5.0 from 3 votes
Dump-and-Bake Shrimp Marinara
An easy baked shrimp marinara pasta casserole with just 10 minutes of prep!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 people
Calories: 472 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
- 1 (24 ounce) jar marinara sauce
- 1 ¼ cups water
- 1 (14.5 ounce) can fire-roasted diced tomatoes, not drained
- 1 cup white wine (or sub with additional water)
- 1 tablespoon balsamic vinegar
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 (16 ounce) package uncooked rotini pasta
- 1 lb. raw peeled and deveined shrimp (I use “medium” 41-50 count shrimp)
- 2 cups shredded Italian blend cheese or mozzarella cheese
- Optional garnish: chopped fresh herbs such as parsley or basil; grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the marinara sauce, water, diced tomatoes with their juices, white wine, balsamic vinegar, Italian seasoning, garlic powder, salt, onion powder, and pepper.
- Add the uncooked pasta and stir to make sure that the pasta is evenly distributed and mostly submerged. Cover tightly with aluminum foil and bake for 30 minutes.
- Remove the foil cover and gently stir the pasta with a fork. Check the pasta to make sure that it is al dente (still firm, but just about done). If it’s still too hard, cover the dish and return the pasta to the oven until it’s al dente. Then move on to the next step.
- Stir the shrimp into the pasta. Sprinkle the cheese over the top of the dish.
- Return to the casserole to the oven (uncovered); bake until the shrimp are pink and the pasta is tender, about 5-10 more minutes.
- Garnish with chopped fresh herbs if desired. Serve.
Cup of Yum
Notes
- This recipe is specifically designed and tested with rotini pasta. If you don’t have rotini, you can substitute with other short pasta shapes like penne, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- The total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
Nutrition Information
Serving
1/6 of the recipe
Calories
472kcal
(24%)
Carbohydrates
70g
(23%)
Protein
21g
(42%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
24mg
(8%)
Sodium
1146mg
(48%)
Potassium
750mg
(21%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
850IU
(17%)
Vitamin C
15mg
(17%)
Calcium
333mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 472
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 472kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 1146mg | 48% |
| Potassium | 750mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 15mg | 17% |
| Calcium | 333mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.