Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Dive into Decadence: Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Are you searching for a main dish that feels both incredibly luxurious and surprisingly manageable for a weeknight, yet impressive enough for guests? Look no further than these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. This recipe transforms simple pasta into a gourmet experience, layering tender sautéed shrimp, vibrant spinach, and a medley of creamy cheeses, all enveloped in a silken, sun-kissed roasted red pepper sauce. It’s the kind of dish that makes your kitchen smell divine and your taste buds sing. Often, dishes this decadent require hours of painstaking effort, but we’ve streamlined this process to bring you a restaurant-quality meal with significantly less fuss, promising a delightful culinary adventure without the overwhelm. We’ll guide you through each step, ensuring perfect results every time.

Your Culinary Arsenal: Ingredients

Gathering your ingredients is the first step to culinary magic. Here’s what you’ll need, with a few notes on substitutions to suit your pantry and preferences.

For the Pasta Rolls:

• 12-15 large pasta shells (like conchiglioni or jumbo shells): These are ideal for stuffing and baking, offering a delightful chewy bite. Substitution: If you can’t find large shells, manicotti or even large lasagna noodles layered and rolled can work in a pinch.
• 1 tablespoon olive oil: A good quality extra virgin olive oil for sautéing.
• 1 pound large shrimp, peeled and deveined: Fresh or thawed, these will be chopped into bite-sized pieces for even distribution. Aim for a sweet, firm texture. Substitution: Cooked crab meat, finely chopped chicken, or even firm tofu can be used for a vegetarian or seafood-alternative option.
• 5 ounces fresh spinach, roughly chopped: This wilts down beautifully, adding a vibrant green hue and earthy notes. Substitution: Frozen spinach, thawed and thoroughly squeezed dry, works here too.
• 1 cup ricotta cheese (whole milk recommended): For a creamy, dreamy texture that binds the filling. Substitution: Full-fat cottage cheese (drained) or a dairy-free ricotta alternative can be used.
• 1/2 cup shredded mozzarella cheese: Adds that classic gooey, stretchy cheese pull.
• 1/4 cup grated Parmesan cheese: For a sharp, salty kick that complements the richness.
• 1 large egg, lightly beaten: Helps to bind the filling together.
• 2 cloves garlic, minced: Infuses the filling with aromatic depth.
• 1/2 teaspoon salt: To enhance all the flavors.
• 1/4 teaspoon black pepper: Freshly ground for the best flavor.
• Pinch of red pepper flakes (optional): For a subtle warmth that teases the palate.

For the Roasted Red Pepper Cream Sauce:

• 1 tablespoon olive oil: The base for our aromatic sauce.
• 1 small onion, finely chopped: Sweetness and depth.
• 2 cloves garlic, minced: Essential aroma.
• 1 (12-ounce) jar roasted red peppers, drained: These provide a sweet, smoky, and vibrant base for the sauce.
• 1 cup heavy cream: For a rich, velvety smooth sauce. Substitution: Half-and-half can be used for a slightly lighter sauce, or full-fat coconut milk for a dairy-free option.
• 1/4 cup vegetable or chicken broth: To achieve the perfect sauce consistency.
• 1/2 teaspoon salt: To season.
• 1/4 teaspoon black pepper: For a hint of spice.
• 1/4 teaspoon paprika (sweet or smoked): Adds color and depth.

For Assembly and Garnish:

• 1/2 cup shredded mozzarella cheese: For a golden, bubbly topping.
• 2 tablespoons grated Parmesan cheese: For a salty, nutty finish.
• Fresh parsley, chopped: For a pop of color and fresh herbaceousness.

The Clock is Ticking: Timing Your Masterpiece

Compared to similar stuffed pasta recipes, which often take over 1.5 hours due to more complex fillings or sauces, this dish offers a significantly shorter total time by utilizing jarred roasted red peppers and simplifying the stuffing process. The active prep is around 30 minutes, with 45 minutes dedicated to cooking and baking, making it a relatively quick yet impressive meal.

Crafting Your Pasta Rolls: Step-by-Step

Let’s get cooking! Follow these straightforward steps to create your delectable pasta rolls.

