Description
Delicious Shrimp and Spinach Stuffed Pasta Rolls baked in a creamy roasted red pepper sauce. Tender lasagna noodles are stuffed with a savory mixture of shrimp, fresh spinach, and cheeses, then baked until golden and bubbly, making a perfect elegant yet easy weeknight dinner or special occasion meal.
Ingredients
Scale
For the Pasta Rolls
- 12 lasagna noodles, cooked and drained
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
For the Roasted Red Pepper Cream Sauce
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup heavy cream
- 1 tbsp fresh basil, chopped
- 1 tbsp lemon juice
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed pasta rolls.
- Cook the noodles: Boil the lasagna noodles according to the package instructions until al dente, then drain and set aside to cool slightly for handling.
- Sauté shrimp and garlic: Heat olive oil over medium heat in a large pan. Add minced garlic and shrimp, cooking for 3-4 minutes until the shrimp turn pink and are cooked through. Remove from heat and let cool.
- Prepare the filling: In a large bowl, combine the cooked shrimp, chopped fresh spinach, ricotta, shredded mozzarella, grated Parmesan, and egg. Season the mixture with salt and pepper, mixing well to evenly incorporate all ingredients.
- Assemble the rolls: Spread a generous layer of the shrimp and spinach filling onto each cooked lasagna noodle. Carefully roll up each noodle tightly, then place the rolls seam-side down into a greased baking dish.
- Make the sauce: In a blender or food processor, puree roasted red peppers, heavy cream, and lemon juice until smooth. Pour this roasted red pepper cream sauce evenly over the assembled pasta rolls in the baking dish.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Bake uncovered: Remove the foil, sprinkle additional mozzarella cheese on top of the rolls, and continue baking for another 10 minutes until the cheese is bubbly and golden brown.
- Garnish and serve: Sprinkle freshly chopped basil over the baked pasta rolls before serving for a fresh, aromatic finish.
Notes
- Ensure shrimp are thoroughly cooked but not overcooked to maintain tenderness.
- Roasted red peppers can be prepared at home or purchased jarred for convenience.
- You can prepare the filling a day ahead of time for easier assembly later.
- Use fresh basil for the best flavor; dried basil can be used but add less as it’s more concentrated.
- For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
