If you’re craving a show-stopping Italian-inspired dinner that feels both indulgent and fresh, this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe is about to become your new favorite. Tender lasagna noodles are lovingly filled with a flavorful mixture of succulent shrimp, vibrant spinach, and creamy cheeses, all nestled under a luscious roasted red pepper cream sauce that’s rich with smoky sweetness and just the right hint of spice. It’s the perfect combination of textures and tastes that will wow anyone you share it with, whether it’s a cozy family dinner or an impressive weekend treat.
Ingredients You’ll Need
What’s wonderful about this recipe is how simple yet essential the ingredients are, each bringing its unique touch to build layers of flavor, vibrant color, and comforting texture. From the fresh spinach adding a pop of green and earthiness to the tender shrimp lending a delicate seafood sweetness, every element plays its part perfectly.
- 12 lasagna noodles: The sturdy base that holds all the delicious filling in neat rolls.
- 1 lb shrimp, peeled and deveined: Provides tender, juicy seafood flavor and protein.
- 2 cups fresh spinach, chopped: Adds freshness, vibrant color, and a subtle earthy note.
- 1/2 cup ricotta cheese: Creamy richness that softens the filling beautifully.
- 1/2 cup mozzarella cheese, shredded: Melty texture and mild flavor to bind everything together.
- 1/4 cup Parmesan cheese, grated: Adds saltiness and depth with its nutty, savory punch.
- 1 egg: Binds the filling ingredients to keep each roll intact.
- 2 cloves garlic, minced: Brings aromatic warmth and a subtle kick.
- Salt and pepper to taste: Essential seasonings to balance and enhance flavors.
- 1 tablespoon olive oil: Used for sautéing shrimp and building flavor.
- 2 roasted red peppers, peeled and chopped: The star of the sauce, offering smoky sweetness and bright color.
- 1/2 cup heavy cream: Creates a dreamy, velvety sauce texture.
- 1/4 cup chicken broth (or vegetable broth): Adds savory depth and thins the sauce to perfection.
- 1 tablespoon olive oil: Used to sauté aromatics for the sauce.
- 1/2 onion, chopped: Softens into sweetness to complement the roasted pepper sauce.
- 2 cloves garlic, minced: Adds fragrant layers to the sauce base.
- 1 teaspoon paprika: Introduces warmth and a subtle smoky nuance to the sauce.
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Step 1: Prepare the pasta
Set your oven to preheat at 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente, then drain them carefully and lay them flat so they’re ready for rolling. This step ensures the noodles have the perfect tenderness without falling apart.
Step 2: Cook and chop the shrimp
Heat olive oil in a skillet over medium heat and add your shrimp. Cook for about 2-3 minutes until they turn pink and opaque. Remove them from heat and chop into small, bite-sized pieces — this makes them easier to roll up and distribute evenly inside the pasta.
Step 3: Combine the filling mixture
In a large bowl, toss together the chopped shrimp, fresh spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Mixing well at this stage will give your filling a creamy, flavorful consistency that’s balanced in both texture and taste.
Step 4: Assemble the pasta rolls
Lay each cooked noodle flat and spoon a generous amount of the shrimp and spinach filling down the center. Carefully roll the noodles into neat cylinders and arrange them snugly in your baking dish — this is the moment your meal really begins to take shape!
Step 5: Prepare the sauce base
In another pan, heat olive oil and sauté the chopped onion and garlic over medium heat until they’re soft and fragrant, about 2-3 minutes. This flavor base forms the foundation for your delightful cream sauce.
Step 6: Create the roasted red pepper cream sauce
Add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the pan with onions and garlic. Bring the mixture to a gentle simmer, letting it cook for 5-7 minutes while stirring occasionally. Once it’s thickened slightly, blend it with an immersion blender or transfer to a blender for a smooth, luscious sauce.
Step 7: Bake the pasta rolls
Pour your beautiful roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover with foil and bake for 25-30 minutes until everything bubbles happily and is heated through — the sauce will coat each roll perfectly, creating that luscious, creamy finish.
Step 8: Ready to serve
Once out of the oven, these shrimp & spinach stuffed pasta rolls are ready to shine on your table. Consider a sprinkle of extra Parmesan on top for added cheesy goodness before digging in.
How to Serve Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Garnishes
A little goes a long way: a sprinkle of freshly grated Parmesan, chopped fresh parsley, or even a few torn basil leaves adds a fresh burst of flavor and visual appeal. For an extra touch, drizzle a tiny bit of high-quality olive oil right before serving to elevate those lovely roasted red pepper notes.
