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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Delicious and easy-to-make shrimp and spinach stuffed pasta rolls topped with a creamy roasted red pepper sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta Rolls
  • 12 sheets lasagna sheets or cannelloni tubes Use sheets appropriate for stuffing.
  • 12 oz fresh or frozen shrimp Deveined and dried well.
  • 3 cups fresh spinach Chopped.
  • 15 oz ricotta cheese For the creamy filling.
  • 1 tsp lemon zest For added flavor.
For the Roasted Red Pepper Cream Sauce
  • 1 cup roasted red peppers Blend with cream and seasoning.
  • 1/2 cup heavy cream For the creamy texture.
  • 3 cloves garlic Minced.
  • 1/2 cup parmesan cheese Grated, for sprinkling on top.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, combine shrimp, spinach, ricotta, and lemon zest. Mix well.
  3. Stuff the lasagna sheets or cannelloni tubes with the shrimp mixture.
Making the Sauce
  1. Blend roasted red peppers, heavy cream, garlic, and a sprinkle of salt and pepper until smooth.
  2. Warm the sauce in a saucepan until bubbling.
Baking
  1. Layer the stuffed pasta rolls in a baking dish.
  2. Pour the roasted red pepper cream sauce over the pasta rolls.
  3. Sprinkle with parmesan cheese.
  4. Bake for 25 minutes until bubbly and golden.

Notes

For the best shrimp texture, do not overcook and use a hot pan. If using frozen shrimp, rinse and pat dry to avoid waterlogging. This dish can be prepared ahead and stored in the fridge.