Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a luxurious, comforting dish that’s packed with flavor. Tender lasagna noodles are filled with a rich mixture of shrimp, spinach, and creamy ricotta, then baked in a velvety roasted red pepper cream sauce and topped with gooey mozzarella cheese. It’s an elegant twist on traditional stuffed pasta that’s perfect for a cozy dinner or special occasion.

Why You’ll Love This Recipe

This dish is indulgent, flavorful, and beautifully balanced. The shrimp adds a subtle seafood sweetness, the spinach brings freshness, and the roasted red pepper cream sauce ties everything together with its vibrant, slightly smoky richness. The rolls are easy to assemble, and the baked presentation is as impressive as it is delicious. Plus, it’s a complete meal all in one dish—creamy, cheesy, and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• Cooked shrimp, chopped

• Fresh spinach, finely chopped

• Ricotta cheese

• Grated Parmesan cheese

• Egg

• Garlic powder

• Salt and pepper to taste

For the Sauce:

• Roasted red peppers (jarred or homemade)

• Heavy cream

• Garlic, minced

• Grated Parmesan cheese

• Olive oil

• Salt and pepper to taste

For the Pasta Rolls:

• Lasagna noodles, cooked and drained

• Mozzarella cheese, shredded (for topping)

Directions

1. Prepare the Filling
   In a mixing bowl, combine chopped shrimp, finely chopped spinach, ricotta, Parmesan, egg, garlic powder, salt, and pepper. Mix thoroughly and set aside.

2. Make the Roasted Red Pepper Cream Sauce
   Blend roasted red peppers with heavy cream until smooth. In a saucepan, heat olive oil over medium heat, then sauté the minced garlic for about 1 minute. Add the blended pepper-cream mixture, stir in Parmesan, and season with salt and pepper. Simmer for about 5 minutes until slightly thickened.

3. Assemble the Pasta Rolls
   Lay each cooked lasagna noodle flat and spread 2–3 tablespoons of the filling along the length. Roll tightly and place seam-side down in a greased baking dish.

4. Add the Sauce and Bake
   Pour the red pepper cream sauce over the pasta rolls. Top evenly with shredded mozzarella cheese. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden and bubbly.

5. Serve and Enjoy
   Allow the rolls to cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.

Servings and timing

• Servings: 6

• Prep time: 25 minutes

• Cook time: 35 minutes

• Total time: 60 minutes

Variations

• Swap the protein: Use crab meat, lobster, or cooked chicken instead of shrimp.

• Vegetarian option: Omit the shrimp and add sautéed mushrooms or roasted zucchini.

• Extra spice: Add red pepper flakes to the sauce for a subtle kick.

• Cheese blend: Try a mixture of mozzarella and fontina or provolone for a gooier top.

• Pasta alternative: Use manicotti shells or cannelloni tubes instead of lasagna noodles for a different shape.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Assemble the dish ahead and freeze before baking. Cover tightly with foil and freeze for up to 2 months.

• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

FAQs

Can I use frozen shrimp?

Yes. Thaw completely, pat dry, and cook before chopping and using in the filling.

What kind of roasted red peppers should I use?

Jarred roasted red peppers work great, but you can roast your own at home for a deeper flavor.

Can I make this dish ahead of time?

Yes. Assemble the rolls and sauce in the baking dish, cover, and refrigerate for up to 24 hours before baking.

Do I need to cook the spinach first?

No, finely chopping it raw is enough, as it will cook during baking.

Can I use cottage cheese instead of ricotta?

Yes, but drain it first to reduce moisture, or blend it for a smoother consistency.

Is this dish spicy?

No, the flavor is rich and savory. Add chili flakes if you’d like more heat.

What can I serve with this?

A crisp green salad or garlic bread pairs wonderfully with the richness of the dish.

Can I use no-boil lasagna noodles?

For best results, use traditional lasagna noodles cooked until just al dente, as they’re easier to roll.

How do I keep the rolls from falling apart?

Make sure the noodles are not overcooked and the filling is well-combined. Place them seam-side down to keep them intact.

Can I double the recipe?

Yes! Just use a larger baking dish or two pans and adjust baking time slightly if needed.

Conclusion

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is an elegant yet easy dish that brings together the best of seafood, pasta, and creamy comfort food. It’s perfect for a family dinner, date night, or anytime you want to impress without spending hours in the kitchen. Rich, flavorful, and beautifully satisfying—this dish is sure to be a repeat favorite.

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