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Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 74 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake: Bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the rolls are heated through.
  9. 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.

Find it online: https://slsrecipes.com/shrimp-and-spinach-stuffed-pasta-rolls-with-roasted-red-pepper-cream-sauce-recipe/