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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

A dish of Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
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Creamy, cheesy shrimp and spinach stuffed pasta rolls baked in a rich roasted red pepper cream sauce. This comforting, restaurant-quality dish is perfect for an impressive yet easy homemade dinner.

Ingredients

Scale

For the Pasta Rolls:

  • 12 lasagna sheets (or large pasta shells/cannelloni)
  • 1 pound shrimp, peeled and deveined, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

For the Roasted Red Pepper Cream Sauce:

  • 2 roasted red peppers, drained and chopped
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Topping:

  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Fresh basil or parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the lasagna sheets until al dente, then drain and lay flat on a greased baking sheet to prevent sticking.

2. Heat a skillet over medium heat and cook the shrimp with garlic in butter for 2–3 minutes until pink. Remove from heat.

3. In a large bowl, mix ricotta, parmesan, mozzarella, egg, lemon zest, salt, black pepper, and red pepper flakes. Stir in cooked shrimp and chopped spinach until combined.

4. In the same skillet, sauté onion and garlic in butter until soft. Add roasted red peppers, broth, and smoked paprika. Simmer for 5 minutes, then blend until smooth. Return to skillet, stir in heavy cream and parmesan, and simmer until thickened. Season to taste.

5. Spread a thin layer of sauce in a greased baking dish. Spread filling over each lasagna sheet, roll tightly, and place seam-side down in the dish.

6. Pour remaining sauce over the rolls and top with mozzarella and parmesan.

7. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes until golden and bubbly.

8. Garnish with fresh basil or parsley and serve hot.

Notes

Substitute cannelloni, manicotti, or jumbo pasta shells if you prefer.

For extra creaminess, add a spoonful of cream cheese to the filling.

You can assemble the dish up to 24 hours in advance and refrigerate before baking.

Serve with garlic bread or a fresh green salad for a complete meal.

Find it online: https://cookingwithramsay.com/shrimp-and-spinach-stuffed-pasta-rolls/