Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Tender pasta rolls filled with a creamy blend of sautéed shrimp, fresh spinach, and cheeses, baked under a luscious roasted red pepper cream sauce. This elegant yet easy-to-make dish is perfect for weeknight dinners or special occasions.
Equipment
- Large baking dish
- Saucepan
- Mixing bowls
- Whisk
- Spatula
- Knife and cutting board
- Blender or food processor (optional, for sauce)
Ingredients
Filling:
- 1 lb shrimp, peeled and deveined
- 5 oz fresh baby spinach (or 10 oz frozen, thawed and drained)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup cream cheese or mascarpone (optional, for richness)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Pinch of nutmeg
- 1 tbsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- Olive oil for sautéing
Pasta:
- 8–10 fresh pasta sheets or no-boil lasagna sheets (or dried pasta sheets, softened)
Roasted Red Pepper Cream Sauce:
- 3 large roasted red peppers (freshly roasted or jarred)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 clove garlic
- Salt and pepper, to taste
- 1 tsp lemon juice or splash white wine (optional, for brightness)
Instructions
Prepare the Filling:
- Heat olive oil in a pan over medium heat. Sauté shrimp until pink and opaque (about 2 minutes per side). Remove and chop roughly.
- In the same pan, sauté spinach until wilted, about 1-2 minutes. Drain excess moisture.
- In a mixing bowl, combine shrimp, spinach, ricotta, Parmesan, cream cheese (if using), garlic, basil, oregano, nutmeg, salt, and pepper. Mix gently until creamy.
Prepare the Sauce:
- Roast bell peppers until charred, steam and peel skins, or use jarred roasted peppers.
- Blend peppers with cream, garlic, olive oil, salt, pepper, and lemon juice or white wine until smooth.
- Heat sauce gently in a saucepan over low heat; avoid boiling.
Assemble the Rolls:
- Soften dried pasta sheets briefly in boiling water if needed; drain and lay flat.
- Spread filling evenly on each sheet, leaving edges clear. Roll up tightly.
- Place rolls seam-side down in a baking dish.
Bake:
- Pour the roasted red pepper cream sauce evenly over the rolls.
- Cover with foil and bake at 375°F (190°C) for 25–30 minutes.
- Remove foil and bake an additional 10 minutes until bubbly and slightly browned.
- Let rest 5 minutes before serving.
Notes
- For easier assembly, use fresh pasta sheets if available; they roll more easily and bake tenderly.
- Avoid overcooking shrimp during sautéing to keep them tender in the filling.
- For dairy-free versions, swap cheeses for vegan alternatives and use coconut cream.
- This recipe freezes well—assemble and freeze before baking for a quick future meal.
- Add red pepper flakes or smoked paprika to the filling or sauce for a spicy kick.
- Serve with fresh herbs and extra Parmesan for garnish.