Shrimp and Spinach Pasta Rolls

If you want a show-stopping dinner that still feels like comfort food, these shrimp and spinach stuffed pasta rolls deliver. Plump shrimp melds with creamy ricotta and leafy spinach, all wrapped in tender lasagna noodles and blanketed with a velvety roasted red pepper cream sauce. It is the sort of baked pasta dish that makes even a weeknight feel special and always disappears fast at my table.

The very first time I made these for friends, everyone went back for seconds and insisted on the recipe. Even my pickiest eater requests these rolls over classic stuffed shells. That roasted pepper sauce is the secret.

Ingredients

• Lasagna noodles: choose noodles that are sturdy enough to roll but not too thick
• Olive oil: helps cook without sticking and adds flavor to both the filling and sauce
• Garlic: fresh minced garlic brings everything to life with a savory lift
• Shrimp: peeled and deveined then chopped for juicy bites in every forkful look for firm shrimp with a sweet smell
• Fresh spinach: roughly chopped for color and nutrients always use bright green leaves with no wilting
• Ricotta cheese: the creamy star of the filling whole milk ricotta gives the richest flavor
• Grated Parmesan: brings a salty sharp note to both the filling and sauce choose aged Parmesan for best taste
• Egg: binds the filling together use a fresh egg for best texture
• Fresh parsley or basil: chopped herbs add freshness to cut the richness use whichever you have handy
• Salt and pepper: bring all the flavors out always taste and adjust
• Roasted red peppers: jarred peppers make a sweet and smoky sauce try to find ones packed in water not oil
• Heavy cream: creates a truly velvety sauce full fat cream is best
• Optional lemon juice or white wine: just a splash heats up the flavor and keeps things bright

Instructions

Prep the Lasagna Noodles:

Boil the noodles in a big pot of salted water until just al dente. Drain and lay out on a clean towel or parchment so they do not stick together.

Sauté the Shrimp and Spinach:

Heat a tablespoon of olive oil in a large skillet over medium. Add minced garlic and cook for just 30 seconds until fragrant not browned. Add chopped shrimp and stir constantly for about 2 to 3 minutes until just pink. Toss in the chopped spinach and keep sautéing until the spinach melts into the shrimp mixture. Sprinkle with salt pepper and a pinch of red pepper flakes if you want a touch of spice. Take off the heat and let cool so you do not scramble the egg later.

Mix the Filling:

In a big bowl combine the ricotta cheese one half cup grated Parmesan egg and chopped fresh herbs. Stir in the cooled shrimp and spinach mixture until fully blended and creamy. Taste for salt and pepper.

Make the Red Pepper Cream Sauce:

In a saucepan heat olive oil over medium and stir in minced garlic. After a minute add the drained roasted red peppers and cook for two minutes to concentrate their flavor. Transfer everything to a blender with heavy cream and a quarter cup grated Parmesan. Blend until completely smooth and creamy. Return the sauce to the pan and gently warm while seasoning with more salt and pepper. Add a squeeze of lemon juice or splash of white wine for a bright finish if you like.

Assemble the Pasta Rolls:

Lay your lasagna noodles out flat. Spoon two to three generous tablespoons of the ricotta shrimp mixture onto the end of each noodle then gently roll them up. Place seam side down in a greased baking dish so they do not unravel.

Sauce and Bake:

Pour the luscious red pepper cream sauce evenly over the pasta rolls so every bit is coated. Cover tightly with foil and bake in a 375 degree Fahrenheit oven for twenty minutes. Remove the foil and finish baking another ten minutes so the tops get golden and the sauce bubbles around the edges.

Serve and Garnish:

Let the rolls settle a few minutes out of the oven so the filling stays put when sliced. Shower with extra Parmesan a bit more chopped herbs or a dusting of chili flakes for color. Serve with crusty garlic bread or a crisp green salad to balance the meal.

Shrimp is my favorite part of this dish. I love how it picks up garlic and herb flavors but still stands out against the sweet creamy sauce. Years ago my child was nervous about shrimp but now this recipe is the only way she asks for seafood pasta nights. Somehow those creamy baked rolls make everyone a shrimp fan.

Storage Tips

Store leftovers in an airtight container for up to two days in the refrigerator. When reheating, add a splash of milk or cream over top and cover with foil to keep the filling moist and prevent the sauce from drying out. Individual portions also heat well in the microwave at half heat.

Ingredient Substitutions

If you cannot find fresh shrimp, you can use frozen thawed shrimp or even cooked crab for a twist. Baby spinach works just as well as mature leaves, or try blanched chard or kale for a stronger green taste. Ricotta sub cottage cheese for a lower fat filling or swap in goat cheese for more tang.

Serving Suggestions

These pasta rolls are rich, so they always pair well with a crisp salad tossed in lemon vinaigrette or a platter of roasted green beans. For a heartier meal, serve alongside a warm baguette or focaccia to mop up the sweet pepper sauce. For a dinner party, place the rolls on a big platter and let guests serve themselves family style.

Cultural and Seasonal Notes

This is a modern Italian American twist on classic cannelloni or manicotti but brings in seafood for a lighter springlike feel. In summer you can use fresh roasted bell peppers for the sauce and add basil ribbons for brightness. For winter comfort, double up on the ricotta and heavy cream for extra richness.

Seasonal Adaptations

Use fresh bell peppers if they are at peak ripeness. Add sweet corn or zucchini to the filling in summer. Try chopped artichokes or roasted mushrooms in winter.

Success Stories

More than one friend has made these for a baby shower or cozy holiday meal and returned with rave reviews. They also freeze beautifully unbaked so you can pull out an elegant dinner at a moment’s notice.

Freezer Meal Conversion

Assemble everything up to the baking step and wrap the dish tightly with both plastic wrap and foil. Freeze for up to two months. To cook from frozen, remove the plastic, cover with foil, and bake at 350 degrees Fahrenheit for about an hour then uncover and finish another fifteen minutes.

These shrimp and spinach stuffed pasta rolls are sure to become a dinner favorite. Make them once and you will want to share with everyone you know.

Recipe Q&A

→ How can I prevent the pasta from tearing while rolling?

Cook lasagna noodles just until al dente and lay them flat to cool slightly. This helps keep them pliable and less prone to tearing during assembly.

→ Can I use frozen shrimp?

Yes, just thaw and pat the shrimp dry before chopping and sautéing for best texture and flavor.

→ What sides pair well with these pasta rolls?

Fresh green salads, garlic bread, or roasted vegetables make delightful accompaniments for this dish.

→ Can I prepare this dish ahead of time?

Yes! Assemble the rolls and sauce ahead, cover, and refrigerate. Bake just before serving for freshest results.

→ How can I make the sauce extra creamy?

Blend the red peppers thoroughly and use full-fat cream for a smoother, richer sauce. Adjust Parmesan to taste.