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Shrimp & Spinach Stuffed Pasta Rolls

Delicious Shrimp & Spinach Stuffed Pasta Rolls for Cozy Dinners

Indulge in Shrimp & Spinach Stuffed Pasta Rolls; a cozy, elegant dish perfect for quick dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Rolls
  • 8 pieces Lasagna noodles Substitute with gluten-free lasagna sheets if needed.
  • 1 pound Shrimp Pre-cooked shrimp can be used for convenience.
  • 2 cups Fresh spinach Thawed frozen spinach works well too.
  • 15 ounces Ricotta cheese Cottage cheese can be a suitable substitute.
  • 1 cup Mozzarella cheese Opt for low-fat mozzarella for a lighter choice.
  • 1/2 cup Parmesan cheese Nutritional yeast can replace it for a dairy-free option.
  • 1 large Egg Omit for a vegan option or replace with a flax egg.
  • 2 cloves Garlic Adjust the amount to your preference.
For the Roasted Red Pepper Cream Sauce
  • 1 cup Roasted red peppers Jarred roasted peppers make preparation faster.
  • 1 cup Heavy cream Substitute with half-and-half or a dairy-free cream.
  • 1 cup Chicken broth Use vegetable broth for a pescatarian version.
  • 1 small Onion Can be omitted if desired.
  • 1 teaspoon Paprika Consider using smoked paprika for added depth.

Equipment

  • Oven
  • mixing bowl
  • saucepan
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking dish and cooking utensils.
  2. Cook the lasagna noodles according to the package instructions until al dente, about 8-10 minutes. Drain and lay flat on an oiled baking sheet.
  3. In a mixing bowl, combine cooked shrimp, fresh spinach, ricotta cheese, mozzarella, Parmesan, egg, minced garlic, and a pinch of salt and pepper. Mix until blended.
  4. Take a spoonful of the filling and place it on one end of each lasagna noodle. Roll up tightly and place seam-side down in a greased baking dish.
  5. In a saucepan, sauté diced onion and garlic over medium heat until translucent, about 5 minutes. Add roasted red peppers, heavy cream, chicken broth, and paprika. Simmer for about 10 minutes.
  6. Spread a layer of roasted red pepper cream sauce across the bottom of the baking dish. Arrange the stuffed pasta rolls and cover with remaining sauce.
  7. Bake for approximately 40 minutes, until the sauce is bubbly and the tops are golden brown.
  8. Let cool for 5-10 minutes before serving. Optionally garnish with Parmesan or fresh herbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 170mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Ensure lasagna noodles are slightly firm. Avoid overfilling rolls. If sauce thickens, add chicken broth. Assembled rolls can be prepped a day in advance. Serve with fresh sides like salad or garlic bread.

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