Description
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream – a decadent Italian-inspired dish featuring tender pasta filled with shrimp, fresh spinach, and creamy cheeses, all topped with a rich roasted red pepper cream sauce. Perfect for dinner parties, date nights, or family meals!
Ingredients
Units
Scale
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
Instructions
Prepare the Filling:
- Sauté minced garlic in olive oil until fragrant.
- In a bowl, mix cooked shrimp, spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
Roll the Pasta:
- Lay each lasagna sheet flat.
- Spread filling along one edge and roll tightly.
- Place rolls seam-side down in a greased baking dish.
Make the Sauce:
- Melt butter in a saucepan and sauté garlic for 1 minute.
- Add roasted red peppers and cook for 2 minutes.
- Stir in heavy cream and Parmesan cheese, simmering until slightly thickened. Season with salt and pepper.
Assemble and Bake:
- Pour the sauce over the pasta rolls.
- Sprinkle with additional Parmesan cheese, if desired.
- Cover with foil and bake at 375°F (190°C) for 20 minutes.
- Remove foil and bake for another 10 minutes until bubbly and golden.
Serve:
- Let cool slightly before serving.
- Garnish with fresh basil or parsley.
Notes
- For extra flavor, add a pinch of red chili flakes to the sauce.
- Use fresh pasta sheets for easier rolling if available.
Nutrition
- Serving Size: 1
- Calories: 340 kcal
