If you are craving a dish that feels like a warm hug on a plate, then you have to try this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe. It’s a luscious combination of tender shrimp and vibrant spinach wrapped in delicate pasta, all smothered in a velvety roasted red pepper cream sauce that’s bursting with flavor. This dish is a surefire way to impress family or friends while enjoying comfort food that’s anything but ordinary.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret to making this dish shine. Each component plays a crucial role, from the creamy cheeses that add richness to the bright roasted red peppers that bring a sweet, smoky depth. Here’s everything you’ll need to create magic in your kitchen:
- 8 lasagna noodles, cooked and drained: The perfect vessel for rolling up all those delicious fillings.
- 1 tablespoon olive oil: Adds a subtle fruity flavor and helps sauté the garlic and shrimp.
- 1 pound raw shrimp (peeled, deveined, and chopped): Tender and juicy, they’re the star protein of this dish.
- 3 cloves garlic (minced): Brings a fragrant, savory depth to the shrimp.
- 2 cups fresh spinach (chopped): Adds a vibrant green color and earthy freshness.
- 1 cup ricotta cheese: Creamy and mild, perfect for a smooth filling.
- 1 cup shredded mozzarella cheese: Melts beautifully, giving each roll that irresistible gooey texture.
- 1/2 cup grated Parmesan cheese: Offers a salty, nutty kick that enhances every bite.
- 1/2 teaspoon salt: Essential for seasoning all the ingredients just right.
- 1/4 teaspoon black pepper: Adds subtle warmth and balance.
- 1/4 teaspoon crushed red pepper flakes (optional): Gives the filling a gentle, exciting heat if you’re feeling adventurous.
- 1 large egg: Binds the filling ingredients together for easy rolling.
- 1 cup roasted red peppers (jarred or homemade, drained): The star of the sauce, bringing smokiness and vibrancy.
- 1/2 cup heavy cream: Rounds out the sauce with a luscious, creamy texture.
- 1/4 cup vegetable or chicken broth: Lightens the sauce slightly and adds depth.
- 1 tablespoon butter: Enriches the sauce with a silky finish.
- 1/4 teaspoon smoked paprika: Infuses warm, smoky notes that complement the roasted red pepper perfectly.
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Step 1: Prepare the Lasagna Noodles
Start by cooking the lasagna noodles according to the package instructions until they are tender but still firm enough to roll without breaking. Once cooked, drain and lay them flat on a baking sheet to cool. This step ensures they don’t stick together and are ready to be stuffed.
Step 2: Cook the Shrimp and Spinach Filling
Heat olive oil in a large skillet over medium heat and sauté the minced garlic for about one minute until fragrant. Add the chopped shrimp and cook for 3 to 4 minutes until they turn pink and opaque. Toss in the fresh spinach and cook just until wilted; this preserves its vibrant color and nutrients. Once done, remove from heat and let the mixture cool slightly to prep for combining with the cheeses.
Step 3: Make the Creamy Cheese Filling
In a spacious mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, salt, black pepper, crushed red pepper flakes if using, and the egg. Stir well until creamy and smooth. Next, fold the shrimp and spinach mixture into the cheese blend, ensuring everything is evenly distributed for a harmonious filling.
Step 4: Prepare the Roasted Red Pepper Cream Sauce
Blend the roasted red peppers with the heavy cream and broth until silky smooth. Pour this mixture into a saucepan over medium heat, then stir in butter and smoked paprika. Simmer gently for about 5 minutes, stirring occasionally until the sauce thickens slightly and becomes wonderfully aromatic.
Step 5: Assemble and Bake the Pasta Rolls
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9×13-inch baking dish and spread half a cup of the roasted red pepper cream sauce on the bottom to keep the rolls moist. Spoon a generous amount of filling onto each noodle, then roll tightly and place seam-side down in the baking dish. Pour the remaining sauce evenly over the rolls and sprinkle extra mozzarella or Parmesan on top if you like. Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 10 minutes until the rolls are bubbly and beautifully golden on top.
How to Serve Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds an inviting burst of green and a hint of freshness that perfectly complements the rich flavors of these Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe. A light dusting of extra grated Parmesan on top just before serving elevates each bite with salty goodness.
Side Dishes
Pair this dish with a crisp, simple salad dressed with lemon vinaigrette to cut through the creaminess or serve alongside garlic bread to soak up every last bit of that luscious roasted red pepper cream sauce. Steamed asparagus or roasted Brussels sprouts make elegant, healthy sides as well.
