Easy Shrimp and Spinach Stuffed Pasta Rolls

If you’re looking for a dish that’s both elegant and comforting, these Easy Shrimp and Spinach Stuffed Pasta Rolls are the perfect choice. Combining tender shrimp, fresh spinach, and creamy ricotta, all rolled into lasagna noodles and topped with a roasted red pepper cream sauce, this recipe is ideal for family dinners or impressing guests without spending hours in the kitchen.

Why You’ll Love This Easy Shrimp and Spinach Stuffed Pasta Rolls

These pasta rolls are more than just a meal; they’re a celebration of flavors. The shrimp provides a tender, slightly sweet protein, while the spinach adds a fresh, earthy taste. Combined with the creamy ricotta and Parmesan filling, each bite is a luscious blend of textures. The roasted red pepper cream sauce ties everything together with a subtly sweet, smoky flavor, making these rolls irresistible.

Ingredients for Easy Shrimp and Spinach Stuffed Pasta Rolls

For the Filling

• 1 lb raw shrimp, peeled, deveined, and chopped
• 8 oz fresh spinach, chopped
• 15 oz ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste

For the Sauce

• 1 jar (about 12 oz) roasted red peppers, drained
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Pasta Rolls

• 8–10 lasagna noodles, cooked al dente
• 1 cup shredded mozzarella cheese

Ingredient Notes

• Shrimp Substitutions: Use chicken, tofu, or tempeh for a family-friendly or pork-free version.
• Cream Alternatives: Swap heavy cream with coconut cream or cashew cream for a lighter or dairy-free option.
• Cheese Swaps: Use part-skim ricotta or omit Parmesan for a lower-fat variation.

Step-by-Step Instructions

Step 1 – Prepare the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add chopped onion and garlic, sauté until fragrant.
3. Add shrimp and cook until pink, then stir in spinach until wilted.
4. Remove from heat and let cool slightly.
5. In a mixing bowl, combine cooked shrimp and spinach with ricotta, Parmesan, egg, salt, and pepper.

Step 2 – Make the Roasted Red Pepper Cream Sauce

1. In a blender or food processor, combine roasted red peppers, garlic, and heavy cream.
2. Blend until smooth.
3. Transfer to a saucepan and heat over medium heat, seasoning with salt and pepper.

Step 3 – Assemble the Pasta Rolls

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of the red pepper cream sauce in a baking dish.
3. Lay cooked lasagna noodles on a flat surface.
4. Spread filling evenly over each noodle.
5. Roll up each noodle and place seam-side down in the baking dish.
6. Pour remaining sauce over the rolls and sprinkle with mozzarella cheese.
7. Bake for 25–30 minutes, or until cheese is melted and bubbly.

Pro Tips for Success

1. Cook noodles al dente to prevent sogginess when baking.
2. Let filling cool slightly before mixing with egg to avoid scrambling.
3. Use a food processor for the sauce for a smoother consistency.
4. Cover with foil for the first 15 minutes of baking to prevent cheese from browning too quickly.
5. Let rest for 5 minutes after baking to help rolls set.

Flavor Variations

1. Add sun-dried tomatoes for a tangy twist.
2. Incorporate fresh herbs like basil or parsley for extra aroma.
3. Spice it up with a pinch of red pepper flakes in the sauce.
4. Cheese blend: mix mozzarella with provolone or fontina for richer flavor.
5. Vegetarian version: omit shrimp and double spinach with mushrooms.

Serving Suggestions

• Serve with a crisp green salad dressed in lemon vinaigrette.
• Pair with garlic bread or a baguette for a complete meal.
• Garnish with fresh basil or parsley for presentation.

Storage and Freezing Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Assemble rolls in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 40–50 minutes.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	420
Protein	28g
Carbohydrates	28g
Fat	22g
Fiber	3g
Sodium	650mg

FAQ About Easy Shrimp and Spinach Stuffed Pasta Rolls

Can I make this recipe ahead of time?

Yes! You can assemble the rolls a day in advance, cover, and refrigerate. Bake just before serving to maintain freshness and texture.

Can I use frozen shrimp?

Absolutely. Thaw completely and pat dry before cooking. This prevents excess water from making the filling watery.

Can I make this recipe dairy-free?

Yes. Use dairy-free ricotta and cream alternatives like cashew cream or coconut cream, and omit or replace Parmesan with a vegan option.

How do I reheat leftovers?

Cover leftovers with foil and bake at 350°F for 15–20 minutes until heated through, or microwave individual portions on medium power.

Can I substitute the lasagna noodles?

You can use gluten-free noodles or even large pasta shells. Adjust cooking time slightly if using shells.

Final Thoughts

Easy Shrimp and Spinach Stuffed Pasta Rolls are a perfect combination of elegance and comfort. With a creamy filling, tender shrimp, and a vibrant roasted red pepper sauce, this dish is both visually stunning and irresistibly delicious. Perfect for weeknight dinners or special occasions, these rolls are sure to become a family favorite.