If you’re looking to wow your dinner guests (or just treat yourself!) with a meal that strikes the perfect balance between luxurious and comforting, Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce are about to become your new favorite. Imagine tender lasagna noodles wrapped around a bright and savory shrimp, spinach, and cheese filling, all blanketed in a creamy, smoky red pepper sauce—it’s a showstopping Italian-American dish that’s easier to make than it looks, but absolutely delivers in terms of flavor, color, and texture.
Ingredients You’ll Need
Every element here plays an important role in building the flavors and comforting textures of this recipe. Don’t let the list intimidate you—each ingredient is straightforward and brings something essential to the table!
- Lasagna noodles: The foundation for your pasta rolls, opt for sturdy noodles that hold their shape when rolled.
- Olive oil: Adds a subtle, savory richness as you sauté the garlic, shrimp, and spinach.
- Raw shrimp: Delivers sweetness and savory flavor throughout the filling; be sure to chop for even distribution.
- Garlic: Sautéing fresh garlic infuses both shrimp and veggies with deep aromatic notes.
- Fresh spinach: Lends vibrant color, a hint of earthiness, and a boost of nutrition.
- Ricotta cheese: The creamy base of the filling, binding everything together beautifully.
- Shredded mozzarella cheese: Melts to gooey perfection for that irresistible cheesy pull.
- Grated Parmesan cheese: Adds sharpness and classic Italian flavor.
- Salt: Enhances every ingredient and brings balance to the filling.
- Black pepper: Offers subtle warmth and depth.
- Crushed red pepper flakes (optional): Sprinkle in a touch of heat if you enjoy a bit of spice.
- Large egg: Helps bind the filling so it holds together inside each roll.
- Roasted red peppers: The star of the sauce, providing smokiness, vibrant color, and sweetness.
- Heavy cream: Makes the sauce luxuriously smooth and rich.
- Vegetable or chicken broth: Adds depth and keeps the sauce from becoming overly thick.
- Butter: Finishes the sauce with a silky sheen and full flavor.
- Smoked paprika: A secret weapon for smoky depth that ties it all together.
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce
Step 1: Cook the Lasagna Noodles
Start by boiling your lasagna noodles according to the package instructions, just until al dente. Drain them well, then lay each one flat on a baking sheet or clean kitchen towel to cool. This simple trick ensures they’re easy to handle when it’s time to fill and roll.
Step 2: Sauté the Shrimp, Garlic, and Spinach
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about one minute. Toss in the chopped shrimp and sauté until they’re just pink and opaque—this usually takes about 3 to 4 minutes. Stir in the fresh spinach, letting it wilt gently into the mixture. Remove from the heat and allow it all to cool slightly before moving on.
Step 3: Prepare the Cheesy Filling
In a big mixing bowl, combine the ricotta, mozzarella, Parmesan, salt, black pepper, and a pinch of red pepper flakes if you’re feeling bold. Add the egg and mix until smooth, then fold in the cooled shrimp and spinach mixture. This filling is what gives Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce their signature melt-in-your-mouth texture.
Step 4: Make the Roasted Red Pepper Cream Sauce
In a blender, combine the roasted red peppers, heavy cream, and broth, blending until completely smooth. Pour the mixture into a saucepan on medium heat. Stir in the butter and smoked paprika, letting the sauce bubble gently for about 5 minutes or until thickened slightly. Taste and adjust seasoning if needed—the flavors should be bold and creamy, with a whisper of smokiness.
Step 5: Assemble the Pasta Rolls
Grab your cooled lasagna noodles and spoon the filling evenly along each noodle. Roll them up gently but snugly, and place each roll seam-side down in a greased 9×13 baking dish. Pour about half a cup of the Roasted Red Pepper Cream Sauce across the bottom of the dish to keep the rolls moist as they bake.
Step 6: Top with Sauce and Cheese
Generously ladle the rest of your luscious sauce over all the pasta rolls, making sure they’re well coated. Finish with a sprinkle of mozzarella or Parmesan on top for a bubbling, golden finish once baked.
Step 7: Bake to Perfection
Cover the baking dish with foil and bake in a 375°F oven for 25 minutes. Remove the foil and bake another 10 minutes, allowing the top to turn golden and bubbly. The aroma will be irresistible—try to resist digging in right away so they can cool slightly and set.
