Description
These pasta rolls are stuffed with a savory mixture of shrimp and spinach, then topped with a creamy roasted red pepper sauce for a flavorful and elegant dish.
Ingredients
Scale
- 12 lasagna noodles
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 2 roasted red peppers, chopped
- 1 cup heavy cream
- 2 garlic cloves, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a skillet, sauté shrimp and spinach with garlic until shrimp is pink and spinach is wilted.
- Mix ricotta and Parmesan cheese in a bowl; add the shrimp and spinach mixture.
- Spread the mixture on each noodle and roll up; place in a baking dish.
- In a blender, combine roasted red peppers and heavy cream; blend until smooth.
- Pour the sauce over the rolls and bake for 25-30 minutes until bubbly.
- Let cool slightly before serving.
Notes
For a spicier version, add red pepper flakes to the shrimp mixture. Pairs well with a side salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 25g