Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Why Shrimp and Spinach Stuffed Pasta Rolls Are a Showstopper

There’s something utterly irresistible about the marriage of tender shrimp, vibrant spinach, and a luscious roasted red pepper cream sauce wrapped inside delicate pasta rolls. This dish is a true crowd-pleaser, boasting a rich, creamy texture that feels indulgent yet balanced by the fresh, wholesome ingredients inside. Whether you’re looking to impress at a dinner party or simply want a comforting weeknight meal that feels special, these stuffed pasta rolls hit the mark.

The combination of sweet, succulent shrimp mingling with earthy spinach creates a flavor harmony that’s elevated by the smoky sweetness of the roasted red pepper cream. It’s a feast for both the eyes and palate — a beautiful presentation of rolled pasta tubes filled with a velvety mixture, baked until bubbly and golden. This recipe is straightforward to prepare, yet delivers a sophisticated, restaurant-worthy dish that will have everyone asking for seconds.

What Are Stuffed Pasta Rolls?

Stuffed pasta rolls are a delightful pasta preparation where thin sheets of pasta are spread with a savory filling, rolled up, and baked, similar in concept to manicotti or cannelloni. Originating in Italian cuisine, these rolls offer a visually appealing alternative to traditional layered lasagna, with each roll acting as an individual serving.

Across various cuisines, the concept of pasta or dough wrapped around fillings is beloved — from the cannelloni in Italy to the enchiladas in Mexican cuisine. The rolling technique creates a unique texture contrast: tender pasta on the outside with a creamy, flavorful center. The presentation is elegant and practical, perfect for portion control and a neat plating experience. Plus, stuffed rolls soak up sauce beautifully, making each bite bursting with flavor.

Flavor Profile Breakdown

At the heart of this recipe lies a harmonious balance of flavors and textures. The shrimp offers a delicate, slightly sweet taste that complements the earthy, slightly bitter notes of fresh spinach. These two ingredients provide the protein and greens foundation for the filling, keeping it light yet satisfying.

The roasted red pepper cream sauce brings a smoky, mildly sweet, and creamy element that elevates the entire dish. This velvety sauce coats the pasta rolls perfectly, adding richness without overwhelming the filling’s fresh flavors.

Texture is just as important: tender pasta envelops the creamy, cheesy filling, while the shrimp adds a subtle bite. Fresh herbs like basil and oregano brighten the dish, and seasonings such as garlic and a touch of nutmeg add depth. Altogether, this creates a multi-dimensional flavor experience that’s comforting, fresh, and elegant.

Ingredient Spotlight — Key Players in This Recipe

Shrimp:
Fresh shrimp is ideal for this recipe, providing a sweet, delicate flavor and firm texture. If fresh isn’t available, high-quality frozen shrimp works well — just be sure to thaw completely before cooking. Opt for peeled and deveined shrimp for ease of preparation. Season shrimp lightly with salt, pepper, and a squeeze of lemon or a pinch of smoked paprika to boost flavor without overpowering the filling.

Spinach:
Fresh baby spinach offers vibrant color and a tender texture. If using frozen spinach, ensure it’s fully thawed and well-drained to avoid excess moisture in the filling. Lightly sauté spinach to wilt and remove bitterness before mixing into the cheese base, locking in nutrients and flavor.

Cheese & Cream:
Ricotta is the star cheese here for its creamy, mild taste and smooth texture. Parmesan adds a nutty, salty depth. For extra richness, cream cheese or mascarpone can be folded in to create a luscious, velvety filling. The combination of cheeses helps balance the shrimp and spinach flavors beautifully.

Pasta Sheets:
Fresh pasta sheets work best for easy rolling and tenderness after baking. Dried pasta sheets can also be used but require softening in boiling water before assembly. No-boil sheets are a convenient alternative, absorbing sauce while baking. Whichever you choose, handle gently to prevent tearing during rolling.

