If you love cozy, comforting pasta dishes loaded with rich flavors and vibrant colors, you are going to fall head over heels for this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe. Imagine tender lasagna noodles rolled around a luscious filling of seasoned shrimp, fresh spinach, and creamy cheeses, all bathed in a velvety, smoky roasted red pepper cream sauce that takes every bite to a new level of deliciousness. This recipe brings together a wonderful balance of textures and tastes that’s perfect for an impressive weeknight dinner or a special occasion where you want to wow your guests without stress.

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is straightforward yet plays a key role in creating those irresistible layers of flavor and texture. From the fresh shrimp and vibrant spinach to the mix of cheeses and the rich sauce components, everything combines to make this dish a memorable treat.

Lasagna noodles: Use 12 noodles as the perfect vessel for rolling in the savory filling.
Shrimp, peeled and deveined (1 lb): This tender, juicy seafood adds a wonderful flavor and protein boost.
Fresh spinach (2 cups, chopped): Brings color, nutrients, and a gentle earthiness to the stuffing.
Ricotta cheese (1/2 cup): Adds creaminess and helps bind the filling.
Mozzarella cheese, shredded (1/2 cup): Melts beautifully for that gooey, cheesy goodness.
Parmesan cheese, grated (1/4 cup): Gives a salty, nutty kick that elevates the flavor profile.
Egg (1): Acts as a binder to hold the filling together perfectly.
Garlic (2 cloves, minced): Infuses the dish with aromatic depth both in filling and sauce.
Salt and pepper: Essential for seasoning every component just right.
Olive oil (2 tablespoons total): Used for cooking shrimp and sautéing aromatics for the sauce.
Roasted red peppers (2, peeled and chopped): The star of the sauce, delivering a smoky sweetness and gorgeous color.
Heavy cream (1/2 cup): Adds luxurious richness to the roasted red pepper sauce.
Chicken broth or vegetable broth (1/4 cup): Helps balance and thin the sauce for the perfect consistency.
Onion (1/2, chopped): Builds a savory base for the sauce.
Paprika (1 teaspoon): Enhances the smoky flavor and adds warmth to the sauce.

How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe

Step 1: Prepare the pasta

Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente so they’re easy to roll without breaking. Once cooked, drain, lay them flat on a baking sheet or work surface, and set aside to cool slightly. This is an important base for your stuffed rolls.

Step 2: Cook and chop the shrimp

In a skillet, warm a tablespoon of olive oil over medium heat. Add the peeled and deveined shrimp and cook until they turn pink and are just cooked through—about 2 to 3 minutes. Avoid overcooking to keep them tender. Remove from heat and chop the shrimp into smaller pieces suitable for the filling texture.

Step 3: Make the filling mixture

Grab a large mixing bowl and combine the chopped shrimp, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Stir everything gently yet thoroughly until you have a uniform, creamy mixture ready to stuff into your pasta noodles. This blend packs in freshness, creaminess, and savory bites in every roll.

Step 4: Roll the pasta

Lay each lasagna noodle flat and spoon a generous amount of the shrimp and spinach mixture evenly across each strip. Carefully roll up each noodle tightly without spilling the filling. Place each rolled pasta seam-side down into a greased baking dish, arranging them snugly to keep their shape during baking.

Step 5: Start the roasted red pepper cream sauce

In a medium pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion softens and becomes translucent, releasing a sweet aroma that will complement the sauce notes beautifully.

Step 6: Combine and simmer the sauce ingredients

Add the chopped roasted red peppers, heavy cream, chicken or vegetable broth, paprika, salt, and pepper to the pan. Bring the mixture to a gentle simmer and let it cook for about 5 to 7 minutes, stirring occasionally to marry the flavors. Use an immersion blender to puree the sauce until silky smooth — or carefully transfer it to a blender. This sauce is the magical finish that ties it all together.

Step 7: Assemble and bake

Pour the luscious roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish, ensuring each roll is nicely coated. Cover the dish with foil to keep the moisture in and bake for 25 to 30 minutes until the sauce is bubbling and the rolls are heated through.

Step 8: Serve and enjoy

Remove from the oven and let it rest for a few minutes before serving. This pause allows the flavors to meld even further and makes the dish easier to portion. The Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe is now perfectly ready to impress.

How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe

Garnishes

Top your plated pasta rolls with a sprinkle of freshly grated Parmesan cheese and perhaps a few fresh basil leaves if you want a pop of color and herbal brightness. A drizzle of extra virgin olive oil can add a silky finish, while a dash of cracked black pepper enhances the overall bite.

