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Soft pasta rolls filled with juicy shrimp, fresh spinach, ricotta, and cheeses, baked in a smoky roasted red pepper cream sauce. A vibrant and filling dish perfect for weeknight dinners or special occasions.

  • Total Time: 1 hour
  • Yield: 10-12 pasta rolls, serves 4-6 1x

Ingredients

Scale
  • 10–12 lasagna noodles
  • 1 lb (450 g) shrimp, peeled, deveined, and roughly chopped
  • 2 cups fresh spinach, chopped
  • 1 cup creamy ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 1 large egg
  • 2 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 large roasted red peppers (jarred or home-roasted)
  • 1 cup heavy cream
  • 1/2 cup chicken broth or vegetable broth
  • 1/2 cup freshly grated Parmesan cheese (for sauce)
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced (for sauce)
  • Salt and black pepper to taste
  • Optional garnish: fresh chopped parsley and extra Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente. Drain and lay noodles flat on a lightly oiled surface or baking sheet to prevent sticking.
  2. Heat olive oil in a skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant.
  3. Add chopped shrimp to the skillet and cook for 2–3 minutes until pink and opaque.
  4. Add chopped spinach to the skillet and stir until wilted. Remove from heat and let cool slightly.
  5. In a large bowl, combine the shrimp-spinach mixture with ricotta, mozzarella, Parmesan, egg, salt, black pepper, crushed red pepper flakes (if using), and parsley. Mix until smooth and creamy.
  6. In a blender or food processor, puree roasted red peppers with broth until smooth.
  7. Melt butter in a saucepan over medium heat. Add minced garlic and sauté briefly without browning.
  8. Pour in the roasted pepper puree and bring to a gentle simmer.
  9. Stir in heavy cream, Parmesan, smoked paprika, salt, and black pepper. Simmer until sauce thickens slightly, then remove from heat.
  10. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the roasted red pepper cream sauce on the bottom.
  11. Lay one pasta noodle flat, spoon a generous amount of filling along one edge, and carefully roll it up. Place seam-side down in the baking dish. Repeat with remaining noodles and filling.
  12. Pour remaining sauce over the pasta rolls and sprinkle extra mozzarella and Parmesan on top.
  13. Cover dish loosely with foil and bake for 20 minutes.
  14. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  15. Let the rolls rest 5–10 minutes. Garnish with fresh parsley and additional Parmesan if desired before serving.

Notes

Use large pot for boiling pasta to prevent sticking or tearing of noodles., Pat shrimp dry before cooking for better searing and flavor., Cool filling before spreading on noodles to prevent sogginess., Use a spoon or piping bag for neat filling application., Avoid overstuffing each noodle to prevent tearing., Roast your own red peppers for maximum smoky flavor if possible., Substitute ingredients like shrimp with chicken, crab, scallops, or tofu for variation., Make ahead by assembling and refrigerating or freezing before baking., Reheat gently in oven covered with foil to maintain creamy texture.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American (Influenced by Italian-style pasta dishes)

Nutrition

  • Serving Size: 1 pasta roll with sauce
  • Calories: Approx. 450-550 calories per serving (estimate)
  • Fat: Approximately 25 g per serving (from cheeses, cream, olive oil, and butter)
  • Carbohydrates: Approximately 40 g per serving (from pasta and spinach)
  • Protein: Approximately 30 g per serving (from shrimp, cheese, and egg)