Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Cheesy, creamy, and packed with flavor—this dish is a total showstopper.

Let’s talk pasta rolls. Imagine tender lasagna noodles rolled up around a rich filling of sautéed shrimp, creamy ricotta, fresh spinach, and garlic, all nestled in a silky roasted red pepper cream sauce. It’s the kind of dish that’s comforting and hearty, but still feels elegant and special.

This one’s been a favorite in my house for years. I first made it when I had leftover shrimp and didn’t want to default to tacos again (though, no shade to shrimp tacos). I had lasagna noodles on hand and thought, “What if I rolled them up with something creamy and baked them in a velvety red pepper sauce?” Let me tell you—best kitchen whim ever.

The roasted red pepper cream is what takes it over the top. It’s silky, just a little smoky, and the perfect balance to the savory, cheesy filling. Plus, it’s absolutely stunning—rich coral-red against golden pasta and melty cheese? Yes, please.

Let’s dive into this flavorful, feel-good pasta bake that’s sure to impress.

Why You’ll Love This Recipe

Elegant comfort food.
It’s everything you love about stuffed pasta—with a creamy, slightly smoky twist that makes it dinner-party worthy.

Loaded with flavor.
Juicy shrimp, garlicky spinach, creamy ricotta, and roasted red pepper sauce? It’s a flavor-packed bite every time.

Great for make-ahead meals.
Prep it in advance, then pop it in the oven when you’re ready to eat. It reheats beautifully too.

Flexible and family-friendly.
Don’t love shrimp? Use chicken or mushrooms. Want it spicier? Add chili flakes. You do you.

Looks fancy, but it’s easy.
No special tools, no pasta piping—just roll, bake, and serve.

Prep Time and Servings

Prep Time: 30 minutes
Cook Time: 30–35 minutes
Total Time: About 1 hour
Servings: 4–6
Calories per serving: 520
Protein: 32g | Carbs: 36g | Fat: 28g

Ingredients

For the Pasta Rolls:

• 8–10 lasagna noodles (regular or oven-ready)
• 2 tablespoons olive oil
• 1 pound raw shrimp, peeled, deveined, and chopped
• 3 garlic cloves, minced
• 2 cups baby spinach, chopped
• 1 cup ricotta cheese
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for warmth)

For the Roasted Red Pepper Cream Sauce:

• 1 tablespoon olive oil or butter
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1 (12 oz) jar roasted red peppers, drained and chopped
• ½ cup heavy cream (or half-and-half for a lighter version)
• ¼ teaspoon salt, to taste
• Pinch of crushed red pepper flakes (optional)
• ¼ cup grated Parmesan cheese

Toppings (optional but recommended):

• Extra mozzarella or Parmesan for baking
• Fresh basil or parsley, for garnish
• Cracked black pepper or chili flakes

Step-by-Step Instructions

1. Cook the lasagna noodles

• Bring a large pot of salted water to a boil.
• Cook lasagna noodles according to package instructions until al dente.
• Drain and lay flat on a clean kitchen towel or parchment paper to cool slightly.

Tip: If using oven-ready noodles, soften them in hot water for 5–10 minutes to make them pliable for rolling.

2. Make the filling

• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• Add the chopped shrimp and cook for 2–3 minutes until just pink. Add minced garlic and chopped spinach. Cook until spinach wilts and shrimp is opaque, another 1–2 minutes.
• Remove from heat and let cool slightly.
• In a bowl, combine the shrimp mixture with ricotta, mozzarella, Parmesan, salt, pepper, and paprika (if using). Stir until creamy and well mixed.

3. Make the red pepper cream sauce

• In a small saucepan, heat olive oil or butter over medium heat.
• Sauté shallot and garlic until fragrant and soft, about 2–3 minutes.
• Add chopped roasted red peppers and a pinch of salt and red pepper flakes (if using).
• Simmer for 2–3 minutes, then transfer to a blender or use an immersion blender to puree until smooth.
• Return to the saucepan. Stir in cream and Parmesan and simmer for 2–3 more minutes until slightly thickened.
• Taste and adjust seasoning as needed.