Side Dishes

Since this dish is rich and satisfying, light and crisp sides work best to balance it out. Consider a fresh green salad with lemon vinaigrette, steamed asparagus, or roasted seasonal vegetables. A simple garlic bread or crusty baguette is perfect for mopping up extra sauce.

Creative Ways to Present

For a dinner party, arrange the pasta rolls closely in a shallow white baking dish so that the vibrant red sauce contrasts beautifully. Serve individual rolls on decorative plates, topped with microgreens or edible flowers for a sophisticated touch. You could even skewer mini rolls for fun, bite-sized appetizers!

Make Ahead and Storage

Storing Leftovers

Place any leftover stuffed pasta rolls and sauce into an airtight container and refrigerate. They will keep well for up to 3 days, maintaining both flavor and texture so you can enjoy delicious meals even after the first day.

Freezing

If you want to prepare this meal in advance, you can freeze the assembled, unbaked pasta rolls topped with sauce in a freezer-safe dish or container. Freeze for up to 2 months — when ready, thaw overnight in the refrigerator and bake as directed.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, covered with foil to prevent drying out, or use a microwave on medium power, checking often to keep the creamy texture intact without overcooking.

FAQs

Can I substitute the shrimp with another protein?

Absolutely! Cooked chicken, crab meat, or even sautéed mushrooms can be fantastic alternatives, offering different but equally delicious flavors to the filling.

What if I don’t have roasted red peppers on hand?

You can roast fresh red bell peppers yourself under the broiler or on a grill, then peel and chop them. Alternatively, jarred roasted red peppers from the store work perfectly and save time.

Is this recipe gluten-free?

The traditional lasagna noodles contain gluten, but you can swap them for gluten-free pasta sheets or rolls available in many grocery stores to make this recipe gluten-free.

Can I make this dish vegetarian?

Sure! Just omit the shrimp and increase the spinach or add other vegetables like mushrooms or zucchini to make a tasty vegetarian version of the stuffed pasta rolls.

How spicy is the roasted red pepper cream sauce?

The sauce has a gentle smoky warmth thanks to paprika but is not spicy hot, making it palatable for most people, including kids and spice-sensitive eaters.

Final Thoughts

This Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe is like wrapping little bundles of joy filled with flavor and comfort. It’s a fantastic crowd-pleaser that elegantly combines fresh seafood, creamy cheese, and a luxurious sauce into one irresistible dish. Give it a try and bring a touch of restaurant-worthy magic to your own kitchen—it’s a recipe you’ll want to make again and again!

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe

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3.9 from 73 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x

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Description

A delicious and elegant meal featuring tender lasagna noodles stuffed with a savory mixture of shrimp, fresh spinach, and cheeses, all baked under a rich and creamy roasted red pepper sauce. Perfect for a special dinner or entertaining guests.

Ingredients

Scale

For the 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

For the 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

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Instructions

Preheat and cook noodles: Preheat your oven to 375°F (190°C). Cook lasagna noodles following the package instructions until al dente. Drain and set aside to cool slightly.
Cook shrimp: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove from heat and chop the shrimp into small pieces.
Prepare filling: In a large mixing bowl, combine the chopped shrimp, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Stir until all ingredients are well incorporated.
Assemble pasta rolls: Lay each lasagna noodle flat on a clean surface. Spoon a generous amount of the shrimp and spinach mixture onto each noodle, then roll them tightly into rolls. Arrange the rolls seam-side down in a baking dish.
Sauté aromatics: To make the sauce, heat 1 tablespoon olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
Prepare sauce: Add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the pan. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally to blend the flavors.
Blend sauce: Use an immersion blender directly in the pan or transfer the sauce to a blender to puree until smooth and creamy.
Bake: Pour the creamy roasted red pepper sauce evenly over the stuffed pasta rolls in the baking dish. Cover the dish with foil and bake in the preheated oven for 25-30 minutes until bubbly and heated through.
Serve: Remove from oven and serve hot, optionally garnished with extra grated Parmesan cheese.

Notes

Roasted red peppers can be store-bought to save time.
Ensure shrimp is fully cooked to avoid any food safety risks.
For a vegetarian version, substitute shrimp with cooked mushrooms or artichokes.
Use gluten-free noodles if you prefer a gluten-free dish.
The sauce can be made ahead and refrigerated to speed up the preparation.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian