There’s something wonderfully comforting about pasta stuffed with creamy, savory fillings—especially when it’s baked until bubbly and golden. This dish brings together tender shrimp, fresh spinach, and velvety ricotta, all wrapped inside delicate pasta sheets and nestled under a luscious roasted red pepper cream sauce. It’s the kind of meal that feels special, like something you’d serve for a family gathering or a cozy dinner at home with someone you love.
Growing up, stuffed pasta dishes were a big deal in our home. They weren’t for every day—they were for holidays, birthdays, or when we had company over. The kind of dish that fills your kitchen with warmth and your heart with memories. This version is a little lighter and brighter, thanks to the roasted red pepper sauce, but it still has that rich, satisfying feel of a classic comfort dish. It’s a beautiful balance of elegance and heartiness, perfect for spring or any time you’re craving something that feels both fresh and indulgent.
Whether you’re making this for a dinner party or meal-prepping a fancy-feeling weeknight dinner, these pasta rolls are guaranteed to impress.
Why You’ll Love This Recipe:
- Restaurant-quality flavor that’s easy to make at home
- Perfect for special occasions or a cozy weekend dinner
- Creamy and comforting, with a hint of freshness from the spinach and peppers
- Customizable with different veggies or protein options
- Make-ahead friendly, so you can prep and bake later
INGREDIENTS YOU’LL NEED:
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz fresh spinach, chopped
- 1 lb raw shrimp, peeled, deveined, and chopped
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper, to taste
For the Roasted Red Pepper Cream Sauce:
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 (12 oz) jar roasted red peppers, drained
- 1 cup heavy cream
- Salt and pepper, to taste
For the Pasta Rolls:
- 8-10 lasagna noodles, cooked al dente
- 1 cup shredded mozzarella cheese
HOW TO MAKE SHRIMP AND SPINACH STUFFED PASTA ROLLS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté the veggies and shrimp
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds. Add the chopped spinach and cook until wilted, about 2–3 minutes. Toss in the chopped shrimp and cook just until pink—this won’t take long. Remove from heat and let the mixture cool slightly.
Step 2: Make the filling
In a mixing bowl, combine the ricotta, Parmesan, egg, salt, and pepper. Once the shrimp and spinach mixture has cooled a bit, stir it into the ricotta mixture. Give it a taste and adjust the seasoning if needed. This is your creamy, savory filling!
Step 3: Prepare the red pepper cream sauce
In a blender, combine the roasted red peppers, garlic, and cream. Blend until smooth and creamy. Heat olive oil in a small saucepan over medium heat and pour in the blended mixture. Simmer for 5–7 minutes, letting the flavors meld. Season with salt and pepper to taste.
Step 4: Assemble the pasta rolls
Cook lasagna noodles until al dente (you want them pliable, but not too soft). Lay them flat on a clean surface. Spread a generous spoonful of the shrimp-spinach-ricotta filling over each noodle. Gently roll them up and place seam-side down in a greased baking dish.
Step 5: Sauce and bake
Pour the roasted red pepper sauce over the pasta rolls, making sure to coat each one nicely. Sprinkle the top with shredded mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake another 10–15 minutes until bubbly and golden.
Step 6: Serve and enjoy
Let the rolls sit for a few minutes before serving—they’ll hold together better and the flavors will settle beautifully. Serve with a simple green salad or crusty bread.
HELPFUL TIPS:
- Chop the shrimp small so you get a bit in every bite without overwhelming the texture.
- Don’t overcook the lasagna noodles—al dente is key so they don’t fall apart when rolling.
- Use a food processor if you want a super smooth roasted red pepper sauce.
- Let the filling cool slightly before mixing it with the ricotta to avoid scrambling the egg.
- Make it ahead: Assemble the rolls and refrigerate up to a day in advance. Just add a few extra minutes to the baking time if starting cold.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4–6
- Category: Dinner
- Method: Baked
- Cuisine: Italian-inspired
- Diet: Pescatarian
NOTES:
You can substitute shrimp with cooked chicken or even white beans for a vegetarian version. And if you’re short on time, jarred roasted red pepper soup (blended with a splash of cream) makes a quick sauce shortcut.
NUTRITIONAL INFORMATION:
(Per serving – approximate)
- Calories: 480
- Protein: 32g
- Fat: 25g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 5g
FREQUENTLY ASKED QUESTIONS:
Can I use frozen shrimp?
Yes! Just thaw, pat dry, and chop before cooking. It works just as well.
