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
Scale
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
