Description
Delicious pasta rolls filled with shrimp and spinach, topped with a creamy roasted red pepper sauce – a rich and flavorful dish perfect for a special meal.
Ingredients
Units
Scale
- 12 lasagna noodles, cooked and drained
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh basil (optional)
- 1 tablespoon chopped fresh parsley (optional)
- For the roasted red pepper cream sauce:
- 2 roasted red peppers, chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add chopped shrimp and cook until pink, about 3-4 minutes. Stir in chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, egg, salt, pepper, and the shrimp-spinach mixture. Stir until well combined.
- Spread a thin layer of the mixture onto each lasagna noodle. Carefully roll up each noodle and place in the prepared baking dish.
- For the roasted red pepper cream sauce: In a blender or food processor, combine roasted red peppers, heavy cream, chicken broth, smoked paprika, salt, and pepper. Blend until smooth.
- Pour the roasted red pepper cream sauce over the stuffed pasta rolls in the baking dish, ensuring they are well covered.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until the sauce is bubbly and slightly golden.
- Garnish with fresh basil and parsley, if desired. Serve warm.
Notes
- You can substitute shrimp with chicken or keep it vegetarian with just spinach and cheese filling.
- For an extra kick, add a pinch of red pepper flakes to the sauce.
- If you’re short on time, you can use pre-made roasted red peppers for the sauce.
- These stuffed pasta rolls can be assembled a day ahead and refrigerated, then baked before serving.
Nutrition
- Serving Size: 3 rolls
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 160 mg