If you’re looking for a show-stopping dinner to wow guests (or just treat yourself!), Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is the dish that does it all. Each tender lasagna noodle hugs a cheesy, succulent shrimp-and-spinach filling, all napped with a velvety roasted red pepper cream sauce that lifts every bite. This recipe is full of cozy Italian-inspired flavors, bright colors, and the kind of taste that makes you want to savor every forkful. Trust me, you’re about to fall head-over-heels for these pasta rolls!
Ingredients You’ll Need
The beauty of Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is how each ingredient really shines—each one plays a starring role in the final flavor, whether it’s creamy ricotta, sweet shrimp, or those burst-of-sunshine roasted peppers. Stick with the list and you’ll get fantastic results every time.
- Lasagna noodles (8 cooked): Look for wide, sturdy noodles to hold all that savory filling—cook just until al dente so they roll up without tearing.
- Olive oil (1 tbsp): Adds richness and helps bring out the flavors as you sauté the filling and sauce bases.
- Cooked shrimp (1/2 lb, chopped): Sweet and tender, shrimp lend protein and a satisfying bite—pre-cooked shrimp makes prep a breeze!
- Fresh spinach (2 cups, sautéed and chopped): Earthy and slightly bitter, spinach balances the creaminess and brightens the filling’s color.
- Ricotta cheese (1 cup): Provides the creamy backbone to the filling, making every bite rich and luscious.
- Shredded mozzarella cheese (1/2 cup): Melts into gooey strings inside each roll, binding it all together.
- Grated Parmesan cheese (1/4 cup, plus 1/4 cup for sauce): Offers a sharp, salty kick in both the filling and the sauce.
- Egg (1): Acts as the “glue” that holds your cheesy filling together when baked.
- Garlic (3 cloves total, minced): Essential for infusing both the filling and sauce with an aroma that makes everyone hungry.
- Salt (1/2 tsp): Brings out all the flavors in the filling.
- Black pepper (1/4 tsp): Adds subtle warmth and depth.
- Butter (1 tbsp): Creates a silky base for the red pepper cream sauce.
- Roasted red peppers (1 [12 oz] jar, drained): Their sweet, smoky flavor is what makes the sauce irresistible.
- Heavy cream (1/2 cup): Gives the sauce its signature silky, decadent texture.
- Red pepper flakes (1/4 tsp, optional): Spice lovers, this is your moment—just a pinch brings the sauce to life.
- Salt and pepper (to taste): For the sauce—a dash at the end ensures perfect seasoning.
How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Step 1: Prep Your Kitchen
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. Lay out your cooked lasagna noodles on a clean work surface so you’re ready for a fun assembly session. I promise, a little organization here makes rolling super easy and mess-free!
Step 2: Make the Shrimp and Spinach Filling
Heat the olive oil in a skillet over medium heat, then toss in the minced garlic. Let it get fragrant, about a minute, then add your chopped shrimp and sautéed spinach. Stir everything just until warmed through (about 2–3 minutes). In a mixing bowl, mix together ricotta, mozzarella, Parmesan, egg, salt, pepper, and now your shrimp-spinach mixture. Stir until you’ve got a creamy, chunky dream of a filling.
Step 3: Assemble the Pasta Rolls
Spoon 2–3 tablespoons of filling onto each lasagna noodle, spreading it in a thin layer from end to end. Carefully roll up each noodle, making snug spirals stuffed with cheesy shrimp goodness. Nestle each one seam side down in your prepared baking dish. Already, it’s looking like dinner-party heaven!
Step 4: Make the Roasted Red Pepper Cream Sauce
For the sauce, heat butter and olive oil in a saucepan over medium heat. Sauté the remaining garlic until soft, then pop the roasted red peppers, sautéed garlic, and heavy cream into a blender or food processor. Blitz until smooth and creamy, then pour back into the saucepan. Season with red pepper flakes, salt, and pepper. Add the Parmesan, and let the sauce simmer for 3–4 minutes until it thickens and smells absolutely incredible.
