Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

If you’re craving a pasta dish that feels elegant yet comforting, these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are exactly what you need. Tender shrimp and vibrant spinach mingle with creamy ricotta, all wrapped in delicate pasta sheets, then baked under a luscious roasted red pepper cream sauce. It’s a dinner that looks impressive, tastes luxurious, and is surprisingly easy to make—perfect for weeknights or a special occasion at home.

Why You’ll Love This Recipe

• Elegant, restaurant-quality flavor with minimal fuss
• Creamy, cheesy filling balanced with fresh shrimp and spinach
• Roasted red pepper cream sauce adds a sweet, smoky richness
• Make-ahead friendly for busy nights or entertaining
• Light yet satisfying, perfect with a side salad or garlic bread

Ingredients

For the Pasta Rolls

• Lasagna sheets or cannelloni tubes – The base for stuffing; use whichever is easier to handle
• Fresh or frozen shrimp (12 oz) – Deveined and dried; tender seafood flavor
• Fresh spinach (3 cups) – Adds color, freshness, and a mild earthy taste
• Ricotta cheese (15 oz) – Creamy filling that binds the ingredients together
• Lemon zest (1 tsp) – Adds brightness and enhances the seafood flavor

For the Roasted Red Pepper Cream Sauce

• Roasted red peppers (1 cup) – Sweet and smoky, blended into a creamy sauce
• Heavy cream (1/2 cup) – Adds richness and smooth texture
• Garlic (3 cloves) – Aromatic, savory undertone
• Parmesan cheese (1/2 cup) – Sprinkled on top for golden, cheesy finish
• Salt and black pepper – To taste

How to Make Shrimp and Spinach Stuffed Pasta Rolls

Prepare the Filling

Preheat your oven to 375°F (190°C). In a medium bowl, combine shrimp, chopped spinach, ricotta cheese, and lemon zest. Mix until everything is evenly incorporated. The lemon zest will add a subtle zing that brightens the flavors.

Stuff the Pasta

Carefully stuff each lasagna sheet or cannelloni tube with the shrimp and spinach mixture. Lay them in a lightly greased baking dish, ensuring they sit snugly next to each other.

Make the Roasted Red Pepper Cream Sauce

In a blender, combine roasted red peppers, heavy cream, minced garlic, and a pinch of salt and black pepper. Blend until smooth. Warm the sauce in a saucepan until just bubbling, then pour evenly over the stuffed pasta rolls.

Bake to Perfection

Sprinkle the rolls with grated Parmesan cheese. Bake in the preheated oven for 25 minutes until the sauce is bubbling and the cheese has turned golden brown.

Tips for Success

• Don’t overcook the shrimp—pre-cooking can make it rubbery. They’ll finish cooking in the oven.
• If using frozen shrimp, rinse and pat dry to prevent excess water in the filling.
• You can assemble the rolls ahead of time and refrigerate until ready to bake.
• Use a hot oven to ensure the cheese browns nicely without drying out the sauce.

Equipment Needed

• Medium mixing bowl
• Blender or food processor
• Saucepan for warming the sauce
• Baking dish
• Knife and cutting board

Recipe Variations

• Spicy Twist – Add red pepper flakes to the filling or sauce for heat
• Vegetarian Option – Substitute shrimp with roasted mushrooms or zucchini
• Cheesy Upgrade – Mix mozzarella with ricotta for extra gooeyness
• Gluten-Free Version – Use gluten-free lasagna sheets or pasta tubes

Serving Suggestions

Serve these pasta rolls with a crisp green salad, roasted vegetables, or garlic bread to soak up every drop of the creamy red pepper sauce. A glass of chilled white wine or sparkling water complements the dish beautifully.

FAQs

Can I make this ahead of time?
Yes, you can assemble the pasta rolls and store them in the fridge for up to 24 hours before baking.

Can I freeze the assembled rolls?
Absolutely. Freeze before baking and thaw in the refrigerator overnight.

What if I don’t have roasted red peppers?
You can roast fresh red peppers yourself or use jarred roasted red peppers—just drain them well.

How do I avoid watery pasta?
Pat shrimp dry, avoid overcooked spinach, and ensure the sauce isn’t too thin before baking.

Can I use frozen spinach?
Yes, but thaw and squeeze out excess water to prevent soggy filling.

Final Thoughts

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are the ultimate blend of indulgence and ease. With creamy filling, sweet smoky sauce, and delicate pasta, they’re guaranteed to impress your family or guests. Bake, serve, and enjoy a restaurant-worthy Italian dinner from the comfort of your own kitchen.

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