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Easy Shrimp And Spinach Stuffed Pasta Rolls

Shrimp And Spinach Stuffed Pasta Rolls are tender lasagna sheets filled with creamy shrimp and spinach, baked in a rich roasted red pepper cream sauce.
Calories:
Author: Sandra Myers

Ingredients

For the Pasta Rolls

  • 12 lasagna sheets cooked al dente
  • 1 lb shrimp peeled, deveined, and chopped
  • 2 cups fresh spinach chopped
  • 2 cloves garlic minced
  • 1 cup ricotta cheese
  • ½ cup mozzarella cheese shredded
  • ¼ cup Parmesan cheese grated
  • 1 egg beaten
  • Salt and pepper to taste
  • 1 tbsp olive oil

For the Roasted Red Pepper Cream Sauce

  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup roasted red peppers drained and chopped
  • 1 cup heavy cream
  • ½ cup Parmesan cheese grated
  • Salt and pepper to taste

Instructions

  • Sauté garlic in olive oil, add shrimp until pink, then spinach until wilted. Cool slightly and mix with cheeses, egg, salt, and pepper.
  • Fill and roll lasagna sheets, placing seam-side down in a greased baking dish.
  • Cook garlic in butter, add roasted red peppers, cream, and Parmesan, and simmer until slightly thickened.
  • Pour sauce over rolls, cover, bake at 375°F (190°C) for 20 minutes, then uncover and bake 10 more minutes.
  • Rest briefly, garnish, and serve warm.