Roasted Red Pepper Cream:
Roasted red peppers bring a smoky sweetness essential to the sauce. Freshly roasting your own peppers is rewarding and flavorful, but jarred roasted red peppers are a convenient shortcut. The cream base can be heavy cream for richness, or coconut cream if a dairy-free version is desired, lending a subtle sweetness that complements the peppers.

Herbs & Spices:
Garlic adds aromatic warmth. Fresh basil and oregano lend brightness and classic Italian flair. Nutmeg, used sparingly, enhances the creamy filling with subtle earthiness. Salt and pepper are essential to balance and highlight flavors. For those who like a hint of heat, a pinch of red pepper flakes or cayenne works well.

Equipment You’ll Need

To prepare this delicious dish, you’ll need a few basic kitchen tools:

• A large baking dish to hold and bake the pasta rolls evenly.

• A saucepan for preparing the roasted red pepper cream sauce.

• Mixing bowls to combine the filling ingredients.

• A whisk and spatula for stirring sauces and folding fillings.

• A sharp knife and cutting board for prepping shrimp, garlic, and herbs.

• Optional: A blender or food processor can make the roasted red pepper sauce silky smooth and perfectly emulsified.

Preparing the Filling — Step-by-Step

Start by sautéing shrimp in a hot pan with a drizzle of olive oil, just until they turn pink and opaque—about 2 minutes per side. Avoid overcooking to keep them tender and juicy. Remove the shrimp, chop them into bite-sized pieces, and set aside.

In the same pan, lightly sauté spinach until just wilted and bright green, about 1-2 minutes. Let it cool slightly, then squeeze out excess moisture to keep the filling from becoming watery.

In a mixing bowl, combine the chopped shrimp and spinach with ricotta, Parmesan, and any cream cheese or mascarpone if using. Add minced garlic, salt, pepper, a pinch of nutmeg, and fresh herbs. Mix gently but thoroughly to create a creamy, flavorful filling that holds together but isn’t overly stiff.

Assembling and Rolling Pasta

If using dried pasta sheets, soften them briefly in boiling salted water to make them pliable—about 1-2 minutes—then drain and lay flat on a clean surface. Fresh pasta sheets don’t need pre-cooking.

Spread an even layer of the filling onto each pasta sheet, leaving a small border around the edges. Starting from one side, carefully roll the pasta over the filling into tight, neat rolls.

Place each roll seam-side down in the baking dish to prevent unrolling. Space them evenly so heat circulates and they cook through uniformly. Now you’re ready to pour the roasted red pepper cream over the rolls and bake!

Making the Roasted Red Pepper Cream Sauce

The roasted red pepper cream sauce is the star that ties this dish together with its vibrant color, smoky sweetness, and luscious creaminess. If you’re starting with fresh peppers, preheat your oven’s broiler or grill. Place whole red bell peppers on a baking sheet and roast, turning occasionally, until the skins are charred and blistered—about 10–15 minutes. Transfer the peppers to a bowl and cover tightly with plastic wrap or a clean towel. This steaming step loosens the skins, making them easy to peel off once cool.

Peel away the skins, remove seeds, and roughly chop the roasted peppers. Place them in a blender or food processor along with your cream base—heavy cream for richness, or coconut cream for a dairy-free alternative. Add minced garlic, a pinch of salt and pepper, and a squeeze of lemon juice or a splash of white wine to brighten the sauce. Blend until silky smooth.

Transfer the sauce to a saucepan and heat gently over low to medium heat, stirring often. Avoid boiling to prevent the cream from curdling. Once warmed through and perfectly blended, your roasted red pepper cream sauce is ready to coat the pasta rolls.

Baking the Pasta Rolls

Preheat your oven to 375°F (190°C) to ensure even baking. Arrange your assembled pasta rolls seam-side down in a large baking dish for stability during cooking. Pour the roasted red pepper cream sauce evenly over the rolls, ensuring each one is generously coated—this keeps the pasta moist and infuses every bite with flavor.

