If you’re looking to impress at your next dinner party or just want to shake up your weeknight meals, Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are the answer. This dish brings together the best of creamy, savory, and slightly sweet flavors in one elegant and satisfying meal. Tender pasta sheets are rolled with a rich filling of sautéed shrimp, fresh spinach, ricotta, and mozzarella, then baked in a smooth, velvety roasted red pepper cream sauce that adds a burst of color and depth to every bite.

What makes this dish truly shine is the balance of textures and flavors. The shrimp adds a delicate seafood note, while spinach offers freshness and a nutrient-packed boost. The creamy filling and sauce provide comfort and richness without being too heavy, making it a perfect dish for both special occasions and cozy dinners at home.

Whether you’re a seasoned cook or trying stuffed pasta for the first time, this recipe is approachable and adaptable. You can prep it ahead, customize the filling, or make it vegetarian without losing its charm. Plus, it looks stunning on the plate, making it ideal for entertaining.

Ready to learn how to make this restaurant-worthy meal in your own kitchen? Let’s dive into the ingredients, preparation tips, and all the tricks you need to perfect your stuffed pasta rolls with ease.

What Are Stuffed Pasta Rolls?

Stuffed pasta rolls are a comforting, customizable Italian-inspired dish that combines pasta, flavorful fillings, and savory sauces in a rolled, baked format. Typically made by spreading a mixture of ingredients—like cheese, vegetables, meats, or seafood—onto a cooked pasta sheet, the pasta is then rolled up, placed seam-side down in a baking dish, and topped with sauce before baking to golden, bubbly perfection.

There are several types of pasta used for stuffing, the most common being lasagna sheets, manicotti, or cannelloni. While manicotti and cannelloni are tube-shaped and filled from the inside, rolled pasta sheets offer a more flexible, hands-on method that’s ideal for layering different textures and flavors, like creamy ricotta, sautéed spinach, or tender shrimp.

Unlike traditional baked pasta dishes like lasagna, stuffed pasta rolls allow for elegant presentation and portion control. Each roll is an individual serving, making them perfect for dinner parties or meal prep. They also offer more surface area for that delicious browned cheese topping and sauce to cling to.

In our Shrimp and Spinach Stuffed Pasta Rolls, the rolls are filled with a creamy seafood and spinach mixture, then baked in a rich roasted red pepper cream sauce that adds sweetness, smokiness, and color. It’s a twist on classic Italian fare with a modern, gourmet upgrade.

Whether you’re making them for a special event or a cozy dinner, stuffed pasta rolls are a versatile and impressive way to elevate your pasta night.

Health Benefits of Key Ingredients 

One of the best parts about Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is that it doesn’t just taste amazing—it’s packed with ingredients that bring plenty of nutritional value to the table.

Shrimp

Shrimp is a lean source of high-quality protein that’s low in calories and saturated fat. It’s rich in omega-3 fatty acids, which promote heart health, and also contains selenium, vitamin B12, and iodine—important for thyroid function and metabolism. It’s an excellent alternative to red meat when you’re looking for something lighter, yet still filling.

Spinach

This leafy green is loaded with vitamin K, vitamin A, iron, and fiber. Spinach helps support bone health, boosts immunity, and offers anti-inflammatory properties. It’s also low in calories, making it an ideal vegetable to bulk up dishes without adding heaviness.

Ricotta Cheese

Ricotta is a soft Italian cheese that adds creaminess to the filling while providing calcium, protein, and vitamin D. If you’re aiming for a lighter version, you can opt for part-skim ricotta or even substitute it with low-fat cottage cheese.

Roasted Red Peppers

Roasted red peppers bring a sweet, smoky flavor to the sauce while packing in vitamin C, vitamin A, and antioxidants like lycopene, which supports skin and heart health. Using them in the sauce adds flavor without needing excess salt or butter.

Olive Oil and Garlic

Healthy fats from extra virgin olive oil support heart health, while garlic offers anti-inflammatory benefits and boosts the immune system.

Altogether, this dish manages to feel indulgent while delivering a variety of nutrients. With the right ingredient choices, it’s a delicious balance between comfort food and a wholesome, nourishing meal.

Ingredients List (With Substitutes)

To make these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream, you’ll need a few key ingredients that balance flavor, texture, and nutrition. Here’s a detailed list along with recommended substitutes to suit different dietary needs.

Filling Ingredients

• Shrimp (1 lb) – Peeled, deveined, and chopped.
  Substitute: Cooked chicken, lump crab, or extra spinach for a vegetarian version.

