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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Elegant lasagna rolls stuffed with spinach and ricotta, baked in a creamy roasted red pepper sauce and topped with garlic butter shrimp.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Fusion, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Filling
  • 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
Roasted Red Pepper Sauce
  • 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
Shrimp Topping
  • 1 lb shrimp peeled and deveined
  • 2 tbsp butter
  • 1 tsp red pepper flakes

Equipment

  • Large Pot
  • Blender or Food Processor
  • 9x13 Baking Dish
  • Skillet

Method
 

  1. Preheat oven to 375°F (190°C). Boil lasagna noodles until just al dente, drain and lay flat.
  2. Mix ricotta, spinach, 1 cup mozzarella, parmesan, egg, and spices in a bowl.
  3. Spread cheese mixture onto noodles and roll tightly.
  4. Blend roasted peppers and broth until smooth.
  5. In a saucepan, melt butter, cook garlic, whisk in flour, then add pepper puree and heavy cream. Simmer until thickened.
  6. Pour some sauce in baking dish, arrange rolls, cover with remaining sauce and mozzarella.
  7. Bake covered for 20 mins, then uncovered for 10-15 mins.
  8. Sauté shrimp in butter with garlic and pepper flakes until pink.
  9. Top baked pasta with shrimp and serve immediately.

Notes

Ensure spinach is very dry to prevent watery filling.