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–+ servings
Merry

Easy Shrimp and Spinach Stuffed Pasta Rolls – Perfect for Dinner!

This gourmet shrimp and spinach stuffed pasta rolls dish is the perfect balance of rich, creamy, and savory flavors. Juicy shrimp and fresh spinach are combined with a creamy ricotta and mozzarella filling, rolled inside tender lasagna noodles, and smothered in a luxurious roasted red pepper cream sauce. It's an elegant yet comforting meal that's perfect for special occasions or a cozy dinner at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 -6 servings
Course: Main Dish
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

For the Pasta Rolls
  • 12 lasagna noodles cooked al dente
  • 1 pound shrimp peeled, deveined, and chopped
  • 2 cups fresh spinach finely chopped
  • 2 cloves garlic minced
  • 1 cup ricotta cheese
  • ½ cup mozzarella cheese shredded
  • ¼ cup Parmesan cheese grated
  • 1 egg beaten
  • Salt and pepper to taste
  • 1 tablespoon olive oil
For the Roasted Red Pepper Cream Sauce
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 cup roasted red peppers chopped
  • 1 cup heavy cream
  • ½ cup Parmesan cheese grated
  • Salt and pepper to taste

Method
 

Step 1: Prepare the Filling
  1. Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  2. Add chopped spinach and sauté for about 2 minutes until wilted. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine cooked spinach, chopped shrimp, ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper. Mix well.
Step 2: Assemble the Pasta Rolls
  1. Lay cooked lasagna noodles flat on a clean surface.
  2. Spread an even layer of the shrimp and spinach mixture along one edge of each noodle.
  3. Roll up the noodles tightly and place them seam-side down in a greased baking dish.
Step 3: Make the Roasted Red Pepper Cream Sauce
  1. In a saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute.
  2. Stir in the roasted red peppers and cook for another 2 minutes.
  3. Pour in the heavy cream and mix in the grated Parmesan cheese. Let the sauce simmer for 5–7 minutes until slightly thickened. Season with salt and pepper.
Step 4: Bake the Dish
  1. Preheat oven to 375°F (190°C).
  2. Pour the roasted red pepper cream sauce evenly over the pasta rolls in the baking dish. Sprinkle additional Parmesan cheese if desired.
  3. Cover the dish with aluminum foil and bake for 20 minutes.
  4. Remove the foil and bake for an additional 10 minutes, until the sauce is bubbling and slightly golden.
Step 5: Serve and Enjoy
  1. Let the dish rest for a few minutes before serving.
  2. Garnish with fresh basil or parsley.
  3. Serve with a side of garlic bread or a fresh salad.

Notes

  • If using frozen shrimp, thaw and pat dry before adding to the filling.
  • To prevent pasta from sticking, lay noodles flat after boiling or drizzle with olive oil.
  • The roasted red pepper sauce can be blended for an extra smooth texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

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