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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a rich and comforting baked pasta dish. Lasagna noodles are rolled with a creamy shrimp and spinach filling, then smothered in roasted red pepper cream sauce and topped with gooey mozzarella for an elegant yet easy dinner.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian Fusion
  • Diet: Low Salt

Ingredients

2 cups cooked shrimp, chopped

2 cups fresh spinach, finely chopped

1 1/2 cups ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1 1/2 cups roasted red peppers (jarred or homemade)

1 cup heavy cream

2 garlic cloves, minced

2 tablespoons olive oil

1/3 cup grated Parmesan cheese (for sauce)

Salt and black pepper, to taste

12 lasagna noodles, cooked and drained

1 1/2 cups shredded mozzarella cheese

Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a baking dish.
  2. In a mixing bowl, combine shrimp, spinach, ricotta, Parmesan, egg, garlic powder, salt, and pepper. Mix well.
  3. Blend roasted red peppers and heavy cream until smooth. In a saucepan, heat olive oil, sauté garlic 1 minute, then add blended mixture. Stir in Parmesan, season with salt and pepper, and simmer 5 minutes until slightly thickened.
  4. Lay out lasagna noodles. Spread 2–3 tablespoons filling along each noodle and roll tightly. Place seam-side down in baking dish.
  5. Pour sauce over rolls, top with mozzarella, cover with foil, and bake 20 minutes. Remove foil and bake another 10 minutes until golden and bubbly.
  6. Let rest a few minutes, garnish with parsley, and serve warm.

Notes

  • Use crab, lobster, or chicken instead of shrimp for variation.
  • Vegetarian option: replace shrimp with mushrooms or roasted zucchini.
  • No need to cook spinach—it will wilt during baking.
  • For make-ahead: assemble up to 24 hours in advance and refrigerate before baking.
  • Freeze unbaked rolls for up to 2 months; bake from frozen with extra time.

Nutrition

Find it online: https://cheftinaskitchen.com/shrimp-and-spinach-stuffed-pasta-rolls-with-roasted-red-pepper-cream/