What if your next dinner could feel fancy yet be surprisingly easy to make? Enter the Shrimp & Spinach Stuffed Pasta Rolls—a dazzling dish that marries delicate shrimp, vibrant spinach, and creamy cheeses inside pasta sheets, all baked in a roasted red pepper sauce that’s rich without being heavy. This recipe flips conventional pasta on its head and delivers restaurant flair from your home kitchen.
Ingredients
Here’s what you need to make about 8 stuffed rolls (serves 3–4):
- Pasta sheets or lasagna noodles – 12 (cooked & laid flat)
- Shrimp – 1 lb (peeled, deveined)
- Fresh spinach – 2 cups, chopped
- Ricotta cheese – 1 cup
- Mozzarella cheese – 1 cup, shredded
- Parmesan cheese – ½ cup, grated
- Roasted red peppers – 1 jar (for blending into sauce)
- Garlic – 2 cloves, minced
- Olive oil – 1 tbsp
- Salt & pepper – to taste
- Red pepper flakes & fresh parsley – for garnish
Step-by-Step Instructions
Step 1: Cook Pasta Sheets
Bring a large pot of salted water to a boil. Cook pasta sheets (or lasagna noodles) until just al dente. Drain and rinse with cool water to stop cooking. Lay flat on a clean surface.
Step 2: Sauté Shrimp & Spinach
In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add the shrimp and cook until just pink and opaque (about 2–3 minutes). Remove shrimp and roughly chop. In the same pan, add spinach and cook until wilted. Let cool slightly.
Step 3: Prepare the Filling
In a mixing bowl, combine chopped shrimp, wilted spinach, ricotta, mozzarella, parmesan, salt, and pepper. Stir until well blended and creamy.
Step 4: Roll the Pasta
Spread a thin layer of the filling across each pasta sheet. Roll tightly from one end to the other, sealing the edges. Place the rolls seam‑side down in a greased baking dish.
Step 5: Make the Red Pepper Sauce
Blend roasted red peppers into a smooth purée. In a saucepan, warm it gently with a splash of water or cream if needed. Season with salt, pepper, and red pepper flakes for a kick. Pour this sauce over the stuffed rolls.
Step 6: Bake to Perfection
Cover the dish with foil and bake at 375°F (190°C) for about 25 minutes. Remove the foil and bake another 10 minutes until the top is bubbling and lightly browned.
Variations
- Alternative proteins: Use cooked chicken, crab, or scallops instead of shrimp.
- Vegetarian twist: Omit shrimp and add mushrooms, zucchini, or roasted eggplant.
- Sauce swap: Use tomato basil sauce or Alfredo sauce instead of red pepper sauce.
- Cheese blends: Try fontina, provolone, or goat cheese for unique flavors.
Cooking Note
- Don’t overcook the shrimp—they’ll continue cooking in the oven.
- Blending the red pepper sauce very smooth gives an elegant finish.
- Let rolls rest 5 minutes before slicing so they hold shape.
Serving Suggestions
Serve slices of these pasta rolls next to a crisp green salad or roasted vegetables. A slice of garlic bread is perfect to soak up sauce. Garnish with extra chopped parsley and a sprinkling of red pepper flakes for contrast.
Storing Tips for the Recipe
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil at 350°F (175°C) until warmed through, about 15 minutes. You can also freeze before baking. Bake from frozen, adding extra baking time.
Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Yield: 8 pasta rolls (serves 4–6)
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 24 g |
| Sodium | 680 mg |
Healthier Alternatives for the Recipe
- Use whole-wheat or gluten-free pasta sheets.
- Swap ricotta for light cottage cheese or Greek yogurt blend.
- Use part-skim mozzarella or reduce the cheese amounts.
- Use no-oil cooking sprays or minimal olive oil when sautéing.
Common Mistakes to Avoid
- Overcooking shrimp: Shrimp will become rubbery and dry.
- Too thick sauce: It may soak into pasta rather than coating rolls.
- Not sealing edges: Rolls might unroll or leak filling during baking.
- Overcrowding the dish: Rolls should be placed seam-side down with space to bake evenly.
Conclusion
These Shrimp & Spinach Stuffed Pasta Rolls are the perfect blend of elegance and home-cooked comfort. From succulent seafood to creamy cheeses and vibrant spinach, every element sings. Whether for a special dinner or your go-to weeknight, this dish will become a standout favorite. Try it tonight—and don’t forget to share your version with me!
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Yes — just thaw fully, pat dry, and briefly sauté so it doesn’t become soggy in the filling.
Can I prepare ahead?
Absolutely. Assemble rolls and refrigerate; bake when ready (add a few more minutes to bake time).
What if I don’t have roasted red pepper sauce?
You can use jarred marinara or Alfredo sauce as a substitute—not quite the same flavor but works in a pinch.
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Shrimp & Spinach Stuffed Pasta Rolls – Elegant, Flavorful Seafood Dinner
- Total Time: 50 minutes
- Yield: 4–6 servings
Description
Shrimp & Spinach Stuffed Pasta Rolls bring together tender shrimp, creamy ricotta, mozzarella, and spinach all wrapped in pasta sheets and baked in a flavorful roasted red pepper sauce. It’s a restaurant-worthy meal you can make easily at home.
Ingredients
Pasta sheets or lasagna noodles – 12 (cooked & laid flat)
Shrimp – 1 lb (peeled, deveined)
Fresh spinach – 2 cups (chopped)
Ricotta cheese – 1 cup
Mozzarella cheese – 1 cup (shredded)
Parmesan cheese – ½ cup (grated)
Roasted red peppers – 1 jar (blended into smooth sauce)
Garlic – 2 cloves (minced)
Olive oil – 1 tbsp
Salt & pepper – to taste
Red pepper flakes & fresh parsley – for garnish
Instructions
1. Cook pasta sheets until al dente, rinse and lay flat.
2. Heat olive oil, sauté garlic, then cook shrimp until pink. Chop shrimp.
3. Wilt spinach in same pan and let cool.
4. Mix shrimp, spinach, ricotta, mozzarella, and parmesan in a bowl. Season with salt & pepper.
5. Spread filling on pasta sheets and roll tightly.
6. Place rolls seam-side down in a greased baking dish.
7. Blend roasted red peppers into a sauce. Warm and season.
8. Pour sauce over rolls. Cover with foil and bake at 375°F for 25 minutes.
9. Remove foil and bake an additional 10 minutes until bubbly.
10. Garnish with parsley and red pepper flakes. Serve hot.
Notes
Use cooked chicken or crab as a shrimp substitute.
Can be made ahead and baked just before serving.
Try Alfredo sauce or tomato sauce for different flavors.
Freeze unbaked rolls for later and bake directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 rolls
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 135mg