If you’re craving a dish that bursts with vibrant flavors and comforting textures, this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe is a must-try. Tender lasagna noodles are lovingly filled with a luscious mixture of shrimp, fresh spinach, creamy ricotta, and Parmesan, then baked under a velvety roasted red pepper cream topping that’s rich, slightly tangy, and utterly irresistible. This dish is perfect for impressing guests or just treating yourself to something incredibly tasty and nourishing that feels special yet is surprisingly straightforward to make.
Ingredients You’ll Need
These ingredients are simple staples that come together brilliantly to create layers of taste, texture, and vibrant color every time you make this recipe. Each item plays an essential role, from the tender shrimp providing a mild sweetness to the roasted red pepper cream that crowns the dish with silky richness.
- Lasagna noodles (8): The perfect base for rolling up the filling while staying tender but firm.
- Olive oil (1 tablespoon): Adds a subtle fruitiness when sautéing aromatics and shrimp.
- Small onion (1, finely chopped): Brings gentle sweetness and depth to the filling mixture.
- Garlic cloves (4, minced): Infuses savory warmth, split between the filling and the sauce.
- Raw shrimp (1 pound, peeled, deveined, chopped): The star protein delivering light seafood flavor and a tender bite.
- Fresh spinach (3 cups, chopped): Adds earthy greens and vibrant color, complementing the shrimp perfectly.
- Ricotta cheese (1 cup): Creates a creamy, slightly tangy texture that binds the filling together.
- Grated Parmesan cheese (½ cup + ¼ cup for sauce): Brings a nutty, salty punch to both filling and sauce.
- Egg (1): Helps hold the filling’s structure while baking.
- Salt and black pepper (½ teaspoon each): Essential simple seasonings to sharpen all the flavors.
- Italian seasoning (1 teaspoon): Loads of aromatic herbs that bring a classic Italian flair.
- Shredded mozzarella cheese (1 ½ cups): Melts into bubbly goodness, finishing the dish with golden texture.
- Butter (1 tablespoon): Adds luscious richness when preparing the roasted red pepper cream sauce.
- Jar roasted red peppers (12 oz, drained and chopped): The creamy sauce base, delivering a sweet, smoky note.
- Heavy cream (1 cup): Silky and indulgent, it smooths out the sauce perfectly.
How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium heat, sautéing the finely chopped onion until it becomes translucent and fragrant, which builds a flavorful foundation. Add the minced garlic and cook just until aromatic. Toss in the chopped shrimp and cook for a mere 2 to 3 minutes until they turn pink and tender—taste is everything here, so don’t overcook! Finish the filling mixture by stirring in the fresh spinach until it wilts down beautifully. Let the whole mixture cool slightly so it won’t scramble the eggs later.
Step 2: Combine the Filling Ingredients
In a mixing bowl, blend ricotta cheese, grated Parmesan, egg, salt, black pepper, and Italian seasoning. This creamy, well-seasoned base ties your filling together snugly. Gently fold in the shrimp and spinach mixture, making sure everything is evenly distributed for that perfect bite every time.
Step 3: Assemble the Pasta Rolls
Lay out each cooked lasagna noodle flat, spread a generous layer of your shrimp and spinach filling all over, and carefully roll it up tight. Arrange these rolls seam-side down in a greased baking dish so they stay intact while baking and look beautiful when served.
Step 4: Make the Roasted Red Pepper Cream Sauce
In a saucepan over medium heat, melt butter and sauté the second portion of minced garlic until fragrant, releasing that inviting aroma. Add the drained chopped roasted red peppers and cook gently for a few minutes, letting those smoky, sweet flavors come alive. Pour in the heavy cream and simmer for five minutes to thicken and marry the ingredients. Transfer the mixture to a blender for a smooth, velvety texture, then stir in Parmesan cheese. Season with salt and pepper to taste, adjusting as you go to suit your palate.
Step 5: Bake the Pasta Rolls
Pour the luscious roasted red pepper cream sauce evenly over the assembled pasta rolls, then sprinkle the shredded mozzarella cheese generously on top. Cover the dish with foil to keep moisture in and bake at 375°F for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and golden brown. Let the rolls cool for a few minutes before serving — patience will reward you with the perfect texture and flavor meld.
How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Garnishes
Freshly chopped basil or parsley adds a lively pop of green and bright herbal notes, balancing the richness of the dish wonderfully. A little more grated Parmesan sprinkled on top before serving is always a great idea for an extra cheesy finish. For a bit of zest, consider a light drizzle of good quality olive oil or a few crushed red pepper flakes if you like a touch of heat.
