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