These Shrimp and Spinach Stuffed Pasta Rolls are tender lasagna noodles filled with garlicky shrimp, creamy ricotta, and fresh spinach—then baked under a velvety roasted red pepper cream sauce. The result? A dish that looks restaurant-worthy but comes together with simple ingredients in under an hour.
Why You’ll Love This Dish
- Seafood Meets Comfort Food: Juicy shrimp, cheesy filling, cozy pasta.
- That Sauce, Though: Roasted red pepper cream = smoky, tangy, silky, unforgettable.
- Fancy But Easy: As impressive on a date-night table as it is for Sunday dinner.
- Make-Ahead Friendly: Assemble ahead and bake when ready.
- Crowd-Pleaser: Even picky eaters (and “I don’t do seafood” folks) fall in love.
The Inspiration
Stuffed shells and lasagna rolls have always been my cozy-dinner go-to. But I wanted something with a little more drama—something that could wow a crowd without requiring chef-level fuss. Enter: shrimp, spinach, ricotta, and a blender of roasted red pepper cream.
The first time I made this, my husband asked if I secretly picked it up from a trattoria. Nope—just homemade, cheesy pasta goodness with a restaurant-style glow-up. Now it’s one of my most-requested recipes.
Ingredients
For the Filling
- 8–10 lasagna noodles, cooked al dente
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan
- 1 egg
- 1 tbsp parsley or basil, chopped
- Salt & black pepper, to taste
- Optional: pinch red pepper flakes
For the Roasted Red Pepper Cream Sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 (12 oz) jar roasted red peppers, drained
- ½ cup heavy cream
- ¼ cup grated Parmesan
- Salt & pepper, to taste
- Optional: 1 tsp lemon juice or splash of white wine
How to Make It
Step 1: Sauté the Shrimp & Spinach
Heat olive oil in a skillet. Add garlic, then shrimp. Cook until pink, 2–3 minutes. Add spinach until wilted. Season lightly. Let cool.
Step 2: Mix the Filling
Combine ricotta, Parmesan, egg, herbs, and the cooled shrimp-spinach mix. Stir until creamy.
Step 3: Blend the Sauce
Sauté garlic in olive oil, add peppers, cook briefly. Blend with cream and Parmesan until silky smooth. Return to pan and season.
Step 4: Roll It Up
Spread filling on each noodle, roll gently, and place seam-side down in a greased dish.
Step 5: Bake
Cover rolls with the roasted red pepper sauce. Bake covered at 375°F (190°C) for 20 minutes, then uncovered for 10 more until bubbly and golden.
Step 6: Serve
Top with Parmesan, herbs, or chili flakes. Serve with garlic bread and a crisp green salad.
Tips & Variations
- No Shrimp? Sub with crab, chicken, or sautéed mushrooms.
- Dairy-Free? Use dairy-free ricotta and coconut cream.
- Healthier Twist: Try whole wheat noodles, light ricotta, and cashew cream sauce.
- Add Veggies: Zucchini, broccoli, or roasted onion work beautifully.
- Spicy Kick: Add smoked paprika or cayenne to the sauce.
FAQs
Can I make this ahead? Yes—assemble, refrigerate, then bake with sauce.
Can I freeze it? Freeze unbaked rolls (without sauce), then thaw and bake.
Best shrimp size? Medium to large, peeled & deveined.
Gluten-free? Use GF lasagna noodles.
What wine pairs well? A crisp Pinot Grigio or Sauvignon Blanc.
Final Bite
These Shrimp and Spinach Stuffed Pasta Rolls bring all the cozy comfort of lasagna with a seafood-inspired glow-up. Creamy ricotta, garlicky shrimp, earthy spinach, and that swoon-worthy roasted red pepper sauce—this dish will become a keeper on your rotation.
Perfect for impressing guests, spoiling your family, or treating yourself midweek. 🍷🍝