Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Name: Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 12 sheets lasagna noodles (cooked al dente); 15 oz ricotta cheese (whole milk); 10 oz frozen spinach (thawed and squeezed dry); 2 cups mozzarella cheese (shredded, divided); 0.5 cup parmesan cheese (grated); 1 egg (large); 1 tsp garlic powder; 12 oz roasted red peppers (jarred, drained); 1 cup heavy cream; 0.5 cup chicken broth; 3 cloves garlic (minced); 2 tbsp butter (unsalted); 1 tbsp flour; 1 lb shrimp (peeled and deveined); 2 tbsp butter; 1 tsp red pepper flakes

There is something undeniably luxurious about pasta rolls. They take the comforting elements of a classic lasagna—the sheets of tender pasta, the creamy ricotta filling, the bubbling cheese—and present them in elegant, individual portions. But this recipe for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream elevates the concept entirely. Instead of a standard marinara, we are bathing these rolls in a velvety, vibrant roasted red pepper cream sauce that bridges the gap between sweet and savory. Topped with garlic-buttered shrimp, this dish transforms a weeknight dinner into a restaurant-quality experience right in your own kitchen.

If you are looking for a meal that screams “comfort food” but looks sophisticated enough for a dinner party, you have found it. The filling is a classic blend of ricotta, mozzarella, and earthy spinach, providing a neutral, creamy base that allows the sauce to shine. The sauce itself is the star of the show: roasted red peppers blended with heavy cream, garlic, and parmesan to create a “liquid gold” consistency that coats every curve of the pasta. Finally, the shrimp adds a protein punch and a textural contrast that makes every bite interesting.

Why You Will Love This Recipe

Flavor Harmony: The sweetness of the roasted peppers perfectly cuts through the richness of the ricotta and heavy cream.
Elegant Presentation: Unlike a messy slice of lasagna, pasta rolls (or “rosettes”) hold their shape beautifully on the plate.
Make-Ahead Friendly: You can assemble the rolls and the sauce ahead of time and just pop them in the oven when you are ready to eat.
Seafood Twist: Adding shrimp turns a standard vegetarian pasta dish into a hearty protein-packed main course.

Ingredients

This recipe is broken down into three simple components: the pasta filling, the signature sauce, and the shrimp topping.

For the Pasta & Filling

Lasagna Noodles: 12 sheets (do not use no-boil noodles; use curly-edged or flat lasagna sheets).
Ricotta Cheese: 15 oz (whole milk ricotta creates the creamiest texture).
Frozen Spinach: 10 oz (thawed and squeezed completely dry of all excess water).
Mozzarella Cheese: 2 cups (shredded, divided for filling and topping).
Parmesan Cheese: 1/2 cup (grated).
Egg: 1 large (acts as a binder for the cheese mixture).
Garlic Powder: 1 tsp.
Salt & Black Pepper: To taste.
Nutmeg: 1/4 tsp (optional, but adds depth to creamy fillings).

For the Roasted Red Pepper Cream Sauce

Roasted Red Peppers: 12 oz jar (drained) or 3 fresh red peppers roasted and peeled.
Heavy Cream: 1 cup.
Chicken or Vegetable Broth: 1/2 cup.
Garlic: 3 cloves (minced).
Butter: 2 tbsp.
Flour: 1 tbsp (to thicken).
Smoked Paprika: 1/2 tsp.
Onion Powder: 1/2 tsp.

For the Shrimp Topping

Shrimp: 1 lb (medium size, peeled, deveined, tails off).
Butter: 2 tbsp.
Garlic: 2 cloves (minced).
Red Pepper Flakes: 1 tsp (for a spicy kick).
Fresh Parsley or Basil: For garnish.

Instructions

Step 1: Prepare the Pasta and Filling

1. Boil the Noodles: Bring a large pot of salted water to a rolling boil. Cook the lasagna noodles according to package directions, but drain them 1 minute shy of al dente. They will finish cooking in the oven. Lay them flat on a piece of parchment paper or a greased baking sheet to prevent sticking.

2. Mix the Filling: In a medium mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, parmesan cheese, egg, dried spinach, garlic powder, nutmeg, salt, and pepper. Mix until thoroughly combined.