Creative Ways to Present
For a stunning presentation, arrange the pasta rolls in a circular pattern on a large platter and drizzle the roasted red pepper cream sauce artistically around the edges. Add colorful edible flowers or microgreens for a pop of springtime flair that will wow guests visually before the first bite.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe can be stored in an airtight container in the refrigerator for up to three days. This makes for a perfect next-day meal that tastes just as delightful as freshly baked.
Freezing
If you want to prepare in advance, you can freeze the assembled rolls before baking. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag for up to two months. When ready, bake from frozen, just adding extra baking time to ensure they’re heated through.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit for about 15-20 minutes or until warmed through. Avoid microwaving if you want to preserve the original texture and flavor of the sauce and filling.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach can be a great substitute. Just be sure to thaw it completely and squeeze out any excess moisture before adding it to the shrimp mixture to avoid watery filling.
Is there a substitute for shrimp in this recipe?
Yes, you can swap shrimp with cooked, chopped chicken breast for a different protein that still pairs wonderfully with the creamy cheese filling and red pepper sauce.
How spicy is this dish with the crushed red pepper flakes?
The crushed red pepper flakes add a mild heat that complements the flavors without overwhelming them. You can always adjust the amount or omit them altogether for a completely mild dish.
Can I make the sauce ahead of time?
The roasted red pepper cream sauce can be made ahead and stored in the refrigerator for up to two days. Reheat gently on the stove before pouring over the pasta rolls to keep it silky and fresh.
What wine pairs well with Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with this dish, balancing the creamy richness with bright acidity and refreshing citrus notes.
Final Thoughts
This Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe is one of those dishes that feels special but is surprisingly easy to make. It’s a celebration of fresh ingredients, creamy textures, and bold flavors that comes together beautifully in your own kitchen. Trust me, once you try it, it will quickly become one of your favorite go-to meals for any occasion. So go ahead, roll up some love and savor every delicious bite!
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Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Pescatarian
Description
Delight in these Shrimp & Spinach Stuffed Pasta Rolls smothered in a creamy roasted red pepper sauce. Tender shrimp and fresh spinach are folded into a cheesy ricotta and mozzarella filling, rolled inside perfectly cooked lasagna noodles, and baked to bubbly, golden perfection. This Italian-American main course offers a flavorful seafood twist on classic baked pasta, perfect for an impressive yet comforting meal.
Ingredients
Pasta Rolls Filling
- 8 lasagna noodles, cooked and drained
- 1 tablespoon olive oil
- 1 pound raw shrimp (peeled, deveined, and chopped)
- 3 cloves garlic (minced)
- 2 cups fresh spinach (chopped)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 large egg
Roasted Red Pepper Cream Sauce
- 1 cup roasted red peppers (jarred or homemade, drained)
- 1/2 cup heavy cream
- 1/4 cup vegetable or chicken broth
- 1 tablespoon butter
- 1/4 teaspoon smoked paprika
Instructions
- Prepare lasagna noodles: Cook the lasagna noodles according to the package directions until al dente, then drain and lay them flat on a baking sheet to cool, preventing them from sticking together.
- Cook shrimp and spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped shrimp and cook for 3 to 4 minutes until pink and opaque. Stir in the chopped spinach and cook until wilted. Remove from heat and allow mixture to cool slightly.
- Make the filling: In a large bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, salt, black pepper, crushed red pepper flakes (if using), and the large egg. Add the cooled shrimp and spinach mixture and mix thoroughly to combine evenly.
- Prepare the sauce: In a blender, combine roasted red peppers, heavy cream, and broth. Blend until completely smooth. Pour this mixture into a saucepan over medium heat. Stir in butter and smoked paprika, cooking for about 5 minutes until the sauce is heated through and slightly thickened.
- Assemble the rolls: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread 1/2 cup of the roasted red pepper cream sauce evenly on the bottom. Spoon the shrimp and cheese filling evenly onto each lasagna noodle, then tightly roll them up. Place the rolls seam-side down in the baking dish.
- Bake the dish: Pour the remaining sauce over the tops of the pasta rolls. If desired, sprinkle with extra mozzarella or Parmesan cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes until the sauce is bubbly and the cheese topping is golden brown.
Notes
- For a protein variation, substitute chopped cooked chicken for the shrimp.
- Frozen spinach can be used instead of fresh; just thaw and squeeze out excess moisture before adding.
- For a lighter sauce, replace heavy cream with half-and-half.
- Make sure to lay noodles flat after cooking to avoid tearing when rolling.
- Be careful not to overcook the shrimp to maintain tender, juicy texture.
