Introduction

Okay friends, let’s talk comfort food that feels fancy but is secretly super easy. You know those nights when you want something truly special, something that warms you right up and makes everyone at the table happy? These Shrimp and Spinach Stuffed Pasta Rolls? They’re that dish.

Imagine tender lasagna noodles wrapped around a dreamy filling of savory shrimp, fresh spinach, and creamy cheeses, all bathed in a vibrant, silky roasted red pepper sauce. It’s like a hug in a bowl! I love this recipe because it looks impressive, tastes incredible, but won’t keep you in the kitchen all night. It’s perfect for a cozy family dinner or even for impressing guests.

Why You’ll Love This Recipe

Fast(er Than It Looks): No marathon cooking session required!
Easy Peasy: Simple ingredients, straightforward steps.
Giftable (If You Can Part With It): Assemble ahead and share the love!
Total Crowd-Pleaser: Guaranteed smiles all around the dinner table.

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need to make these gorgeous pasta rolls:

12 lasagna noodles, cooked and drained: Look for the “no-boil” kind for an even faster option, or use regular dried noodles. Just make sure they’re pliable!
1 lb shrimp, peeled and deveined: Any size works, but medium to large are easiest to chop for the filling. Fresh or frozen (thawed) is fine!
2 cups fresh spinach, chopped: A whole bunch usually gives you about this much. Wash it well!
1/2 cup ricotta cheese: Gives that classic creamy Italian vibe to the filling. Whole milk ricotta is extra luscious!
1/2 cup mozzarella cheese, shredded: The melty, cheesy glue that holds it all together.
1/4 cup Parmesan cheese, grated: Adds a salty, nutty punch to the filling.
1 egg: Our binding agent! Helps everything stay put inside the rolls.
2 cloves garlic, minced: Because garlic makes everything better, right?
2 tbsp olive oil: For sautéing the shrimp and spinach.
Salt, to taste: To bring out all those amazing flavors.
Pepper, to taste: A little grind goes a long way.

For the Roasted Red Pepper Cream Sauce:

1 cup roasted red peppers (jarred or homemade): Jarred is a total time-saver here! Just drain them well.
1/2 cup heavy cream: This is what makes the sauce so wonderfully rich and smooth.
1 tbsp fresh basil, chopped: Adds a lovely fresh, aromatic note.
1 tbsp lemon juice: A little brightness to balance the richness. Don’t skip it!

How to Make It

Okay, let’s get cooking! Follow these simple steps, and you’ll have a delicious dinner ready in no time:

Cook the Pasta: First things first, get those lasagna noodles ready. Cook them according to package directions until they’re al dente. Drain them gently and lay them flat on parchment paper or a clean surface so they don’t stick together.
Make the Filling: While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the peeled and deveined shrimp and cook for 2-3 minutes per side, just until they turn pink and opaque. Remove the shrimp, let them cool slightly, and then chop them into bite-sized pieces. Add the chopped spinach to the same skillet and cook just until wilted (about 1-2 minutes). Squeeze out any excess water from the spinach. In a medium bowl, combine the chopped shrimp, wilted spinach, ricotta cheese, shredded mozzarella, grated Parmesan, the egg, salt, and pepper. Stir gently until everything is well combined.
Whip up the Sauce: In a blender or food processor, combine the drained roasted red peppers, heavy cream, chopped fresh basil, and lemon juice. Blend until completely smooth and creamy. Taste and add a pinch of salt or pepper if needed.
Assemble the Rolls: Preheat your oven to 375°F (190°C). Pour about half of the roasted red pepper sauce into the bottom of a 9×13 inch baking dish, spreading it evenly. Lay out a cooked lasagna noodle. Spoon about 1/4 to 1/3 cup of the shrimp and spinach filling onto one end of the noodle and spread it almost to the other end. Gently roll the noodle up tightly. Place the seam-side down in the prepared baking dish over the sauce. Repeat with the remaining noodles and filling, arranging the rolls snugly in the dish.
Sauce and Bake: Pour the remaining roasted red pepper sauce evenly over the top of the pasta rolls. If you like, sprinkle a little extra mozzarella or Parmesan cheese over the top. Cover the baking dish loosely with aluminum foil. Bake for 20-25 minutes, or until the sauce is bubbly and heated through. For the last 5-10 minutes, you can remove the foil to let the cheese (if added) get golden and bubbly.
Rest and Serve: Let the dish rest for about 5-10 minutes before serving. This helps everything set up nicely. Spoon the warm pasta rolls and sauce onto plates and get ready for happy sighs!

Substitutions & Additions

Want to mix things up? This recipe is super flexible! Here are a few ideas:

Protein Swap: Not a shrimp fan? Cooked chicken, crumbled Italian sausage, or even sautéed mushrooms (for a vegetarian version) would work beautifully in the filling.
Veggie Boost: Feel free to add other finely chopped cooked veggies to the filling, like sautéed bell peppers, zucchini, or even some finely chopped artichoke hearts.
Cheeses: Experiment with different cheeses! Provolone, Monterey Jack, or even a smoky Gouda could add interesting twists.
Spicy Kick: Add a pinch of red pepper flakes to the filling or the sauce if you like a little heat.
Herb Power: Swap basil for parsley in the sauce, or add fresh oregano or thyme to the filling.

