Shrimp and Spinach Stuffed Pasta Rolls Recipe
Get ready to be swept off your feet by a dish that never fails to impress: Shrimp and Spinach Stuffed Pasta Rolls. Imagine tender lasagna noodles hugging a luscious filling of juicy shrimp, creamy cheeses, fresh spinach, and a touch of bright lemon zest, all baked under a blanket of vibrant marinara. It’s the kind of meal that feels restaurant-quality but is secretly easy enough for a cozy night in or a celebration with friends. Whether you’re looking for a showstopper main course or a fresh take on classic Italian flavors, this recipe brings comfort, excitement, and a pop of color to your table.
Ingredients You’ll Need
The beauty of Shrimp and Spinach Stuffed Pasta Rolls lies in the simplicity of its ingredients. Each one brings something special to the table—whether it’s richness, fresh flavor, or a gorgeous pop of green—and together, they deliver pure magic in every bite.
- Lasagna noodles: Choose sturdy traditional or gluten-free noodles that can roll easily without tearing.
- Cooked shrimp, chopped: Juicy, tender shrimp are the star of the filling; use fresh or frozen, just be sure to chop into bite-sized pieces.
- Fresh spinach, chopped: This leafy green adds beautiful color and a gentle earthy flavor; baby spinach works especially well here.
- Ricotta cheese: Creamy and mild, ricotta binds the filling and keeps it incredibly luscious.
- Shredded mozzarella cheese: For that essential melt and stretch when baked; you can use pre-shredded or grate your own for extra gooeyness.
- Grated Parmesan cheese: Adds sharpness and depth, giving the filling a nutty, savory boost.
- Minced garlic: Garlic infuses the whole dish with warm, aromatic backbone and classic Italian flair.
- Lemon zest: A pop of citrus brightens everything and wakes up the creaminess of the cheeses.
- Salt: Simple but essential to bring out the best in every component.
- Black pepper: A gentle background heat to balance all the flavors.
- Marinara sauce: Use your favorite jarred brand or homemade; it adds tang, moisture, and a gorgeous blanket of red.
- Olive oil: A quick drizzle keeps everything moist and adds Italian character.
- Fresh basil or parsley for garnish: These herbs brighten the finished dish and make it look irresistible.
How to Make Shrimp and Spinach Stuffed Pasta Rolls
Step 1: Prepare the Lasagna Noodles
Bring a big pot of salted water to a boil and cook your lasagna noodles until just al dente—firm but pliable. This is key for rolling, so don’t overcook! Once drained, lay them flat on a clean kitchen towel so they don’t stick together and are ready to fill.
Step 2: Mix the Filling
In a generous-sized mixing bowl, combine the chopped shrimp, fresh spinach, creamy ricotta, mozzarella, Parmesan, minced garlic, bright lemon zest, salt, and black pepper. Stir until everything is evenly blended, creating a rich and vibrant filling that holds together beautifully.
Step 3: Assemble the Shrimp and Spinach Stuffed Pasta Rolls
Working one noodle at a time, spread a thin, even layer of the shrimp and spinach filling from edge to edge, leaving just a tiny margin at each end. Carefully roll up each noodle, gently but tightly, to secure all those lovely flavors inside. Place each roll seam-side down in a lightly greased baking dish as you go.
Step 4: Top and Bake
Once all the rolls are nestled in the baking dish, pour marinara sauce evenly over the top, letting it work its way into the cracks. For an extra golden finish, drizzle olive oil over everything. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake 10 minutes more—just until everything bubbles and the tops turn slightly golden.
Step 5: Add Fresh Herbs and Serve
As soon as the Shrimp and Spinach Stuffed Pasta Rolls come out of the oven, sprinkle generously with fresh basil or parsley. The herbs lend a burst of freshness that perfectly balances the rich, cheesy filling. Slice, serve, and watch them disappear!
How to Serve Shrimp and Spinach Stuffed Pasta Rolls
Garnishes
Don’t skip the finishing touches! A flurry of freshly chopped basil or parsley adds both visual appeal and a pop of flavor that lifts your Shrimp and Spinach Stuffed Pasta Rolls to another level. If you love cheese, a last-minute sprinkle of extra Parmesan is always welcome.