4. Assemble the rolls

• Preheat your oven to 375°F (190°C).
• Spoon a thin layer of sauce on the bottom of a greased 9×13-inch baking dish.
• Place about 2 tablespoons of the shrimp mixture onto each lasagna noodle, spreading evenly.
• Roll up each noodle and place seam-side down in the baking dish.
• Pour the remaining sauce over the top and sprinkle with extra cheese if desired.

5. Bake

• Cover with foil and bake for 20 minutes.
• Uncover and bake another 10–15 minutes, until bubbly and slightly golden on top.

6. Garnish and serve

• Let rest for 5 minutes before serving.
• Sprinkle with fresh herbs and cracked pepper for a restaurant-style finish.

How to Serve

These stuffed pasta rolls are rich and satisfying on their own, but here are a few perfect pairings:

• With garlic bread or toasted ciabatta
• Next to a green salad with lemon vinaigrette
• Over a bed of sautéed spinach or arugula
• With grilled zucchini or asparagus on the side
• Chilled sparkling water with lemon or a berry spritzer for a refreshing balance

This dish is perfect for special occasions, date nights in, or even a fun weekend dinner party. It plates beautifully and feels like a treat!

Additional Tips

• Use pre-cooked shrimp for a shortcut. Just chop and sauté briefly with garlic and spinach.
• Make it ahead. Assemble the entire dish (minus the final cheese topping), cover, and refrigerate for up to 24 hours. Bake when ready to serve.
• Freeze it! Assemble, freeze unbaked, and bake straight from frozen (add 15–20 minutes to bake time).
• Swap the protein. Try shredded rotisserie chicken, crab, or even a veggie blend like mushrooms and zucchini.
• Lighter option: Use part-skim ricotta and half-and-half in the sauce for a slightly lighter version.

Recipe Variations

• Creamy Cajun twist: Add ½ teaspoon Cajun seasoning to the shrimp for a spicy kick.
• No pasta? No problem! Use large zucchini slices as roll-ups for a low-carb version.
• All veggie version: Sub shrimp with roasted mushrooms and sun-dried tomatoes.
• Cheese overload: Add fontina or gruyère for a rich, melty topping.
• Spicy lovers: Add sliced jalapeños or hot sauce to the sauce before blending.

Storage and Reheating

To store:
Refrigerate leftovers in an airtight container for up to 3 days.

To reheat:
Bake at 350°F covered for 15–20 minutes, or microwave individual portions for 1–2 minutes until hot.

To freeze:
Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 375°F for 45–55 minutes.

Special Equipment

• 9×13-inch baking dish
• Blender or immersion blender (for the sauce)
• Large skillet
• Mixing bowl
• Foil (for covering while baking)

FAQ

Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking. They cook quickly and work great in this recipe.

Is this dish spicy?
Not by default, but the red pepper flakes in the sauce give it a tiny kick. Leave them out if you prefer mild.

Can I make this vegetarian?
Totally. Replace the shrimp with a sautéed veggie mix or a meatless protein like crumbled tofu or lentils.

Do I have to use lasagna noodles?
They work best, but you could also use large shell pasta or even crepes for a softer texture.

Can I skip the cream in the sauce?
You can use half-and-half or even unsweetened plant-based cream alternatives like oat or cashew cream.

Conclusion

These Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are the kind of meal that hits all the right notes: comforting, creamy, flavorful, and just a little bit fancy. It’s perfect for those nights when you want something extra special but don’t want to spend hours in the kitchen.

I hope you give this recipe a try—whether you’re serving it for guests or just treating yourself to a cozy night in. And if you make it, I’d love to see your pasta roll creations! Tag me so I can see those cheesy, saucy spirals in all their glory.

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