If you are looking for a dish that truly combines elegance, comfort, and a burst of vibrant flavors, this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe is going to become your new favorite. Imagine tender lasagna noodles lovingly rolled around a rich filling of succulent shrimp, fresh spinach, and creamy cheeses, all bathed in a luxuriously smooth roasted red pepper cream sauce. Every bite offers a delightful harmony of textures and tastes, making it perfect for cozy family dinners or impressing guests without stress. This recipe brings together simple ingredients in a way that feels gourmet but remains incredibly approachable.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in building the depth of flavor, texture, and color that make this dish so irresistible. From the fresh spinach’s leafy brightness to the smoky sweetness of roasted red peppers, every element shines.
- 12 lasagna noodles: The perfect vessel to hold all those luscious fillings without overpowering them.
- 1 lb shrimp: Peeled and deveined for quick cooking and a tender bite packed with savory goodness.
- 2 cups fresh spinach, chopped: Adds a vibrant green freshness and subtle earthiness to the mixture.
- 1/2 cup ricotta cheese: Creates a creamy, mild base that binds the filling wonderfully.
- 1/2 cup mozzarella cheese, shredded: Melts beautifully for a gooey texture inside and on top.
- 1/4 cup Parmesan cheese, grated: Brings a sharp, nutty flavor that elevates the whole dish.
- 1 egg: Holds the filling together and ensures each roll stays perfectly intact.
- 2 cloves garlic, minced: Infuses the shrimp with aromatic warmth that wakes up the palate.
- 2 tbsp olive oil: For sautéing the shrimp and garlic to flavorful perfection.
- Salt and pepper: Essential seasonings to enhance every layer of flavor just right.
- 1 cup roasted red peppers: Whether jarred or homemade, they offer a sweet and smoky base for the creamy sauce.
- 1/2 cup heavy cream: Blended with the roasted peppers to create a rich, velvety sauce that coats each roll.
- 1 tbsp fresh basil, chopped: Adds a fragrant herbal note that brightens the dish at the finish.
- 1 tbsp lemon juice: Provides a fresh citrus zing that balances the creaminess beautifully.
How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C). This ensures it’s perfectly hot and ready when your rolls are assembled and eager to bake into their golden, bubbly glory.
Step 2: Cook the Noodles
Cook the lasagna noodles according to the package instructions until al dente, then drain and set them aside. This step is crucial since the noodles need to be pliable enough to roll without breaking but still firm enough to hold their shape during baking.
Step 3: Sauté the Shrimp and Garlic
In a large pan, warm the olive oil over medium heat before adding the shrimp and minced garlic. Cook until the shrimp turn a lovely pink color, about 3 to 4 minutes, allowing that garlic to infuse the shrimp with irresistible aroma. Remove from heat and let the mixture cool slightly.
Step 4: Make the Filling
Combine the chopped spinach, ricotta, mozzarella, Parmesan, egg, and the cooked shrimp in a large bowl. Season this creamy, flavorful mixture generously with salt and pepper. This filling is where the magic happens, blending freshness, richness, and that savory seafood punch.
Step 5: Assemble the Rolls
Lay each lasagna noodle flat and spread a generous layer of the shrimp and spinach mixture evenly over it. Roll each noodle tightly and arrange the rolls seam-side down in a greased baking dish. Packing them close helps the rolls stay upright and cozy in their little pasta nests as they bake.
Step 6: Prepare the Roasted Red Pepper Cream Sauce
In a blender or food processor, combine the roasted red peppers, heavy cream, and lemon juice. Blend until silky smooth. Pour this vibrant, creamy sauce evenly over your stuffed pasta rolls. This sauce is the star that adds lusciousness and a touch of brightness that ties everything together.
Step 7: Bake Covered
Cover the baking dish with aluminum foil to keep the moisture in and bake for 25 minutes, allowing the flavors to meld and the filling to set perfectly inside the pasta.
Step 8: Final Bake with Cheese
Remove the foil, sprinkle an additional layer of mozzarella cheese over the top, and return it to the oven for another 10 minutes. This step creates a golden, bubbly cheese crust that’s simply irresistible.
Step 9: Garnish and Serve
Once out of the oven, sprinkle fresh basil over the rolls. This final touch provides a burst of color and herbal freshness that complements the richness of the dish beautifully.
How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Garnishes
Fresh basil is a classic finishing touch, but you can also experiment with finely chopped parsley or a light drizzle of extra virgin olive oil for a shiny, inviting appearance. A sprinkle of additional Parmesan before serving adds an extra layer of flavor and texture that is hard to resist.
