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Shrimp and Spinach Stuffed Pasta Rolls

Elegant lasagna noodles rolled with a rich spinach and ricotta filling, topped with juicy shrimp and melted cheese, all baked in a luxurious roasted red pepper cream sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Filling
  • 12 lasagna noodles traditional, not no-boil
  • 15 oz whole milk ricotta cheese
  • 10 oz frozen chopped spinach thawed and squeezed completely dry
  • 0.5 cup Parmesan cheese freshly grated
  • 1 large egg lightly beaten
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 1.5 cups shredded mozzarella cheese divided
  • 1 lb large shrimp peeled, deveined, tails off
  • 1 tbsp olive oil
Roasted Red Pepper Cream Sauce
  • 1 jar (12oz) roasted red peppers drained
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup chicken or vegetable broth
  • 1 cup heavy whipping cream
  • 0.33 cup Parmesan cheese grated

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Food Processor or Blender
  • Mixing bowls

Method
 

  1. Boil lasagna noodles until al dente. Drain and lay flat to cool.
  2. Puree roasted red peppers in a blender. In a saucepan, sauté 3 cloves minced garlic in butter. Add puree and broth, simmer. Stir in heavy cream and 1/3 cup Parmesan. Simmer until slightly thickened. Set aside.
  3. Mix ricotta, dry spinach, 1/2 cup Parmesan, egg, 2 cloves minced garlic, salt, pepper, nutmeg, and 1/2 cup mozzarella in a bowl.
  4. Spread a thin layer of sauce in a 9x13 baking dish. Spread ricotta filling on each noodle and roll up. Place seam side down in the dish.
  5. Toss raw shrimp with olive oil, salt, pepper, and garlic powder.
  6. Pour remaining sauce over the rolls, top with remaining 1 cup mozzarella, and arrange shrimp on top. Cover with foil.
  7. Bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until shrimp are pink and cooked through. Broil for 2 minutes for extra color.
  8. Garnish with red pepper flakes and parsley. Serve hot.

Notes

Make sure to squeeze absolutely all the water out of the spinach, otherwise your filling will be watery and ruin the sauce.