If you’re craving something that feels like a warm hug in dinner form, the Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe is exactly what you need. This dish brings together tender shrimp and vibrant spinach wrapped inside perfectly cooked lasagna noodles, all bathed in a luscious roasted red pepper cream sauce that’s bursting with flavor and color. It’s an inviting Italian-inspired meal that’s as beautiful on your plate as it is comforting to eat, making it an absolute favorite for sharing with loved ones or impressing guests with minimal fuss.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and thoughtful ingredients, each contributing something special. Every item in the list will play a vital role, whether it’s adding creamy richness, fresh brightness, or that irresistible savory depth.
- 8 cooked lasagna noodles: These form the perfect soft but sturdy base for rolling up all the delicious filling inside.
- 1 tablespoon olive oil: Essential for sautéing garlic and spinach, adding a silky richness without overpowering.
- 1/2 lb cooked shrimp (chopped): The star protein, bringing sweet seafood flavor and tender texture.
- 2 cups fresh spinach (sautéed and chopped): Adds vibrant color and earthy freshness that balances the richness.
- 1 cup ricotta cheese: Creamy and mild, it helps bind everything together and adds a subtle tang.
- 1/2 cup shredded mozzarella cheese: Melts beautifully, giving the rolls a gooey, satisfyingly cheesy bite.
- 1/4 cup grated Parmesan cheese: Offers a nutty, savory punch that elevates every bite.
- 1 egg: Acts as a binder to keep the filling from falling apart inside the noodles.
- 1 clove garlic (minced): Gives a subtle aromatic boost to the filling, enhancing all the flavors.
- 1/2 teaspoon salt: Carefully balances the flavors throughout the filling.
- 1/4 teaspoon black pepper: Adds a gentle kick to keep things interesting.
- 1 tablespoon butter: Used alongside olive oil to create a rich base for the sauce.
- 2 cloves garlic (minced): Adds depth and warmth to the roasted red pepper cream sauce.
- 1 (12 oz) jar roasted red peppers (drained): The star of the sauce, bringing smoky sweetness and vibrant red color.
- 1/2 cup heavy cream: Turns the sauce beautifully smooth and luxuriously silky.
- 1/4 teaspoon red pepper flakes (optional): Adds a hint of heat to the sauce for those who love a little kick.
- Salt and pepper to taste: To perfectly season the sauce and bring all flavors into harmony.
- 1/4 cup grated Parmesan cheese: Finishes the sauce with a savory, cheesy richness that lingers deliciously.
How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent any sticking. This step ensures your pasta rolls will bake evenly and come out perfectly tender and saucy without a fuss.
Step 2: Make the Filling
Heat the olive oil in a skillet over medium heat, then sauté the minced garlic for about one minute until fragrant. Toss in the chopped shrimp and sautéed spinach, warming them through gently for 2 to 3 minutes. In a large bowl, combine the ricotta, mozzarella, Parmesan, egg, salt, pepper, and the shrimp-spinach mixture. Stir everything until it’s beautifully blended and creamy—the base for a filling that’s bursting with savory goodness and lush textures.
Step 3: Roll the Pasta
Lay your cooked lasagna noodles flat on a clean surface. Spoon around 2–3 tablespoons of the filling along one edge of each noodle, then roll it up tightly. The secret here is to roll snugly enough so the filling stays put but without squeezing out the delicious cheese and shrimp mixture. Place each roll seam side down into your greased baking dish, arranging them neatly in rows.
Step 4: Prepare the Roasted Red Pepper Cream Sauce
In a saucepan over medium heat, melt butter and olive oil together. Sauté the minced garlic until it’s soft and aromatic, about one minute. Transfer these garlic pieces, along with the roasted red peppers and heavy cream, into a blender or food processor and blend until perfectly smooth. Return this silky sauce back to the saucepan. Stir in red pepper flakes if you want a little spice, along with salt, pepper, and Parmesan cheese. Let it simmer gently for 3 to 4 minutes so all the flavors meld and the sauce thickens slightly.
Step 5: Bake the Pasta Rolls
Pour your luscious roasted red pepper cream sauce evenly over the pasta rolls, ensuring every bite will get coated in that luscious sauce. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 5 to 10 minutes uncovered until the sauce is bubbling hot and maybe even a little golden on top. This final step makes sure your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe come out warm, inviting, and irresistibly luscious.
How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Garnishes
Sprinkle freshly chopped parsley or basil on top for a burst of fresh green and extra aroma. A light dusting of additional Parmesan cheese just before serving can elevate the dish with a savory, cheesy finish that makes each bite glow.
Side Dishes
These pasta rolls pair wonderfully with a crisp green salad tossed in a zesty vinaigrette—it helps cut through the richness of the dish perfectly. You can also serve roasted asparagus or garlic bread to keep the meal authentic and balanced.
Creative Ways to Present
Try plating each individual pasta roll with a drizzle of extra sauce around the plate and a small side of microgreens or edible flowers for a restaurant-quality feel. Serving in shallow pasta bowls means the sauce pools beautifully around each roll, making every forkful decadently saucy.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe keep beautifully in an airtight container in the refrigerator for up to three days. This makes them a fantastic option for meal prep or next-day indulgence without losing any flavor or texture.
Freezing
If you’d like to freeze the dish, assemble the rolls in the baking dish but do not bake. Cover tightly with foil and plastic wrap, then freeze for up to one month. When you’re ready, thaw overnight in the fridge before baking as directed. This allows you to enjoy the fresh taste even days later.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) covered with foil to prevent drying out, for about 15–20 minutes or until warmed through. Alternatively, microwave individual portions covered loosely with a microwave-safe lid or wrap for 2 to 3 minutes, stirring halfway for even heat.
FAQs
Can I use fresh shrimp instead of cooked shrimp?
Absolutely! If you’re using raw shrimp, just sauté them until they’re opaque and cooked through before combining with the filling ingredients. This ensures safety and the best texture in your pasta rolls.
Is it possible to make this recipe vegetarian?
Definitely! Simply omit the shrimp and maybe add chopped mushrooms or artichoke hearts for a satisfying vegetarian filling that still complements the rich roasted red pepper cream sauce beautifully.
Can I substitute another type of cheese?
Yes, though the ricotta, mozzarella, and Parmesan combo provides a perfect balance. You could try cottage cheese instead of ricotta or swap mozzarella for provolone if you want a slightly different flavor, but keep in mind texture differences.
How spicy is the roasted red pepper cream sauce?
The sauce is mild by default with a creamy, smoky sweetness. The optional red pepper flakes let you add a gentle heat if you enjoy mild spice, but feel free to omit them for a completely smooth, mellow sauce.
Can I prepare this dish ahead of time?
Yes! You can assemble the pasta rolls and prepare the sauce in advance. Store separately or together covered in the fridge and bake the rolls fresh when ready to serve. This makes entertaining a breeze.
Final Thoughts
Trust me, once you dive into these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe, you’ll understand why they quickly become a beloved favorite. The combination of creamy cheeses, fresh greens, succulent shrimp, and that vibrant, velvety sauce is pure magic. So go ahead, treat yourself to this deliciously comforting dish — your taste buds will thank you for it!
Print
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Pescatarian
Description
Delight in these Shrimp and Spinach Stuffed Pasta Rolls smothered in a rich Roasted Red Pepper Cream Sauce. This Italian-inspired main course combines tender lasagna noodles filled with a savory mixture of shrimp, spinach, and cheeses, baked to perfection in a luscious roasted red pepper cream. A perfect dish for seafood lovers looking for a comforting, flavorful meal.
Ingredients
For the Pasta Rolls
- 8 cooked lasagna noodles
- 1 tablespoon olive oil
- 1/2 lb cooked shrimp, chopped
- 2 cups fresh spinach, sautéed and chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Red Pepper Cream Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (12 oz) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking the assembled pasta rolls.
- Make the Filling: Heat olive oil in a skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant. Add the chopped cooked shrimp and sautéed spinach, cooking for 2 to 3 minutes just to warm through. In a large mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, salt, pepper, and the warm shrimp-spinach mixture. Stir until everything is well blended.
- Assemble the Pasta Rolls: Lay out the cooked lasagna noodles on a clean flat surface. Spoon 2 to 3 tablespoons of the filling mixture evenly onto each noodle, then carefully roll each noodle tightly, and place them seam side down into the prepared baking dish.
- Prepare the Sauce: In a saucepan, heat butter and olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Transfer the roasted red peppers, sautéed garlic, and heavy cream into a blender or food processor and blend until smooth. Pour the blended sauce back into the saucepan and warm over medium heat. Stir in red pepper flakes (if using), salt, pepper, and grated Parmesan cheese. Let the sauce simmer for 3 to 4 minutes to meld the flavors.
- Bake the Pasta Rolls: Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls in the dish. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking an additional 5 to 10 minutes until the sauce is bubbly and the top slightly browned.
Notes
- Use pre-cooked shrimp to save preparation time or substitute with lump crab or chopped cooked chicken for variety.
- The roasted red pepper cream sauce can be prepared up to 3 days in advance and stored in the refrigerator.
- For added texture and a cheesier finish, sprinkle extra mozzarella or Parmesan cheese over the rolls during the last 5 minutes of baking, uncovered.
