Description
Delight in these Shrimp & Spinach Stuffed Pasta Rolls, featuring tender lasagna noodles filled with a savory blend of shrimp, fresh spinach, and cheeses, all baked to perfection under a luscious roasted red pepper cream sauce. This elegant dish offers a flavorful and impressive meal perfect for dinner gatherings or a special family night.
Ingredients
Scale
Pasta Rolls
- 12 lasagna noodles
- 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
- Salt and pepper to taste
- 1 tablespoon olive oil
Roasted Red Pepper Cream Sauce
- 2 roasted red peppers, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat and prepare noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Cook shrimp: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove from heat, chop into small pieces, and let cool.
- Mix filling: In a large mixing bowl, combine the chopped shrimp, chopped fresh spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, salt, and pepper. Mix thoroughly until well combined.
- Assemble pasta rolls: Lay each cooked lasagna noodle flat on a clean surface. Spoon a generous portion of the shrimp and spinach mixture onto the noodle, then roll it tightly into a spiral. Place each roll seam side down into a baking dish, arranging them side by side.
- Prepare the sauce base: Heat 1 tablespoon olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
- Add sauce ingredients and simmer: Stir in the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally to meld flavors.
- Blend the sauce: Use an immersion blender directly in the pan or transfer the sauce to a blender. Blend until smooth and creamy.
- Bake the pasta rolls: Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the sauce is bubbly and the rolls are heated through.
- Serve: Remove from the oven, garnish with extra grated Parmesan cheese if desired, and serve the stuffed pasta rolls hot.
Notes
- Ensure the lasagna noodles are cooked al dente to avoid overly soft rolls after baking.
- Peeling the roasted red peppers yourself enhances flavor; alternatively, use jarred roasted red peppers for convenience.
- For a vegetarian version, substitute shrimp with sautéed mushrooms or a plant-based protein.
- The sauce can be adjusted in thickness by varying the amount of broth added.
- Leftover rolls can be refrigerated for up to 2 days and reheated covered in the oven.
