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Shrimp & Spinach Stuffed Pasta Rolls – Creamy Roasted Red Pepper Sauce

These Shrimp and Spinach Stuffed Pasta Rolls are elegant, flavorful, and perfect for a special dinner! Tender pasta filled with succulent shrimp, fresh spinach, and cheese, baked to perfection, then topped with a creamy roasted red pepper sauce. A restaurant-quality meal you can make at home with ease!
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Comfort Food, Italian-American
Servings 6 (2–3 rolls per person)
Calories 350 kcal

Equipment

  • 9x13-inch baking dish
  • Skillet
  • Mixing bowls
  • Whisk
  • Blender or food processor
  • Knife + cutting board
  • Spatula
  • Measuring Cups and Spoons
  • Optional: kitchen towel for rolling pasta sheets

Ingredients
  

For the Filling:

  • 8–10 fresh or no-boil pasta sheets
  • 1 lb (450g) shrimp, peeled and deveined
  • 4 cups fresh spinach (or 10 oz frozen), drained
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 1 tsp lemon zest
  • 1–2 cloves garlic, minced
  • Salt & pepper, to taste
  • 1–2 tsp olive oil (for sautéing)
  • Fresh herbs (parsley or basil), chopped

For the Roasted Red Pepper Cream Sauce:

  • 2 roasted red peppers (jarred or fresh-roasted)
  • 1 cup heavy cream
  • 1–2 cloves garlic
  • Salt & pepper, to taste

Optional Toppings:

  • Additional shredded cheese
  • Panko or breadcrumbs
  • Fresh herbs for garnish
  • Olive oil drizzle

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a baking dish and optionally spread a thin layer of sauce on the bottom.
  • Boil or soften pasta sheets until pliable; lay flat on a clean surface.
  • Sauté shrimp in olive oil with garlic, salt, and pepper until just opaque; chop if large.
  • Sauté and drain spinach thoroughly.
  • In a mixing bowl, combine shrimp, spinach, ricotta, mozzarella, parmesan, lemon zest, and herbs. Adjust seasoning.
  • Place filling along one edge of each pasta sheet; roll tightly and place seam-side down in the baking dish.
  • Blend roasted red peppers, cream, garlic, salt, and pepper until smooth. Adjust consistency as needed.
  • Pour sauce over rolls, sprinkle additional cheese and optional breadcrumbs.
  • Cover with foil; bake 20–25 minutes. Remove foil and bake another 10 minutes until golden and bubbly.
  • Let rest 5 minutes; garnish with fresh herbs or microgreens and serve.

Notes

  • Make-Ahead: Assemble rolls ahead and refrigerate overnight or freeze unbaked for up to 1 month.
  • Variations: Swap shrimp with crab, scallops, or chicken; spinach with kale or arugula; or cheeses with fontina or goat cheese.
  • Spicy Option: Add chili flakes or smoked paprika to the sauce.
  • Serving Tip: Slice individually for elegant plating; serve with a green salad or garlic bread.
  • Storage: Keep in airtight container in fridge up to 3–4 days; reheat in oven for best texture.
Keyword cheesy shrimp bake, Elegant dinner recipe, roasted red pepper cream, seafood pasta, Shrimp pasta rolls, spinach pasta, stuffed pasta