Dump-and-Bake Shrimp Marinara
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked shrimp marinara pasta casserole with minimal prep time. Tender shrimp and pasta are combined with tomato sauce and cheese, then baked until bubbly. A weeknight dinner that requires just 10 minutes of preparation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1371mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 492mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1371MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.