These delicious pasta rolls are filled with a savory combination of sautéed shrimp, fresh spinach, garlic, and a creamy cheese mixture. Baked to perfection in a rich and velvety roasted red pepper cream sauce, this dish is a true crowd-pleaser, blending rich flavors with a creamy texture for an unforgettable meal.
Ingredients
- 12 sheets lasagna pasta (cooked al dente)
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg, beaten
- Salt and pepper, to taste
- 1 tablespoon olive oil (for sautéing)
For the Roasted Red Pepper Cream Sauce: - 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup roasted red peppers, jarred or homemade, drained and chopped
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
1️⃣ Prepare the Filling:
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the chopped shrimp and cook for 3-4 minutes until pink and cooked through. Remove from heat and let cool slightly.
2️⃣ Roll the Pasta:
Lay each cooked lasagna sheet flat on a clean surface. Spread the cooked shrimp along the edge of the pasta sheet, then top with the chopped spinach. Roll the pasta sheet up tightly, securing the shrimp and spinach filling inside. Place the stuffed pasta rolls in a greased baking dish.
3️⃣ Make the Roasted Red Pepper Cream Sauce:
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in the roasted red peppers and cook for another 2 minutes. Add heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
4️⃣ Assemble and Bake:
Pour the roasted red pepper cream sauce over the stuffed pasta rolls. Sprinkle additional Parmesan cheese on top, if desired. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes, until the sauce is bubbling and the cheese is golden.
5️⃣ Serve:
Allow the dish to cool for a few minutes before serving. Garnish with fresh basil or parsley if desired. Serve warm with a side salad or garlic bread.
Tips
- Make it ahead: Assemble the rolls and sauce the day before. Just bake when ready to serve.
- Spicy kick: Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Add a protein: You can also use crab meat or chicken in place of shrimp.
