Imagine the moment you lift your fork and take that very first bite: warm, cheesy, and brimming with flavor, these Shrimp and Spinach Stuffed Pasta Rolls are the kind of dish that turns a regular weeknight into something memorable. With succulent shrimp, vibrant spinach, and a trio of creamy cheeses all nestled inside tender lasagna noodles and smothered in rich marinara, this recipe is pure Italian-American comfort food. Whether you’re treating yourself or hoping to impress family and friends, these rolls deliver layers of taste and comforting textures in every single forkful.
Ingredients You’ll Need
The beauty of Shrimp and Spinach Stuffed Pasta Rolls lies in how each ingredient brings its own magic—flavor, creaminess, or that perfect melt. These are simple staples but trust me, every one of them plays an essential role in crafting a dish that’s both cozy and impressive.
- Lasagna noodles (8 cooked and drained): These act as the sturdy foundation and vessel for all that delicious filling. Cook them just until tender so they’ll roll easily.
- Olive oil (1 tablespoon): A quick sauté in olive oil brings out the best in shrimp and garlic, infusing them with a hint of richness.
- Shrimp (1/2 pound, peeled, deveined, and chopped): The tender, slightly sweet shrimp adds a wonderful seafood flavor that shines in every bite.
- Garlic (2 cloves, minced): Garlic gives the dish a robust, aromatic kick that highlights all the other ingredients.
- Fresh spinach (2 cups, chopped): Spinach adds color, nutrients, and a subtle earthiness that balances the cheese and shrimp.
- Ricotta cheese (1 cup): Creamy and mild, ricotta forms the heart of the filling, keeping everything moist and dreamy.
- Shredded mozzarella cheese (1/2 cup): Mozzarella melts into gooey perfection, binding the roll together and giving a stretchy, satisfying texture.
- Grated Parmesan cheese (1/4 cup): Nutty and salty, Parmesan brings serious flavor depth to every layer.
- Egg (1, beaten): The egg helps set the filling so it holds together beautifully within the rolls.
- Salt (1/2 teaspoon): A little salt is all you need to brighten up all those natural flavors.
- Black pepper (1/4 teaspoon): Adds a gentle heat and rounds out the taste.
- Red pepper flakes (1/4 teaspoon, optional): For those who like a kick, these deliver just the right amount of heat.
- Marinara sauce (1 1/2 cups): A classic tomato sauce brings a tangy, savory base to the whole bake. Use your favorite homemade or jarred brand!
- Extra mozzarella and Parmesan (for topping): A final sprinkle means melty, bubbly, golden goodness crowning each pasta roll.
How to Make Shrimp and Spinach Stuffed Pasta Rolls
Step 1: Prepare the Shrimp and Spinach
Start by heating olive oil in a skillet over medium heat. Add the minced garlic and let it sizzle for 30 seconds, just enough to become fragrant but not brown. Toss in your chopped shrimp and cook, stirring, until they’re pink and opaque—this should take about 3 to 4 minutes. Add the chopped spinach and sauté just until wilted, which only takes a minute or two. Take the skillet off the heat and let the mixture cool slightly; this little pause keeps the cheeses in your filling from melting too soon.
Step 2: Mix the Cheeses
Grab a good-sized mixing bowl and combine the ricotta, shredded mozzarella, grated Parmesan, and beaten egg. The mixture will look wonderfully creamy and, trust me, it smells even better. Season with salt, black pepper, and red pepper flakes if you like that extra hint of spice. Once everything’s smooth and uniform, gently fold in the shrimp and spinach mixture. The cooling step helps preserve those signature cheesy textures.
Step 3: Assemble the Pasta Rolls
Spread about half a cup of marinara sauce across the bottom of your baking dish to keep sticking at bay and make your Shrimp and Spinach Stuffed Pasta Rolls extra saucy. Lay the cooked lasagna noodles flat on a clean surface. Spoon about 2 to 3 tablespoons of the filling onto each noodle, then carefully roll them up, starting at one end and making a neat spiral. Place each roll seam-side down in the baking dish, nestling them close so everyone fits in snugly.
Step 4: Top and Bake
Spoon the rest of the marinara sauce over the tops of the rolls, then scatter extra mozzarella and Parmesan over everything for the ultimate cheesy, bubbly topping. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes, then remove the foil and bake another 10 minutes so the cheese gets that irresistible golden finish. Let the rolls rest for about 5 minutes before digging in—this helps set the filling and ensures you get beautiful slices.
