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
Scale
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.
