Description
Delicious shrimp and spinach stuffed pasta rolls topped with a creamy roasted red pepper sauce, perfect for impressing guests.
Ingredients
Scale
- 12 lasagna sheets (or large pasta shells/cannelloni)
- 1 pound shrimp, peeled & deveined (chopped into small pieces)
- 2 cups fresh spinach (chopped)
- 1 cup ricotta cheese
- ½ cup parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
- 1 egg (lightly beaten)
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 roasted red peppers (drained and chopped)
- 1 tablespoon butter
- 1 small onion (diced)
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ cup parmesan cheese (grated)
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup mozzarella cheese (shredded)
- ¼ cup parmesan cheese (grated)
- Fresh basil or parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the lasagna sheets until al dente, then drain and lay flat on a greased baking sheet.
- Heat a skillet and melt 1 tablespoon of butter. Add garlic and shrimp, cooking until shrimp turn pink. Remove from heat.
- In a mixing bowl, combine ricotta, parmesan, mozzarella, egg, lemon zest, salt, black pepper, and red pepper flakes. Stir in shrimp and spinach.
- In the skillet, melt another tablespoon of butter, sauté onion and garlic until soft, then add roasted red peppers, broth, and smoked paprika. Simmer for 5 minutes, blend until smooth, then stir in cream and parmesan, simmering until thickened.
- Spread a layer of sauce in a greased baking dish. Take each lasagna sheet, add filling, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over pasta rolls, sprinkle with mozzarella and parmesan. Cover and bake at 375°F for 20 minutes, remove foil, and bake another 10 minutes until cheese is golden.
- Garnish with fresh basil or parsley and serve hot.
Notes
- Use fresh or frozen shrimp, ensuring they are fully thawed before cooking.
- The red pepper sauce can be made ahead and refrigerated for convenience.
- Experiment with other cheeses for different flavors.
- Consider adding more spices or herbs according to personal taste.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg