I’ll never forget the first time I made these Shrimp Spinach Stuffed Pasta Rolls. It was a weeknight, and I was utterly exhausted from work, dreading the thought of another uninspired meal. But then, I stumbled upon a similar recipe, and something about the combination of delicate shrimp, earthy spinach, and rich pasta just sang to me. What started as a desperate attempt to avoid takeout quickly became a culinary adventure, and let me tell you, the result was a revelation. The tender pasta, bursting with flavorful filling and swimming in a savory sauce – it completely transformed my dinner routine, proving that even on the busiest days, you can still create something truly special.
Why You’ll Love This Dish
If you’re tired of the same old weeknight rotation or just looking to impress without spending hours in the kitchen, these Shrimp Spinach Stuffed Pasta Rolls are your new best friend. This dish is the perfect blend of elegant and comforting, making it suitable for a cozy family dinner or a sophisticated gathering with friends. Imagine tender pasta sheets rolled up with a creamy, savory filling of plump shrimp and wholesome spinach, all baked to perfection in a delectable sauce. It’s an easy win that delivers on flavor every single time. Plus, it’s a fantastic way to sneak in some greens while enjoying a hearty meal.
> “I made these for a dinner party last weekend, and everyone raved about them! They look so impressive but were surprisingly simple to put together. My new go-to recipe for sure!” — A Happy Cook
The Cooking Process Explained
Making Shrimp Spinach Stuffed Pasta Rolls might sound fancy, but in reality, it’s quite straightforward. You’ll start by preparing your pasta sheets, either by boiling lasagna noodles until al dente or using no-boil sheets. Meanwhile, you’ll sauté your shrimp and spinach, creating a flavorful base for the creamy ricotta mixture that will form the core of your filling. Once everything is prepped, it’s a simple assembly line: spread the filling on the pasta, roll it up, arrange the rolls in a baking dish with your chosen sauce, and bake until bubbly and golden. It’s a process that builds layers of flavor without undue complexity.
Key Ingredients
To bring these delightful Shrimp Spinach Stuffed Pasta Rolls to life, you’ll need a collection of fresh and flavorful components.
- Jumbo pasta shells or lasagna noodles: About 12-18 shells or 9-12 lasagna noodles (oven-ready or cooked al dente).
- Fresh shrimp: 1 lb, peeled, deveined, and finely chopped. Medium-sized shrimp work best here.
- Fresh spinach: 10 oz, roughly chopped. Frozen spinach, thawed and squeezed dry, can also be used in a pinch.
- Ricotta cheese: 15 oz, whole milk for creaminess.
- Mozzarella cheese: 1 cup shredded, plus extra for topping.
- Parmesan cheese: 1/2 cup grated, plus more for garnish.
- Egg: 1 large, to bind the filling.
- Garlic: 3 cloves, minced.
- Onion: 1/2 small, finely diced.
- Olive oil: 2 tablespoons.
- Marinara sauce or your favorite pasta sauce: 24-32 oz jar.
- Fresh basil or parsley: For garnish (optional).
- Salt and freshly ground black pepper: To taste.
- Red pepper flakes: A pinch, if you like a little heat.
Directions to Follow
Here’s how to assemble your delicious Shrimp Spinach Stuffed Pasta Rolls:
- Prepare the pasta: If using lasagna noodles, cook them according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and lay them flat on parchment paper or a clean surface. If using jumbo shells, boil until al dente, drain, and set aside.
- Sauté aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook shrimp and spinach: Add the chopped shrimp to the skillet and cook for 2-3 minutes until they just turn pink. Add the chopped spinach (or squeezed dry frozen spinach) and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Make the filling: In a large bowl, combine the ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, beaten egg, cooked shrimp and spinach mixture, salt, pepper, and red pepper flakes (if using). Mix until well combined.
- Assemble the rolls/shells:
- For lasagna rolls: Spread a generous amount of the shrimp and spinach filling evenly over each cooked lasagna noodle. Carefully roll up each noodle from one short end to the other.
- For jumbo shells: Spoon the filling into each cooked jumbo shell.
- Prepare for baking: Pour about 1/2 of your marinara sauce into the bottom of a 9×13 inch baking dish, spreading it evenly. Arrange the pasta rolls or filled shells seam-side down (if rolls) in a single layer over the sauce.
- Sauce and cheese: Pour the remaining marinara sauce over the pasta rolls, ensuring they are well-covered. Sprinkle generously with the remaining shredded mozzarella and a little extra Parmesan.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Brown the top: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
- Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh basil or parsley, if desired.
Best Ways to Enjoy It
These Shrimp Spinach Stuffed Pasta Rolls are a feast for the eyes and the palate, and serving them can be just as enjoyable as making them. For a classic presentation, transfer a few rolls to each plate, ensuring plenty of that rich sauce and melted cheese makes it too. A simple sprinkle of fresh chopped basil or parsley adds a pop of color and freshness. As for accompaniments, a crisp green salad with a light vinaigrette is always a good choice, cutting through the richness of the pasta. A side of crusty garlic bread is also an absolute must for soaking up every last drop of that savory marinara sauce. For a slightly more upscale meal, consider serving it with a light, dry white wine like a Pinot Grigio or Sauvignon Blanc.
How to Store & Freeze
Leftovers of these delicious Shrimp Spinach Stuffed Pasta Rolls are a true treat! To store, allow the dish to cool completely. Transfer any remaining pasta rolls and sauce to an airtight container and refrigerate for up to 3-4 days.
To reheat: For best results, reheat individual portions in the microwave until warmed through, or place the entire dish (if still in the baking dish) covered with foil in an oven preheated to 350°F (175°C) until bubbly and heated through, about 20-30 minutes. If reheating in the oven, you might want to add a splash of water or extra sauce to prevent drying out.
