Shrimp and Spinach Stuffed Pasta Rolls

Table of Contents

This elegant dish features tender pasta rolls filled with a creamy shrimp and spinach mixture, topped with a rich tomato or Alfredo sauce. It’s perfect for a special dinner or when you want to impress guests!

Ingredients:

For the Filling:

1 lb (450g) shrimp, peeled, deveined, and chopped

2 cups fresh spinach, chopped

1 cup ricotta cheese

½ cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 tsp lemon zest

½ tsp salt

½ tsp black pepper

½ tsp red pepper flakes (optional)

For the Pasta Rolls:

8-10 lasagna noodles, cooked al dente

1 ½ cups marinara sauce or Alfredo sauce

1 cup shredded mozzarella cheese

For Garnish:

Fresh parsley, chopped

Extra Parmesan cheese

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Cook Pasta: Boil lasagna noodles until just al dente. Drain and lay flat on parchment paper to prevent sticking.

Prepare Filling: In a skillet over medium heat, sauté shrimp with garlic for 2-3 minutes until pink. Remove from heat and let cool slightly.

Mix Filling: In a bowl, combine ricotta, Parmesan, egg, lemon zest, spinach, salt, black pepper, and red pepper flakes. Stir in the cooked shrimp.

Assemble Rolls: Spread about 2 tablespoons of filling along each lasagna noodle and carefully roll them up. Place seam-side down in the baking dish.

Add Sauce & Cheese: Pour marinara or Alfredo sauce over the pasta rolls. Sprinkle mozzarella cheese on top.

Tips:

Use fresh or frozen shrimp (thawed) for the best flavor.

Try a mix of ricotta and cream cheese for extra creaminess.

Swap lasagna noodles for cannelloni shells for a different take.

Nutritional Facts (Per Serving – Approx. 1 Pasta Roll)

(Values may vary based on ingredients and portion sizes.)

Calories: ~320-380 kcal

Protein: ~25g

Carbohydrates: ~35g

Fat: ~12-15g

Saturated Fat: ~6g

Cholesterol: ~120-150mg

Fiber: ~2-4g

Sodium: ~450-600mg