Description
A delicious and elegant meal featuring tender lasagna noodles stuffed with a savory mixture of shrimp, fresh spinach, and cheeses, all baked under a rich and creamy roasted red pepper sauce. Perfect for a special dinner or entertaining guests.
Ingredients
Scale
For the Pasta Rolls
- 12 lasagna noodles
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Roasted Red Pepper Cream Sauce
- 2 roasted red peppers, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat and cook noodles: Preheat your oven to 375°F (190°C). Cook lasagna noodles following the package instructions until al dente. Drain and set aside to cool slightly.
- Cook shrimp: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove from heat and chop the shrimp into small pieces.
- Prepare filling: In a large mixing bowl, combine the chopped shrimp, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Stir until all ingredients are well incorporated.
- Assemble pasta rolls: Lay each lasagna noodle flat on a clean surface. Spoon a generous amount of the shrimp and spinach mixture onto each noodle, then roll them tightly into rolls. Arrange the rolls seam-side down in a baking dish.
- Sauté aromatics: To make the sauce, heat 1 tablespoon olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Prepare sauce: Add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the pan. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally to blend the flavors.
- Blend sauce: Use an immersion blender directly in the pan or transfer the sauce to a blender to puree until smooth and creamy.
- Bake: Pour the creamy roasted red pepper sauce evenly over the stuffed pasta rolls in the baking dish. Cover the dish with foil and bake in the preheated oven for 25-30 minutes until bubbly and heated through.
- Serve: Remove from oven and serve hot, optionally garnished with extra grated Parmesan cheese.
Notes
- Roasted red peppers can be store-bought to save time.
- Ensure shrimp is fully cooked to avoid any food safety risks.
- For a vegetarian version, substitute shrimp with cooked mushrooms or artichokes.
- Use gluten-free noodles if you prefer a gluten-free dish.
- The sauce can be made ahead and refrigerated to speed up the preparation.