How to Serve Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce
Garnishes
Finish each plate with a flourish of freshly chopped parsley, a light dusting of Parmesan, or even a scatter of red pepper flakes if you want extra kick. A drizzle of good olive oil just before serving also adds gloss and depth.
Side Dishes
Pair these vibrant pasta rolls with a crisp green salad tossed in a lemony vinaigrette, or roasted vegetables like asparagus or broccolini. A few slices of warm, crusty bread are perfect for soaking up every last drop of sauce.
Creative Ways to Present
Arrange the rolls in individual gratin dishes for a bistro-style presentation, or slice each roll in half on a diagonal and stack them artfully on your plate. For parties, cut them into pinwheels, skewer with a toothpick, and serve as elegant appetizers—with extra Roasted Red Pepper Cream Sauce for dipping, of course!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The sauce will thicken a bit overnight but the flavors deepen beautifully, making leftovers just as crave-worthy as the first night.
Freezing
You can freeze the assembled (unbaked) rolls and sauce for up to a month. Tightly wrap the baking dish in foil and freeze, then thaw overnight in the refrigerator before baking as usual. This makes weeknight entertaining a breeze.
Reheating
To reheat, place the rolls and sauce in a covered dish and warm in a 350°F oven for 20 to 25 minutes, or until heated through. For single servings, a microwave works fine—just cover to keep the pasta moist and creamy.
FAQs
Can I substitute something else for the shrimp?
Absolutely! Feel free to use chopped cooked chicken, crab, or even a plant-based protein for the filling. The recipe is flexible, so you can tailor Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce to your own tastes.
What kind of roasted red peppers should I use?
Jarred roasted red peppers keep things quick and convenient, but if you’re feeling ambitious, homemade roasted red peppers add extra depth. Either works wonderfully in this dish.
Is there a lighter option for the cream sauce?
Yes, swap in half-and-half or even evaporated milk for a lighter sauce that’s still creamy and satisfying. Just keep in mind the sauce won’t be quite as rich as with heavy cream.
Can I assemble the rolls ahead of time?
Definitely! You can make the rolls and sauce the night before, refrigerate, and bake right before serving. Perfect for dinner parties or times when you want to minimize last-minute prep.
Will frozen spinach work if I don’t have fresh?
Frozen spinach is a great substitute if that’s what you have on hand. Just make sure to thaw it thoroughly and squeeze out as much moisture as possible, so the filling stays creamy and not watery.
Final Thoughts
If you’re ready to indulge in a dish that’s impressive yet totally doable, Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce are calling your name. With their comforting pasta, luscious filling, and that dreamy, smoky sauce, they’re sure to earn a spot in your regular dinner rotation. Give them a try—you’ll be glad you did!
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Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
These Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce are a decadent yet easy-to-make dish that combines savory shrimp and spinach filling rolled into lasagna noodles, baked in a flavorful roasted red pepper cream sauce.
Ingredients
For the Pasta Rolls:
- 8 lasagna noodles, cooked and drained
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled, deveined, and chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 large egg
For the Roasted Red Pepper Cream Sauce:
- 1 cup roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup vegetable or chicken broth
- 1 tablespoon butter
- 1/4 teaspoon smoked paprika
Instructions
- Cook the Lasagna Noodles: Cook lasagna noodles according to package instructions, then lay flat on a baking sheet to cool.
- Prepare the Shrimp & Spinach Filling: Sauté garlic in olive oil, add shrimp and cook until opaque. Stir in spinach until wilted. Let cool slightly.
- Make the Cheese Mixture: Combine ricotta, mozzarella, Parmesan, salt, pepper, red pepper flakes, and egg. Add the shrimp and spinach mixture and mix well.
- Create the Roasted Red Pepper Cream Sauce: Blend roasted red peppers, heavy cream, and broth until smooth. Heat in a saucepan with butter and smoked paprika.
- Assemble and Bake: Spread sauce in a baking dish, fill each noodle with the shrimp mixture, roll up, and place seam-side down in the dish. Top with remaining sauce, bake covered, then uncovered until bubbly and golden.
Notes
- You can substitute chopped cooked chicken for shrimp if desired.
- Frozen spinach can be used—just thaw and squeeze out excess moisture.
- For a lighter sauce, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 2 rolls
- Calories: 510
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 190mg