3. Roll the Pasta: Take a lasagna noodle and spread about 2-3 tablespoons of the cheese mixture evenly along the length of the noodle. Roll it up tightly from one end to the other. Repeat with all noodles.

Step 2: Make the Roasted Red Pepper Cream

4. Blitz the Peppers: Place the drained roasted red peppers and the broth into a blender or food processor. Blend until completely smooth.

5. Create the Roux: In a large saucepan or skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to remove the raw flour taste.

6. Simmer the Sauce: Pour the pureed pepper mixture into the pan with the roux. Whisk constantly. Slowly stream in the heavy cream. Add smoked paprika, onion powder, salt, and pepper. Simmer on low for 5-7 minutes until the sauce thickens slightly and becomes glossy.

Step 3: Assemble and Bake

7. Preheat Oven: Preheat your oven to 375°F (190°C).

8. Layer the Dish: Pour about 1/2 cup of the sauce into the bottom of a 9×13 inch baking dish. Arrange the lasagna rolls seam-side down in the dish, nestling them close together.

9. Sauce and Cheese: Pour the remaining roasted red pepper cream over the rolls, ensuring they are well coated. Sprinkle the remaining 1 cup of mozzarella cheese over the top.

10. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and slightly golden.

Step 4: Prepare the Shrimp and Serve

11. Sauté the Shrimp: While the pasta is baking, melt 2 tablespoons of butter in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Add the minced garlic and red pepper flakes in the last minute of cooking so the garlic doesn’t burn.

12. Final Assembly: Remove the pasta from the oven. Immediately top the casserole with the hot garlic shrimp. Garnish generously with fresh chopped parsley or basil and an extra sprinkle of red pepper flakes if you like heat.

13. Serve: Serve hot, ensuring every plate gets a generous spoonful of the sauce pooling at the bottom of the dish.

Chef’s Tips for Success

Dry Your Spinach: This is the most crucial step for the filling. If your spinach is wet, your filling will be watery and leak out during baking. Squeeze the thawed spinach in a clean kitchen towel or cheesecloth until it is practically dry.

Don’t Overcook the Pasta: Since the noodles are baked in sauce, they absorb moisture in the oven. Boiling them fully beforehand will result in mushy rolls. Aim for very “al dente” when boiling.

Sauce Consistency: If your roasted red pepper sauce feels too thick, splash in a little extra broth or pasta water. You want it to be like a thick soup so it can coat the noodles like a glaze.

Shrimp Timing: Avoid cooking the shrimp with the pasta in the oven. Shrimp cooks very fast and can become rubbery if baked for 30 minutes. Sautéing them separately ensures they are plump and juicy when placed on top.

Variations and Substitutions

Protein Swap: Not a fan of shrimp? This recipe works wonderfully with grilled chicken strips, Italian sausage crumbles, or even lump crab meat for a decadent twist.

Make it Spicy: To turn up the heat, blend a chipotle pepper in adobo sauce with the roasted red peppers. This adds a smoky, spicy profile that pairs excellently with the cream.

Vegetarian Option: Omit the shrimp entirely and use vegetable broth in the sauce. You can top the dish with toasted pine nuts or crispy breadcrumbs for texture instead.

Gluten-Free: Use gluten-free lasagna noodles and a gluten-free flour blend for the roux. Ensure your chicken broth is certified gluten-free.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken when cold.

Freezer: You can freeze the assembled (unbaked) casserole without the shrimp. Wrap tightly in plastic wrap and foil. Bake from frozen by adding 15-20 minutes to the cook time. Cook the shrimp fresh when serving.

Reheating: Reheat individual portions in the microwave or place the casserole dish back in the oven at 350°F, covered with foil, until heated through. If the sauce has dried out, add a splash of water or cream before reheating.

This Shrimp and Spinach Stuffed Pasta Rolls recipe represents the best of fusion home cooking. It merges the technique of Italian pasta al forno with the bright, bold flavors of roasted peppers and seafood. It is a dish that looks impressive on the table but requires simple, honest ingredients to create. Whether for a Sunday family dinner or a romantic date night in, this dish delivers on flavor, texture, and pure satisfaction.