Can I freeze the stuffed rolls?
Absolutely. Freeze them before baking. Wrap the dish tightly in foil, and when ready to cook, bake straight from frozen at 375°F, adding 15–20 extra minutes.
Can I use no-boil lasagna noodles?
You can, but they can be tricky to roll without cracking. If you do, try soaking them in warm water first to soften slightly.
Can I make this dish vegetarian?
Yes—just leave out the shrimp and maybe add sautéed mushrooms or more spinach.
STORAGE INSTRUCTIONS:
Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. To reheat, cover and warm in the oven at 350°F or microwave individual portions until hot.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Magic Crispy Baked Shrimp
- Chinese Shrimp Noodle Soup
- Garlic Shrimp and Broccoli
- Texas Roadhouse Grilled Shrimp – A Flavorful Copycat Delight
CONCLUSION
Shrimp and Spinach Stuffed Pasta Rolls are one of those dishes that makes an ordinary night feel a little more special. They’re beautiful, flavorful, and loaded with that cozy, from-scratch feeling we all crave. Whether you’re cooking for loved ones or just treating yourself to something hearty and delicious, this recipe delivers every single time. Don’t be surprised if it becomes one of your new go-to comfort meals!
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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Description
There’s something wonderfully comforting about pasta stuffed with creamy, savory fillings—especially when it’s baked until bubbly and golden. This dish brings together tender shrimp, fresh spinach, and velvety ricotta, all wrapped inside delicate pasta sheets and nestled under a luscious roasted red pepper cream sauce. It’s the kind of meal that feels special, like something you’d serve for a family gathering or a cozy dinner at home with someone you love.
Growing up, stuffed pasta dishes were a big deal in our home. They weren’t for every day—they were for holidays, birthdays, or when we had company over. The kind of dish that fills your kitchen with warmth and your heart with memories. This version is a little lighter and brighter, thanks to the roasted red pepper sauce, but it still has that rich, satisfying feel of a classic comfort dish. It’s a beautiful balance of elegance and heartiness, perfect for spring or any time you’re craving something that feels both fresh and indulgent.
Whether you’re making this for a dinner party or meal-prepping a fancy-feeling weeknight dinner, these pasta rolls are guaranteed to impress.
Ingredients
For the Filling:
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
8 oz fresh spinach, chopped
1 lb raw shrimp, peeled, deveined, and chopped
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
Salt and pepper, to taste
For the Roasted Red Pepper Cream Sauce:
1 tablespoon olive oil
1 garlic clove, minced
1 (12 oz) jar roasted red peppers, drained
1 cup heavy cream
Salt and pepper, to taste
For the Pasta Rolls:
8–10 lasagna noodles, cooked al dent
1 cup shredded mozzarella cheese
Instructions
Step 1: Sauté the veggies and shrimp
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds. Add the chopped spinach and cook until wilted, about 2–3 minutes. Toss in the chopped shrimp and cook just until pink—this won’t take long. Remove from heat and let the mixture cool slightly.
Step 2: Make the filling
In a mixing bowl, combine the ricotta, Parmesan, egg, salt, and pepper. Once the shrimp and spinach mixture has cooled a bit, stir it into the ricotta mixture. Give it a taste and adjust the seasoning if needed. This is your creamy, savory filling!
Step 3: Prepare the red pepper cream sauce
In a blender, combine the roasted red peppers, garlic, and cream. Blend until smooth and creamy. Heat olive oil in a small saucepan over medium heat and pour in the blended mixture. Simmer for 5–7 minutes, letting the flavors meld. Season with salt and pepper to taste.
Step 4: Assemble the pasta rolls
Cook lasagna noodles until al dente (you want them pliable, but not too soft). Lay them flat on a clean surface. Spread a generous spoonful of the shrimp-spinach-ricotta filling over each noodle. Gently roll them up and place seam-side down in a greased baking dish.
Step 5: Sauce and bake
Pour the roasted red pepper sauce over the pasta rolls, making sure to coat each one nicely. Sprinkle the top with shredded mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake another 10–15 minutes until bubbly and golden.
Step 6: Serve and enjoy
Let the rolls sit for a few minutes before serving—they’ll hold together better and the flavors will settle beautifully. Serve with a simple green salad or crusty bread.
Notes
You can substitute shrimp with cooked chicken or even white beans for a vegetarian version. And if you’re short on time, jarred roasted red pepper soup (blended with a splash of cream) makes a quick sauce shortcut.