Side Dishes
This hearty dish pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Roasted garlic bread or a simple garlic butter baguette also complement the creamy sauce perfectly, soaking up every last bit.
Creative Ways to Present
Serve individual pasta rolls on stylish plates with a small ladle of the roasted red pepper cream sauce beside them for an elegant, restaurant-style presentation. Alternatively, use colorful baked pasta roll-ups in a deep baking dish family-style, letting everyone serve themselves to the delightful creamy goodness.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe can be stored in an airtight container in the refrigerator for up to three days. This makes it an excellent choice for meal prep or enjoying the next day with flavors that deepen beautifully overnight.
Freezing
You can freeze the assembled but unbaked pasta rolls by wrapping the baking dish tightly with plastic wrap and foil, storing them for up to one month. When you’re ready to enjoy, bake them directly from frozen, adding extra baking time to ensure they heat through evenly.
Reheating
To reheat leftovers, place them in a covered dish in the oven at 350°F (175°C) until warmed through, usually about 15-20 minutes. Reheating in this way preserves the creamy texture and avoids sogginess that can occur in the microwave.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely, drain excess liquid, and pat them dry before cooking to avoid excess moisture in the filling.
Is this dish gluten-free?
This recipe uses traditional lasagna noodles, which contain gluten. However, you can substitute gluten-free lasagna noodles to make it suitable for gluten-free diets.
Can I make the roasted red pepper sauce ahead of time?
Yes, the sauce can be prepared a day in advance and refrigerated in a sealed container. Bring it to room temperature and stir before pouring over the pasta rolls.
What can I substitute for ricotta cheese?
For a similar creamy texture, cottage cheese works well, especially if processed briefly in a food processor to smooth it out. Mascarpone is another indulgent alternative.
How do I know when the pasta rolls are fully cooked?
The baked rolls should be hot and bubbly with a lightly golden top. The noodles will be tender but not mushy, and the filling set but still creamy. Using a thermometer, the internal temperature should reach 165°F (74°C).
Final Thoughts
There is something truly special about this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe. It feels like a celebration in every bite, yet anyone can make it at home with confidence. Whether you’re cooking for a loved one, a special occasion, or just because you deserve a delicious treat, this vibrant, creamy dish delivers on comfort and sophistication effortlessly. Don’t wait to give it a try — it might just become your go-to pasta delight!
Print
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Delicious shrimp and spinach stuffed pasta rolls baked in a rich roasted red pepper cream sauce. Tender lasagna noodles are filled with a savory mixture of shrimp, fresh spinach, and cheeses, then rolled up and baked to bubbly perfection, topped with fresh basil for a flavorful and elegant meal.
Ingredients
For the 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
For the 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
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the stuffed pasta rolls.
- Cook Noodles: Boil the lasagna noodles according to package instructions until al dente, then drain and set aside.
- Cook Shrimp: Heat olive oil in a large pan over medium heat, add minced garlic and shrimp, and cook until shrimp turn pink, approximately 3-4 minutes. Remove from heat and set aside.
- Prepare Filling: In a large bowl, combine chopped spinach, ricotta, shredded mozzarella, Parmesan, egg, and the cooked shrimp. Season the mixture with salt and pepper and mix well.
- Assemble Rolls: Spread an even layer of the shrimp and spinach filling onto each cooked lasagna noodle. Roll up each noodle tightly and arrange seam-side down in a greased baking dish.
- Make Sauce: Use a blender or food processor to blend roasted red peppers, heavy cream, and lemon juice until the sauce is smooth.
- Add Sauce and Bake: Pour the roasted red pepper cream sauce evenly over the pasta rolls. Cover with aluminum foil and bake for 25 minutes.
- Bake with Cheese: Remove the foil, sprinkle additional shredded mozzarella cheese over the top, and bake uncovered for another 10 minutes or until the cheese is bubbly and golden.
- Garnish and Serve: Garnish the baked pasta rolls with fresh chopped basil before serving.
Notes
- Ensure the shrimp is fully cooked and pink before mixing into the filling to avoid undercooked seafood.
- Use fresh spinach for the best texture and flavor; if using frozen spinach, thaw and drain thoroughly.
- If you prefer, homemade roasted red peppers can be used instead of jarred for a richer flavor.
- Rolling the noodles tightly helps keep the filling intact during baking.
- Serve immediately after baking for best taste and presentation.
