Shrimp and Spinach Stuffed Pasta Rolls Recipe
If you’re looking for an irresistible twist on classic Italian comfort food, Shrimp and Spinach Stuffed Pasta Rolls are about to become your new go-to. Imagine tender lasagna noodles hugging a luscious mixture of garlicky shrimp, sautéed spinach, creamy ricotta, and Parmesan—all rolled up, blanketed in marinara sauce, and bubbling under a layer of melty mozzarella. This dish perfectly balances rich flavors and satisfying textures, making every bite feel special, whether it’s a weeknight meal or a celebratory dinner. If you love the combination of seafood and pasta, you’ll fall in love with Shrimp and Spinach Stuffed Pasta Rolls after one forkful.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients. Each element adds to the flavor, texture, or color, giving the Shrimp and Spinach Stuffed Pasta Rolls their signature taste and feel. Here’s what you’ll need, plus a little insight or tip for each item:
- 12 cooked lasagna noodles: These form the foundation for rolling—cooked until just tender keeps them easy to handle without tearing.
- 1 tablespoon olive oil: Adds richness and helps develop the flavor of shrimp and garlic in the sauté.
- 1 lb shrimp (peeled, deveined, and chopped): Shrimp brings a sweet, juicy seafood bite that shines through the creamy filling.
- 2 cloves garlic (minced): Garlic infuses an aromatic, savory depth no Italian-inspired meal is complete without.
- 1 teaspoon salt: Enhances all the flavors and seasons each component perfectly.
- 1/2 teaspoon black pepper: Gives a gentle touch of heat to round out the filling.
- 1/2 teaspoon red pepper flakes (optional): For those who love a little kick, red pepper brightens up the dish beautifully.
- 2 cups fresh spinach (chopped): Brightens the filling with a pop of color and an earthy, fresh flavor.
- 1 1/2 cups ricotta cheese: Brings creamy richness that ties together the shrimp and spinach in the filling.
- 1/2 cup grated Parmesan cheese: Adds umami and a slightly nutty complexity that deepens every bite.
- 1 large egg: Acts as a binder, keeping the filling luscious yet structured as it bakes.
- 1/2 teaspoon dried basil: Provides an herbal lift and classic Italian aroma.
- 2 cups marinara sauce: Adds juicy acidity and melds wonderfully with the seafood and cheese.
- 1 cup shredded mozzarella cheese: Melts into gooey, golden perfection over the top for the ultimate finish.
- Chopped parsley for garnish: Delivers color and a light, fresh note right before serving.
How to Make Shrimp and Spinach Stuffed Pasta Rolls
Step 1: Prepare Your Ingredients
Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This ensures your Shrimp and Spinach Stuffed Pasta Rolls come out perfectly golden and don’t stick. Make sure your lasagna noodles are cooked and drained, and gather and prep all the filling ingredients so assembly is a breeze.
Step 2: Sauté the Shrimp and Spinach
In a skillet over medium heat, warm up the olive oil, then add your chopped shrimp, minced garlic, salt, black pepper, and a sprinkle of red pepper flakes if you’re in the mood for extra zip. Cook the shrimp for just 3–4 minutes, stirring occasionally, until they turn pink and opaque. Toss in the chopped spinach and sauté until wilted—a magical moment when the kitchen really starts to smell amazing. Remove the pan from the heat and let the mixture cool slightly.
Step 3: Mix the Creamy Filling
In a large mixing bowl, combine the ricotta, grated Parmesan, egg, and dried basil. These create the creamy backbone of your filling. Now, gently fold in the cooled shrimp and spinach mixture, stirring until everything’s just evenly combined. The mixture should look lush and studded with colorful flecks of shrimp and spinach.
Step 4: Assemble the Rolls
Lay your cooked lasagna noodles out on a clean surface. Spoon about 2–3 tablespoons of the shrimp and spinach filling onto each noodle, spreading it evenly. Starting from one end, roll up each noodle tightly, creating little spirals brimming with flavor. Place each roll seam side down in the prepared baking dish for a tidy presentation and to prevent unrolling.
Step 5: Add Sauce and Cheese
Spoon 1 cup of marinara sauce into the bottom of your baking dish, then nestle the stuffed noodles on top. Pour the remaining marinara sauce over the rolls, making sure everything is coated. Sprinkle the mozzarella generously over the top—this is what’s going to bubble and brown while baking, creating that irresistible cheesy crust.
Step 6: Bake to Perfection
Cover the dish with foil and bake in the preheated oven for 20 minutes, allowing the rolls to heat through and the cheese to melt. Then remove the foil and bake for an additional 10 minutes, until the top is bubbly and golden. Give the dish a 5-minute rest once it’s out of the oven, so the filling sets and it’s easier to serve.
