There is something genuinely magical about the combination of tender shrimp, vibrant spinach, and a creamy roasted red pepper sauce. This Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe brings together fresh, wholesome ingredients in a comforting yet elegant dish that is perfect for a special dinner or a cozy night in. The richness of the ricotta and mozzarella cheeses complements the savory shrimp filling while the bright, velvety roasted red pepper cream sauce adds a luscious finishing touch. Once you try this recipe, it’s sure to become one of your favorite go-to meals when craving something impressive but surprisingly simple.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the ingredients for this dish is a breeze, and each one plays a key role in ensuring your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe turns out perfectly balanced in flavor and texture.
- Lasagna noodles: The perfect sturdy yet tender base for rolling up all that delicious filling.
- Shrimp: Adds a succulent seafood element that’s quick to cook and pairs beautifully with garlic.
- Fresh spinach: Offers a bright, earthy note and adds delightful color and nutrition.
- Ricotta cheese: Provides creamy texture and a mild, sweet creaminess to bind the filling.
- Mozzarella cheese: Melts into gooey goodness linking the filling and the sauce.
- Parmesan cheese: Adds nuttiness and a hint of salty sharpness for depth.
- Egg: Acts as a gentle binder to keep the filling cohesive inside the pasta.
- Garlic: Imparts aromatic warmth that enhances the shrimp’s flavor.
- Olive oil: Used for sautéing, it brings a subtle fruitiness and helps cook shrimp evenly.
- Salt and pepper: Essential seasonings that bring out all the natural flavors.
- Roasted red peppers: The star ingredient of the creamy sauce, delivering sweetness and vibrant color.
- Heavy cream: Gives the sauce its luxurious texture and richness.
- Fresh basil: A fragrant herbal note to brighten both the sauce and final presentation.
- Lemon juice: Adds a fresh burst of acidity to cut through the creaminess and balance the dish.
How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Step 1: Prep Your Oven and Pasta
Start by setting your oven to 375°F (190°C) to get it ready for baking. Meanwhile, cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat to keep from sticking—this prep is essential to ensure your rolls hold their shape beautifully.
Step 2: Sauté Shrimp and Garlic
In a large skillet over medium heat, warm the olive oil before adding the minced garlic. Let the garlic become fragrant but not browned, then add the shrimp. Cook until they turn pink and opaque, which usually takes about 3 to 4 minutes. This quick sauté locks in their natural sweetness. Remove from heat and set aside to cool slightly.
Step 3: Mix the Filling
In a spacious bowl, combine your chopped spinach, ricotta, mozzarella, grated Parmesan, egg, and the cooked shrimp. Season generously with salt and pepper, then gently fold the mixture until everything is evenly incorporated. This mixture will form the flavorful heart of your stuffed pasta rolls.
Step 4: Assemble the Pasta Rolls
Lay out each cooked lasagna noodle and spread a layer of the shrimp and spinach filling along its length. Roll up the noodles tightly, then place them seam-side down in a greased baking dish. This tight rolling ensures that every bite offers a delightful peek of filling inside.
Step 5: Prepare the Roasted Red Pepper Cream Sauce
Into a blender or food processor, add the roasted red peppers, heavy cream, and fresh lemon juice. Blend until silky smooth. This luscious sauce brings a slight sweetness balanced by tangy brightness, which will soak the pasta rolls with incredible flavor.
Step 6: Bake the Rolls with Sauce
Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls. Cover the dish with foil and bake for 25 minutes, allowing the flavors to meld and the rolls to heat through completely.
Step 7: Finish with Cheese and Bake Again
Remove the foil, sprinkle additional mozzarella on top to create a bubbly, golden crust, and bake uncovered for another 10 minutes. Watching the cheese melt and brown is one of the most satisfying parts of the process!
Step 8: Garnish and Serve
Once out of the oven, garnish the pasta rolls generously with fresh chopped basil. This final touch adds a pop of color and aromatic freshness that perfectly complements the richness of the dish.
How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Garnishes
Fresh basil is the ideal herb for garnishing this dish because it adds brightness and a subtle peppery note that complements the creamy sauce and tender shrimp. For an extra touch, consider a light drizzle of high-quality olive oil or a sprinkle of freshly grated Parmesan on top before serving.
Side Dishes
Serve these pasta rolls alongside a crisp green salad with a lemon vinaigrette to add contrast and refresh your palate. Garlic bread also pairs wonderfully, perfect for soaking up any remaining roasted red pepper cream sauce left on the plate.
