Shrimp and Spinach Stuffed Pasta Rolls
Delicious lasagna noodles filled with creamy ricotta, shrimp, and fresh spinach, enveloped in a tangy roasted red pepper sauce.
Servings: 6 servings
Calories: 320kcal
Ingredients
Pasta and Sauce
- 12 pieces lasagna noodles, cooked al dente For the perfect texture
- 1 jar roasted red pepper sauce Brimming with flavor
Filling
- 1 cup cooked shrimp, chopped For easy eating
- 1 cup fresh spinach, chopped Adds color and nutrients
- 1 cup ricotta cheese Creamy and rich
- 1 cup mozzarella cheese, shredded For a gooey finish
- 1/2 cup grated Parmesan cheese For a savory kick
- 1 teaspoon garlic powder For aromatic depth
- salt and pepper To taste
- tablespoon olive oil For drizzling
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and cool slightly.
- In a large mixing bowl, combine chopped shrimp, fresh spinach, ricotta cheese, shredded mozzarella, garlic powder, salt, and pepper. Mix well.
Assembly
- Spread a thin layer of roasted red pepper sauce on the bottom of a baking dish.
- Lay a lasagna noodle flat. Place a spoonful of the shrimp and spinach mixture on one end. Roll tightly and place seam-side down in the dish.
- Repeat with the remaining noodles and filling.
- Pour the remaining roasted red pepper sauce over the rolls and sprinkle with grated Parmesan cheese.
Baking
- Drizzle lightly with olive oil and cover with aluminum foil. Bake for 25 minutes.
- Uncover and bake for an additional 10 minutes until bubbling and golden brown.
Serving
- Serve warm, garnished with fresh parsley or basil, and enjoy!
Notes
For best results, use pre-cooked shrimp and don't skip the sauce for moisture. Add herbs or red pepper flakes for extra flavor. You can prepare in advance and refrigerate before baking.