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

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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