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
Scale
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.
