olls with Roasted Red Pepper Cream Sauce Recipe
Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce are a flavor-packed masterpiece that effortlessly combines juicy shrimp, vibrant spinach, and rich cheeses spring-wrapped inside tender pasta, all blanketed in a silky, tangy roasted red pepper cream sauce. It’s the kind of dish that makes any weeknight feel like a special occasion and will have everyone at the table asking for seconds (and the recipe!). Whether you’re feeding family, impressing guests, or just treating yourself, this is one meal you’ll want on your go-to dinner list.
Ingredients You’ll Need
Each ingredient in these rolls with Roasted Red Pepper Cream Sauce plays a starring role—don’t skip a thing! From the fresh, bright veggies to the creamy cheeses and the bold and beautiful sauce, everything comes together to make each bite sing.
- Lasagna noodles: The perfect wide canvas for rolling up that luscious shrimp and spinach filling—cook them al dente for easy rolling.
- Olive oil: Adds a fruity richness, keeping the shrimp juicy and ensuring nothing sticks to your pan.
- Raw shrimp, chopped: The superstar protein—choose peeled and deveined shrimp for quick prep and maximum succulence.
- Garlic, minced: Boosts flavor with a savory punch that loves to mingle with shrimp and spinach.
- Fresh spinach, chopped: Gives fresh green color and sneaks in some healthy goodness (plus, it cooks down beautifully into the cheese filling).
- Ricotta cheese: Brings creamy, mellow body to the stuffing—look for whole-milk ricotta for the most luscious texture.
- Mozzarella cheese, shredded: Melty magic that holds the filling together and adds that beloved gooey stretch.
- Parmesan cheese, grated: Salty, nutty, and sharp, Parmesan rounds out the cheese trio for deep, layered flavor.
- Egg: Helps bind the filling so each slice holds together neatly, even under the saucy topping.
- Salt & black pepper: Every flavor here pops with just the right seasoning balance.
- Crushed red pepper flakes (optional): Adds a playful kick—add more or less depending on your crowd’s heat level.
- Roasted red peppers, drained: The heart of our sauce, delivering smoky-sweet depth and a stunning color.
- Heavy cream: Lush and rich, making the sauce spoon-licking good.
- Chicken broth: Loosens the sauce slightly and adds savory depth without overwhelming the dish.
- Unsalted butter: Rounds out the sauce for a glossy finish and a hint of nuttiness.
- Lemon juice: Cuts through richness, lifting all the flavors with a bright citrusy finish.
- Fresh parsley: A vibrant finish that makes the whole plate pop (both in flavor and color).
How to Make olls with Roasted Red Pepper Cream Sauce
Step 1: Prepare the Noodles
Start by filling a large pot with salted water, then bring it to a lively boil. Drop in your lasagna noodles and cook them until just al dente—they’ll finish baking in the oven, so don’t overdo it! Once done, drain and immediately lay each noodle flat on a parchment-lined baking sheet to prevent them from sticking together. This little trick will make rolling a breeze later on.
Step 2: Sauté the Shrimp, Garlic, and Spinach
In a large skillet, heat the olive oil over medium. Toss in the chopped shrimp and cook until they’re just turning pink and opaque—about 2 to 3 minutes. Stir in the garlic for instant aroma, then add the chopped spinach. Let the spinach wilt down for just a minute, then remove everything from the heat so the shrimp stay tender.
Step 3: Mix the Filling
In your biggest mixing bowl, stir together the creamy ricotta, shredded mozzarella, nutty Parmesan, egg, salt, black pepper, and a shake of crushed red pepper flakes if you like a little heat. Fold in the shrimp-spinach mixture, making sure everything is evenly incorporated. The filling should be thick, fresh-smelling, and ready to spread.
Step 4: Fill and Roll the Noodles
Take each noodle and spread a generous layer of the shrimp and spinach filling from end to end. Roll each noodle up tightly (but gently) so that the filling doesn’t sneak out the sides! Place each roll seam-side down in a lightly greased baking dish, forming neat rows that’ll soak up plenty of sauce during baking.
Step 5: Blend the Roasted Red Pepper Cream Sauce
Combine the roasted red peppers, heavy cream, and chicken broth in your blender. Process until the mixture is silky smooth. This is where the olls with Roasted Red Pepper Cream Sauce start to come alive with color and a swoon-worthy aroma.
Step 6: Simmer and Season the Sauce
Pour the sauce into a saucepan set over medium heat and add the unsalted butter. Stir as it comes to a gentle simmer and thickens slightly—about 3 to 4 minutes will do. Finish with a splash of lemon juice, then taste and add seasoning as needed for the perfect balance.