Side Dishes
This meal pairs beautifully with simple, refreshing sides. A crisp green salad with a zesty lemon vinaigrette or steamed asparagus tossed in garlic butter lets the pasta rolls steal the spotlight while providing balance. Garlic bread or a crusty baguette is also perfect for mopping up every last bit of that velvety sauce.
Creative Ways to Present
If you want to jazz up your presentation, serve these rolls individually on small plates with a drizzle of sauce artistically pooled around them. Or bake them in individual ramekins for an elegant personal dish — this makes it a real treat for guest dinners or special occasions. Don’t be shy about layering on those garnishes for that “wow” factor!
Make Ahead and Storage
Storing Leftovers
After enjoying your dinner, simply let any leftovers cool to room temperature and store them covered in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days — perfect for a quick lunch or dinner later in the week.
Freezing
You can freeze these stuffed pasta rolls either before baking or after they’re cooked. Wrap them tightly in foil and then place them in a freezer-safe bag or container. Frozen rolls are best enjoyed within 2 months. When you’re ready, thaw them overnight in the fridge for even baking or reheating results.
Reheating
To reheat, cover the pasta rolls with foil and bake them at 350°F (175°C) for about 20 minutes or until warmed through. Alternatively, microwave individual portions gently, covering to retain moisture. Just be sure not to overheat to keep the cheesy filling creamy and luscious.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp fully and pat them dry before cooking to avoid excess moisture that could affect the filling’s texture.
Is there a substitution for ricotta cheese?
You can substitute ricotta with cottage cheese for a lighter texture, but be sure to blend it smooth first to avoid a grainy filling.
Can I make the sauce without an immersion blender?
Yes! Using a regular blender or food processor works just as well for creating that silky smooth roasted red pepper cream sauce.
How spicy is the paprika in this dish?
The paprika adds a mild warmth and subtle smokiness without overpowering the dish. If you prefer extra heat, feel free to add a pinch of cayenne pepper.
Can I prepare this recipe ahead of time?
Definitely! Assemble the pasta rolls and prepare the sauce, then cover and refrigerate before baking. Just add extra baking time if baking straight from the fridge.
Final Thoughts
I can’t recommend enough that you try this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe — it’s a delightful blend of simple ingredients transformed into something truly special. Whether you’re treating yourself or impressing friends and family, every bite delivers comfort, brightness, and a bit of indulgence that’s hard to resist. Happy cooking, and enjoy every warm, saucy forkful!
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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 and spinach stuffed pasta rolls are baked to perfection and served with a creamy roasted red pepper sauce. This elegant dish combines tender shrimp with creamy cheeses and fresh spinach, all wrapped in lasagna noodles and smothered in a smooth, flavorful red pepper cream sauce, perfect for a comforting yet sophisticated meal.
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 boil noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain carefully and set aside on a flat surface.
- Cook shrimp: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink and just cooked through. Remove from heat, chop the shrimp into small pieces, and set aside.
- Prepare filling: In a large mixing bowl, combine the chopped shrimp, chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, salt, and pepper. Mix thoroughly until well combined.
- Assemble pasta rolls: Lay each cooked lasagna noodle flat. Spoon a generous amount of the shrimp and spinach mixture onto each noodle, then roll each noodle tightly into a cylindrical shape. Place each roll seam-side down in a baking dish, arranging them evenly.
- Make sauce base: In a pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until they become soft and fragrant.
- Prepare cream sauce: Add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the pan. Bring the mixture to a gentle simmer, cooking for 5-7 minutes while stirring occasionally. After simmering, blend the sauce with an immersion blender until smooth and creamy. Alternatively, transfer to a blender and puree, then return to the pan to keep warm.
- Combine and bake: Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover the dish with aluminum foil to retain moisture, and bake in the preheated oven for 25-30 minutes until the sauce is bubbly and the rolls are heated through.
- Serve: Remove the foil and optionally sprinkle additional grated Parmesan cheese over the pasta rolls. Serve hot immediately for best taste.
Notes
- You can substitute vegetable broth for chicken broth to make the sauce vegetarian-friendly.
- Use fresh roasted red peppers or jarred ones if fresh are not available; just ensure they are drained.
- The cooked lasagna noodles need to be handled carefully to avoid tearing when rolling.
- For a lighter version, substitute half-and-half for heavy cream; however, the sauce will be less rich.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven at 350°F until warmed through.