Side Dishes
These rolls shine bright as a main course, so keep your sides light and complementary. Crisp garlic bread begs to soak up spilled marinara, while a simple green salad—maybe with lemony vinaigrette—offers the perfect fresh contrast. Steamed asparagus or roasted veggies make lovely partners as well.
Creative Ways to Present
For family-style fun, serve the Shrimp and Spinach Stuffed Pasta Rolls bubbling right from the baking dish, or line them up individually on plates for a dinner party-worthy look. If you’re feeling playful, try slicing each roll into coins and skewering them for easy, bite-sized appetizers at a buffet or holiday meal.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Spinach Stuffed Pasta Rolls keep beautifully in the fridge. Simply transfer cooled rolls (sauce and all) to an airtight container. They’ll taste just as delightful for up to three days and make a satisfying next-day lunch or dinner.
Freezing
To freeze, assemble the pasta rolls and cover them tightly with foil before baking. Freeze for up to two months. When ready to enjoy, you can bake straight from frozen—just add an extra 10 to 15 minutes to the baking time, keeping them covered until hot and bubbly.
Reheating
Gently reheat single servings in the microwave, covered, adding a splash of water or extra sauce if they seem dry. For best results with larger portions, cover the baking dish with foil and warm in a 350°F oven until heated through—this keeps the pasta from drying out and preserves the creamy texture of the filling.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw and pat the shrimp dry before chopping and adding to your filling. Frozen shrimp work just as well as fresh and are often more convenient.
What’s the best way to chop spinach for the filling?
A quick chop with a large knife is perfect—you want fairly small pieces so the spinach blends seamlessly into the filling. If you’re using baby spinach, you can also tear it by hand for a rustic touch.
Can I substitute another green for spinach?
Yes, kale or Swiss chard make tasty substitutes for spinach. Just remove tough stems, chop finely, and sauté briefly if using tougher greens to soften them before mixing with the cheeses and shrimp.
How do I keep the rolls from falling apart?
Be gentle when rolling and avoid overfilling the noodles. Placing each roll seam-side down in the baking dish helps them hold their shape beautifully as they bake.
Are Shrimp and Spinach Stuffed Pasta Rolls gluten-free?
They can be! Just use your favorite gluten-free lasagna noodles, and all the other ingredients remain the same. You won’t lose any of the flavor or comfort.
Final Thoughts
I can’t wait for you to try these Shrimp and Spinach Stuffed Pasta Rolls and see how quickly they become a staple in your kitchen. Whether you’re making them for a weeknight treat or to wow guests, they promise pure comfort and lots of smiles. Happy cooking!
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Shrimp and Spinach Stuffed Pasta Rolls Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
These Shrimp and Spinach Stuffed Pasta Rolls are a delicious and elegant dish that combines tender shrimp, fresh spinach, and creamy cheeses rolled up in lasagna noodles, baked to perfection, and topped with marinara sauce. A flavorful and satisfying main course that’s perfect for a special dinner or gathering.
Ingredients
Lasagna Noodles:
12 noodles;
Cooked Shrimp:
1 pound chopped;
Fresh Spinach:
2 cups chopped;
Ricotta Cheese:
8 ounces;
Mozzarella Cheese:
1/2 cup shredded;
Parmesan Cheese:
1/4 cup grated;
Garlic:
2 cloves minced;
Lemon Zest:
1 teaspoon;
Salt:
1/2 teaspoon;
Black Pepper:
1/4 teaspoon;
Marinara Sauce:
1 cup;
Olive Oil:
2 tablespoons;
Herbs:
fresh basil or parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the noodles: Cook the lasagna noodles until al dente, drain, and lay flat.
- Prepare the filling: Mix shrimp, spinach, cheeses, garlic, lemon zest, salt, and pepper.
- Fill and roll: Spread filling on noodles, roll up, and place in a baking dish.
- Add sauce: Pour marinara sauce over the rolls, drizzle with olive oil, cover, and bake.
- Bake: Bake covered, then uncovered until bubbly and golden.
- Garnish and serve: Garnish with herbs before serving.
Notes
- Use fresh or frozen cooked shrimp.
- Substitute spinach with kale or Swiss chard if desired.
- Pair with a side salad or garlic bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 370
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 160mg
