Description
These Shrimp and Spinach Stuffed Pasta Rolls are a delightful combination of tender pasta, juicy shrimp, and creamy ricotta cheese, all wrapped in a rich, homemade tomato sauce. Baked until bubbly and golden, this dish is perfect for a cozy dinner or a special occasion. The combination of seafood, greens, and cheese makes every bite irresistibly delicious!
Ingredients
For the Pasta Rolls
- 12–14 jumbo pasta shells (or lasagna sheets)
- 2 tablespoons olive oil
For the Filling
- 1 lb shrimp (peeled, deveined, and chopped)
- 2 cups fresh spinach (chopped)
- 1 cup ricotta cheese
- ½ cup Parmesan cheese (grated)
- ½ cup mozzarella cheese (shredded)
- 1 egg
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For the Tomato Sauce
- 2 cups canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 1 teaspoon basil (fresh or dried)
- ½ teaspoon oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For Topping
-
- 1 cup mozzarella cheese (shredded)
- Fresh parsley (chopped, for garnish)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the jumbo pasta shells (or lasagna sheets) according to package instructions until al dente.
- Drain and rinse with cold water to prevent sticking. Set aside.
-
Prepare the Filling:
- Heat 2 tablespoons of olive oil in a pan over medium heat.
- Add minced garlic and chopped shrimp. Sauté until shrimp turns pink (about 3 minutes).
- Stir in chopped spinach and cook for another 2 minutes until wilted.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta, Parmesan, mozzarella, egg, salt, black pepper, and red pepper flakes.
- Add the shrimp and spinach mixture and mix well.
-
Make the Sauce:
- Heat 1 tablespoon of olive oil in a pan. Add chopped onions and garlic, sautéing until fragrant.
- Stir in crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and black pepper.
- Simmer for 15-20 minutes until the sauce thickens.
-
Assemble the Pasta Rolls:
- Preheat the oven to 375°F (190°C).
- Spread a layer of tomato sauce in a baking dish.
- Fill each pasta shell (or roll lasagna sheets) with the shrimp and spinach mixture.
- Place them seam-side down in the dish.
- Pour the remaining sauce over the pasta rolls and sprinkle shredded mozzarella on top.
-
Bake to Perfection:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Make-Ahead Option: Assemble the pasta rolls in advance and refrigerate them for up to 24 hours before baking.
- Freezing Instructions: Freeze the unbaked rolls for up to 3 months. Bake directly from frozen at 375°F for about 45 minutes.
- Gluten-Free Option: Use gluten-free pasta shells or replace pasta with zucchini slices for a low-carb version.
- Alternative Cheese Options: Swap ricotta with cottage cheese or mascarpone for a different texture.
- Serving Suggestion: Pair with garlic bread and a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian