Description
Indulge in these savory Shrimp & Spinach Stuffed Pasta Rolls smothered in a flavorful Roasted Red Pepper Cream Sauce. A delicious fusion of seafood and Italian flavors that will impress any dinner guest.
Ingredients
Scale
For the pasta rolls:
- 8 lasagna noodles, cooked and laid flat
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
For the roasted red pepper cream sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the filling: Sauté garlic and shrimp, then add spinach until wilted. Combine with ricotta, Parmesan, egg, seasonings.
- Make the sauce: Sauté garlic, blend red peppers with cream, Parmesan, salt, and pepper, then simmer.
- Assemble the rolls: Spread sauce, fill and roll lasagna noodles, place in dish, cover with sauce, bake.
- Finish and serve: Bake until bubbly, let rest before serving.
Notes
- You can use pre-cooked shrimp to save time—just add it after the spinach has wilted.
- For extra flavor, add a pinch of crushed red pepper to the sauce.
- These rolls also freeze well before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 rolls
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg
