If you’re craving a cozy, comforting meal that’s bursting with flavor and looks as stunning as it tastes, you are going to adore this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe. Imagine tender pasta rolls generously filled with a savory blend of shrimp, fresh spinach, and cheeses, all bathed in a luxuriously creamy roasted red pepper sauce. It’s a wonderful dish that brings together the sea’s sweetness, vibrant greens, and a rich, velvety sauce for a dinner that effortlessly impresses guests or makes any weeknight feel special.
Ingredients You’ll Need
Each of these simple ingredients plays a vital role in creating the perfect balance of flavors and textures, from the creamy cheeses to the fresh spinach and the roasted red peppers that give the sauce its beautiful color and subtle smokiness.
- 12 lasagna noodles: The perfect canvas for rolling up all the delicious filling inside.
- 1 lb shrimp, peeled and deveined: Tender, slightly sweet shrimp add a lovely seafood flavor and protein punch.
- 2 cups fresh spinach, chopped: Adds vibrant color and a gentle earthy freshness.
- 1/2 cup ricotta cheese: Creamy and mild, it helps bind the filling with softness.
- 1/2 cup mozzarella cheese, shredded: Melts beautifully, adding gooey, cheesy goodness.
- 1/4 cup Parmesan cheese, grated: A salty, nutty kick that elevates every bite.
- 1 egg: Acts as a binding agent to hold those tasty filling ingredients together perfectly.
- 2 cloves garlic, minced: Infuses the filling with aromatic warmth and bold flavor.
- Salt and pepper to taste: Essential seasonings that bring all the flavors into harmony.
- 1 tablespoon olive oil: Used for sautéing shrimp and building richness.
- 2 roasted red peppers, peeled and chopped: Provide a smoky sweetness that makes the sauce stand out.
- 1/2 cup heavy cream: Creates the luscious texture of the roasted red pepper cream sauce.
- 1/4 cup chicken broth (or vegetable broth): Adds depth and rounds out the sauce flavors.
- 1 tablespoon olive oil: For sautéing the aromatics in the sauce.
- 1/2 onion, chopped: Builds a savory base for the sauce.
- 2 cloves garlic, minced: Adds extra punch to the sauce.
- 1 teaspoon paprika: Introduces a subtle smoky warmth to the sauce.
- Salt and pepper to taste: Balances and lifts the flavors perfectly.
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Step 1: Cook the Lasagna Noodles
Start by bringing a large pot of salted water to a boil, then cook the lasagna noodles according to the package instructions until they’re tender but still firm to the bite. This step ensures the noodles will hold their shape when rolled without falling apart. Once cooked, drain and set them aside on a clean kitchen towel to prevent sticking.
Step 2: Sauté and Chop the Shrimp
Heat a tablespoon of olive oil over medium heat in a skillet. Toss in the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and opaque. Shrimp cooks quickly, so keep an eye on them! Remove from heat after cooking, and roughly chop into bite-sized pieces—this will make them easy to roll and enjoy in every bite.
Step 3: Mix the Filling
In a spacious mixing bowl, combine the chopped shrimp, fresh chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Stir everything together gently but thoroughly until all the ingredients are well incorporated. This mixture is the heart of the rolls, packed with layers of flavor and lovely creamy textures.
Step 4: Assemble the Pasta Rolls
Lay each lasagna noodle flat on your work surface and spoon a generous portion of the shrimp and spinach filling along one edge. Carefully roll the noodle up tightly to secure the filling inside. Place each roll seam side down in a baking dish, arranging them close together to keep the rolls snug and warm during baking.
Step 5: Sauté the Aromatics for the Sauce
For that knockout roasted red pepper cream sauce, heat another tablespoon of olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until they soften and become fragrant, about 2 to 3 minutes. This builds a flavorful foundation for your sauce that’s both savory and slightly sweet.
Step 6: Simmer and Blend the Sauce
Add the chopped roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the pan. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes, stirring occasionally to meld the flavors. Once it’s cooked down slightly, use an immersion blender right in the pan (or carefully transfer to a blender) to puree the sauce until it’s perfectly smooth and creamy.
Step 7: Bake to Perfection
Pour the luscious roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover everything with foil to keep the moisture locked in and bake in your preheated oven at 375°F (190°C) for 25 to 30 minutes. You’ll know it’s ready when the sauce is bubbly and the rolls are heated through, with that irresistible golden aroma filling your kitchen.
How to Serve Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese is a simple yet stunning finishing touch that adds an extra layer of savory richness and a bit of crunch. Fresh herbs like chopped basil or parsley can also brighten the dish with a pop of color and fresh, herby notes.
