Hey y'all! If you're looking for an impressive yet approachable dish that's bursting with flavor, these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream will absolutely wow your table. Creamy, cheesy, and packed with delicious seafood and veggies, this recipe is perfect for special occasions, cozy weeknights, or when you just want to treat yourself. The silky roasted red pepper sauce takes everything up a notch. Let's get cooking!
Why You'll Love This Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Loaded with tender shrimp, savory spinach, and creamy ricotta for a luscious, decadent filling.
- The roasted red pepper cream sauce adds a sweet and smoky twist that elevates the entire dish.
- Perfect make-ahead dinner for gatherings or meal prep.
- Easy to customize with different proteins or veggies.
- Bakes up beautifully for a golden, bubbly finish every time.
Ingredients for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- 12 lasagna noodles
- 1 lb (450g) medium shrimp, peeled, deveined, and chopped
- 1 ½ cups (packed) fresh baby spinach, roughly chopped
- 1 cup (250g) ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoon olive oil, divided
- 1 tablespoon unsalted butter
- ½ small yellow onion, finely chopped
- 1 (12 oz) jar roasted red peppers, drained and chopped
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1 tablespoon chopped fresh basil (plus more for garnish)
Directions: Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Step 1: Prepare the Lasagna Noodles
- Bring a large pot of salted water to a boil.
- Cook lasagna noodles according to package instructions (usually 8-10 minutes), until just al dente. Drain and lay on a clean kitchen towel to cool and prevent sticking.
Step 2: Make the Shrimp and Spinach Filling
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chopped shrimp and cook for 2-3 minutes, until just pink. Remove from heat and let cool for a minute.
- In a mixing bowl, combine cooled shrimp, spinach, ricotta, Parmesan, egg, garlic, salt, black pepper, and crushed red pepper flakes. Stir until well mixed. Fold in 1 cup mozzarella cheese.
Step 3: Roll the Pasta
- Lay each lasagna noodle flat. Spoon about 3 tablespoons of the shrimp and spinach filling down the length of each noodle and roll up tightly.
- Place seam-side down in a greased 9x13-inch baking dish.
Step 4: Prepare the Roasted Red Pepper Cream Sauce
- In the same skillet, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Sauté onion until soft, about 3-4 minutes.
- Add roasted red peppers and cook for 2 minutes. Pour in cream and chicken broth, and let the mixture simmer for 3-4 minutes.
- Transfer everything to a blender (or use an immersion blender) and blend until smooth. Taste and adjust seasoning, if needed.
Step 5: Assemble and Bake Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Pour the roasted red pepper cream sauce evenly over the pasta rolls in the baking dish.
- Sprinkle remaining mozzarella cheese on top.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden.
- Garnish with fresh basil and serve hot.
Notes for Perfect Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Don't overcook the noodles—al dente is best so they hold together when rolling.
- For a dairy-free option, try dairy-free cheese substitutes.
- Use jarred roasted red peppers for convenience, but homemade is even more flavorful. Learn how to roast your own peppers here.
Variations for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Chicken & Spinach Rolls: Substitute cooked, shredded chicken for shrimp.
- Vegetarian Version: Omit shrimp and add sautéed mushrooms or artichokes.
- Gluten-Free: Use gluten-free lasagna noodles and check all labels for certified gluten-free ingredients.
Required Equipment
- Large pot for boiling noodles
- Large skillet
- Mixing bowl
- 9x13-inch baking dish
- Blender or immersion blender
- Measuring cups and spoons
Storage Instructions for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
- To freeze, assemble the rolls and sauce but do not bake. Cover tightly and freeze up to 2 months. Thaw overnight in the fridge before baking.
Suggested Pairings and Serving Recommendations
- Pair with a crisp green salad tossed with lemon vinaigrette.
- Serve alongside garlic bread for the ultimate comfort meal.
- A glass of chilled Pinot Grigio or Sauvignon Blanc complements the creamy, savory flavors.
Pro Tips for the Best Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Pat the shrimp dry before cooking to avoid excess moisture in the filling.
- Let the pasta rolls rest for 5 minutes after baking so they set and slice neatly.
- For in-depth nutrition facts about shrimp, visit this resource.
FAQ: Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Can I use frozen shrimp?
- Yes, thaw and pat dry frozen shrimp before cooking for best texture.
- Can I make this dish ahead of time?
- Absolutely! Assemble up to 24 hours ahead, refrigerate, then bake when ready.
- What can I substitute for ricotta?
- Cottage cheese or mascarpone are great creamy alternatives to ricotta in the filling.
Enjoy making this delicious Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream and wow your friends and family!
Ingredients
- 8 lasagna noodles, cooked
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups roasted red peppers, drained
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions; drain and set aside.
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2In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add chopped shrimp and spinach; sauté until shrimp is pink and spinach is wilted. Remove from heat and let cool slightly.
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3In a bowl, combine the shrimp and spinach mixture with ricotta cheese, Parmesan cheese, salt, and black pepper. Mix well.
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4Spread each lasagna noodle with the shrimp and spinach filling, then roll up tightly. Place rolls seam-side down in a greased baking dish.
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5In a blender, combine roasted red peppers and heavy cream. Blend until smooth. Pour the sauce over the pasta rolls.
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6Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until bubbly. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480 caloriescal
Protein:
32gg
Fat:
22gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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