If you’re searching for a dish that feels like a warm hug on a plate, look no further than this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe. It combines tender pasta rolled around a savory shrimp and spinach filling, all swimming in a luxuriously smooth roasted red pepper cream sauce. The beautiful colors and layers of flavor make every bite exciting and comforting at the same time. Whether for a special dinner or a weekend treat, these stuffed rolls bring together fresh, wholesome ingredients that are as impressive as they are delicious.
Ingredients You’ll Need
Gathering these ingredients is simpler than you might think. Each one plays a crucial role in building the layers of flavor, texture, and color that make this dish truly unforgettable.
- 12 lasagna noodles: Blank canvases for rolling the flavorful shrimp and spinach mixture.
- 1 lb shrimp, peeled and deveined: Adds delicate seafood flavor and a lovely protein base.
- 2 cups fresh spinach, chopped: Brings vibrant green color and fresh earthiness.
- 1/2 cup ricotta cheese: Creates a creamy, mild filling that binds everything together.
- 1/2 cup mozzarella cheese, shredded: Melts beautifully for gooey texture within the rolls.
- 1/4 cup Parmesan cheese, grated: Adds a sharp, nutty kick and perfect finishing flavor.
- 1 egg: Ensures the filling holds its shape when baked.
- 2 cloves garlic, minced: Offers aromatic depth and a bit of savory punch.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 1 tablespoon olive oil: Used for sautéing shrimp to golden perfection.
- 2 roasted red peppers, peeled and chopped: The star ingredient for the vibrant, smoky cream sauce.
- 1/2 cup heavy cream: Provides lusciousness and smooth texture to the sauce.
- 1/4 cup chicken broth (or vegetable broth): Adds savory depth to the sauce base.
- 1 tablespoon olive oil: For sautéing the aromatics in the sauce.
- 1/2 onion, chopped: Builds the foundational sweetness in the sauce.
- 2 cloves garlic, minced: Works alongside onion for aromatic richness.
- 1 teaspoon paprika: Introduces subtle warmth and smoky nuance.
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Step 1: Cook and Prepare the Pasta
Begin by preheating your oven to 375°F (190°C). Boil the lasagna noodles according to the package instructions until al dente—meaning they are tender but still firm to the bite. Drain them carefully and lay them flat so they don’t stick together and are ready for rolling.
Step 2: Cook the Shrimp
In a hot skillet, warm 1 tablespoon of olive oil over medium heat. Add the peeled and deveined shrimp and cook for about 2 to 3 minutes until they turn a lovely shade of pink and are cooked through. Remove the shrimp from the heat and chop them into small, bite-sized pieces to mix into the filling.
Step 3: Mix the Filling
In a large bowl, combine the chopped shrimp, fresh chopped spinach, ricotta, shredded mozzarella, grated Parmesan, the egg, minced garlic, and a pinch of salt and pepper. Stir everything gently but thoroughly so the mixture becomes creamy, colorful, and ready to spoon onto the pasta noodles.
Step 4: Roll the Pasta Rolls
Lay each cooked lasagna noodle flat on your workspace. Spoon a generous amount of the shrimp and spinach filling along one edge, and then carefully roll up each noodle tightly so the filling stays inside. Place each roll seam-side down in a greased baking dish, creating a beautiful row ready to be covered in sauce.
Step 5: Prepare the Roasted Red Pepper Cream Sauce
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until the onion softens and becomes translucent. Then stir in the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper. Let the sauce simmer gently for about 5 to 7 minutes.
Step 6: Blend the Sauce
Use an immersion blender directly in the pan or carefully transfer the sauce to a blender to puree it until completely smooth. This process transforms the sauce into a creamy, velvety topping that perfectly complements the textured rolls.
Step 7: Bake the Rolls
Pour the luscious roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover everything tightly with foil to keep moisture in, then bake in the preheated oven for about 25 to 30 minutes, until the rolls are hot, bubbly, and infused with that incredible sauce.
Step 8: Serve and Enjoy
Once baked, remove the foil and let the rolls rest for a few minutes. Serve them piping hot, optionally garnished with extra Parmesan cheese for that final touch of savory flavor and a little sparkle on top.
How to Serve Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese or a few torn basil leaves adds brightness and elegance. A pinch of crushed red pepper flakes can offer a nice kick if you love a bit of heat. Simple but thoughtful garnishes take these already luscious rolls to a new level.
