If you are looking for a flavorful and elegant meal that impresses without demanding hours in the kitchen, the Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe is an absolute must-try. This dish brings together tender shrimp, fresh spinach, and a blend of creamy cheeses, all nestled inside soft lasagna noodles, then baked under a luscious roasted red pepper cream sauce that dazzles with color and flavor. It’s a celebration of textures and tastes that feels special enough for guests but cozy enough for a weeknight treat.

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but each one plays a crucial role. From the fresh spinach adding vibrant color and nutrition to the roasted red peppers in the cream sauce that bring a smoky sweetness, every component enhances the dish’s depth and balance.

Lasagna noodles: Cooked and drained, they serve as the perfect vessel for the stuffing.
Shrimp: Peeled and deveined, bringing a lovely seafood flavor and tender bite.
Fresh spinach: Chopped to add a fresh, slightly earthy element that brightens the dish.
Ricotta cheese: Offers creaminess and a delicate richness.
Mozzarella cheese: Shredded for melty texture and subtle tang.
Parmesan cheese: Grated for an umami punch and salty depth.
Egg: Acts as a binder to hold the filling ingredients together.
Garlic: Minced to infuse savory aroma and flavor into the shrimp.
Olive oil: For sautéing and adding richness.
Salt and pepper: Essential for seasoning and balancing the flavors.
Roasted red peppers: Blended into the cream sauce, bringing vibrant color and sweetness.
Heavy cream: Adds lusciousness and smooth texture to the sauce.
Fresh basil: Chopped for a fresh, herbal note as garnish.
Lemon juice: Provides bright acidity to balance the cream sauce’s richness.

How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe

Step 1: Prepare the Pasta and Shrimp

Begin by preheating your oven to a warm 375°F (190°C). Cook your lasagna noodles according to the package instructions until they are al dente, drain them well, and set aside. Then, heat the olive oil in a pan over medium heat and add the minced garlic. Let it gently soften for about a minute before tossing in the shrimp. Cook the shrimp until they turn a beautiful pink, roughly 3 to 4 minutes. Once done, remove from heat and set aside.

Step 2: Make the Filling

In a large mixing bowl, combine the chopped fresh spinach with creamy ricotta, shredded mozzarella, and grated Parmesan cheeses. Crack in the egg to help bind the mixture together. Add the cooked shrimp and garlic from the pan, seasoning the entire mixture with salt and pepper to taste. Stir gently until everything is well incorporated. This filling is where the heart of the dish lies—each bite bursting with creamy, flavorful goodness.

Step 3: Roll the Pasta

Lay each cooked lasagna noodle flat and spread a generous layer of the shrimp and spinach mixture along its length. Carefully roll the noodle up, ensuring the filling stays tightly packed inside. Place each roll seam-side down in a greased baking dish to prevent them from unrolling during baking.

Step 4: Prepare and Add the Roasted Red Pepper Cream Sauce

For the sauce, simply blend the roasted red peppers, heavy cream, and fresh lemon juice until you achieve a smooth, vibrant cream. Pour this sauce evenly over the pasta rolls in the baking dish, ensuring they’re completely coated for maximum flavor and tenderness once baked.

Step 5: Bake to Perfection

Cover the baking dish with aluminum foil and bake for 25 minutes, allowing the flavors to meld and the filling to set. Remove the foil, sprinkle additional mozzarella cheese on top, and bake uncovered for another 10 minutes. You want that cheese bubbly and golden, creating an inviting crust that’s sure to please both the eyes and palate.

Step 6: Final Touches

Once out of the oven, garnish with fresh chopped basil to introduce an aromatic freshness that complements the creamy and savory layers perfectly. Serve warm and watch everyone’s faces light up with delight.

How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe

Garnishes

Fresh basil is a simple, yet elegant garnish that adds a pop of color and herbal brightness. For a little extra touch, sprinkle some more grated Parmesan or a drizzle of high-quality olive oil. These small additions elevate the presentation and amplify the flavors.

Side Dishes

This dish pairs wonderfully with light, crisp sides like a mixed green salad with a lemon vinaigrette or roasted asparagus. The freshness of these sides balances the creamy richness of the pasta rolls, making the entire meal well-rounded and satisfying.

Creative Ways to Present

Try serving the stuffed pasta rolls individually plated with a drizzle of the roasted red pepper cream sauce artistically swirled around the edges. Alternatively, present the entire baking dish at the table to showcase the beautiful golden topping, encouraging a communal, comforting dining experience.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be transferred to an airtight container and stored in the refrigerator. They will last up to 3 days and remain delicious, perfect for enjoying a quick second meal without sacrificing flavor.

Freezing

If you want to freeze the Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe, wrap individual rolls tightly in plastic wrap and place them in a freezer-safe container. They will keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can cover the dish with foil to prevent drying out during reheating. Avoid microwaving if possible to maintain the texture and flavor integrity.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp as long as you thaw them completely and pat them dry before cooking. This will ensure they sauté evenly without excess moisture diluting the flavors.

What if I don’t have roasted red peppers?

If you don’t have roasted red peppers readily available, you can roast fresh red bell peppers at home under the broiler or on a grill until charred, then peel and blend them. Alternatively, jarred roasted red peppers from the store work just as well.

Can I make this recipe vegetarian?

Absolutely! Simply omit the shrimp and increase the quantity of spinach or add other vegetables like mushrooms or zucchini for a hearty vegetarian filling. The roasted red pepper cream sauce remains a delicious companion.

What type of ricotta cheese is best for the filling?

Whole milk ricotta is ideal because it is creamier and richer, enhancing the stuffing’s texture. However, part-skim ricotta can be used if you prefer a lighter option.

How spicy is the roasted red pepper cream sauce?

This sauce is not spicy; it’s smoothly sweet and slightly tangy thanks to the roasted red peppers and lemon juice. If you enjoy a kick, you can add a pinch of red pepper flakes when blending the sauce.

Final Thoughts

Making the Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe is like giving yourself a big flavorful hug on a plate. It’s approachable enough for home cooks yet stunning enough to serve at any special occasion. Once you try this dish, the creamy, cheesy filling paired with that vibrant sauce will become a beloved favorite for good reason. So grab those ingredients, roll up your sleeves, and dive into a fantastic meal that truly celebrates comfort and elegance together.