If you’re craving a dish that feels both elegant and comforting, you’re going to love this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe. Imagine tender lasagna noodles enveloping a rich blend of juicy shrimp, fresh spinach, and creamy cheeses, all smothered in a luscious, slightly smoky roasted red pepper cream sauce. It’s a flavorful crowd-pleaser that transforms simple ingredients into a sophisticated dinner that’s surprisingly easy to make at home.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry—this dish uses simple, wholesome items that work harmoniously to create layers of flavor, texture, and color. Each one plays a crucial role in bringing this recipe to life.
- 12 lasagna noodles: These form the perfect base, sturdy yet tender enough to roll without breaking.
- 1 lb shrimp, peeled and deveined: The star protein, offering a sweet, delicate bite.
- 2 cups fresh spinach, chopped: Adds a burst of color and a fresh, slightly earthy flavor that balances the richness.
- 1/2 cup ricotta cheese: This creamy cheese provides moisture and a mild tang.
- 1/2 cup mozzarella cheese, shredded: Brings meltiness and gooey texture inside the rolls.
- 1/4 cup Parmesan cheese, grated: Adds a sharp, nutty punch that enhances every bite.
- 1 egg: Acts as a binder to keep the filling together.
- 2 cloves garlic, minced: Infuses the filling with aromatic depth.
- Salt and pepper to taste: Essential seasonings that brighten all the other ingredients.
- 1 tablespoon olive oil: Used to sauté and add fruity richness to the shrimp and sauce.
- 2 roasted red peppers, peeled and chopped: These provide a smoky sweetness that makes the cream sauce unforgettable.
- 1/2 cup heavy cream: Gives the sauce its silky texture and indulgence.
- 1/4 cup chicken broth (or vegetable broth): Adds depth of flavor and thins the sauce just right.
- 1/2 onion, chopped: Softens and sweetens the sauce base perfectly.
- 1 teaspoon paprika: Introduces a subtle warmth and color to the sauce.
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C). While the oven warms, cook the lasagna noodles according to the package instructions until they are al dente. Make sure to drain them well and set aside so they’re ready to be filled and rolled. This step ensures a perfect tender yet sturdy noodle to hold your delicious filling.
Step 2: Cook the Shrimp
Heat a tablespoon of olive oil in a skillet over medium heat. Toss in the peeled and deveined shrimp and cook them for 2 to 3 minutes until they turn pink and opaque — this keeps them juicy and tender. After cooking, remove the shrimp from heat and chop them into small, bite-sized pieces that blend perfectly with the filling.
Step 3: Mix the Filling
Grab a large mixing bowl and combine your chopped shrimp with fresh chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, and a pinch of salt and pepper. Stir everything together until you have a creamy, well-mixed filling packed with flavor and texture. This filling is truly the heart of the dish, marrying shrimp’s sweetness with cheesy goodness and fresh greens.
Step 4: Assemble the Rolls
Lay each cooked lasagna noodle flat on a clean surface. Spoon a generous amount of the shrimp and spinach mixture evenly onto each noodle, spreading it out gently. Then, roll the noodles tightly from one end to the other, forming neat, compact rolls. Arrange these rolls carefully in a prepared baking dish, ready for their saucy topping.
Step 5: Make the Roasted Red Pepper Cream Sauce
In a pan warmed by a tablespoon of olive oil, sauté the chopped onion and minced garlic over medium heat for 2-3 minutes until translucent and fragrant. Add the roasted red peppers, heavy cream, chicken broth, paprika, and a pinch of salt and pepper. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally to blend the flavors.
Step 6: Blend the Sauce Until Smooth
Using an immersion blender straight in the pan or transferring to a blender, puree the sauce until it’s velvety smooth. This step creates a silky texture that will perfectly coat the shrimp and spinach rolls, infusing every bite with smoky, creamy richness.
Step 7: Bake the Rolls
Pour the luscious roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover the dish tightly with foil and bake in the preheated oven for 25-30 minutes. This process heats everything through while marrying the flavors beautifully and creating a bubbly, irresistible casserole.
Step 8: Serve Hot and Enjoy
Take the dish out of the oven and let it cool just slightly before serving. Optionally, sprinkle with extra Parmesan cheese for added savory richness. These rolls should be served hot to enjoy the full creamy, cheesy, and tender experience that makes this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe a true standout.
