If you are searching for a dish that combines rich flavors with a delightful presentation, look no further than this Shrimp and Spinach Stuffed Pasta Rolls Recipe. Each bite offers tender, succulent shrimp entwined with fresh spinach and creamy ricotta, all wrapped inside perfectly cooked lasagna noodles. Baked with a luscious marinara sauce and melted mozzarella, these pasta rolls are a beautiful, comforting meal that will impress anyone at your dinner table. It’s a seafood twist on classic stuffed pasta that’s as delicious as it is visually stunning.
Ingredients You’ll Need
The beauty of this Shrimp and Spinach Stuffed Pasta Rolls Recipe lies in its simplicity, yet each ingredient plays a vital role in building layers of texture, flavor, and color. From the fresh spinach’s vibrant green to the creamy ricotta’s smoothness and the shrimp’s delicate bite, these ingredients come together harmoniously in every roll.
- Cooked lasagna noodles (8): Provides the tender, chewy wrapper for the stuffing—be sure to cool them flat to ease rolling.
- Olive oil (1 tablespoon): Used to sauté the garlic and shrimp, adding a subtle richness and depth.
- Raw shrimp, peeled and chopped (1/2 pound): The star protein; fresh ensures the best texture and flavor in the rolls.
- Garlic cloves, minced (2): Brings an aromatic punch to the filling that pairs beautifully with seafood.
- Fresh spinach, chopped (2 cups): Adds vibrant color, nutrients, and a mild earthiness to balance the creaminess.
- Ricotta cheese (1 cup): Provides a smooth, creamy texture that binds together the ingredients perfectly.
- Grated Parmesan cheese (1/4 cup): Infuses a sharp, salty note that elevates the filling’s flavor complexity.
- Egg, lightly beaten (1): Acts as a binder to hold all the filling components together.
- Salt (1/2 teaspoon): Enhances and brightens all the flavors in the dish.
- Black pepper (1/4 teaspoon): Adds a gentle heat without overpowering the shrimp.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who love a touch of spice to awaken the palate.
- Marinara sauce (2 cups): The rich tomato base that keeps the rolls moist and adds a tangy, savory layer.
- Shredded mozzarella cheese (1 cup): Melts beautifully on top to create a golden, bubbly crust.
How to Make Shrimp and Spinach Stuffed Pasta Rolls Recipe
Step 1: Preparing the Noodles and Filling
Start by cooking the lasagna noodles according to the package instructions. Once cooked, drain them and lay them flat on a baking sheet to cool—this prevents sticking and makes rolling much easier. While the noodles cool, heat the olive oil in a skillet over medium heat, then sauté the minced garlic for about 30 seconds until fragrant but not browned. Add the chopped shrimp, cooking just until they turn pink, which takes roughly 3 minutes. Toss in the chopped spinach and cook until it wilts, which should only take about 2 minutes. Remove the skillet from the heat and allow this mixture to cool slightly.
Step 2: Combining the Filling Ingredients
In a large mixing bowl, blend the ricotta, grated Parmesan, beaten egg, salt, black pepper, and crushed red pepper flakes if using. This mixture forms the creamy base that holds the filling together. Fold in the slightly cooled shrimp and spinach mixture, stirring gently until everything is evenly combined—the balance of flavors here is crucial for delicious rolls.
Step 3: Assembling the Pasta Rolls
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to keep the pasta from sticking and infuse flavor from below. Take about two tablespoons of the shrimp and spinach filling and spread it evenly onto each lasagna noodle. Carefully roll each noodle tightly from one end to the other, then place the roll seam-side down in the baking dish to hold its shape while baking. Repeat this for all noodles.
Step 4: Baking to Perfection
Pour the remaining marinara sauce evenly over the rolled pasta, then sprinkle the shredded mozzarella cheese on top. Cover the dish with foil and bake for 20 minutes to allow the flavors to meld and the filling to warm through. Remove the foil and bake for an additional 10 minutes to let the cheese become bubbly and golden. Let the dish rest for about 5 minutes before serving to set the filling and make slicing easier.
How to Serve Shrimp and Spinach Stuffed Pasta Rolls Recipe
Garnishes
To elevate your presentation and flavor, sprinkle freshly chopped basil or parsley on top right before serving. A few grates of fresh Parmesan add an elegant finish, while a light drizzle of extra virgin olive oil can amplify the richness. For those who love brightness, a squeeze of lemon juice over the rolls offers a fresh zing that complements the shrimp beautifully.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed with a simple vinaigrette to balance the richness of the pasta rolls. Roasted or steamed vegetables like asparagus, broccoli, or garlic green beans add lovely color and texture contrasts. A side of garlic bread or crusty Italian bread makes for a hearty, satisfying meal if you want to make it extra special.
Creative Ways to Present
For a festive touch, serve individual rolls on small plates with a decorative swirl of marinara sauce on the plate. Alternatively, making mini rolls for appetizers or party bites turns this comforting dinner into an elegant starter. Layering these rolls in a beautiful ceramic baking dish or on a rustic wooden board makes all the difference when entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Spinach Stuffed Pasta Rolls keep well in the refrigerator for up to three days. Store them in an airtight container to maintain moisture. When you’re ready to eat them again, simply reheat in the oven or microwave until warmed through.
Freezing
You can freeze uncooked assembled rolls by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container. Freeze for up to two months. When ready to bake, cook them covered at 375°F (190°C) for about 40 minutes, removing the foil for the last 10 minutes to brown the cheese.
Reheating
For reheating cooked rolls, oven reheating is best to keep the cheese melty and the noodles tender—just cover with foil and bake at 350°F (175°C) until heated through, roughly 15 to 20 minutes. A microwave works in a pinch but can sometimes affect texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before chopping and cooking to avoid excess moisture in the filling.
Is there a vegetarian version of this Shrimp and Spinach Stuffed Pasta Rolls Recipe?
Yes, you can omit the shrimp and add more spinach or sautéed mushrooms and artichoke hearts for a tasty vegetarian alternative that keeps the same creamy and savory flair.
What type of marinara sauce works best?
Using a quality store-bought marinara or homemade sauce with a bright, slightly sweet tomato flavor complements this dish wonderfully. Avoid overly spicy or chunky sauces to maintain balance.
Can I make this recipe gluten-free?
Definitely. Substitute traditional lasagna noodles with gluten-free varieties. Just be sure to cook and handle them carefully, as they can be more fragile when rolling.
How can I add more flavor to the shrimp filling?
A little squeeze of fresh lemon juice or a splash of white wine while cooking the shrimp adds a lovely brightness that enhances the seafood taste effortlessly.
Final Thoughts
This Shrimp and Spinach Stuffed Pasta Rolls Recipe is a true crowd-pleaser that brings together fresh ingredients and comforting Italian-American flavors in an elegant yet approachable way. Whether you’re cooking for family, friends, or just treating yourself, it’s a recipe that never fails to feel special. I encourage you to give it a try—once you taste these savory rolls, they’ll quickly become a cherished favorite on your dinner rotation!
Print
Shrimp and Spinach Stuffed Pasta Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Delicious Italian-American Shrimp and Spinach Stuffed Pasta Rolls combining tender shrimp, fresh spinach, creamy ricotta, and tangy marinara sauce baked to golden perfection. A perfect main course that delivers seafood flavor wrapped in cheesy pasta goodness.
Ingredients
For the Filling
- 8 cooked lasagna noodles
- 1 tablespoon olive oil
- 1/2 pound raw shrimp, peeled, deveined, and chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Sauce and Topping
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, then drain and lay them flat on a baking sheet to cool and prevent sticking.
- Sauté Shrimp and Spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the chopped shrimp and cook until just pink, about 3 minutes. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove skillet from heat and let the mixture cool slightly.
- Mix Filling: In a large bowl, combine ricotta cheese, Parmesan cheese, beaten egg, salt, black pepper, and crushed red pepper flakes if using. Add the shrimp and spinach mixture and stir to combine evenly.
- Assemble Rolls: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Spoon about 2 tablespoons of the filling onto each cooked lasagna noodle, spread evenly, then roll the noodles tightly and place them seam-side down in the baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the rolled pasta. Sprinkle the shredded mozzarella cheese generously on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10 minutes uncovered, until the sauce is bubbly and the cheese is golden brown.
- Rest and Serve: Let the stuffed pasta rolls rest for 5 minutes before serving to allow flavors to meld and to cool slightly for easier handling.
Notes
- You can substitute cottage cheese for ricotta cheese if preferred for a different texture.
- Adding a squeeze of fresh lemon juice to the shrimp during cooking can enhance the flavor with a bright, zesty note.