Side Dishes
Serve these pasta rolls alongside a crisp green salad lightly dressed with lemon vinaigrette for balance and freshness. Roasted vegetables or garlic bread are also wonderful companions, soaking up any leftover sauce and rounding out the meal beautifully.
Creative Ways to Present
For a dinner party wow factor, serve the pasta rolls individually plated with a drizzle of the roasted red pepper cream sauce artistically swirled around the plate. Using a contrasting colored plate will make the vibrant reds and greens of the dish really pop visually, delighting guests before they even take a bite!
Make Ahead and Storage
Storing Leftovers
This Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe keeps really well covered in the refrigerator for up to 3 days. Store in an airtight container or cover the baking dish tightly with foil or plastic wrap to maintain the freshness and moisture of the sauce and filling.
Freezing
You can freeze these pasta rolls either before baking or after cooling cooked leftovers. Wrap individual rolls tightly with plastic wrap, then place them in a freezer-safe container or zip-top bag and freeze for up to 2 months. Just be sure to thaw in the fridge overnight before reheating.
Reheating
To reheat, remove the plastic wrap and cover with foil, then warm in a 350°F (175°C) oven for 15 to 20 minutes or until heated through. If you’re reheating only a single portion, a microwave works fine—just be careful not to overcook or dry out the shrimp filling.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to get the best texture and flavor in your filling.
Is it possible to make this recipe vegetarian?
Yes, you can swap out the shrimp for sautéed mushrooms or a medley of your favorite vegetables to keep it hearty and delicious without the seafood.
Can I prepare the sauce ahead of time?
Definitely. The roasted red pepper cream sauce can be made a day in advance and stored in the fridge. Just reheat gently before pouring over the pasta rolls to bake.
What is the best cheese substitution if I don’t have ricotta?
Cottage cheese strained to remove excess liquid or cream cheese can be a great substitute for ricotta to achieve a similar creamy texture.
How do I know when the pasta rolls are done baking?
The sauce should be bubbling and the rolls warmed through, which usually takes about 25 to 30 minutes covered with foil in the oven. A bit of golden color on top indicates they’re perfectly cooked.
Final Thoughts
This Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe is a showstopper that combines simple, fresh ingredients into a heartwarming and elegant meal. Whether you’re cooking for loved ones or treating yourself to a special dinner, it’s sure to become a favorite in your recipe collection. Give it a try—you’ll love the way the creamy, tender rolls and bright, flavorful sauce come together in each delightful bite.
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
Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce is a delightful Italian-inspired dish featuring tender lasagna noodles filled with a savory mixture of cooked shrimp, fresh spinach, and a blend of cheeses. The rolls are baked in a luscious roasted red pepper cream sauce, delivering a rich and flavorful meal perfect for a special dinner or entertaining guests.
Ingredients
For the 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
For the 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 Oven and Cook Pasta: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside to cool slightly.
- Cook and Chop Shrimp: In a skillet, heat 1 tablespoon olive oil over medium heat. Add shrimp and cook for 2-3 minutes, until they turn pink and are cooked through. Remove from heat and chop the shrimp into small pieces.
- Prepare Filling Mixture: In a large mixing bowl, combine the chopped shrimp, chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
- Assemble Pasta Rolls: Lay each lasagna noodle flat on a clean surface. Spoon a generous amount of the shrimp and spinach mixture onto each noodle, then roll the noodles tightly into rolls. Place the rolls seam-side down in a baking dish prepared for baking.
- Sauté Aromatics for Sauce: In a pan over medium heat, warm 1 tablespoon olive oil. Add chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is soft and translucent.
- Make Roasted Red Pepper Cream Sauce: To the sautéed onions and garlic, add chopped roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally to merge flavors. Use an immersion blender to puree the sauce until smooth, or transfer to a blender for blending.
- Pour Sauce Over Rolls: Pour the smooth roasted red pepper cream sauce evenly over the assembled pasta rolls in the baking dish.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the rolls are heated through.
- Serve: Remove from the oven and serve hot, optionally garnished with extra grated Parmesan cheese for added flavor and presentation.
Notes
- Be careful not to overcook the shrimp during the initial cooking step to keep them tender.
- Ensure the lasagna noodles are cooked al dente to prevent them from becoming too soft when baked.
- The sauce can be made ahead and reheated before adding to the rolls for convenience.
- You can substitute chicken broth with vegetable broth to make it suitable for a vegetarian diet if shrimp is omitted.
- For a spicier variation, add a pinch of red pepper flakes into the sauce while simmering.
