Go Back
–+ servings
Merry

The Best Shrimp-Stuffed Pasta Rolls – Rich, Creamy & Delicious

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a boil.
  2. Cook the jumbo pasta shells (or lasagna sheets) according to package instructions until al dente.
  3. Drain and rinse with cold water to prevent sticking. Set aside.
Prepare the Filling:
  1. Heat 2 tablespoons of olive oil in a pan over medium heat.
  2. Add minced garlic and chopped shrimp. Sauté until shrimp turns pink (about 3 minutes).
  3. Stir in chopped spinach and cook for another 2 minutes until wilted.
  4. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine ricotta, Parmesan, mozzarella, egg, salt, black pepper, and red pepper flakes.
  6. Add the shrimp and spinach mixture and mix well.
Make the Sauce:
  1. Heat 1 tablespoon of olive oil in a pan. Add chopped onions and garlic, sautéing until fragrant.
  2. Stir in crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and black pepper.
  3. Simmer for 15-20 minutes until the sauce thickens.
Assemble the Pasta Rolls:
  1. Preheat the oven to 375°F (190°C).
  2. Spread a layer of tomato sauce in a baking dish.
  3. Fill each pasta shell (or roll lasagna sheets) with the shrimp and spinach mixture.
  4. Place them seam-side down in the dish.
  5. Pour the remaining sauce over the pasta rolls and sprinkle shredded mozzarella on top.
Bake to Perfection:
  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
  3. 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.

Tried this recipe?

Let us know how it was!