Mediterranean Spinach & Shrimp Stuffed Pasta Rolls with Roasted Red Pepper Cream
Tender pasta sheets (or lasagna noodles) are rolled up with a creamy filling of shrimp, spinach, ricotta, and herbs, then baked in a velvety roasted red pepper cream sauce. It’s elegant enough for entertaining but comforting enough for a cozy dinner.
⏱ Time
Prep: 30 minutes
Cook: 35 minutes
Total: ~1 hour 5 minutes
Ingredients
For the Filling
12 lasagna noodles (or large pasta sheets), cooked al dente
1 lb (450g) shrimp, peeled, deveined, chopped small
2 cups fresh spinach, chopped
1 cup ricotta cheese
½ cup grated Parmesan
1 egg
2 garlic cloves, minced
1 tbsp olive oil
½ tsp dried oregano
½ tsp dried basil
Salt & black pepper, to taste
For the Roasted Red Pepper Cream Sauce
2 roasted red bell peppers (jarred or homemade, peeled & seeded)
1 small onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
½ cup heavy cream (or half & half for lighter)
½ cup chicken or vegetable broth
¼ cup grated Parmesan
Salt & pepper, to taste
Garnish
Fresh basil or parsley
Extra Parmesan
Instructions
1. Make the Filling
1. Heat olive oil in a skillet. Add shrimp, garlic, oregano, and basil. Cook 3–4 minutes until shrimp just turn pink.
2. Add spinach and sauté until wilted. Remove from heat and let cool slightly.
3. In a bowl, combine shrimp-spinach mixture with ricotta, Parmesan, and egg. Season with salt & pepper.
2. Make the Roasted Red Pepper Cream
1. In a skillet, heat olive oil. Sauté onion and garlic until softened.
2. Add roasted red peppers, broth, and simmer 5 minutes.
3. Blend mixture until smooth. Return to pan, stir in cream and Parmesan. Simmer gently until velvety. Adjust seasoning.
3. Assemble Pasta Rolls
1. Spread a thin layer of red pepper sauce on the bottom of a greased baking dish.
2. Lay out cooked lasagna noodles. Spoon ~3 tbsp filling onto each, spread, then roll tightly.
3. Place rolls seam-side down in baking dish. Pour more sauce over the top.
4. Bake & Finish
1. Cover with foil and bake at 375°F (190°C) for 20 minutes.
2. Uncover, bake another 10–15 minutes until bubbly and lightly golden.
3. Garnish with fresh basil/parsley and extra Parmesan before serving.
Notes & Tips
For a shortcut: use jarred roasted red pepper sauce instead of homemade.
You can prep ahead: assemble rolls, refrigerate overnight, and bake next day.
Add a pinch of red chili flakes if you like a little heat.
Pairs beautifully with a light arugula salad or garlic bread.
❓ Frequently asked questions FAQ
Q: Can I use another cheese?
A: Yes — ricotta can be swapped with cottage cheese or mascarpone for creamier filling.
Q: Can I use frozen shrimp?
A: Absolutely, just thaw and pat dry before cooking.
Q: Can I make it without cream?
A: Substitute Greek yogurt or a cashew cream for a lighter sauce.
Nutrition information
Calories: ~460
Protein: 32g
Fat: 20g
Carbs: 38g
Fiber: 4g
Sugar: 6g