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
Scale
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.