How to Serve Shrimp and Spinach Stuffed Pasta Rolls
Garnishes
A sprinkle of fresh parsley or basil brings a touch of vibrant color and a hit of freshness that pairs beautifully with the rich filling. A squeeze of lemon over the top right before serving can also lift the seafood flavors and cut through the richness, making every bite feel balanced.
Side Dishes
These Shrimp and Spinach Stuffed Pasta Rolls are a meal on their own, but they shine even brighter when paired with a crisp, simple green salad or some roasted vegetables. Garlic bread or focaccia is perfect for scooping up the extra sauce and ensuring nothing delicious goes to waste.
Creative Ways to Present
If you’d like to turn this into a showstopper for a special gathering, arrange the rolls in an attractive spiral or in individual ramekins for single servings. Garnish each plate with a flourish of shaved Parmesan and a nest of fresh greens—the extra effort makes the meal feel truly restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Spinach Stuffed Pasta Rolls will keep beautifully in an airtight container in the refrigerator for up to three days. The flavors only deepen as the sauce and cheese mingle with the tender pasta, making lunch the next day something to look forward to.
Freezing
Want to stash some away for busier nights? These rolls freeze like a dream! Assemble the rolls and store them in a freezer-safe dish before baking. When you’re ready to enjoy, thaw overnight in the refrigerator before popping them in the oven as directed. This makes home-cooked weeknight dinners almost effortless.
Reheating
For best results, reheat leftovers in a covered baking dish at 350°F until hot and bubbly—about 15 to 20 minutes. If you’re short on time, microwave individual rolls with a splash of marinara to keep them from drying out. Either method gives you that same comforting, cheesy result.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! If using frozen shrimp, just be sure to thaw them completely and pat dry with a paper towel before cooking to avoid any extra moisture in your filling. The final result will be just as flavorful and juicy.
What’s the best way to cook the lasagna noodles?
Boil the noodles in salted water until just al dente—they’ll cook further in the oven and you want them flexible enough to roll. Lay them flat on parchment or a clean towel to prevent sticking after draining.
Can I swap the spinach for another green?
Yes, you can use chopped kale, Swiss chard, or even arugula in place of spinach. Just cook tougher greens a little longer until tender before adding them to the cheese mixture.
Is there a gluten-free option?
Yes! Look for gluten-free lasagna noodles, which are widely available at most supermarkets. Prepare them according to the package instructions and use exactly as you would traditional noodles in assembling the Shrimp and Spinach Stuffed Pasta Rolls.
Can this recipe be made ahead?
Definitely. Assemble the rolls up to a day in advance, cover tightly, and refrigerate. When you’re ready to bake, simply add an extra 5 to 10 minutes to the baking time if they’re going straight from fridge to oven.
Final Thoughts
If you’re searching for a new signature dish, Shrimp and Spinach Stuffed Pasta Rolls are an absolute must-try. They’re as stunning as they are comforting, bringing together the best of creamy cheeses, tender seafood, and vibrant spinach in one bubbly baked masterpiece. I hope you’ll enjoy making (and sharing) this recipe as much as I do—happy rolling, and prepare to wow everyone at your table!
Print
Shrimp and Spinach Stuffed Pasta Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
These Shrimp and Spinach Stuffed Pasta Rolls are a delicious twist on traditional lasagna. Tender shrimp and vibrant spinach are rolled up in lasagna noodles, topped with marinara and cheese, then baked to perfection. A flavorful and satisfying dish that’s perfect for a cozy dinner.
Ingredients
Lasagna Noodles:
8 lasagna noodles, cooked and drained,
Shrimp Mixture:
1 tablespoon olive oil, 1/2 pound shrimp (peeled, deveined, and chopped), 2 cloves garlic (minced), 2 cups fresh spinach (chopped),
Cheese Filling:
1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 egg (beaten), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (optional),
Additional:
1 1/2 cups marinara sauce, extra mozzarella and Parmesan for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Shrimp Mixture: In a skillet, heat olive oil and sauté garlic, add shrimp, cook until pink, then add spinach and cook until wilted.
- Prepare Cheese Filling: In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, pepper, and red pepper flakes. Add shrimp and spinach mixture.
- Assemble Rolls: Spread marinara in a baking dish, spoon filling onto noodles, roll up, and place in the dish.
- Bake: Top with marinara and cheese, bake covered, then uncovered until golden.
- Serve: Rest for 5 minutes before serving.
Notes
- For a creamier version, try Alfredo or bechamel sauce instead of marinara.
- Pre-cooked shrimp can be used for quicker prep.
Nutrition
- Serving Size: 2 rolls
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 155mg
