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
Scale
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.
