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

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★★★★

4 from 59 reviews

Delight in these Shrimp and Spinach Stuffed Pasta Rolls topped with a creamy, roasted red pepper sauce. Tender shrimp and fresh spinach are combined with a trio of cheeses, rolled in lasagna noodles, and baked to golden perfection. This elegant yet comforting dish is enhanced by a luscious red pepper cream sauce, making it a perfect meal for family dinners or special occasions.

Ingredients

Scale

Pasta Rolls

  • 12 lasagna noodles, cooked and drained
  • 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
  • 2 tbsp olive oil
  • Salt and pepper to taste

Roasted Red Pepper Cream Sauce

  • 1 cup roasted red peppers (jarred or homemade)
  • 1/2 cup heavy cream
  • 1 tbsp fresh basil, chopped
  • 1 tbsp lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta rolls.
  2. Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside on a clean surface to cool slightly.
  3. Sauté Shrimp and Garlic: Heat olive oil in a large pan over medium heat. Add minced garlic and shrimp, cooking for 3-4 minutes until the shrimp turn pink and are cooked through. Remove from heat and let cool slightly.
  4. Prepare Filling: In a large mixing bowl, combine the chopped fresh spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, and the cooked shrimp. Season the mixture with salt and pepper to taste and mix until well incorporated.
  5. Assemble Rolls: Lay each lasagna noodle flat and spread an even layer of the shrimp and spinach mixture over it. Carefully roll up each noodle tightly and place seam-side down in a greased baking dish, arranging them close together.
  6. Make Sauce: In a blender or food processor, blend the roasted red peppers, heavy cream, and lemon juice until smooth and creamy. Pour this sauce evenly over the assembled pasta rolls in the baking dish.
  7. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the rolls to heat through.
  8. Finish Baking: Remove the foil and sprinkle additional shredded mozzarella cheese over the rolls. Return to the oven and bake for another 10 minutes or until the cheese is bubbly and golden brown.
  9. Garnish and Serve: Once baked, garnish the stuffed pasta rolls with chopped fresh basil and serve warm for a delicious, comforting meal.

Notes

  • You can substitute shrimp with cooked chicken or crab for a different protein variation.
  • To save time, use pre-cooked or frozen shrimp that’s been thawed.
  • For a lighter cream sauce, substitute heavy cream with half-and-half or use a dairy-free alternative.
  • Make sure not to overcook the noodles during boiling as they will bake further in the oven.
  • The roasted red pepper sauce can be prepared ahead and refrigerated for up to 2 days.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated covered in the oven.

Keywords: shrimp stuffed pasta rolls, spinach pasta rolls, roasted red pepper cream sauce, baked stuffed pasta, Italian seafood recipe

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