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
Scale
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.
