Creamy Shrimp And Spinach Stuffed Pasta Rolls With Roasted Red Pepper Cream

Shrimp And Spinach Stuffed Pasta Rolls With Roasted Red Pepper Cream came together on a slow Sunday afternoon when the house felt unusually quiet. My husband was out trimming the hedges along the fence line, and the dogs had claimed their favorite sunny patch near the back door. I had planned to tidy the pantry, but a half used jar of roasted red peppers and a package of lasagna sheets nudged my thoughts in another direction.

Earlier that week, our friend Clara had stopped by with fresh shrimp from the coast, wrapped carefully in brown paper and ice. We talked for a while at the kitchen table about recipes that feel special without being fussy, the kind you make when there is time to move at your own pace. As the afternoon light shifted across the counters, I began chopping spinach and zesting lemon, letting the calm of the day guide the process.

By the time the pasta rolls were tucked into the baking dish and the sauce was warming on the stove, Shrimp And Spinach Stuffed Pasta Rolls With Roasted Red Pepper Cream felt like the right match for the mood of the house. The oven hummed softly, the dogs lifted their heads at the scent drifting through the room, and my husband came back inside just as the sauce began to bubble. Dinner that evening felt unhurried and generous, the kind that fills both the table and the quiet spaces around it.

Short Description

Shrimp And Spinach Stuffed Pasta Rolls With Roasted Red Pepper Cream feature tender pasta filled with shrimp, spinach, and ricotta, baked under a smooth roasted red pepper cream sauce and finished with parmesan.

Key Ingredients

For the Pasta Rolls

• 12 sheets lasagna sheets or cannelloni tubes
• 12 oz shrimp, deveined and dried well
• 3 cups fresh spinach, chopped
• 15 oz ricotta cheese
• 1 tsp lemon zest

For the Roasted Red Pepper Cream Sauce

• 1 cup roasted red peppers
• ½ cup heavy cream
• 3 cloves garlic, minced
• ½ cup parmesan cheese, grated

Tools Needed

• Large mixing bowl
• Blender
• Saucepan
• Baking dish
• Spoon or spatula

Cooking Instructions

Step 1: Prepare the Oven and Filling.
Preheat the oven to 375°F. In a medium bowl, combine the shrimp, chopped spinach, ricotta, and lemon zest. Mix until evenly blended. If the mixture feels loose, stir gently to keep the shrimp intact.

Step 2: Stuff the Pasta Rolls.
Lay the lasagna sheets flat and spoon the filling evenly along each sheet. Roll gently and place seam side down in a lightly greased baking dish. Cannelloni tubes can be filled using a spoon or piping bag.

Step 3: Make the Sauce.
Blend the roasted red peppers, heavy cream, garlic, and a pinch of salt and black pepper until smooth. Pour into a saucepan and warm over medium heat for 5 minutes until gently bubbling.

Step 4: Assemble the Dish.
Pour the warm roasted red pepper cream sauce evenly over the stuffed pasta rolls. Sprinkle parmesan cheese across the top.

Step 5: Bake.
Bake uncovered for 25 minutes, until the sauce is bubbling and the cheese is lightly golden. The pasta should be tender and the filling fully cooked.

Step 6: Rest Before Serving.
Remove from the oven and let rest for 5 minutes. This allows the sauce to settle and makes serving easier.

Why You’ll Love This Recipe

Balanced combination of seafood, greens, and creamy sauce

Elegant presentation without complicated steps

Protein rich and satisfying

Works well for relaxed family dinners or small gatherings

Can be assembled ahead and baked later

Mistakes to Avoid & Solutions

Overfilling the Pasta Rolls
Too much filling can cause the rolls to split while baking.
Solution: Use an even, moderate amount of filling and roll gently.

Sauce Too Thick
A thick sauce may not spread evenly over the pasta.
Solution: Add 1 to 2 tablespoons of cream while warming to loosen it.

Dry Shrimp Filling
Overmixing can break down the shrimp and affect texture.
Solution: Stir the filling just until combined.

Skipping the Resting Time
Cutting too soon can cause the sauce to run.
Solution: Let the dish rest for 5 minutes before serving.

Serving and Pairing Suggestions

Serve with a simple green salad

Pair with crusty bread or garlic toast

Enjoy with sparkling water or a light white wine

Present family style straight from the baking dish

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days

Reheat covered in a 350°F oven for 15 minutes

Add a splash of cream if the sauce thickens during storage

FAQs

1. Can I use frozen shrimp?
Yes, thaw completely and pat dry before mixing.

2. Can this be made ahead of time?
Assemble the dish, cover, and refrigerate up to 24 hours before baking.

3. What pasta works best?
Lasagna sheets are easiest, but cannelloni tubes work well too.

4. Can I substitute the ricotta?
Cottage cheese blended smooth can be used as a substitute.

5. Is the sauce spicy?
No, roasted red peppers provide sweetness rather than heat.

Tips & Tricks

Use a piping bag for cleaner filling

Warm the sauce before pouring for even coverage

Zest the lemon directly into the filling for brighter flavor

Recipe Variations

Crab And Spinach Rolls
Replace shrimp with 12 oz lump crab meat. Gently fold into the ricotta and spinach. Follow remaining steps as written for a softer, sweeter filling.

Spicy Red Pepper Cream
Add ¼ tsp crushed red pepper flakes to the sauce before warming for subtle heat.

Lighter Cream Sauce
Substitute ¼ cup milk and ¼ cup cream for a lighter finish.

Final Thoughts

Shrimp And Spinach Stuffed Pasta Rolls With Roasted Red Pepper Cream bring a sense of quiet celebration to the table. The process is steady and thoughtful, with each step building toward something that feels both generous and grounded. I enjoy how the sauce settles into the pasta and how the filling stays tender without feeling heavy.

When the dishes are cleared and the dogs return to their sunny spots, the evening feels complete in a simple way. Meals like this fit naturally into slower days, when cooking becomes part of the rhythm rather than a task to rush through. Those are the moments I come back to most often.