Why Make This Recipe

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Sauce is a delightful dish that combines the flavors of shrimp, fresh spinach, and creamy cheeses all wrapped in soft lasagna sheets. This recipe is not just tasty but is also comforting and can feed a crowd. It’s a perfect dish for family dinners, gatherings, or even a special occasion. The creamy roasted red pepper sauce adds a lovely richness that makes every bite enjoyable.

How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Sauce

Ingredients:

12 lasagna sheets (cooked al dente)
1 lb shrimp (peeled, deveined, & chopped)
2 cups fresh spinach (chopped)
2 cloves garlic (minced)
1 cup ricotta cheese
½ cup mozzarella cheese (shredded)
¼ cup Parmesan cheese (grated)
1 egg (beaten)
Salt & pepper to taste
Creamy roasted red pepper sauce

Directions:

Preheat the oven to 375°F (190°C).
In a bowl, mix the shrimp, spinach, garlic, ricotta, mozzarella, Parmesan, egg, salt, and pepper.
Lay out a lasagna sheet and place a tablespoon of the shrimp mixture at one end. Roll it up and place it seam side down in a baking dish.
Repeat with the remaining sheets and shrimp mixture.
Pour the creamy roasted red pepper sauce over the pasta rolls.
Bake for 25-30 minutes until the rolls are heated through and lightly golden.
Serve and enjoy!

How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Sauce

Serve the shrimp and spinach stuffed pasta rolls with additional creamy roasted red pepper sauce drizzled on top. You can also add a sprinkle of extra Parmesan cheese or fresh herbs for added flavor. Pair this dish with a simple side salad or garlic bread for a complete meal.

How to Store Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Sauce

If you have leftovers, let the rolls cool and store them in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, simply place them in a baking dish, cover with foil, and heat in the oven at 350°F (175°C) until warmed through.

Tips to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Sauce

Make sure the lasagna sheets are cooked al dente so they hold their shape when rolled.
Feel free to add other vegetables like mushrooms or bell peppers to the filling for extra nutrition and flavor.
Test for seasoning before assembling the rolls, adjusting salt and pepper according to your taste.

Variation

For a vegetarian option, you can substitute the shrimp with chopped mushrooms or cooked lentils. You may also use different types of cheese based on your preference.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp is great to use. Just make sure to thaw it before chopping and mixing it with the other ingredients.

2. Can I make this dish ahead of time?
Absolutely! You can assemble the pasta rolls and store them in the refrigerator until you are ready to bake them.

3. What type of sauce can I use besides roasted red pepper sauce?
If you prefer, you can use marinara sauce or Alfredo sauce as an alternative to the roasted red pepper sauce.

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Sauce