How to Serve Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Garnishes
Fresh garnishes can elevate your presentation and add exciting fresh notes. Try sprinkling freshly chopped parsley or basil on top for a pop of green color and herby aroma. A few extra shavings of Parmesan cheese can also enhance the savory depth and texture on each serving.
Side Dishes
This dish pairs wonderfully with light, crisp sides to balance its richness. A simple green salad with lemon vinaigrette offers brightness, while roasted or steamed veggies such as asparagus or green beans bring earthiness and crunch. Garlic bread is a classic accompaniment that can’t be beaten for soaking up every last drop of that luscious roasted red pepper cream sauce.
Creative Ways to Present
For a festive dinner or special occasion, arrange the pasta rolls on a large platter with a drizzle of extra sauce artistically swirled around. Alternatively, serve individual portions in small ramekins or shallow bowls topped with microgreens for a restaurant-worthy touch right at home.
Make Ahead and Storage
Storing Leftovers
Leftover pasta rolls store beautifully in an airtight container in the refrigerator for up to 3 days. To keep the dish fresh and flavors balanced, pour some of the extra sauce on top before sealing. This helps maintain moisture and keeps the shrimp tender.
Freezing
If you want to prepare this meal in advance, you can freeze the uncooked stuffed noodles in a tightly sealed container or freezer bag. Be sure to cover them with sauce before freezing for best texture and flavor when reheated. Frozen, they’ll keep for up to 2 months.
Reheating
To reheat, place the rolls in an oven-safe dish, cover with foil, and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions on medium power, covered loosely, stirring sauce halfway through for even heating.
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 avoid excess moisture, which can affect the filling’s consistency.
Is there a substitute for heavy cream in the sauce?
You can use half-and-half or whole milk with a bit of flour to thicken if you prefer a lighter sauce, though it won’t be quite as rich and creamy.
Can I make this recipe vegetarian?
Definitely! Simply omit the shrimp and increase the spinach or add sautéed mushrooms or artichokes for a delicious vegetarian version.
What’s the best way to peel roasted red peppers?
Roasted red peppers come in jars pre-peeled, but if you’re roasting your own at home, let them cool in a covered bowl or plastic bag to steam. This loosens the skin for easy removal.
Can I prepare the rolls a day ahead?
Yes, you can assemble the rolls and refrigerate them uncovered for a few hours or overnight before adding the sauce and baking. This makes meal prep super convenient!
Final Thoughts
This Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe is one of those dishes that feels special yet perfectly attainable for any home cook. The flavors blend together so harmoniously, making each bite a delight. Whether you’re cooking for family, friends, or just treating yourself, it’s a wonderful way to enjoy a restaurant-quality meal at home. I can’t wait for you to try it and fall in love with those gorgeous layers of shrimp, spinach, cheese, and that unforgettable roasted red pepper cream sauce!
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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 Dish
- Method: Baking
- Cuisine: Italian
Description
Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce is a flavorful Italian-inspired dish featuring tender shrimp and fresh spinach blended with creamy ricotta and cheeses, all rolled inside lasagna noodles. Topped with a rich, roasted red pepper cream sauce and baked to bubbly perfection, this elegant meal is perfect for dinner gatherings or a special family meal.
Ingredients
Pasta Rolls Filling
- 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 pasta: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain well and set aside to cool slightly.
- Cook shrimp: Heat 1 tablespoon olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove from heat, allow to cool slightly, then chop 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 evenly combined.
- Assemble rolls: Lay each lasagna noodle flat on a working surface. Spoon a generous portion of the shrimp and spinach mixture along one side of each noodle. Carefully roll each noodle tightly into a roll and place them seam side down in a baking dish.
- Sauté aromatics: In a pan, heat 1 tablespoon olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Make sauce: Add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the pan. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally. Use an immersion blender to puree the sauce until smooth (or transfer to a blender and blend). Return to the pan if needed and 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 tightly with aluminum foil.
- Bake: Bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the rolls are heated through.
- Serve: Remove from oven and serve hot. Optionally, garnish with extra grated Parmesan cheese for added flavor and presentation.
Notes
- For a vegetarian option, substitute shrimp with mushrooms or a plant-based protein and use vegetable broth.
- If you prefer less rich sauce, reduce the heavy cream to 1/3 cup and add more broth as needed.
- Make sure to not overcook noodles during boiling to prevent them from breaking during rolling.
- Roasted red peppers can be homemade or from a jar; if using jarred, rinse to reduce acidity.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.
