Easy Shrimp And Spinach Stuffed Pasta Rolls With Roasted Red Pepper Cream

One summer evening, I invited my college roommate, Lila, over for dinner. We hadn’t cooked together in years, but we both missed those long nights in our shared apartment when the kitchen became our gathering spot.

Back then, we’d experiment with whatever we could find in the fridge—half a bag of spinach, leftover pasta, maybe some shrimp if we were lucky. We didn’t worry about perfection; it was more about creating something delicious while laughing over stories and playing music too loud for the neighbors’ liking.

This time, I wanted to capture a little of that spirit but give it a grown-up twist. As I chopped garlic and stirred ricotta into a creamy filling, Lila stood across from me roasting red peppers on the stove until their skins charred. She teased me about still being a “perfectionist with Parmesan,” and I teased her about piling spinach higher than the bowl could handle. Rolling up the pasta sheets together felt almost like rolling up memories—soft, tender, and just a bit messy.

By the time the stuffed rolls came out of the oven, bubbling under that velvety red pepper cream, the kitchen smelled like comfort and celebration all at once. We poured ourselves glasses of wine, sat down at the table, and let each bite remind us of why food shared with an old friend always tastes richer than any recipe promises.

Short Description

Tender lasagna noodles filled with shrimp, spinach, and ricotta, baked in a silky roasted red pepper cream sauce for a comforting yet elegant main dish.

Key Ingredients

• ½ lb shrimp, peeled and chopped
• 2 cups fresh spinach
• 1½ cups ricotta cheese
• ¾ cup grated Parmesan
• 1 egg
• 8 lasagna noodles
• 4 cloves garlic, minced
• 1 tbsp fresh parsley or basil, chopped
• 1 jar roasted red peppers
• ½ cup heavy cream
• 2 tbsp olive oil
• Salt and black pepper, to taste

Tools Needed

• Large pot for boiling pasta
• Steamer or sauté pan for spinach
• Food processor or blender
• Skillet
• Mixing bowls
• 9×13-inch baking dish

Cooking Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, about 8–9 minutes. Drain and lay them flat on parchment to prevent sticking.

Step 2: Prepare the Filling
Heat 1 tablespoon olive oil in a skillet. Add shrimp and cook until pink, about 3 minutes. Transfer to a bowl and chop into small pieces if not already done. In the same pan, wilt spinach for 2 minutes. Combine shrimp, spinach, ricotta, Parmesan, egg, garlic, and parsley in a large bowl. Mix well, season with salt and pepper.

Step 3: Make the Sauce
In a blender, combine roasted red peppers, heavy cream, and remaining olive oil. Blend until smooth. Taste and adjust seasoning with salt and pepper.

Step 4: Assemble the Rolls
Spread a thin layer of sauce on the bottom of the baking dish. Place 2–3 tablespoons of filling onto each lasagna noodle, then roll tightly. Arrange rolls seam side down in the dish.

Step 5: Bake
Pour the remaining sauce over the rolls and sprinkle with extra Parmesan. Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10 minutes until bubbling and slightly golden.

Step 6: Serve
Let cool for 5 minutes before serving. Garnish with fresh herbs and a drizzle of olive oil.

Why You’ll Love This Recipe

Comfort and Elegance: Creamy, savory, and colorful—perfect for both casual dinners and special occasions.

Nutritious Balance: Protein-packed shrimp and fresh spinach bring a healthy edge to an indulgent pasta dish.

Flavor Harmony: Sweet roasted peppers, garlicky filling, and Parmesan creaminess create layers of taste.

Make-Ahead Friendly: Assemble in advance, refrigerate, and bake when ready.

Crowd-Pleasing: Kid-approved flavors with enough sophistication to impress guests.

Mistakes to Avoid & Solutions

Overcooking shrimp: Shrimp turn rubbery if cooked too long. Keep them just pink and let the baking finish them.

Watery filling: Drain spinach well before mixing. Squeeze out extra liquid to keep filling firm.

Noodles sticking: Lay cooked noodles on parchment with a drizzle of olive oil to prevent clumps.

Bland sauce: Taste your roasted pepper sauce before baking. A pinch of salt or a squeeze of lemon brightens flavor.

Dry rolls: Always cover with enough sauce before baking; noodles soak up moisture.

Serving and Pairing Suggestions

Serve as a main dish with a side salad of arugula and lemon vinaigrette.

Pair with crusty garlic bread to soak up extra sauce.

A crisp white wine like Sauvignon Blanc or Pinot Grigio balances the creaminess.

For family-style, arrange rolls in a big dish for everyone to help themselves.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat covered in the oven at 350°F for 15–20 minutes. Add a splash of cream or milk to keep sauce smooth.

Freeze assembled rolls before baking, wrapped tightly in foil, for up to 2 months. Thaw overnight before baking.

FAQs

1. Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.

2. Can I substitute another cheese?
Yes, cottage cheese works in place of ricotta, and mozzarella can be added for extra stretch.

3. How do I prevent noodles from tearing?
Cook until just al dente and handle gently with tongs.

4. Can I make this gluten-free?
Yes, use gluten-free lasagna noodles. The rest of the ingredients are naturally gluten-free.

5. What if I don’t have a blender for the sauce?
Finely chop the peppers and whisk with cream for a rustic version.

Tips & Tricks

Use jumbo pasta shells instead of lasagna sheets for a quicker assembly.

Roast garlic cloves alongside the peppers for a deeper sauce flavor.

Grate Parmesan fresh for the best melting and flavor.

Recipe Variations

Seafood Mix: Replace shrimp with a mix of scallops and crab for a richer filling.

Vegetarian Version: Skip shrimp and double the spinach with roasted mushrooms.

Spicy Kick: Add ½ teaspoon red pepper flakes to the sauce.

Lighter Option: Use part-skim ricotta and substitute half the cream with milk.

Final Thoughts

That evening with Lila reminded me how food often brings back the people and places we’ve carried with us. The pasta rolls weren’t just creamy and flavorful, they were a bridge between past and present, laughter and quiet contentment. The roasted red pepper cream tied it all together with a gentle warmth, just like friendship does after years apart.

I couldn’t help but think about how some dishes find their meaning not only in their taste but in the company they keep. And as the night wound down, with plates scraped clean and stories still spilling out, I realized this recipe will always remind me of that table, that friend, and the joy of reconnecting through food.