Comforting Shrimp And Spinach Stuffed Pasta Rolls With Roasted Red Pepper Cream

One rainy evening, I stood in my kitchen staring at a half-used box of lasagna noodles. They were sitting there like puzzle pieces without a home, daring me to figure out their next life. Instead of boiling them for yet another layered bake, I thought—why not roll them?

The fridge offered up a handful of shrimp, some spinach that was begging to be used, and a jar of roasted red peppers I had forgotten at the back of the shelf. Suddenly, dinner wasn’t just happening; it was about to get dramatic.

The first attempt was a little messy (I’ll admit: noodles sliding, filling trying to escape), but once I tucked everything in and layered on the creamy roasted red pepper sauce, the whole dish transformed. It looked fancy enough for a dinner party yet tasted comforting enough for a weeknight win. Imagine tender pasta spirals, creamy ricotta, juicy shrimp, and a sauce that feels like velvet with a pop of smoky sweetness. That’s the magic of this recipe—low effort but high reward.

Cooking this dish felt like putting together a little surprise package: every roll hides a creamy filling, and when you cut into it, you get shrimp, spinach, and melty cheese all wrapped up like a present. And the sauce? It’s the kind of sauce that makes you want to lick the spoon before it even hits the pasta.

If you’re the type who wants dinner to look Pinterest-worthy without spending hours in the kitchen, trust me—you’ll love these shrimp and spinach pasta rolls.

Short Description

Tender lasagna rolls stuffed with creamy shrimp and spinach, baked under a luscious roasted red pepper cream sauce. Elegant enough for entertaining, simple enough for a cozy weeknight meal.

Key Ingredients

• ½ lb shrimp, peeled and deveined
• 2 cups fresh spinach
• 4 cloves garlic, minced
• 1 egg
• 8 lasagna noodles, cooked al dente
• 1 ½ cups ricotta cheese
• ¾ cup grated parmesan
• 1 jar roasted red peppers, drained
• ½ cup heavy cream
• 2 tbsp olive oil
• 1 tbsp fresh parsley or basil, chopped
• Salt and black pepper, to taste

Tools Needed

• Large pot for boiling pasta
• Skillet
• Mixing bowls
• Blender or food processor (for the sauce)
• 9×13 baking dish
• Whisk and spatula

Cooking Instructions

Step 1: Cook the Pasta
Boil lasagna noodles in salted water until al dente, about 8–10 minutes. Drain and lay flat on a clean towel to prevent sticking.

Step 2: Sauté the Shrimp and Spinach
In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Toss in shrimp, season lightly with salt and pepper, and cook until pink, about 2 minutes per side. Remove shrimp and chop into bite-sized pieces. Add spinach to the same pan and sauté until wilted, about 2 minutes.

Step 3: Make the Filling
In a bowl, combine ricotta, Parmesan, chopped shrimp, spinach, egg, and parsley. Stir until well blended. If mixture feels too dry, add a splash of cream.

Step 4: Prepare the Sauce
In a blender, combine roasted red peppers, heavy cream, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. If too thick, add a splash of water.

Step 5: Assemble the Rolls
Spread a spoonful of filling onto each lasagna noodle. Roll tightly and place seam-side down in a greased baking dish.

Step 6: Bake
Pour the roasted red pepper cream sauce over the pasta rolls, making sure each one is coated. Cover with foil and bake at 375°F for 20 minutes. Uncover and bake an additional 10 minutes until heated through and bubbly.

Step 7: Garnish and Serve
Sprinkle with extra Parmesan and fresh herbs before serving.

Why You’ll Love This Recipe

Flavor-packed: Creamy ricotta meets juicy shrimp with a smoky-sweet roasted red pepper sauce.

Easy yet impressive: Looks like restaurant food but is weeknight-friendly.

Health-conscious: Packed with lean protein, spinach, and not overly heavy.

Crowd-pleaser: Perfect for family dinners or guests who love something special.

Versatile: Swap proteins or tweak flavors easily (see variations below).

Mistakes to Avoid & Solutions

Overcooking noodles: Overdone pasta tears while rolling. Solution: Cook just until al dente, then cool flat.

Watery filling: Too much liquid makes rolls soggy. Solution: Squeeze spinach after cooking and pat shrimp dry before chopping.

Broken rolls: Rolls falling apart? Don’t overfill. Spread an even layer of filling.

Bland sauce: Roasted red peppers vary in sweetness. Solution: Always taste and adjust with salt, pepper, or even a pinch of smoked paprika.

Dry bake: If sauce doesn’t cover noodles, they’ll dry out. Solution: Reserve a little sauce to spoon on before serving.

Serving and Pairing Suggestions

Serve as a main dish with a crisp green salad or garlic bread.

Pair with white wine (like Pinot Grigio) or sparkling water with lemon.

Works beautifully plated individually for guests or family-style in the baking dish.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat covered in the oven at 350°F for 15 minutes or microwave with a splash of water to keep pasta moist.

Freeze before baking: Assemble rolls, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding 15 minutes to the cook time.

FAQs

1. Can I use frozen shrimp?
Yes, just thaw, pat dry, and cook as directed.

2. Can I substitute the ricotta?
Cottage cheese works, though it gives a slightly looser texture.

3. Do I have to use lasagna noodles?
Yes, for rolling. But large pasta shells are a great alternative.

4. Can I make this ahead?
Absolutely. Assemble the rolls up to a day before, refrigerate, then bake when ready.

5. What if I don’t like roasted red pepper?
Try a light tomato cream sauce or even a simple Alfredo.

Tips & Tricks

Lay noodles flat on parchment paper after boiling to avoid sticking.

Use jumbo shrimp for meatier bites.

Save some sauce for serving—it makes leftovers taste fresh.

Add a pinch of chili flakes if you like heat.

Recipe Variations

Chicken & Spinach Rolls: Swap shrimp for 1 cup shredded cooked chicken, follow same steps.

Mushroom & Spinach Veggie Rolls: Sauté 2 cups chopped mushrooms instead of shrimp for a vegetarian twist.

Spicy Kick: Blend a roasted jalapeño into the sauce for smoky heat.

Cheesy Upgrade: Add 1 cup shredded mozzarella into the filling for extra gooey rolls.

Final Thoughts

Every time I pull these pasta rolls from the oven, I feel a little spark of joy. They’re the kind of dish that makes you pause before digging in because they look that beautiful, yet the first bite reminds you they’re pure comfort. I love how the creamy filling and the smoky red pepper sauce meet in every forkful—it’s like the best parts of an Italian pasta bake and a seafood dinner rolled into one.

Cooking them has become my go-to when I want to impress without stress. I’ve served them on a Friday night with wine, on a lazy Sunday with salad, and even reheated leftovers for lunch that tasted just as good. That’s the kind of versatility I dream about in recipes. These pasta rolls may look polished, but at their heart, they’re simple, fun, and endlessly rewarding to make.