Description
This delightful Shrimp & Spinach Stuffed Pasta Rolls recipe features tender lasagna noodles filled with a savory mixture of shrimp, fresh spinach, and a blend of cheeses, all baked in a creamy roasted red pepper sauce. Perfect for a comforting and elegant dinner, these stuffed rolls combine seafood and vegetables with a rich, flavorful sauce.
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 according to the package instructions until al dente. Drain and set aside to cool slightly.
- Cook shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the 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: In a large mixing bowl, combine the chopped shrimp, chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, salt, and pepper. Mix thoroughly until well combined.
- Assemble pasta rolls: Lay each cooked lasagna noodle flat on a clean surface. Spoon a generous amount of the shrimp and spinach mixture along each noodle, then roll them up tightly. Place the rolls seam-side down in a baking dish.
- Prepare the sauce base: In a pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Make the roasted red pepper 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 cook for 5-7 minutes, stirring occasionally. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
- Combine and bake: Pour the creamy roasted red pepper sauce evenly over the stuffed pasta rolls in the baking dish. Cover with foil and bake in the preheated oven for 25-30 minutes until the rolls are heated through and bubbly.
- Serve: Remove from the oven and serve hot, garnished with additional grated Parmesan cheese if desired.
Notes
- For a vegetarian version, omit shrimp and add sautéed mushrooms or artichoke hearts.
- You can prepare the sauce ahead of time and refrigerate until ready to bake.
- Use gluten-free pasta noodles to make this recipe gluten-free.
- Make sure not to overcook the noodles during boiling to prevent them from tearing when rolling.
- The roasted red peppers can be homemade or store-bought for convenience.
