Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Looking for an elegant yet easy dinner that’s bursting with flavor? These Shrimp and Spinach Stuffed Pasta Rolls are exactly what you need! Tender pasta sheets are filled with a creamy, cheesy mixture of shrimp, spinach, and ricotta, then baked in a rich, velvety roasted red pepper cream sauce.

This dish is comfort food with a gourmet twist, perfect for weeknight dinners, special occasions, or meal prep. Plus, it’s easy to customize—swap the shrimp for chicken, add extra veggies, or use a different pasta shape.

Let’s roll up some deliciousness!

Description

These Shrimp and Spinach Stuffed Pasta Rolls are packed with juicy shrimp, creamy ricotta, and fresh spinach, then baked in a luscious roasted red pepper cream sauce. It’s a deliciously creamy, cheesy, and comforting pasta dish that feels restaurant-quality but is easy to make at home.

Ingredients

For the Pasta Rolls:

• 12 lasagna sheets (or use large pasta shells/cannelloni)
• 1 pound shrimp, peeled & deveined (chopped into small pieces)
• 2 cups fresh spinach (chopped)
• 1 cup ricotta cheese
• ½ cup parmesan cheese (grated)
• 1 cup mozzarella cheese (shredded)
• 1 egg (lightly beaten)
• 2 cloves garlic (minced)
• 1 teaspoon lemon zest
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for spice)

For the Roasted Red Pepper Cream Sauce:

• 2 roasted red peppers (jarred or homemade, drained and chopped)
• 1 tablespoon butter
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup heavy cream
• ½ cup chicken or vegetable broth
• ½ cup parmesan cheese (grated)
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Topping:

• ½ cup mozzarella cheese (shredded)
• ¼ cup parmesan cheese (grated)
• Fresh basil or parsley (for garnish)

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the lasagna sheets until al dente (they will finish cooking in the oven). Drain and lay them flat on a greased baking sheet to prevent sticking.

Step 2: Make the Shrimp and Spinach Filling

1. Heat a skillet over medium heat and melt 1 tablespoon of butter.
2. Add garlic and shrimp, cooking for 2-3 minutes until shrimp turn pink. Remove from heat.
3. In a mixing bowl, combine ricotta, parmesan, mozzarella, egg, lemon zest, salt, black pepper, and red pepper flakes.
4. Stir in the cooked shrimp and chopped spinach until well mixed.

Step 3: Prepare the Roasted Red Pepper Cream Sauce

1. In the same skillet, melt 1 tablespoon of butter and sauté onion and garlic until soft.
2. Add roasted red peppers, broth, and smoked paprika. Simmer for 5 minutes.
3. Transfer to a blender and blend until smooth and creamy.
4. Pour back into the skillet, stir in heavy cream and parmesan cheese, and simmer until thickened. Season with salt and black pepper to taste.

Step 4: Assemble the Pasta Rolls

1. Spread a thin layer of roasted red pepper sauce on the bottom of a greased baking dish.
2. Take each lasagna sheet, spread a few tablespoons of filling, then roll tightly.
3. Place the rolled pasta seam-side down in the baking dish. Repeat with the remaining pasta sheets.

Step 5: Bake the Dish

1. Pour the remaining red pepper sauce over the pasta rolls.
2. Sprinkle mozzarella and parmesan cheese on top.
3. Cover with foil and bake at 375°F (190°C) for 20 minutes.
4. Remove foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Step 6: Serve & Enjoy!

• Garnish with fresh basil or parsley.
• Serve hot with garlic bread, salad, or extra sauce on the side.

Notes

• No lasagna sheets? Use cannelloni, manicotti, or jumbo pasta shells instead!
• Want extra creaminess? Add a spoonful of cream cheese to the filling.
• Make it ahead: Assemble everything and refrigerate up to 24 hours before baking.

Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Category: Dinner
Method: Baking
Cuisine: Italian-Inspired
Diet: High-Protein
Keywords: stuffed pasta, shrimp pasta rolls, roasted red pepper sauce, creamy seafood pasta

Equipment

• Large pot
• Skillet
• Blender or food processor
• Baking dish
• Mixing bowls

Helpful Tips for Perfect Shrimp and Spinach Stuffed Pasta Rolls

1. Cook Pasta Until Just Al Dente

• Don’t overcook the pasta! It will continue cooking in the oven, so boil it 1-2 minutes less than the package instructions to keep it from becoming too soft.
• After draining, lay the pasta flat on a greased baking sheet or parchment paper to prevent sticking.

2. Use Fresh or Frozen Shrimp

• If using fresh shrimp, peel and devein before chopping.
• If using frozen shrimp, thaw completely and pat dry to avoid excess moisture making the filling watery.

3. Don’t Overcook the Shrimp

• Since the shrimp will bake inside the pasta rolls, sauté them for only 2-3 minutes before assembling to keep them tender.

4. Make the Roasted Red Pepper Sauce Ahead

• Save time by making the sauce 1-2 days in advance and storing it in the fridge. Just reheat before using!
• If the sauce thickens too much when reheated, add a splash of broth or cream to loosen it up.

5. Roll the Pasta Tightly

• Spread the filling evenly and leave a small border to keep it from spilling out.
• If a pasta sheet tears, overlap the edges slightly and roll carefully—it will hold together once baked.

6. Broil for a Golden, Crispy Cheese Top

• After baking, turn the oven to broil for 1-2 minutes to get a beautiful, golden-brown cheese crust. Keep a close eye on it to prevent burning!

7. Add Extra Veggies for More Nutrition

• Sauté mushrooms, artichokes, or sun-dried tomatoes and mix them into the filling for added flavor.

8. Store and Reheat Properly

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain texture. If using a microwave, cover with a damp paper towel to keep the pasta from drying out.

