Description
A healthy twist on indulgent comfort food—these Shrimp and Spinach Stuffed Flounder Roll Ups bake up tender and flavorful, served over a bed of garlicky mushroom spaghetti with a hint of bacon for extra depth. It’s a one-skillet, better-for-you dinner the whole family will request on repeat.
Ingredients
Units
Scale
- 8 oz spaghetti noodles
- 4 strips bacon, sliced
- 1/2 tbsp butter
- 4 baby bella mushrooms, sliced
- 1 small yellow onion, diced
- 1 tbsp dried parsley
- 3 cloves garlic, chopped
- 1/2 cup veggie stock
- 6 boneless, skinless flounder fillets
- Salt & pepper to taste
Filling:
- 1/4 lb raw shrimp (chopped )
- 1/4 cup chopped spinach
- 2 tbsp chive and onion cream cheese spread
- 1/4 tsp fresh ground pepper
- 1/8 tsp paprika
- 1/4 cup shredded Italian 4 cheese blend
- 1/8 cup shaved Asiago cheese
- 1 tbsp olive oil
Instructions
- Boil pasta 2 minutes shy of package time. Reserve 1 cup pasta water. Drain and set aside.
- Mix filling ingredients in a bowl. Spread ~1½ tbsp on each flounder fillet. Add a few Asiago shavings. Roll tightly, seam-side down.
- In a cast iron skillet, crisp bacon. Remove and drain. Discard most grease, leaving ~1 tsp in pan. Add butter and olive oil.
- Sauté mushrooms and onions with a pinch of salt (10 min). Add garlic and parsley, cook 5 seconds. Stir in veggie stock.
- Nestle roll-ups into skillet. Bake at 400°F for 20–25 minutes.
- Remove roll-ups. Add pasta, pasta water, and half the bacon to the sauce. Toss and cook until liquid is absorbed.
- Serve pasta topped with roll-ups and remaining bacon.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Weeknight Meals
- Cuisine: Italian