A sophisticated and flavorful pasta dish, these Shrimp and Spinach Stuffed Pasta Rolls are wrapped in tender lasagna sheets and topped with a luxurious roasted red pepper cream sauce. Perfect for special occasions or when you want to impress your guests with a restaurant-quality meal.

Why You’ll Love This Recipe

Gourmet Appeal: This dish feels fancy but is surprisingly simple to make.
Rich and Creamy: The roasted red pepper cream sauce elevates the flavors to perfection.

Wholesome Ingredients: Fresh spinach, succulent shrimp, and creamy cheeses make every bite a delight.
Make-Ahead Friendly: Prepare it ahead of time and bake just before serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pasta Rolls

12 sheets lasagna pasta (cooked al dente)
1 lb shrimp, peeled, deveined, and chopped
2 cups fresh spinach, chopped

2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated
1 egg, beaten
Salt and pepper, to taste

1 tablespoon olive oil (for sautéing)

For the Roasted Red Pepper Cream Sauce

2 tablespoons butter
2 cloves garlic, minced

1 cup roasted red peppers, jarred or homemade, drained and chopped
1 cup heavy cream
1/2 cup Parmesan cheese, grated

Salt and pepper, to taste

Directions

Prepare the Filling

Heat olive oil in a skillet over medium heat and sauté garlic until fragrant, about 1 minute.
Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

In a bowl, combine cooked spinach, shrimp, ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.

Roll the Pasta

Lay each cooked lasagna sheet flat on a clean surface.
Spread a portion of the shrimp and spinach filling along one edge of the pasta sheet.

Roll up the sheet tightly, securing the filling inside. Repeat for all pasta sheets.
Place the rolls seam-side down in a greased baking dish.

Make the Roasted Red Pepper Cream Sauce

Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute.

Stir in roasted red peppers and cook for 2 minutes.
Add heavy cream and Parmesan cheese, stirring well.
Simmer the sauce for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.

Assemble and Bake

Preheat your oven to 375°F (190°C).
Pour the roasted red pepper cream sauce evenly over the pasta rolls.
Sprinkle additional Parmesan cheese on top if desired.

Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cheese is golden.

Serve

Allow the dish to cool for a few minutes before serving.

Garnish with fresh basil or parsley for added color and flavor.
Serve warm with a side salad or garlic bread for a complete meal.

Servings and Timing

Servings: 6

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Variations

Vegetarian Option: Replace shrimp with sautéed mushrooms or artichoke hearts.
Cheese Alternatives: Swap mozzarella with provolone or Gruyère for a different flavor.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for some heat.

Low-Carb Version: Use thin zucchini slices instead of lasagna sheets.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the stuffed pasta rolls (without the sauce) for up to 3 months. Add sauce when reheating.

Reheating: Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes.

FAQs

1. Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp works well. Chop and mix it into the filling as directed.

2. Can I make this dish ahead of time?

Yes, prepare and assemble the rolls with the sauce, then cover and refrigerate. Bake just before serving.

3. Can I substitute jarred roasted red peppers?

Absolutely, they save time and work perfectly in this sauce.

4. What’s the best type of pasta for this recipe?

Wide, flat lasagna sheets are ideal for rolling and holding the filling.

5. How do I prevent the pasta from sticking together?

Cook the pasta al dente and lay them flat on a lightly oiled surface after draining.

6. Can I add other vegetables to the filling?

Yes, diced zucchini, mushrooms, or bell peppers make great additions.

7. Is heavy cream necessary for the sauce?

For a lighter version, substitute half-and-half or milk, though the sauce may be thinner.

8. How do I ensure the sauce is thick enough?

Simmer the sauce until it reduces slightly, stirring occasionally to avoid scorching.

9. Can I use frozen spinach?

Yes, thaw and drain it thoroughly before adding to the filling.

10. What side dishes pair well with this recipe?

Garlic bread, a fresh green salad, or steamed asparagus complement the flavors beautifully.

Conclusion

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a comforting, indulgent dish that’s perfect for family dinners or special occasions. With its creamy sauce and flavorful filling, this recipe is sure to impress and satisfy everyone at the table. Try it out for a memorable meal that feels like a celebration!