Cover the dish tightly with aluminum foil to trap steam, which helps cook the pasta evenly and prevents the filling from drying out. Bake covered for about 25–30 minutes. This allows the pasta to soften completely and the filling to heat through.

For a golden, bubbly finish, remove the foil during the last 10 minutes of baking. This will let the tops brown lightly and the sauce thicken slightly. Keep an eye on it to avoid burning the sauce.

Once baked, let the pasta rolls rest for 5 minutes before serving. This brief pause allows the sauce to settle and makes slicing or serving easier.

Serving Suggestions & Pairings

For a stunning presentation, garnish your shrimp and spinach stuffed pasta rolls with fresh basil leaves, chopped parsley, and a generous sprinkle of freshly grated Parmesan cheese. These finishing touches add freshness and an extra burst of flavor.

Pair the dish with light, complementary sides such as a crisp green salad dressed simply with lemon vinaigrette, garlic bread to soak up the luscious sauce, or roasted seasonal vegetables like asparagus or zucchini.

For beverage pairings, a chilled glass of dry white wine—such as Sauvignon Blanc, Pinot Grigio, or a lightly oaked Chardonnay—pairs beautifully with the seafood and creamy sauce. Sparkling water with a twist of lemon is a refreshing non-alcoholic option.

Variations & Customizations

This recipe is wonderfully adaptable. Swap shrimp for lump crab meat for an elegant twist or shredded cooked chicken for a heartier version. For a vegetarian take, sauté mushrooms or use a medley of roasted vegetables inside the filling.

For vegan or dairy-free options, substitute cheeses with cashew cream or store-bought vegan ricotta alternatives, and use coconut cream for the sauce base. Tofu crumbles seasoned with garlic and herbs can replace shrimp.

Adjust the spice level by adding red pepper flakes, smoked paprika, or even a dash of cayenne to the filling or sauce for subtle heat.

Feel free to experiment with different pasta shapes like cannelloni tubes or large lasagna sheets. You can even try stuffed shells if you prefer bite-sized portions.

Storage, Reheating & Make-Ahead Tips

Leftover pasta rolls store beautifully in an airtight container in the refrigerator for up to 3 days. To prevent the pasta and sauce from drying out during reheating, cover the dish with foil and warm in a 350°F (175°C) oven for 15–20 minutes until heated through.

For longer storage, assemble the pasta rolls but don’t bake them. Freeze them individually wrapped or in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. When ready to eat, bake directly from frozen—adding extra baking time (about 15 minutes) and keeping the dish covered until nearly done.

This recipe also works well as a make-ahead meal. Prepare the filling and assemble the rolls a day in advance, refrigerate, then bake fresh before serving. This saves time on busy days or when hosting.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp works well if thawed completely before cooking. Be sure to drain excess moisture and pat dry to avoid a watery filling.

How do I prevent pasta sheets from drying out before baking?
If using dried pasta sheets, soften them briefly in boiling water. Lay softened sheets flat on a clean, damp kitchen towel or parchment paper while assembling to keep them from drying out or sticking.

What can I substitute for roasted red peppers?
If you don’t have roasted red peppers, you can use jarred roasted red peppers as a convenient alternative. For a different twist, try roasted tomatoes or red bell peppers sautéed until soft and blended into the sauce.

How long do leftovers keep in the fridge?
Store leftovers in an airtight container for up to 3 days. For best quality, reheat gently to maintain moisture and flavor.

Can I make this recipe dairy-free?
Absolutely! Use coconut cream or a plant-based cream substitute for the sauce, and swap ricotta and Parmesan with vegan cheese alternatives or cashew-based cheeses.

What is the best way to reheat stuffed pasta rolls?
Reheat in the oven at 350°F (175°C) covered with foil to prevent drying. Heat until warmed through, about 15–20 minutes depending on portion size.