Step 1: Prepare the Luscious Filling

Begin by cooking the pasta shells according to package directions until al dente. Drain them and rinse with cold water to prevent sticking; set aside. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside to cool slightly. In the same skillet, add the chopped spinach. Sauté, stirring frequently, until it wilts down completely, about 3-4 minutes. Drain any excess liquid from the spinach. In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, salt, pepper, and optional red pepper flakes. Stir in the cooked, chopped shrimp and the wilted spinach. Mix well until everything is evenly distributed and creamy. This is your vibrant, flavorful filling!

Step 2: Cook the Pasta to Perfection

Bring a large pot of salted water to a rolling boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until they are al dente – tender but still firm to the bite. This ensures they won’t become mushy when baked. Once cooked, drain the shells and rinse them under cool water. This stops the cooking process and prevents them from sticking together. Gently lay them out on a clean kitchen towel or parchment paper to dry slightly and make them easier to handle.

Step 3: Whisk Together the Velvety Sauce

In the same skillet (or a clean saucepan) used for the spinach, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the drained roasted red peppers, heavy cream, and broth. Bring the mixture to a gentle simmer. Carefully transfer the sauce to a blender (or use an immersion blender). Blend until completely smooth and creamy. Return the sauce to the skillet and stir in the salt, pepper, and paprika. Let it simmer gently for a few minutes to thicken slightly, allowing the flavors to meld beautifully.

Step 4: Assemble Your Delicate Rolls

Preheat your oven to 375°F (190°C). Spread a generous layer of the roasted red pepper cream sauce (about half of it) evenly across the bottom of a 9×13 inch baking dish. This acts as a bed for your pasta rolls and prevents them from sticking. Carefully take each cooked pasta shell and generously stuff it with the shrimp and spinach filling. Arrange the stuffed shells seam-side up (if they have one) or simply upright in the prepared baking dish, ensuring they are snugly packed but not overcrowded. You want them to stand up proudly.

Step 5: Bake to Golden Perfection

Pour the remaining roasted red pepper cream sauce evenly over the stuffed pasta rolls, making sure to coat the tops and sides. Sprinkle the top with the remaining shredded mozzarella cheese and grated Parmesan cheese. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through. Your kitchen should smell absolutely divine by now!

Step 6: Serve and Savor

Once baked to perfection, let the pasta rolls rest for about 5-10 minutes before serving. This allows the sauce to settle and makes them easier to plate. Garnish generously with fresh chopped parsley for a vibrant touch of green and a hint of freshness. Serve hot and enjoy the delightful textures and flavors!

Nutritional Snapshot

While this is a decadent dish, it offers a good balance of protein, carbohydrates, and essential nutrients. (Note: Nutritional values are approximate and can vary based on specific ingredients used.)

• Calories: ~450-550 per serving (depending on cheese and cream content)
• Protein: ~25-30g (from shrimp, cheese, and egg)
• Carbohydrates: ~30-40g (from pasta)
• Fat: ~25-35g (from cream, cheeses, and oil)
• Fiber: ~3-5g (from spinach and peppers)

Smarter Swaps for Lighter Indulgence

Want to make this dish a bit lighter without sacrificing flavor? Try these simple substitutions:

• Lighter Ricotta: Use part-skim ricotta cheese.
• Reduced Fat Cream: Substitute half-and-half or a blend of milk and a touch of cream for heavy cream in the sauce. For a truly dairy-free option, full-fat coconut milk can offer creaminess, though it adds a subtle coconut flavor.
• Whole Wheat Pasta: If using lasagna noodles as a base, opt for whole wheat varieties for added fiber.
• Leaner Protein: While shrimp is lean, you could also use finely chopped chicken breast if preferred.
• Extra Veggies: Boost the filling with finely chopped zucchini or mushrooms for added nutrients and volume.

Elevate Your Plate: Serving Suggestions

These pasta rolls are a complete meal on their own, but they pair wonderfully with a few additions:

• Fresh Green Salad: A simple arugula or mixed greens salad with a lemon vinaigrette provides a refreshing contrast.
• Garlic Bread: For ultimate comfort, a side of crusty garlic bread is always welcome.
• Steamed Asparagus or Broccoli: These add a lovely green element and extra nutrients.

