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Shrimp and Spinach Stuffed Pasta Rolls

Elegant lasagna rolls stuffed with a creamy ricotta-spinach-shrimp filling and smothered in a smoky roasted red pepper cream sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian-American, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Filling
  • 12 lasagna noodles cooked al dente
  • 1 lb large shrimp peeled and deveined
  • 10 oz fresh baby spinach sautéed and squeezed dry
  • 15 oz ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 1 egg large
  • 2 cloves garlic minced
Sauce
  • 12 oz roasted red peppers drained
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 2 tbsp butter

Equipment

  • Large Pot
  • Blender
  • 9x13 Baking Dish
  • Large Skillet
  • Mixing bowls

Method
 

  1. Boil lasagna noodles until al dente; drain and lay flat.
  2. Mix ricotta, half mozzarella, parmesan, egg, garlic, and seasoning. Fold in spinach and chopped shrimp.
  3. Puree roasted red peppers. Sauté shallots in butter, add puree, cream, and broth; simmer and add parmesan.
  4. Spread sauce in baking dish. Fill noodles with cheese mixture, roll up, and place in dish.
  5. Pour remaining sauce over rolls, top with whole shrimp and remaining mozzarella.
  6. Bake covered at 375°F for 20 mins, then uncovered for 10 mins.

Notes

Ensure spinach is very dry to prevent a watery filling.