How to Serve Shrimp and Spinach Stuffed Pasta Rolls
Garnishes
Finish your Shrimp and Spinach Stuffed Pasta Rolls with a generous sprinkle of bright, fresh chopped parsley. This little flourish brings a hit of color and a garden-fresh flavor that contrasts deliciously with the cheesy, savory rolls. If you love a zesty finish, add freshly grated Parmesan or a squeeze of lemon for extra vibrance.
Side Dishes
Pair these rich, satisfying pasta rolls with sides that complement and balance their flavors. A crisp green salad with a tangy vinaigrette keeps the meal light, while garlic bread is always a classic choice to mop up extra marinara. For a heartier Italian feast, try roasted vegetables or a caprese salad alongside your Shrimp and Spinach Stuffed Pasta Rolls.
Creative Ways to Present
For special occasions, serve each roll individually on small plates with a drizzle of extra sauce and a sprig of parsley on top. You can also present them family-style in the baking dish, letting everyone help themselves for a cozy, communal feel. For a fun twist, slice rolls into bite-sized pinwheels and skewer them as elegant appetizers at a party. Shrimp and Spinach Stuffed Pasta Rolls are as versatile visually as they are tasty!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp and Spinach Stuffed Pasta Rolls, they keep beautifully in the refrigerator. Place any extra rolls in an airtight container and refrigerate for up to 3 days. The flavors often meld and deepen overnight, making the next-day serving just as crave-worthy!
Freezing
One of the joys of this dish is how freezer-friendly it is. Arrange cooked (or unbaked) rolls tightly in a freezer-safe dish, cover well with foil, and freeze for up to 2 months. For best results, freeze before baking; just remember to thaw overnight in the fridge and bake before serving as directed, adding a few extra minutes as needed.
Reheating
To reheat, place leftovers in an oven-safe dish, cover with foil, and warm at 350°F until hot—usually about 20 minutes. For quick lunches, you can also microwave individual rolls, though the oven preserves the best texture. Add a splash of extra marinara if the rolls seem dry, and always finish with a bit of fresh parsley for a just-made look.
FAQs
Can I use frozen shrimp for Shrimp and Spinach Stuffed Pasta Rolls?
Absolutely! Just make sure to thaw and pat them dry before chopping and cooking. Fresh or frozen, quality shrimp will both yield sweet, succulent results in your pasta rolls.
What can I substitute for ricotta cheese?
If ricotta isn’t your favorite or isn’t available, cottage cheese works well (blend it for a smoother texture), or try mascarpone for extra richness. The key is to maintain a creamy filling that pairs with the shrimp and spinach.
Is there a gluten-free option for these pasta rolls?
Yes! Seek out gluten-free lasagna noodles at most grocery stores or specialty shops. Prepare them carefully according to package directions and assemble the recipe as written—your Shrimp and Spinach Stuffed Pasta Rolls will be just as delightful.
Can I make these pasta rolls ahead of time?
Definitely. Assemble the rolls and cover tightly, then refrigerate overnight before baking. This makes them perfect for entertaining: just pop them in the oven when you’re ready and dinner is served with zero stress.
Would Alfredo sauce work instead of marinara?
Absolutely! If you crave an even creamier and richer sauce, try swapping in a classic Alfredo. It won’t be quite as tangy, but it makes the Shrimp and Spinach Stuffed Pasta Rolls decadently delicious, especially for special occasions.
Final Thoughts
I can’t recommend Shrimp and Spinach Stuffed Pasta Rolls enough—from the creamy seafood filling to the golden cheese crust, every bite feels like a little celebration. Give them a try, share them with loved ones, and enjoy a new favorite that’s sure to find its way into your regular recipe rotation.
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Shrimp and Spinach Stuffed Pasta Rolls Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Shrimp and Spinach Stuffed Pasta Rolls are a delicious twist on traditional lasagna, filled with a flavorful mixture of shrimp, spinach, and creamy cheeses, rolled up in lasagna noodles and baked to perfection.
Ingredients
For the Filling:
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried basil
For the Pasta:
- 12 cooked lasagna noodles
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Filling: Cook shrimp, garlic, salt, pepper, and red pepper flakes in a skillet. Add spinach and sauté. Let cool slightly. In a bowl, combine ricotta, Parmesan, egg, and basil. Fold in the shrimp mixture.
- Assemble the Rolls: Lay out lasagna noodles. Spoon filling onto each noodle and roll tightly. Spread 1 cup of marinara sauce in the baking dish. Arrange rolls seam side down. Pour remaining sauce over the top and sprinkle with mozzarella.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden.
- Serve: Let rest for 5 minutes before serving. Garnish with chopped parsley.
Notes
- You can substitute cooked chicken for shrimp if preferred.
- Use no-boil lasagna noodles softened in hot water for a time-saving option.
- Try using a creamy Alfredo sauce instead of marinara for a richer taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 rolls
- Calories: 410
- Sugar: 5g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg
