk ricotta
  • 1/2 cup heavy cream
  • 1 10 ounce box frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup grated Parmesan
  • 1 teaspoon grated lemon zest
  • Salt and pepper
  • 1/2 cup chopped parsley


Bring a pot of salted water to a boil. Add pasta and cook, stirring often, until al dente. Place shrimp in a colander in the sink. Pour pasta into colander over shrimp. Return pasta and shrimp to the pot; let stand for 5 minutes.

Position a rack in upper third of oven; preheat to 450 degrees . Melt butter in a skillet over medium heat. Add the shallots; cook until softened, 3 minutes. Add the shallots to the pasta and shrimp along with the ricotta, cream, spinach, 1/2 cup Parmesan, lemon zest; season.

Spoon the pasta mixture into four 12-oz. baking dishes; sprinkle with 2 tbsp. Parmesan. Bake until heated through and cheese melts, 10 minutes.

Let casseroles cool 5 minutes. Sprinkle with the remaining Parmesan and the parsley.