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
Scale
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.