Freezing: This dish freezes beautifully! Once cooled, you can freeze the entire dish in its baking pan (if freezer-safe and well-wrapped) or transfer individual portions to freezer-safe containers. Wrap tightly with plastic wrap and then foil to prevent freezer burn. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed above. Remember to always cool food completely before refrigerating or freezing to ensure food safety and maintain quality.
Pro Chef Tips
Making these Shrimp Spinach Stuffed Pasta Rolls is already a joy, but a few pro tips can elevate your experience and the final dish:
- Don’t overcook the pasta: Whether using lasagna noodles or jumbo shells, cook them to just al dente. They’ll finish cooking in the oven, and you want them to hold their shape and have a pleasant chew, not turn mushy.
- Squeeze the spinach: If you’re using fresh spinach, ensure you really squeeze out any excess water after wilting. For frozen spinach, thaw it completely and then press out as much liquid as possible. Too much moisture will make your filling watery.
- Season generously: Seafood and pasta love bold flavors. Don’t be shy with salt, pepper, and a pinch of red pepper flakes in the filling. Taste the filling before assembling and adjust seasonings as needed.
- Batch cooking strategy: If you’re planning to freeze some, assemble the entire dish in a freezer-safe aluminum pan, cover it tightly, and skip the initial bake. When you’re ready to eat, simply thaw overnight and bake as directed. This makes for an incredible make-ahead meal.
- Chop shrimp finely: Smaller pieces of shrimp distribute better throughout the filling, ensuring every bite gets that delicious seafood flavor.
Creative Twists
While the classic Shrimp Spinach Stuffed Pasta Rolls are undeniably delicious, there’s always room to play and personalize!
- Spice it up: For a kick, add a pinch more red pepper flakes to the filling or the sauce. You could even stir in a tablespoon of sun-dried tomato pesto into the ricotta for an extra layer of savory depth.
- Vary the cheese: Swap out some of the mozzarella for provolone for a sharper flavor, or sprinkle in some grated Asiago for a nutty tang. A touch of smoked mozzarella could also add a unique smoky aroma.
- Add veggies: Finely diced bell peppers (red or yellow for color!) or even sautéed mushrooms can be added to the shrimp and spinach mixture for extra texture and nutrients.
- Creamy sauce alternative: Instead of marinara, try a rosé sauce (marinara mixed with a touch of cream) or a light Alfredo for a richer, creamier bake.
- Different seafood: While shrimp is fantastic, consider swapping half the shrimp for finely flaked cooked crab meat for a luxurious touch, or even finely diced scallops.
- Herb variations: Beyond basil, fresh dill or oregano could provide interesting herbal notes in both the filling and as a garnish.
FAQ
Can I make these Shrimp Spinach Stuffed Pasta Rolls ahead of time?
Absolutely! You can assemble the entire dish, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. When ready to bake, add about 10-15 minutes to the covered baking time since the dish will be cold.
What if I don’t have lasagna noodles? Can I use jumbo shells instead?
Yes, you can! Jumbo pasta shells work wonderfully for this recipe. Simply cook them according to package directions, stuff them with the shrimp and spinach filling, and arrange them in your baking dish as you would with the rolls. The cooking time should remain largely the same.
Is there a dairy-free option for the cheese filling?
While the ricotta, mozzarella, and Parmesan are key to the classic flavor and texture, you can explore dairy-free alternatives. Look for plant-based ricotta, shredded mozzarella substitutes, and vegan Parmesan. The texture and flavor will be slightly different, but you can still achieve a delicious dairy-free version. Ensure any substitutes you use are suitable for baking.
Creamy Shrimp and Spinach Lasagna Rolls
Equipment
- large skillet
- large bowl
- 9×13 inch baking dish
- foil
Ingredients
Main Ingredients
- 12-15 count lasagna noodles
- 1 lb jumbo shrimp, peeled and deveined
- 10 oz fresh spinach
- 15 oz ricotta cheese (whole milk recommended)
- ½ cup grated Parmesan cheese plus more for topping
- 16-24 oz marinara sauce (your favorite jarred)
- 1 cup shredded mozzarella cheese plus more for topping
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- ¼ tsp red pepper flakes optional
For Serving (Optional)
- Fresh chopped parsley or basil for garnish
- Garlic bread or crusty baguette
- Green salad
Instructions
Preparation
- If using traditional lasagna noodles, boil them according to package directions until al dente, then drain, rinse with cold water, and lay flat.
- Heat 1 tablespoon of olive oil in a large skillet, cook minced garlic until fragrant, then add shrimp and cook until pink.
- Add fresh spinach to the skillet and cook until wilted, then remove from heat and let cool slightly.
- In a large bowl, combine ricotta cheese, ½ cup Parmesan cheese, the cooled shrimp and spinach mixture, salt, pepper, and red pepper flakes (if using), mixing until well combined.
Assembly and Baking
- Preheat oven to 375°F (190°C), then spread about 1/4 to 1/3 cup of the filling evenly over each cooked lasagna noodle and carefully roll up each noodle.
- Pour half of the marinara sauce into a 9×13 inch baking dish and arrange the stuffed pasta rolls, seam-side down, in a single layer over the sauce.
- Pour the remaining marinara sauce over the rolls and sprinkle generously with 1 cup of shredded mozzarella and the remaining Parmesan cheese.
- Cover the baking dish loosely with foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden.
- Let the pasta rolls rest for a few minutes before serving, then garnish with fresh parsley or basil if desired, and serve with a green salad and garlic bread.