Step 5: Bake to Perfection
Pour the freshly made roasted red pepper cream sauce over the pasta rolls so each one is coated luxuriously. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake another 5–10 minutes until bubbly and golden on top. That aroma filling your kitchen? Pure joy.
How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Garnishes
A sprinkle of fresh basil or parsley right before serving brings a burst of color and a fresh pop that really complements the creamy sauce. For a bit of decadence, try another dusting of Parmesan on top—the salty finish is simply irresistible.
Side Dishes
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream pair beautifully with a simple green salad drizzled with balsamic, or some broccolini sautéed with a hint of lemon. Warm, crusty bread earns its keep here too—it’s perfect for mopping up every last drop of that luscious sauce.
Creative Ways to Present
Serve each pasta roll nestled on individual plates with an extra spoonful of sauce for dramatic effect. For a family-style vibe, arrange the rolls snugly in a serving dish and scatter with colorful microgreens and a handful of toasted pine nuts for crunch and visual flair.
Make Ahead and Storage
Storing Leftovers
These pasta rolls hold up well in the fridge for up to three days. Transfer any leftovers to an airtight container and refrigerate. The sauce becomes even more flavorful as it sits, making leftovers a treat!
Freezing
If you’d like to freeze, assemble the rolls and sauce in a freezer-safe dish, but hold off on baking. Wrap tightly and freeze for up to 2 months—just thaw overnight in the fridge before baking as directed.
Reheating
To reheat, place the rolls in an oven-safe dish, cover with foil, and warm at 350°F until heated through (about 20–25 minutes). For a quick single serving, use the microwave—just cover loosely to avoid splatters and heat in 60-second bursts until hot.
FAQs
Can I use frozen shrimp for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream?
Absolutely. Just make sure to thaw the shrimp fully and pat dry before chopping. Frozen shrimp are a great time-saver, and once cooked, they blend seamlessly into the filling.
Can I substitute other greens for spinach?
Definitely! Kale, Swiss chard, or even arugula would work well. Just remember to cook and chop them, as you would the spinach, so the texture stays soft and roll-ready.
Is it okay to prepare this dish in advance?
Yes! You can assemble the whole dish up to a day ahead, refrigerate, and then bake just before serving. This makes Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream a top pick for entertaining.
Is the roasted red pepper cream sauce spicy?
Not by default, but the optional red pepper flakes add a gentle warmth. You can easily control the heat—skip the flakes for a milder sauce, or add more if you like spice.
How do I make this dish gluten free?
Opt for gluten-free lasagna noodles, readily available in most grocery stores. All other ingredients in Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are naturally gluten-free, making this a very adaptable recipe.
Final Thoughts
I can’t recommend Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream enough—it’s comforting, impressive, and downright delicious. Whether it’s for a cozy weeknight or a special dinner with friends, this recipe guarantees smiles. Give it a try and get ready for rave reviews at your table!
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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in these delicious Shrimp and Spinach Stuffed Pasta Rolls with a flavorful Roasted Red Pepper Cream sauce. A perfect blend of seafood, cheese, and savory sauce in every bite!
Ingredients
For the pasta rolls:
- 8 cooked lasagna noodles
- 1 tablespoon olive oil
- 1/2 lb cooked shrimp (chopped)
- 2 cups fresh spinach (sautéed and chopped)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the roasted red pepper cream sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 (12 oz) jar roasted red peppers (drained)
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes (optional)
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Make the filling: Sauté garlic, shrimp, and spinach. Combine with cheeses, egg, and seasonings.
- Fill the noodles: Spoon filling onto lasagna noodles and roll them up.
- Prepare the sauce: Sauté garlic, blend roasted red peppers with cream, then season and simmer.
- Bake: Pour sauce over pasta rolls, bake covered, then uncovered until bubbly.
Notes
- Use pre-cooked shrimp or substitute with crab or chicken.
- You can make the sauce ahead and refrigerate for up to 3 days.
- Sprinkle extra cheese on top for added texture before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 pasta rolls
- Calories: 460
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 195mg
