Shrimp Spinach Stuffed Pasta Rolls

These shrimp and spinach stuffed pasta rolls are my go-to when I want something comforting yet just special enough for date night. Picture creamy shrimp and spinach tucked inside pasta, all bathed in a velvety roasted red pepper cream sauce. Every bite feels restaurant-worthy but this dish comes together easily at home with grocery store staples.

The first time I served this for a Sunday dinner everyone went silent—too busy eating. Even my picky eater now calls the sauce pizza soup and requests seconds every time.

Ingredients

• Lasagna noodles: choose regular ones that are sturdy enough for rolling and do not tear easily
• Olive oil: extra virgin gives a fruity base note to both the filling and the sauce
• Garlic: fresh always adds punch and essential aroma through both filling and sauce
• Shrimp: medium or large raw shrimp peeled and deveined are ideal for sweetness and tender texture
• Spinach: fresh spinach offers an earthy note and vibrant color look for firm deep green leaves
• Ricotta cheese: full-fat or whole milk for the lushest flavor always check for ultra-freshness
• Parmesan: grated from a wedge melts better and delivers a salty nuttiness
• Egg: helps bind the filling together for creamy yet firm rolls
• Fresh herbs: like parsley or basil bring brightness use only crisp fragrant bunches
• Salt and black pepper: use fine sea salt and fresh-ground pepper for the cleanest flavor
• Red pepper flakes: optional for a subtle hint of heat
• Roasted red peppers: jarred are perfect for convenience but pick peppers packed in water
• Heavy cream: gives body and silkiness to the sauce always use fresh for best results
• Lemon juice or dry white wine: optional adds just the right brightness to the sauce

Step-by-Step Instructions

Cook the Filling:

Heat olive oil in a large skillet over medium. Add minced garlic and cook gently for about 30 seconds until fragrant but not browned. Stir in chopped shrimp and sauté just until the shrimp are pink and barely cooked through about two to three minutes. Toss in spinach and stir gently until wilted completely. Season lightly with salt pepper and if using red pepper flakes. Let cool slightly before moving to the next step.

Mix the Filling:

In a roomy bowl combine ricotta cheese freshly grated Parmesan the egg chopped herbs and a pinch each of salt and pepper. Stir in the slightly cooled shrimp and spinach mixture. Mix until everything is creamy well-blended and evenly seasoned.

Make the Sauce:

In a small saucepan heat olive oil over medium-low. Sauté garlic until just golden and aromatic. Add the roasted red peppers and cook for two minutes to meld flavors. Carefully transfer the red pepper mixture to a blender. Add heavy cream and Parmesan then blend until completely smooth and silky. Return to the pan and gently warm the sauce until slightly thickened tasting and seasoning as needed with salt pepper and lemon juice or wine.

Assemble the Rolls:

Pat cooked lasagna noodles dry to prevent slipping. Lay them flat and spoon two to three tablespoons of the shrimp ricotta filling at one short end of each noodle. Firmly but gently roll up each noodle to form neat spirals. Arrange seam-side down in a lightly greased baking dish.

Bake the Rolls:

Pour the roasted red pepper cream sauce evenly over the pasta rolls so each is well-coated. Cover the dish with foil and bake in a preheated oven at three hundred seventy-five degrees for twenty minutes. Remove the foil and continue baking an additional ten minutes until the sauce bubbles and the tops turn golden.

Serve:

Scatter extra Parmesan and fresh herbs over the finished rolls before serving. Add red pepper flakes for heat if desired. These are especially good alongside garlic bread or a green salad.

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I simply love how sweet roasted peppers melt into the sauce and blush it vivid red. When my husband first tasted it he honestly thought I had ordered takeout—he was amazed it was all homemade.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently with a splash of milk or cream to revive the sauce and prevent the rolls from drying out. If freezing assemble and freeze the rolls without sauce then thaw and bake freshly with sauce added.

Ingredient Substitutions

Not into shrimp Swap for lump crab or chunks of rotisserie chicken. For a totally vegetarian version sauté diced mushrooms instead. If you need non-dairy go for cashew cream and dairy-free ricotta which work surprisingly well in both filling and sauce.

Serving Suggestions

These rolls make a stunning centerpiece for dinner parties. Pair with a simple arugula salad with lemon vinaigrette or offer alongside crusty garlic bread to scoop up every bit of sauce. For a cozy touch serve with a glass of crisp white wine like Pinot Grigio.

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Cultural and Historical Context

Stuffed pasta is a northern Italian tradition typically filled with cheese spinach or meat and bathed in béchamel. This seafood twist blends Italian comfort with the coastal flavors of shrimp and sweet peppers inspired by southern Mediterranean cooking. It is a great way to bring a lively twist to a classic comfort dish.

Frequently Asked Questions About the Recipe

→ Can these pasta rolls be made ahead?

Yes, you can assemble the rolls and refrigerate. Add sauce and bake when ready to serve.

→ Is it possible to use no-boil noodles?

Boiled noodles are easier for rolling. No-boil noodles tend to break, making them tricky for this dish.

→ What can I use instead of ricotta?

Cottage cheese (blended smooth) or mascarpone are reliable alternatives for the filling.

→ How should leftovers be stored?

Cover and refrigerate for up to 3–4 days. Reheat gently to avoid drying out the pasta and filling.

→ Can this dish be made gluten-free?

Absolutely—simply use gluten-free lasagna noodles and adjust baking time as needed.

→ Is the dish spicy?

It’s mild by default, but you can add chili flakes or hot sauce for extra heat if desired.