• Fresh Spinach (3 cups) – Sautéed and chopped.
  Substitute: Frozen spinach (thawed and squeezed dry), kale, or Swiss chard.

• Ricotta Cheese (1 cup) – Adds creamy texture.
  Substitute: Cottage cheese, mascarpone, or vegan ricotta.

• Mozzarella Cheese (1 cup, shredded) – For binding and melt factor.
  Substitute: Dairy-free mozzarella or part-skim version.

• Parmesan Cheese (1/2 cup, grated) – Adds depth and umami.
  Substitute: Pecorino Romano or nutritional yeast for dairy-free.

Pasta Base

• Lasagna Noodles (8–10 sheets) – Cooked until al dente and laid flat.
  Substitute: Manicotti or cannelloni shells, gluten-free lasagna sheets.

Roasted Red Pepper Cream Sauce

• Roasted Red Peppers (2–3, jarred or homemade) – Blended for the sauce base.
  Substitute: Fresh roasted red bell peppers or a blend of tomato and pepper.

• Garlic (2 cloves) and Onion (1 small) – For flavor depth.

• Olive Oil (1 tbsp) – Healthy fat for sautéing.

• Heavy Cream (1/2 cup) – To add richness.
  Substitute: Half-and-half, whole milk, or Greek yogurt for a lighter version.

Seasonings

• Salt, pepper, Italian seasoning, red pepper flakes – To taste.

Step-by-Step Recipe Instructions 

Creating shrimp and spinach stuffed pasta rolls may seem complex, but with a little preparation, it’s an approachable dish that delivers restaurant-quality results. Here’s how to make it, step by step.

1. Prepare the shrimp

Start by peeling and deveining 1 pound of raw shrimp. Chop into small, bite-sized pieces. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the shrimp for 3–4 minutes, just until pink and opaque. Season with salt, pepper, and a pinch of red pepper flakes. Set aside to cool slightly.

2. Cook the spinach

In the same skillet, add a touch more oil if needed and cook 3 cups of fresh spinach until wilted, about 2–3 minutes. Drain excess moisture and finely chop. If using frozen spinach, thaw completely and squeeze out as much water as possible.

3. Make the filling

In a mixing bowl, combine the cooked shrimp, chopped spinach, 1 cup ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, and a pinch of salt, pepper, and Italian seasoning. Mix until well combined.

4. Boil the pasta

Cook 8 to 10 lasagna noodles according to package instructions. Drain and lay them flat on parchment paper or a clean towel to prevent sticking.

5. Make the roasted red pepper cream sauce

In a blender or food processor, combine 2–3 roasted red peppers (jarred or freshly roasted), 1 clove garlic, ½ a small onion, and ½ cup heavy cream. Blend until smooth. Pour into a saucepan, heat gently over low-medium heat, and season with salt and pepper to taste.

6. Assemble the rolls

Spoon about 2 tablespoons of the shrimp and spinach mixture onto each lasagna noodle. Spread it out evenly, then gently roll each one from one end to the other. Place seam-side down in a greased baking dish.

7. Bake

Preheat oven to 375°F (190°C). Pour the roasted red pepper cream sauce over the pasta rolls and top with extra mozzarella or Parmesan if desired. Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until golden and bubbly.

8. Serve

Let the rolls cool slightly before serving. Garnish with fresh parsley or basil if desired.

Tips for Making the Perfect Stuffed Pasta Rolls

Stuffed pasta rolls are straightforward, but a few expert tips can help you get the best flavor and texture every time.

Avoid overcooking the pasta

Cook lasagna noodles until just al dente. Overcooked noodles can tear or become too soft to roll. Once drained, lay them flat to prevent sticking together.

Drain your spinach thoroughly

Whether you’re using fresh or frozen spinach, excess moisture can make the filling watery. After cooking or thawing, squeeze the spinach in a clean kitchen towel to remove as much water as possible.

Use quality cheese

Freshly grated Parmesan and a good-quality ricotta will make a noticeable difference in flavor and texture. Part-skim versions work well for a lighter dish.

Don’t overfill the rolls

Adding too much filling can cause the noodles to burst or fall apart. Aim for a thin, even layer across the pasta sheet.

Thin out the sauce if needed

Depending on your blender or pepper type, the roasted red pepper cream sauce can be quite thick. You can adjust the consistency with a splash of milk or broth.

Use a piping bag for easier filling

If you’re using manicotti tubes or want cleaner rolls, use a piping bag or plastic bag with a corner cut off to pipe in the filling.

