Shrimp and Spinach Stuffed Pasta Rolls

Oh, you know what? Cooking is like riding a roller coaster—sometimes you scream, sometimes you cry, and occasionally you end up upside down in a pasta disaster. Crazy, right? Anyway, today I’m sharing my ultimate chaotic kitchen creation: Shrimp and Spinach Stuffed Pasta Rolls. This recipe is a game changer—you just need to roll with the punches… literally. 🥴

The Good, The Bad, And The Saucy

Alright, so picture this: me, full-on Gordon Ramsay wannabe, in the middle of my kitchen, cranking up the heat over some garlic, and I’m feeling real confident about my Shrimp and Spinach Stuffed Pasta Rolls. The smell? Heavenly. The reality? More like a chaotic episode of a cooking show where everything goes wrong.

First, I overcooked the pasta—yup, cue the mushy lasagna sheets that started disintegrating. I couldn’t even roll them; they just kind of flopped over like sad little pasta pancakes. There may have also been an incident where I dropped a whole bag of shrimp on the floor. Did I pick them up? Spoiler alert: yes, and I still washed them! (We’re healthy, right?)

Then the whole time I’m thinking: “How did I mess that up?” Little did I know, there’s a fine line between confidence and hubris. If I could’ve heard a culinary voice-over narrating my failure, it would have been something like, “Stay tuned for the next disaster… as Stefanie learns that pasta is a lot like life—sometimes it just falls apart!”

Why These Rolls Are Legit

Fast forward to recipe testing number 27, and guess what? I finally figured it out! The trick? A keen awareness that if you treat your pasta like a delicate flower, it may just bloom into meal perfection. I mean, we’re talking about Shrimp and Spinach Stuffed Pasta Rolls that would make even your grandmother proud. It’s amazing how getting frustrated can lead to some serious learning—who knew a meltdown in the kitchen could spark some serious success?

Now I cook the pasta just shy of al dente, toss the shrimp in like a pro (okay okay, and without dropping them on the floor!), and make sure my emotional state is calm, cool, and collected. I realized that sometimes being a mess in the kitchen is half the fun, but executing well and looking like a kitchen superstar feels even better! We may not know life’s overall plan, but at least with this recipe, you can feel somewhat accomplished at the end of it. Right?

What You Need to Roll with This Recipe

• Lasagna pasta sheets
• Shrimp, peeled and deveined
• Fresh spinach
• Ricotta cheese
• Mozzarella cheese
• Roasted red peppers
• Heavy cream
• Garlic, minced
• Parmesan cheese
• Salt
• Pepper
• Olive oil

Honestly, isn’t it wild how such basic ingredients can create a culinary masterpiece? Fresh spinach can feel like a buffet of nutrients while ricotta offers that creamy indulgence we all secretly crave. And if you’re feeling brave enough (or just really hungry), throw in some extra shrimp. Always good to live on the edge when it comes to food, am I right? Just remember to share—unless you’re feeling possessive. 😏

Cooking Unit Converter

Cooking should never feel like doing math homework. If you need a little help finding measurements, I got you! This will make things a tad easier.

Rolling Out The Recipe

1. Preheat your oven to 375°F (190°C). (Stay with me; we’re building momentum!)
2. Cook the lasagna sheets according to package instructions until al dente, then drain and cool. (Don’t let them get mushy again, please!)
3. In a skillet over medium heat, sauté your garlic in olive oil until it’s fragrant. (Seriously, you’ll feel like a culinary rockstar at this point.)
4. Add shrimp and cook until pink, then toss in the fresh spinach and let it wilt like all your hopes and dreams on a Tuesday.
5. In a bowl, mix the cooked shrimp and spinach with ricotta cheese, salt, and pepper. (Feel free to add more cheese because who’s judging?)
6. Lay a cooked lasagna sheet on a clean surface, steal a scoop of your shrimp mixture, and roll it tight. (Emphasis on tight—this isn’t a friendship bracelet.)
7. Repeat with the remaining sheets and filling. (Turn on your favorite podcast; it’s time-consuming but SO worth it.)
8. In a blender, combine roasted red peppers and heavy cream to create your sauce, adding salt and pepper to taste. (This creamy sauce is to die for, trust me.)
9. Spread a thin layer of sauce in the bottom of a baking dish, carefully place the stuffed pasta rolls seam-side down, and pour the remaining sauce over them with reckless abandon.
10. Top with mozzarella and sprinkle with Parmesan cheese. (Make it rain, cheese lovers!)
11. Bake for 25-30 minutes until bubbly and golden. (A good vibe check on life right there.)
12. Let cool slightly before serving. (Try not to inhale it immediately because it’s hot—have I even mentioned that before?)

Let’s Chat, Reader!

Hey, what’s your chaotic kitchen story? I can’t be the only one who has turned a simple recipe into a scene straight out of a horror flick! Did anyone else almost burn the house down while trying to impress their friends with “gourmet” cooking? 🍳 I mean, we’ve all been there, right? It’s like a universal truth—cooking can either be a form of self-expression or a test of your will to survive! Tell me your pasta tales; I want to know!

Your FAQs Answered, Sort Of

It’s funny how food connects us on such a deep level; just like a good movie that makes you cry or shout at the screen. And let’s be honest, life is just as crazy. As I ponder this beautiful dish filled with shrimp and cheesy goodness, it hits me: maybe cooking isn’t about perfection but rather about making messes that lead to tasty rewards. Or maybe I’m just hungry again…

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Ready to check how much you should be eating? Because I always am! Find out your daily needs right here:

Shrimp and Spinach Stuffed Pasta Rolls

Deliciously cheesy Shrimp and Spinach Stuffed Pasta Rolls baked to perfection—a chaotic culinary adventure turned masterpiece.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the Pasta Rolls

• 9 sheets Lasagna pasta sheets Cooked until al dente
• 1 pound Shrimp, peeled and deveined Ensure they are cleaned properly
• 4 cups Fresh spinach Can substitute with kale if desired
• 1 cup Ricotta cheese For creaminess
• 1 cup Mozzarella cheese Shredded, for topping
• 1 cup Roasted red peppers For the sauce
• 1/2 cup Heavy cream For the sauce
• 2 cloves Garlic, minced For flavor
• 1/2 cup Parmesan cheese For topping
• 1 teaspoon Salt To taste
• 1/2 teaspoon Pepper To taste
• 2 tablespoons Olive oil For sautéing garlic and shrimp

Instructions

 

Cooking the Pasta

• Preheat your oven to 375°F (190°C).
• Cook the lasagna sheets according to package instructions until al dente, then drain and cool.

Preparing the Filling

• In a skillet over medium heat, sauté your garlic in olive oil until it’s fragrant.
• Add shrimp and cook until pink, then toss in the fresh spinach and let it wilt.
• In a bowl, mix the cooked shrimp and spinach with ricotta cheese, salt, and pepper.

Assembling the Rolls

• Lay a cooked lasagna sheet on a clean surface, scoop your shrimp mixture, and roll it tight.
• Repeat with the remaining sheets and filling.

Making the Sauce and Baking

• In a blender, combine roasted red peppers and heavy cream to create your sauce, adding salt and pepper to taste.
• Spread a thin layer of sauce in the bottom of a baking dish, place the stuffed pasta rolls seam-side down, and pour the remaining sauce over them.
• Top with mozzarella and sprinkle with Parmesan cheese.
• Bake for 25-30 minutes until bubbly and golden.
• Let cool slightly before serving.

Notes

Feel free to experiment with adding more shrimp or different greens. This recipe can be prepped in advance for convenience.

Keyword Baked, Cheesy, Pasta, Shrimp, Spinach