Are you looking for a delicious dinner option that combines elegance and comfort? Did you know that stuffed pasta dishes have seen a 30% increase in popularity among home cooks in recent years? This rise is largely due to their versatility and the ability to customize flavors to suit individual tastes. Today, we’re diving into the delightful world of Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. This recipe not only tantalizes your taste buds but also makes for an impressive presentation at any dinner table. Let’s explore how to create this culinary masterpiece in your own kitchen.

Ingredients List

To make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream, you will need the following ingredients:

• For the Pasta Rolls:
  • 12 large lasagna noodles
  • 1 cup cooked shrimp, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
• For the Roasted Red Pepper Cream Sauce:
  • 1 cup roasted red peppers (jarred or homemade)
  • 1 cup heavy cream
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • Salt to taste

Substitution Suggestions

• Pasta: Use gluten-free lasagna noodles for a gluten-free option.
• Cheese: Substitute ricotta with cottage cheese for a lighter version.
• Shrimp: Swap shrimp for cooked chicken or a plant-based protein for a different flavor profile.

Step-by-Step Instructions

Step 1: Prepare the Pasta

Start by boiling a large pot of salted water. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Step 2: Make the Filling

In a large bowl, combine the chopped shrimp, spinach, ricotta cheese, half of the mozzarella cheese, garlic powder, salt, pepper, and red pepper flakes. Mix thoroughly until all ingredients are well incorporated.

Step 3: Assemble the Rolls

Preheat your oven to 375°F (190°C). Take one lasagna noodle and place a generous spoonful of the shrimp and spinach filling at one end. Roll the noodle tightly, placing the seam side down in a greased baking dish. Repeat this process with all noodles.

Step 4: Prepare the Sauce

In a blender, combine the roasted red peppers, heavy cream, minced garlic, olive oil, Italian seasoning, and salt. Blend until smooth and creamy. Pour half of the sauce over the stuffed pasta rolls in the baking dish, reserving the other half for serving.

Step 5: Bake the Pasta Rolls

Sprinkle the remaining mozzarella cheese over the top of the pasta rolls. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

Step 6: Serve

Remove the dish from the oven and let it cool for a few minutes. Serve the pasta rolls with the reserved roasted red pepper cream sauce drizzled on top. Enjoy your delicious creation!

Nutritional Information

Here’s a detailed look at the nutritional information for Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream (per serving, assuming 6 servings):

Nutrient	Amount per Serving
Calories	450
Total Fat	25g
Saturated Fat	15g
Cholesterol	150mg
Sodium	600mg
Total Carbohydrates	35g
Dietary Fiber	2g
Sugars	5g
Protein	25g

Healthier Alternatives for the Recipe

You can make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream even healthier with these modifications:

• Low-Fat Dairy: Use low-fat ricotta and cream to reduce calories and fat content.
• Whole Wheat Pasta: Opt for whole wheat lasagna noodles for added fiber and nutrients.
• Vegetable Boost: Incorporate additional vegetables such as mushrooms or zucchini into the filling for extra vitamins and minerals.

Serving Suggestions

To elevate your dining experience, consider these creative serving suggestions:

• Garnish: Top with freshly chopped basil or parsley for a burst of color and flavor.
• Pairing: Serve with a side salad dressed with a light vinaigrette to balance the richness of the pasta.
• Wine Pairing: A crisp white wine, such as Sauvignon Blanc, complements the dish beautifully.

Common Mistakes to Avoid

Here are some typical pitfalls to watch out for when making Shrimp & Spinach Stuffed Pasta Rolls:

1. Overcooking the Noodles: Ensure the lasagna noodles are cooked al dente to prevent them from becoming mushy during baking.
2. Underseasoning the Filling: Taste the filling before assembling the rolls. Adjust the seasoning to enhance the overall flavor.
3. Crowding the Baking Dish: Make sure to space the pasta rolls adequately in the baking dish to allow for even cooking and browning.

Storing Tips for the Recipe

To keep your Shrimp & Spinach Stuffed Pasta Rolls fresh, follow these storage tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
• Freezing: For longer storage, freeze the assembled, unbaked rolls in a single layer. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding extra time to the cooking process.
• Meal Prep: Prepare the filling and sauce in advance, storing them separately in the fridge, to save time on busy nights.

Conclusion

In summary, Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a delightful dish that combines flavors and textures to create a satisfying meal. With its creamy sauce and vibrant filling, it’s perfect for any occasion. Try this recipe today, and don’t forget to share your feedback in the comments section or subscribe for more delicious updates!

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and drain excess moisture before adding them to the filling.

How can I make this recipe vegetarian?

To make a vegetarian version, omit the shrimp and substitute with more spinach, mushrooms, or a plant-based protein like tofu.

Can I prepare this dish in advance?

Absolutely! You can prepare the stuffed pasta rolls and the sauce ahead of time, then bake them just before serving.