Tips for Success

A few little pointers to make sure your pasta rolls turn out perfect every time:

Noodle Prep is Key: Don’t overcook your lasagna noodles – you want them pliable but not mushy. Laying them flat after draining prevents them from sticking together in a big clump.
Drain the Spinach: Make sure you really squeeze out the excess water from the cooked spinach. Too much moisture in the filling can make the rolls watery.
Don’t Overstuff: While it’s tempting to load them up, don’t put too much filling on each noodle. It makes them hard to roll and prone to bursting.
Smooth Sauce: Blend the roasted red pepper sauce until it’s truly smooth. This gives it that luxurious texture. A powerful blender helps!
Assemble Ahead: You can assemble the rolls in the baking dish, pour the sauce over, cover, and refrigerate up to a day ahead. When ready to bake, let it sit at room temperature for about 20-30 minutes before baking, and you might need a few extra minutes in the oven.

How to Store It

If you happen to have any glorious leftovers (it’s a rare occurrence in my house!), here’s how to keep them:

Store cooled pasta rolls and sauce in an airtight container in the refrigerator for up to 3-4 days.
Reheat individual portions gently in the microwave or cover and warm in the oven until heated through.
Freezing? You can freeze assembled and unbaked rolls (without the sauce poured over, perhaps freeze the sauce separately or add right before baking/thawing). Or freeze baked leftovers. Thaw overnight in the fridge and reheat thoroughly. Texture might change slightly upon thawing.

FAQs

Got questions? I’ve got answers!

Q: Can I use frozen spinach?
A: Absolutely! Just thaw it completely and squeeze out all the excess water before adding it to the filling mixture.

Q: Can I make the sauce spicier?
A: Yes! Add a pinch or two of red pepper flakes to the sauce when blending, or stir in a little hot sauce.

Q: What should I serve with this?
A: A simple green salad, some crusty garlic bread, or roasted asparagus would be perfect!

Q: Can I use a different type of pasta?
A: You could make this a layered lasagna instead of rolls, but for the roll-up shape, lasagna noodles are essential!

Easy Baked Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Sauce

Tender lasagna noodles wrapped around a dreamy filling of savory shrimp, fresh spinach, and creamy cheeses, all bathed in a vibrant, silky roasted red pepper sauce. This dish looks impressive, tastes incredible, but is secretly super easy.

Print Recipe Pin Recipe

Cook Time 20

Equipment

Skillet
Medium bowl
Blender
Food processor
9x13 inch baking dish
Parchment paper or clean surface
aluminum foil

Ingredients

Pasta Rolls

12 lasagna noodles cooked and drained (no-boil or regular)
1 lb shrimp peeled and deveined (medium to large)
2 cup fresh spinach chopped (about a whole bunch)
0.5 cup ricotta cheese (whole milk recommended)
0.5 cup mozzarella cheese shredded
0.25 cup Parmesan cheese grated
1 egg
2 cloves garlic minced
2 tbsp olive oil
Salt to taste
Pepper to taste

Roasted Red Pepper Cream Sauce

1 cup roasted red peppers jarred or homemade, drained
0.5 cup heavy cream
1 tbsp fresh basil chopped
1 tbsp lemon juice
Salt for sauce, if needed
Pepper for sauce, if needed
Extra mozzarella or Parmesan cheese for topping (optional)

Instructions

Cook the Pasta: Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper or a clean surface.
Make the Filling: Heat olive oil in a skillet over medium heat.
Add minced garlic and cook for about 30 seconds until fragrant.
Add peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque.
Remove shrimp, let cool slightly, then chop into bite-sized pieces.
Add chopped spinach to the same skillet and cook just until wilted (about 1-2 minutes). Squeeze out excess water.
In a medium bowl, combine chopped shrimp, wilted spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, and pepper.
Stir gently until well combined.
Whip up the Sauce: In a blender or food processor, combine drained roasted red peppers, heavy cream, chopped fresh basil, and lemon juice.
Blend until completely smooth and creamy.
Taste and add a pinch of salt or pepper if needed.
Assemble the Rolls: Preheat oven to 375°F (190°C).
Pour about half of the roasted red pepper sauce into the bottom of a 9x13 inch baking dish, spreading evenly.
Lay out a cooked lasagna noodle.
Spoon about 1/4 to 1/3 cup of the shrimp and spinach filling onto one end of the noodle and spread almost to the other end.
Gently roll the noodle up tightly.
Place the seam-side down in the prepared baking dish over the sauce.
Repeat with remaining noodles and filling, arranging rolls snugly in the dish.
Sauce and Bake: Pour the remaining roasted red pepper sauce evenly over the top of the pasta rolls.
Optionally, sprinkle extra mozzarella or Parmesan cheese over the top.
Cover the baking dish loosely with aluminum foil.
Bake for 20-25 minutes, or until the sauce is bubbly and heated through.
For the last 5-10 minutes, remove the foil to let the cheese (if added) get golden and bubbly.
Rest and Serve: Let the dish rest for about 5-10 minutes before serving.
Spoon the warm pasta rolls and sauce onto plates.

Notes

Tips for Success: Don't overcook lasagna noodles – keep them pliable. Lay them flat after draining to prevent sticking. Squeeze out excess water from cooked spinach. Don't overstuff noodles; they're hard to roll and prone to bursting. Blend the roasted red pepper sauce until truly smooth. Assemble ahead: can assemble rolls and sauce up to a day ahead and refrigerate. Let sit at room temp 20-30 mins before baking; may need extra baking time.
How to Store It: Store cooled pasta rolls and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions gently in microwave or cover and warm in oven. Freezing: Can freeze assembled and unbaked rolls (freeze sauce separately or add before baking/thawing) or freeze baked leftovers. Thaw overnight in fridge and reheat thoroughly. Texture might change slightly upon thawing.
FAQs: Frozen spinach can be used if thawed and excess water is squeezed out. Sauce can be made spicier by adding red pepper flakes or hot sauce. Serve with a simple green salad, crusty garlic bread, or roasted asparagus. Lasagna noodles are essential for the roll-up shape; for other pasta, make it a layered lasagna.