Shrimp Stuffed Pasta Rolls
Delightfully cheesy pasta rolls stuffed with shrimp and fresh spinach, baked in a roasted red pepper cream sauce for a comforting and impressive meal.
Ingredients
For the Pasta Rolls
- 9 sheets Lasagna noodles (cut to size) Use for rolling and good texture.
- 1 lb Juicy shrimp Fresh, wild-caught shrimp preferred.
- 2 cups Fresh spinach Can use frozen if pressed for time.
- 15 oz Ricotta cheese Essential for binding the filling.
- 1 cup Roasted red pepper cream sauce Homemade or store-bought.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1 tbsp Olive oil For sautéing spinach.
- 1/2 cup Parmesan cheese (optional) For topping, adds flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta sheets according to package instructions, usually about 8-10 minutes. Once cooked, drain and let cool.
Filling Mixture
- In a bowl, combine the chopped shrimp, sautéed spinach, and ricotta cheese. Season with salt and pepper.
Assembly
- On each pasta sheet, place a spoonful of the shrimp mixture and roll it up carefully.
- Spread a layer of roasted red pepper cream sauce at the bottom of a baking dish.
- Position the pasta rolls seam-side down in the dish. Cover with the remaining sauce and sprinkle with Parmesan cheese if desired.
Baking
- Bake for 25-30 minutes or until heated through and golden.
- Serve warm and enjoy!
Notes
For best results, use high-quality ricotta and ensure shrimp is well-seasoned. You can prep everything in advance and refrigerate before baking.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 3g
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