Shrimp and Spinach Pasta Rolls (Print-Friendly Version)
Tender pasta rolls packed with shrimp, spinach, ricotta, topped in smooth roasted red pepper cream. Cozy and delicious.
# Ingredients:
→ For the Filling
01 -
8–10 lasagna noodles, cooked al dente
02 -
15 ml olive oil
03 -
2 garlic cloves, minced
04 -
225 g shrimp, peeled, deveined, and chopped
05 -
60 g fresh spinach, roughly chopped
06 -
375 g ricotta cheese
07 -
50 g Parmesan cheese, finely grated
08 -
1 large egg
09 -
1 tbsp fresh parsley or basil, finely chopped
10 -
Salt and freshly ground black pepper, to taste
11 -
Pinch red pepper flakes (optional)
→ For the Roasted Red Pepper Cream Sauce
12 -
15 ml olive oil
13 -
2 garlic cloves, minced
14 -
340 g jarred roasted red peppers, drained
15 -
120 ml heavy cream
16 -
25 g Parmesan cheese, finely grated
17 -
Salt and freshly ground black pepper, to taste
18 -
1 tsp lemon juice or dry white wine (optional)
# Steps:
01 -
Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add shrimp and cook for 2–3 minutes until just pink. Add spinach and sauté until wilted. Season with salt, pepper, and optional red pepper flakes. Remove from heat and allow to cool slightly.
02 -
In a large mixing bowl, combine ricotta, Parmesan, egg, chopped herbs, and the cooled shrimp-spinach mixture. Stir until well mixed and creamy.
03 -
Heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds. Add roasted red peppers and cook for 2 minutes. Transfer peppers and garlic to a blender along with heavy cream and Parmesan. Blend until smooth. Return sauce to pan, season with salt and pepper, and warm gently until velvety. Add lemon juice or white wine if using.
04 -
Lay lasagna noodles flat. Spoon 2–3 tablespoons of filling onto each noodle, then roll up gently and place seam-side down in a lightly greased baking dish.
05 -
Pour the roasted red pepper cream sauce evenly over the rolls. Cover with foil and bake at 190°C for 20 minutes. Remove foil and bake an additional 10 minutes until the sauce is bubbling and the tops are golden.
06 -
Finish with extra Parmesan, chopped herbs, or a sprinkle of chili flakes. Serve warm with your choice of accompaniments.
# Notes & Tips:
01 -
For best texture, cook lasagna noodles just until al dente and allow them to dry completely before filling to avoid rolls unravelling.
02 -
Deglazing the shrimp pan with a splash of white wine enhances the flavor of the filling.
03 -
You may assemble the filled rolls ahead and refrigerate up to 24 hours before baking.