Description
Delicious shrimp and spinach stuffed pasta rolls baked in a creamy roasted red pepper sauce. Easy to make, elegant, and perfect for a cozy dinner.
Ingredients
- 12 sheets lasagna sheets or cannelloni tubes
- 12 oz fresh or frozen shrimp, deveined and dried
- 3 cups fresh spinach, chopped
- 15 oz ricotta cheese
- 1 tsp lemon zest
- 1 cup roasted red peppers, blended with cream
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine shrimp, spinach, ricotta, and lemon zest. Mix well.
- Stuff the lasagna sheets or cannelloni tubes with the shrimp mixture.
- Blend roasted red peppers, heavy cream, garlic, and a pinch of salt and pepper until smooth. Warm the sauce in a saucepan until bubbling.
- Layer the stuffed pasta rolls in a baking dish and pour the roasted red pepper cream sauce over them.
- Sprinkle parmesan cheese on top and bake for 25 minutes until bubbly and golden.
Notes
- Do not overcook shrimp; if using frozen, rinse and pat dry to prevent waterlogging.
- Can be prepared ahead and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: Bake
- Cuisine: Italian