Side Dishes
A crisp green salad with a light vinaigrette perfectly balances the richness of the dish. Roasted vegetables like asparagus or zucchini add extra color and nutrients. Garlic bread or a crunchy baguette is wonderful for dipping into the creamy roasted red pepper sauce.
Creative Ways to Present
For a stunning presentation at dinner parties, place each roll on individual plates with a drizzle of sauce artistically spooned around. Layer the rolls staggered in a deep dish for a communal feel, letting everyone dig in family-style. You can even bake them in small ramekins for charming single-servings that wow your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, cool any leftover shrimp and spinach stuffed pasta rolls to room temperature before transferring them to an airtight container. Refrigerate for up to 3 days while keeping the sauce separate if possible to avoid sogginess.
Freezing
This dish freezes beautifully. Assemble the rolls and cover them with the sauce, then place the baking dish or portions into freezer-safe containers or bags. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, cover the rolls with foil and bake in a 350°F (175°C) oven until warmed through, about 20 to 25 minutes. You can also gently reheat individual portions in the microwave, but baking helps maintain the texture and flavor integrity of this delightful dish.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid extra moisture in your filling.
What can I substitute if I don’t have ricotta cheese?
You can use cottage cheese blended until smooth or even cream cheese for a richer texture. Just adjust the moisture content so the filling doesn’t become too wet.
Is there a vegetarian version of the Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe?
Yes! Simply omit the shrimp and add sautéed mushrooms or artichoke hearts for a completely vegetarian but equally satisfying version.
Can I prepare this dish ahead of time before baking?
Yes, you can assemble the rolls and prepare the sauce up to a day in advance. Keep them covered in the fridge and bake right before serving for optimal freshness.
What wine pairs well with this dish?
A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the seafood and creamy sauce brilliantly, enhancing the overall experience.
Final Thoughts
This Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe has quickly become one of my absolute favorites for its perfect blend of textures and flavors. It’s impressive enough for company but simple enough for a weeknight treat. Give it a try and watch how this beautiful, comforting dish wins over your taste buds and your heart every single time!
Print
Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Delicious Shrimp & Spinach Stuffed Pasta Rolls baked in a creamy, roasted red pepper sauce. This elegant Italian-inspired dish combines tender shrimp, fresh spinach, and a blend of cheeses rolled into lasagna noodles, then baked until bubbly and golden, perfect for a special family dinner or entertaining guests.
Ingredients
Pasta Rolls
- 12 lasagna noodles
- 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
- Salt and pepper to taste
- 1 tablespoon olive oil
Roasted Red Pepper Cream Sauce
- 2 roasted red peppers, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat and cook noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles as per the package instructions until al dente, drain well, and set aside to cool slightly.
- Cook the shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and are cooked through. Remove from heat and chop the shrimp into small pieces.
- Make filling mixture: In a large mixing bowl, combine the chopped shrimp, fresh chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
- Assemble pasta rolls: Lay each cooked lasagna noodle flat on a clean surface. Spoon a generous portion of the shrimp and spinach filling onto each noodle, then carefully roll the noodles up tightly into individual rolls. Place each roll seam-side down into a baking dish.
- Prepare sauce base: In a pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and minced garlic; sauté for 2 to 3 minutes until softened and fragrant.
- Cook sauce: Add the peeled and chopped roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the sautéed onion and garlic. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally to meld the flavors together.
- Blend sauce: Use an immersion blender directly in the pan (or transfer the mixture to a blender) to puree the sauce until completely smooth and creamy.
- Bake the rolls: Pour the roasted red pepper cream sauce evenly over the stuffed lasagna rolls in the baking dish. Cover the dish tightly with foil and bake in the preheated oven for 25 to 30 minutes, until the sauce is bubbly and the pasta is heated through.
- Serve: Remove from the oven and serve hot. Optionally, garnish with extra grated Parmesan cheese for added flavor.
Notes
- For a vegetarian version, omit the shrimp and increase the spinach and cheeses accordingly.
- You can prepare the stuffed rolls a day in advance and refrigerate before baking.
- Use gluten-free lasagna noodles if you require a gluten-free dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding a pinch of red pepper flakes to the sauce can give a nice spicy kick if desired.
