Description
These Delicious Shrimp & Spinach Stuffed Pasta Rolls combine tender lasagna noodles filled with a savory mixture of shrimp, spinach, and cheeses, all baked in a rich roasted red pepper cream sauce. Perfect for cozy dinners, this dish delivers creamy, flavorful bites that are easy to prepare and sure to impress.
Ingredients
Pasta
- 8 pieces Lasagna noodles (Substitute with gluten-free lasagna sheets if needed)
Filling
- 1 pound Shrimp (Pre-cooked shrimp can be used for convenience)
- 2 cups Fresh spinach (Thawed frozen spinach works well too)
- 15 ounces Ricotta cheese (Cottage cheese can be a suitable substitute)
- 1 cup Mozzarella cheese (Opt for low-fat mozzarella for a lighter choice)
- 1/2 cup Parmesan cheese (Nutritional yeast can replace it for a dairy-free option)
- 1 large Egg (Omit for a vegan option or replace with a flax egg)
- 2 cloves Garlic (Adjust the amount to your preference)
- Salt and pepper, to taste
Sauce
- 1 small Onion (Can be omitted if desired)
- 2 cloves Garlic (for sautéing)
- 1 cup Roasted red peppers (Jarred roasted peppers make preparation faster)
- 1 cup Heavy cream (Substitute with half-and-half or a dairy-free cream)
- 1 cup Chicken broth (Use vegetable broth for a pescatarian version)
- 1 teaspoon Paprika (Consider using smoked paprika for added depth)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it lightly.
- Cook Pasta: Boil the lasagna noodles according to package instructions until al dente, typically 8-10 minutes. Drain them well and spread flat on an oiled baking sheet to prevent sticking.
- Prepare Filling: In a mixing bowl, combine chopped cooked shrimp, fresh spinach, ricotta cheese, mozzarella, Parmesan, beaten egg, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well blended.
- Roll Pasta: Spoon a generous amount of the shrimp and spinach filling onto one end of each lasagna noodle. Roll the noodle tightly into a cylindrical shape and place each roll seam-side down into the greased baking dish.
- Make Sauce: In a saucepan over medium heat, sauté diced onion and garlic until translucent, about 5 minutes. Add the roasted red peppers, heavy cream, chicken broth, and paprika. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly and the flavors to meld.
- Assemble Dish: Spread a layer of the roasted red pepper cream sauce on the bottom of the baking dish. Arrange the stuffed pasta rolls in the dish and pour the remaining sauce evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for approximately 40 minutes, or until the sauce is bubbling and the tops of the rolls are golden brown.
- Rest and Serve: Remove the dish from the oven and allow it to cool for 5-10 minutes. Optionally garnish with extra Parmesan cheese or fresh herbs before serving for added flavor and presentation.
Notes
- You can substitute gluten-free lasagna noodles to make this dish gluten-free.
- Pre-cooked shrimp speed up preparation but fresh shrimp add better texture.
- For a dairy-free version, replace cheeses with nutritional yeast and use a dairy-free cream substitute.
- Omitting the egg or replacing it with a flax egg will make the filling vegan-friendly.
- Jarred roasted red peppers save time but fresh roasted peppers give a more intense flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
