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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream – Elegant & Easy

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These Shrimp and Spinach Stuffed Pasta Rolls are rich, creamy, and elegant, filled with ricotta, tender shrimp, and spinach, then baked in a silky roasted red pepper cream sauce.

Ingredients

Scale
  • 12 sheets lasagna sheets or cannelloni tubes
  • 12 oz fresh or frozen shrimp, deveined and dried
  • 3 cups fresh spinach, chopped
  • 15 oz ricotta cheese
  • 1 tsp lemon zest
  • 1 cup roasted red peppers
  • 1/2 cup heavy cream
  • 3 cloves garlic, minced
  • 1/2 cup parmesan cheese, grated
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. If using lasagna sheets, cook until flexible and drain.
  3. In a medium bowl, combine shrimp, spinach, ricotta cheese, and lemon zest. Mix well.
  4. Spread filling onto lasagna sheets and roll up, or stuff cannelloni tubes.
  5. Blend roasted red peppers, heavy cream, garlic, salt, and pepper until smooth.
  6. Warm sauce in a saucepan until bubbling.
  7. Arrange stuffed pasta rolls in a greased baking dish.
  8. Pour roasted red pepper cream sauce evenly over the pasta.
  9. Sprinkle parmesan cheese over the top.
  10. Bake for 25 minutes until bubbly and golden.
  11. Let rest 5 minutes before serving.

Notes

  • Use cooked shrimp for faster prep.
  • Add mozzarella on top for extra cheesiness.
  • Serve with garlic bread or salad.
  • Leftovers keep refrigerated for up to 3 days.

Find it online: https://cookyaura.com/shrimp-and-spinach-stuffed-pasta-rolls-with-roasted-red-pepper-cream-elegant-easy/