Variations to Try

One of the best things about this dish is how flexible it is. Here are a few delicious variations to suit different preferences and diets.

Vegetarian version

Replace the shrimp with sautéed mushrooms, zucchini, or artichoke hearts for a hearty vegetarian option. You can also increase the amount of spinach and cheese for an extra-rich filling.

Use different proteins

If shrimp isn’t your favorite, swap in cooked chicken breast, shredded rotisserie chicken, or canned crab meat. Each protein brings a unique texture and flavor that works beautifully with the red pepper cream sauce.

Try different greens

Not a fan of spinach? Use chopped kale, arugula, or Swiss chard. Just make sure to cook and drain them thoroughly before mixing with the cheese.

Make it spicy

Add diced jalapeños or a pinch of cayenne pepper to the filling or sauce for some extra heat. Pepper jack cheese also works well as a spicy alternative to mozzarella.

Add sun-dried tomatoes or olives

A handful of chopped sun-dried tomatoes or Kalamata olives adds a briny, rich flavor that pairs perfectly with shrimp and red pepper.

What to Serve With It

While the stuffed pasta rolls are satisfying on their own, pairing them with the right sides can turn this into a full, well-rounded meal.

Classic salad options

A crisp Caesar salad or mixed greens with balsamic vinaigrette provides a refreshing contrast to the creamy pasta. Try arugula, radicchio, or baby spinach for variety.

Garlic bread or focaccia

Nothing pairs with pasta quite like a warm, crusty piece of garlic bread or homemade focaccia. These help mop up every bit of that rich red pepper sauce.

Roasted or grilled vegetables

Oven-roasted asparagus, Brussels sprouts, or zucchini offer a light and healthy side that complements the flavors without competing.

Wine and beverage pairings

Pair this dish with a glass of crisp white wine such as Sauvignon Blanc or Pinot Grigio. For non-alcoholic options, sparkling water with lemon or iced tea with herbs like mint or basil work beautifully.

Dessert ideas

Finish the meal with a simple Italian dessert like tiramisu, panna cotta, or lemon sorbet to balance the savory richness of the pasta.

With the right accompaniments, shrimp and spinach stuffed pasta rolls can become the centerpiece of a memorable dinner menu.

Storage and Meal Prep Tips

This dish is great for prepping ahead and stores well for leftovers. Here’s how to keep it fresh and flavorful.

Make-ahead options

You can assemble the pasta rolls up to 24 hours in advance. Just cover the dish tightly with foil or plastic wrap and refrigerate. When ready to bake, remove from the fridge and let sit at room temperature for 20–30 minutes before baking.

Freezing instructions

Stuffed pasta rolls freeze well, either before or after baking. Place assembled (but unbaked) rolls in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

If you’ve already baked them, allow the rolls to cool completely, then wrap individually in foil or store in an airtight container. Reheat in the oven at 350°F for 20–25 minutes or microwave for 2–3 minutes per roll.

Best containers to use

Use glass or ceramic baking dishes with tight-fitting lids for fridge storage. For freezing, disposable aluminum pans work well and save on cleanup.

FAQs Section 

Here are answers to some commonly asked questions based on search trends and the “People Also Ask” section on Google:

Can I make stuffed pasta rolls ahead of time?

Yes. You can assemble the rolls and store them in the refrigerator up to a day in advance. Just wait to bake until you’re ready to serve. You can also freeze them for longer storage.

How do you keep stuffed pasta rolls from getting watery?

The most important step is draining ingredients thoroughly—especially spinach and ricotta cheese. Also, make sure the sauce isn’t too watery before baking. Pre-cooking and letting components cool slightly before assembling helps maintain structure.

Can I use frozen shrimp in this recipe?

Absolutely. Just make sure to thaw the shrimp completely, pat them dry with paper towels, and cook off any excess moisture. Frozen shrimp are a convenient, budget-friendly option.

What’s the best way to roast red peppers at home?

Place whole red bell peppers on a baking sheet and broil them in the oven until the skins are charred, turning occasionally. Once blackened, place them in a bowl covered with plastic wrap or a lid for 10 minutes, then peel and remove seeds. Roasted red peppers can also be grilled or cooked over an open flame.

Is this dish suitable for a low-carb or keto diet?

Not in its traditional form, since pasta is high in carbs. However, you can experiment with low-carb pasta alternatives or use thin slices of zucchini as a substitute for lasagna noodles to create a lower-carb version.

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