Avoid These Pitfalls: Common Mistakes

To ensure your pasta rolls are perfect every time, be mindful of these common errors:

• Overcooking Pasta: Mushy shells will fall apart when stuffed and baked. Cook them just until al dente.
• Wet Filling: Ensure spinach and shrimp are well-drained to prevent a watery filling that can make the pasta soggy.
• Undercooked Sauce: Allow the sauce to simmer enough to thicken and for flavors to meld.
• Sticking: Don’t skip the sauce on the bottom of the dish, and ensure shells are coated with sauce on top before baking.

Leftovers Love: Storing Your Rolls

Store any leftover pasta rolls tightly covered in the refrigerator for up to 3 days. Reheat gently in the oven (covered with foil at 350°F/175°C) or in the microwave until heated through. The sauce may separate slightly upon reheating; simply stir to recombine.

Embark on a Flavor Journey

These Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are more than just a meal; they’re an experience. The tender pasta, the savory shrimp and spinach filling, and the luxuriously smooth roasted red pepper sauce create a symphony of flavors and textures that will delight everyone at your table. While it feels like a dish from a high-end restaurant, you’ve now mastered it right in your own kitchen. So, gather your ingredients, follow these steps, and prepare to be amazed by the simple elegance and incredible taste of this remarkable pasta creation. Don’t forget to share your culinary triumphs with us!

Frequently Asked Questions

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

• Author: Chef Mia

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Description

Luxurious pasta rolls filled with tender shrimp, fresh spinach, and creamy cheeses, all smothered in a velvety roasted red pepper sauce. This decadent dish is perfect for family dinners or special occasions, offering a gourmet twist that’s surprisingly easy to prepare.

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Ingredients

Scale 1x2x3x

• 12lasagna noodles, cooked just until al dente
• 1pound shrimp, peeled, deveined, and finely chopped
• 2 cupsfresh spinach, roughly chopped
• 2cloves garlic, minced
• 1 cupricotta cheese
• ½ cupmozzarella, freshly shredded
• ¼ cupParmesan cheese, grated
• 1egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• 1 tablespoonextra virgin olive oil, for sautéing
• 2 tablespoonsbutter
• 2cloves garlic, finely minced
• 1 cuproasted red peppers, drained and roughly chopped
• 1 cupheavy cream
• ½ cupParmesan cheese, grated
• Salt and freshly ground black pepper, to taste

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Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add the minced garlic and sauté for 1 minute until aromatic.
3. Stir in the chopped shrimp and cook for 3–4 minutes, just until pink and opaque.
4. Add the spinach to the skillet and cook for 2 minutes until wilted.
5. Transfer the shrimp and spinach mixture to a bowl and let it cool slightly.
6. Mix in the ricotta, mozzarella, Parmesan cheese, and the lightly beaten egg.
7. Season the mixture with salt and freshly ground black pepper, stirring until well combined.
8. Lay the cooked lasagna noodles flat on a clean surface.
9. Spoon the shrimp and spinach filling along one edge of each noodle.
10. Roll the noodles tightly to enclose the filling.
11. Place each roll seam-side down in a greased baking dish, ensuring they’re snugly arranged but not overlapping.
12. Melt butter in a saucepan over medium heat.
13. Add the minced garlic and sauté for 1 minute until fragrant.
14. Stir in the roasted red peppers and cook for 2 minutes, allowing the flavors to meld.
15. Add the heavy cream and bring the mixture to a gentle simmer.
16. Whisk in the Parmesan cheese and let the sauce cook for 5 minutes, stirring frequently, until it thickens slightly.
17. Season the sauce with salt and pepper to taste.
18. Pour the prepared roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish.
19. Sprinkle additional Parmesan cheese over the top for added flavor and a golden finish.
20. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
21. Remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the top is golden brown.
22. Let the dish rest for a few minutes before serving to allow the flavors to settle.
23. Garnish with freshly chopped basil or parsley for a vibrant touch.
24. Pair with garlic bread or a crisp salad for a complete and satisfying meal.

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Notes

Cooking the Pasta:Ensure the lasagna noodles are cookedal dente. Overcooked noodles may tear during rolling.
Watery Filling:Squeeze out excess moisture from the spinach before adding it to the filling to prevent a watery dish.
Smooth Sauce:Blend the roasted red peppers before adding them to the sauce if you prefer a smoother consistency.

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Nutrition

• Calories: 450
• Protein: 28g