Description
This Shrimp & Spinach Stuffed Pasta Rolls recipe features tender lasagna noodles filled with a savory mixture of shrimp, fresh spinach, and creamy cheeses. Baked under a luscious roasted red pepper cream sauce, this dish combines rich flavors and a creamy texture, perfect for an elegant and satisfying meal.
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 Cook Pasta: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to cool slightly, making them easier to handle.
- Cook Shrimp: In a skillet, heat 1 tablespoon olive oil 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 and chop the shrimp into small pieces for easier mixing.
- Prepare 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 to create a well-blended filling.
- Assemble Pasta Rolls: Lay each cooked lasagna noodle flat on a clean surface. Spoon a generous amount of the shrimp and spinach filling onto each noodle, then roll the noodles tightly into individual rolls. Place each roll seam-side down in a baking dish prepared to hold them all securely.
- Sauté Aromatics for Sauce: In a pan over medium heat, heat 1 tablespoon olive oil. Add chopped onion and minced garlic and sauté for 2-3 minutes until they soften and become fragrant.
- Make Roasted Red Pepper Cream Sauce: Add the chopped roasted red peppers, heavy cream, chicken (or vegetable) broth, paprika, salt, and pepper to the pan with the sautéed onions and garlic. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally. Use an immersion blender to blend the sauce until smooth or transfer it carefully to a blender to puree.
- Combine and Bake: Pour the smooth roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover the dish with foil to retain moisture.
- Bake: Bake the covered pasta rolls in the preheated oven for 25-30 minutes until the sauce is bubbly and the rolls are heated through.
- Serve: Remove from the oven and serve hot. Optionally, garnish with extra grated Parmesan cheese for added flavor.
Notes
- Be careful not to overcook the shrimp during sautéing as they can become rubbery.
- Chopping the shrimp after cooking ensures easier rolling and even distribution in the filling.
- You can substitute chicken broth with vegetable broth to keep the sauce vegetarian-friendly.
- For a spicier sauce, add red pepper flakes or cayenne pepper to taste.
- Leftover pasta rolls can be refrigerated and reheated in the oven covered with foil to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
