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
Scale
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.
