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
Scale
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.