Creative Ways to Present
For special occasions, plate individual pasta rolls on a large serving platter, topped with swirls of the roasted red pepper cream sauce and fresh basil leaves arranged elegantly. Alternatively, bake the rolls in individual ramekins for a charming personalized presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover shrimp and spinach stuffed pasta rolls in an airtight container and refrigerate. They will keep well for up to 3 days, allowing you to enjoy this delicious dish again without losing flavor or texture.
Freezing
You can freeze the assembled but unbaked pasta rolls by wrapping the baking dish tightly with plastic wrap and aluminum foil. Store in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15 to 20 minutes until warmed through and bubbly. Cover loosely with foil to prevent drying out. Avoid microwaving if possible, as the texture of the pasta and filling will be much better when reheated in the oven.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much moisture as possible before mixing it into the filling. This will help prevent excess liquid from making the rolls soggy.
What if I don’t like shrimp or am allergic?
Feel free to substitute chopped cooked chicken or turkey, or even a combination of mushrooms and cheese for a vegetarian version. The flavor profiles will still shine with the roasted red pepper cream sauce.
How spicy is the roasted red pepper cream sauce?
It is generally mild and creamy, with sweetness from the peppers and a subtle tang from the lemon juice. If you like a hint of heat, try adding a pinch of red pepper flakes to the sauce before blending.
Can I make the sauce ahead of time?
Yes, the roasted red pepper cream sauce can be prepared a day in advance and stored in the refrigerator. Just give it a good stir or quick blend before pouring it over the pasta rolls for baking.
What type of wine pairs well with this dish?
Light and crisp white wines like Sauvignon Blanc or Pinot Grigio complement the shrimp and creamy sauce beautifully, enhancing the fresh and vibrant flavors of the dish without overwhelming them.
Final Thoughts
There is something truly special about serving up this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe to friends and family. Not only does it deliver impressive flavor and beautiful presentation, but it also feels like a warm hug on a plate. I bet once you taste the tender shrimp nestled in cheesy spinach filling, smothered with that silky roasted red pepper sauce, you’ll find it hard to wait for an occasion to make it again. Dive in, savor every bite, and enjoy every moment!
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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Description
Delicious shrimp and spinach stuffed pasta rolls baked in a creamy roasted red pepper sauce, combining tender seafood, fresh greens, and three cheeses for a flavorful and satisfying meal perfect for family dinners.
Ingredients
Pasta Rolls
- 12 lasagna noodles, cooked and drained
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Roasted Red Pepper Cream Sauce
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup heavy cream
- 1 tbsp fresh basil, chopped
- 1 tbsp lemon juice
- Additional mozzarella cheese for topping (about 1/4 cup)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the pasta rolls.
- Cook Lasagna Noodles: Boil the lasagna noodles according to package directions until al dente, then drain and set aside to cool.
- Sauté Shrimp and Garlic: Heat olive oil in a large pan over medium heat. Add minced garlic and shrimp, cooking until shrimp are pink and cooked through, about 3-4 minutes. Remove from heat and set aside.
- Prepare Filling: In a large bowl, combine chopped spinach, ricotta, shredded mozzarella, grated Parmesan, egg, and the cooked shrimp. Season the mixture with salt and pepper to taste, mixing well to incorporate all ingredients.
- Assemble Rolls: Spread an even layer of the shrimp and spinach filling onto each lasagna noodle. Roll the noodles up tightly and place them seam-side down in a greased baking dish to hold their shape while baking.
- Make Roasted Red Pepper Sauce: In a blender or food processor, blend roasted red peppers, heavy cream, and lemon juice until smooth and creamy. Pour this sauce evenly over the pasta rolls in the baking dish.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the filling to cook through.
- Finish Baking: Remove the foil, sprinkle additional mozzarella cheese over the top of the rolls, and bake uncovered for another 10 minutes or until the cheese is bubbly and golden brown.
- Garnish and Serve: Garnish the baked pasta rolls with chopped fresh basil before serving for a fresh herbaceous touch.
Notes
- Use fresh spinach for optimal flavor and texture in the filling.
- Ensure shrimp is peeled and deveined for the best eating experience.
- The lasagna noodles should be cooked just until al dente to avoid soggy rolls after baking.
- You can substitute jarred roasted red peppers with homemade ones for deeper flavor.
- For a richer sauce, adjust the amount of heavy cream to your preference.
- Be careful when rolling the noodles to keep the filling intact and avoid spills.