9. Make It Ahead for Easy Meal Prep

• Assemble the pasta rolls up to 24 hours ahead and refrigerate until ready to bake.
• You can also freeze unbaked rolls for up to 2 months—just add 10 extra minutes to the baking time when cooking from frozen.

10. Serve with the Right Sides

• Garlic bread or toasted baguette – Perfect for soaking up the sauce.
• Crisp side salad – A light contrast to the creamy pasta.
• Roasted asparagus or steamed green beans – Adds freshness to balance the dish.

this RECIPE

Conservation and Storage for Shrimp and Spinach Stuffed Pasta Rolls

Refrigeration (Short-Term Storage)

• Store leftover pasta rolls in an airtight container in the fridge for up to 3 days.
• Let the dish cool completely before storing to prevent condensation and sogginess.

Freezing (Long-Term Storage)

You can freeze this dish before or after baking, but the best results come from freezing the unbaked stuffed pasta rolls without the sauce.

Freezing Unbaked Pasta Rolls (Best Method)

1. Assemble the pasta rolls without adding the sauce.
2. Arrange them on a parchment-lined baking sheet and freeze for 2 hours until firm.
3. Transfer the frozen rolls to a zip-top freezer bag or airtight container and store for up to 2 months.
4. When ready to bake: Place frozen rolls in a baking dish, cover with sauce and cheese, and bake at 375°F (190°C) for 35-40 minutes.

Freezing Fully Cooked Pasta Rolls

1. Let the dish cool completely before freezing.
2. Store in an airtight freezer-safe container for up to 2 months.
3. Reheat from frozen by baking at 350°F (175°C) for 20-25 minutes, covered with foil.

Reheating Instructions

Best Methods for Reheating Without Drying Out:

• Oven (Best for Maintaining Texture):
  • Preheat oven to 350°F (175°C).
  • Cover with foil and bake for 15 minutes (or 20-25 minutes if frozen).
• Microwave (Quickest Method):
  • Place a portion on a microwave-safe plate.
  • Cover with a damp paper towel to prevent drying.
  • Heat in 30-second intervals until warmed through.

Meal Prep Tip

• Assemble the stuffed pasta rolls up to 24 hours in advance, store them covered in the fridge, and bake when ready.
• Make an extra batch and freeze for a quick and easy future meal!

Substitutions and Variations for Shrimp and Spinach Stuffed Pasta Rolls

This dish is incredibly versatile, so whether you need a different protein, a vegetarian version, or a gluten-free option, here are some delicious ways to customize it to your taste!

Protein Substitutions

• Chicken – Swap shrimp for shredded or diced cooked chicken for a heartier option.
• Crab Meat – Use lump crab meat for a seafood twist.
• Salmon or White Fish – Flaked cooked salmon, cod, or tilapia works beautifully.
• Italian Sausage – Adds a bold, savory flavor to the filling.
• Tofu or Mushrooms (Vegetarian Option) – Replace shrimp with crumbled tofu or finely chopped sautéed mushrooms.

Cheese Substitutions

• Cottage Cheese instead of Ricotta – Lower in fat but still creamy.
• Goat Cheese or Feta – Adds a tangy kick to the filling.
• Gruyère or Fontina – Swap for mozzarella for a richer melt.
• Vegan Cheese – Use dairy-free ricotta and shredded cheese for a vegan version.

Pasta Substitutions

• Jumbo Pasta Shells – Instead of rolling lasagna sheets, stuff large pasta shells with the filling.
• Cannelloni or Manicotti – Great alternatives for tube-shaped pasta.
• Gluten-Free Lasagna Sheets – Works well for a gluten-free option.
• Zucchini Slices (Low-Carb/Keto) – Thinly slice zucchini lengthwise and use in place of pasta sheets.

Sauce Variations

• Alfredo Sauce – Replace red pepper sauce with a creamy white Alfredo sauce.
• Tomato-Based Marinara – A classic red sauce works well instead of the roasted red pepper sauce.
• Pesto Cream Sauce – Mix pesto with cream for a fresh, herby flavor.
• Spicy Arrabbiata Sauce – If you love spice, use a spicy tomato sauce instead.

Vegetarian & Lighter Versions

• No Seafood? No Problem! Skip the shrimp and double the spinach for a veggie-packed filling.
• More Veggies? Add sautéed zucchini, artichokes, sun-dried tomatoes, or bell peppers for extra texture and nutrients.
• Low-Fat Option? Use low-fat ricotta, mozzarella, and milk instead of heavy cream in the sauce.

Spicy & Bold Flavor Variations

• Spicy Kick – Add red pepper flakes or cayenne pepper to the filling or sauce.
• Smoky Flavor – Use smoked paprika in the sauce for depth.
• Garlic Lovers – Add roasted garlic to the filling and sauce for a deeper, richer taste.

Serving Variations

• Pasta-Free Version – Roll the filling in blanched cabbage leaves or grilled eggplant slices instead of pasta.
• Soup Version – Chop up leftovers and stir into a creamy tomato or roasted red pepper soup.
• Stuffed Bell Peppers – Use the shrimp and spinach mixture as a filling for halved bell peppers, then bake with sauce and cheese.

Frequently Asked Questions

1. Can I make this ahead?

Yes! Assemble the rolls and refrigerate for up to 24 hours before baking.

2. Can I use store-bought roasted red peppers?

Absolutely! Just drain them well before blending.

3. Can I use a different cheese?

Yes! Fontina, Gruyère, or cheddar work well.

Conclusion

These Shrimp and Spinach Stuffed Pasta Rolls are creamy, cheesy, and packed with flavor! Whether for a family dinner or date night, this dish is a guaranteed hit.

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