Step 7: Bake to Perfection
Pour the warm roasted red pepper cream sauce evenly over all the stuffed rolls in your dish, making sure every roll gets its share. Cover loosely with foil and bake for 20 minutes, then remove the foil and bake another 5 minutes to let the edges brown gently. When you peek in the oven, you’ll see bubbling cheese and a sauce so inviting you’ll want to dive right in!
How to Serve olls with Roasted Red Pepper Cream Sauce
Garnishes
Finish your rolls with Roasted Red Pepper Cream Sauce with a flurry of fresh parsley—it brightens up the whole dish and cuts through the creaminess. You can sprinkle on a bit more grated Parmesan or even a touch of lemon zest if you’re feeling fancy. Don’t forget a little twist of black pepper before serving for that final flourish.
Side Dishes
Pair your stuffed pasta rolls with a crisp arugula salad tossed in a light lemon vinaigrette, or serve with classic garlic bread to soak up all that gorgeous sauce. Roasted asparagus, sautéed broccolini, or simple steamed green beans make for colorful and refreshing vegetable accompaniments.
Creative Ways to Present
For an elegant dinner party, serve each roll on a pool of the roasted red pepper cream sauce, topped with microgreens or edible flowers. If you’re thinking family-style, present the entire bubbling baking dish at the center of the table and let everyone help themselves—expect lots of “oohs” and “aahs” when you lift the foil! These also look stunning when sliced crosswise for appetizers or tapas.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the dish tightly or transfer the rolls to an airtight container. They’ll keep beautifully in the fridge for up to 3 days, and the flavors somehow get even richer as they meld together. A quick lunch you’ll actually look forward to!
Freezing
You can absolutely freeze these rolls with Roasted Red Pepper Cream Sauce. Assemble and sauce them in a freezer-safe dish, cover well, and freeze for up to 2 months. For best results, thaw overnight in the fridge before baking as directed—no one will ever guess you made them ahead!
Reheating
To reheat, cover the rolls with foil and warm in a preheated 350°F oven for 15 to 20 minutes, or until piping hot. For smaller portions, use the microwave with a splash of extra sauce to keep everything moist. Either way, you’ll rediscover that signature creaminess and bold flavor all over again.
FAQs
Can I substitute another protein for shrimp?
Definitely! Chopped cooked chicken or even crabmeat make fantastic swaps for shrimp in this recipe. You could also try sautéed mushrooms or extra spinach for a vegetarian alternative—just keep the filling proportions similar so everything rolls up neatly.
Is it possible to make this recipe gluten-free?
Absolutely—just use gluten-free lasagna noodles in place of regular ones. Double-check that your chicken broth is gluten-free as well, and you’re good to go. The rest of the ingredients are naturally gluten-free, so everyone can enjoy these delicious rolls with Roasted Red Pepper Cream Sauce.
Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and squeeze all the excess liquid out of the frozen spinach before using. This helps keep your filling creamy rather than watery, and the flavor stays just as wonderful.
What’s the best way to roast my own red peppers?
If you prefer homemade roasted red peppers, simply halve and seed them, then place them cut-side down on a baking sheet. Roast under a broiler or at 450°F until the skins blister, then peel off the skins once cooled. The smoky, slightly charred flavor adds extra depth to your sauce!
Can this be made ahead for a dinner party?
Absolutely! Prep the rolls and sauce the day before, then cover and refrigerate. When you’re ready to serve, bake as directed. This not only saves you time but also allows the flavors to meld even more for an unforgettable dinner party main course.
Final Thoughts
I can’t recommend these rolls with Roasted Red Pepper Cream Sauce enough—every bite is a cozy, cheesy, savory delight! Whether you’re looking to wow guests or just want a meal that feels special, this recipe brings restaurant-quality flavor straight to your home kitchen. Give it a try, and prepare to fall in love with every creamy, shrimp-filled forkful!
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olls with Roasted Red Pepper Cream Sauce Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in these flavorful Shrimp & Spinach Stuffed Pasta Rolls with a luscious Roasted Red Pepper Cream Sauce for a satisfying Italian-American meal.
Ingredients
For the Pasta Rolls:
- 8 large lasagna noodles
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled, deveined, and chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Roasted Red Pepper Cream Sauce:
- 2 roasted red peppers, jarred or homemade, drained
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
- fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Cook lasagna noodles until al dente, then drain and lay flat.
- In a skillet, sauté shrimp, garlic, and spinach until cooked. In a bowl, mix cheeses, egg, salt, and peppers. Add shrimp mixture.
- Spread filling on noodles and roll up. Place in a baking dish.
- Blend roasted red peppers, cream, and broth until smooth. Simmer with butter, then add lemon juice.
- Pour sauce over rolls and bake covered, then uncovered. Garnish with parsley before serving.
Notes
- For a smoky twist, use fire-roasted red peppers and smoked paprika in the sauce.
- You can prepare the rolls ahead and refrigerate them, then bake just before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 rolls
- Calories: 520
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 225 mg