Side Dishes
This dish pairs beautifully with a crisp green salad tossed in a tangy vinaigrette to cut through the creaminess. Garlic bread or herbed focaccia is perfect for soaking up any extra sauce left on the plate. Roasted or steamed seasonal vegetables like asparagus or green beans make a colorful, nutritious complement while keeping the meal balanced.
Creative Ways to Present
For a stunning presentation, arrange the pasta rolls on a large platter with the roasted red pepper cream sauce artistically drizzled around them. Serve individual portions topped with microgreens or edible flowers for an elegant twist that will wow your guests. This recipe also shines in a rustic, family-style baking dish right from the oven, inviting everyone to dig in and share the love.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftovers tightly and refrigerate for up to 3 days. The flavors actually develop wonderfully after a day, making it a fantastic prepared meal for busy evenings.
Freezing
You can freeze the assembled, unbaked pasta rolls covered in sauce for up to 2 months. Just thaw overnight in the fridge before baking as directed. This makes for a convenient, delicious meal ready whenever you need a comforting dinner without fuss.
Reheating
Reheat leftovers gently in the oven at 350°F, covered with foil to prevent drying out, for about 20 minutes or until warmed through. Alternatively, microwave individual portions on medium power, checking frequently to avoid overcooking the shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before chopping and cooking. This ensures they don’t release excess water and keeps your filling perfectly textured.
Is there a vegetarian version of this dish?
Yes! You can omit the shrimp and add more sautéed mushrooms or artichoke hearts for a similar umami and savory depth. Spinach remains a star, and the roasted red pepper cream sauce is naturally vegetarian-friendly.
What can I substitute for ricotta cheese?
If ricotta isn’t available, cottage cheese blended until smooth can work well. Alternatively, a mixture of cream cheese and sour cream can provide the creamy texture needed for the filling.
How spicy is the roasted red pepper cream sauce?
The sauce is naturally mild with a pleasant smoky sweetness from the peppers. You can easily add red pepper flakes for a little kick if you enjoy spice.
Can I prepare this dish entirely in advance?
Yes! You can make the rolls and sauce a day ahead and keep them refrigerated. Bake just before serving for fresh, hot pasta rolls with minimal time investment on your part.
Final Thoughts
Trust me, once you try these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe, it will quickly become one of your go-to dishes for special dinners or anytime you want to wow your loved ones with bold, comforting Italian-American flavors. It hits all the right notes with creamy filling, tender pasta, and that show-stopping, silky sauce — you’ll want to make it again and again!
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-American
Description
Delicious shrimp and spinach stuffed pasta rolls baked in a creamy roasted red pepper sauce, topped with melted mozzarella cheese for a comforting Italian-American main dish perfect for seafood lovers.
Ingredients
For the Pasta Rolls
- 8 lasagna noodles (cooked and cooled)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound raw shrimp (peeled, deveined, and chopped)
- 3 cups fresh spinach (chopped)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 ½ cups shredded mozzarella cheese
For the Roasted Red Pepper Cream
- 1 tablespoon butter
- 2 cloves garlic (minced)
- 1 jar (12 oz) roasted red peppers (drained and chopped)
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the filling: Preheat oven to 375°F. Heat olive oil in a skillet over medium heat, sauté the finely chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant. Stir in the chopped shrimp and cook until they turn pink, about 2-3 minutes. Add the chopped spinach and cook until wilted, then remove from heat and let cool slightly.
- Mix the cheese filling: In a large bowl, combine ricotta cheese, grated Parmesan, egg, salt, black pepper, and Italian seasoning. Add the cooled shrimp and spinach mixture and mix thoroughly to create the filling.
- Assemble the pasta rolls: Lay the cooked lasagna noodles flat and spread a generous layer of the shrimp and cheese filling evenly over each noodle. Roll each noodle tightly from one end to the other, securing the filling inside. Place the rolls seam-side down in a greased baking dish to prevent unrolling.
- Make the roasted red pepper cream sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the drained and chopped roasted red peppers and cook for 2-3 minutes to combine flavors. Pour in the heavy cream and simmer gently for 5 minutes until slightly thickened. Transfer the sauce to a blender and puree until smooth. Return to the saucepan, stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Bake the pasta rolls: Pour the roasted red pepper cream sauce evenly over the arranged pasta rolls in the baking dish. Sprinkle the shredded mozzarella cheese generously over the top. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and golden brown.
- Serve: Allow the baked pasta rolls to cool slightly before serving for easier handling and to let the flavors meld. Serve warm as a satisfying main course.
Notes
- You can prepare the rolls and sauce one day ahead and bake just before serving for convenience.
- Substitute cooked chicken for shrimp if preferred for a different protein option.
- For a spicier sauce, add a pinch of red pepper flakes when cooking the roasted red pepper cream.
