Name: Shrimp Seafood and Spinach Pasta Rolls in Creamy Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 12 oz Lasagna noodles (These provide structure.); 1 lb Medium shrimp (Peeled and deveined.); 2 cups Fresh baby spinach (Chopped.); 15 oz Ricotta cheese (Creamy cheese filling.); 8 oz Cream cheese (Softened.); 1 cup Mozzarella cheese (Shredded for filling.); ½ cup Parmesan cheese (Freshly grated.); 1 large Egg (Used as a binder.); 1 tsp Italian seasoning (Aromatic blend.); 1 tsp Smoked paprika (Adds depth.); 1 tsp Garlic powder (Essential seasoning.); ½ tsp Salt (Essential seasoning.); ½ tsp Black pepper (Essential seasoning.); 1 tbsp Fresh lemon juice (Brightens the filling.); ¼ cup Fresh parsley (Finely chopped.); 2 cups Roasted red bell peppers (Forms the sauce base.); 2 tbsp Unsalted butter (Adds richness.); 2 tbsp All-purpose flour (To thicken the sauce.); 1 cup Heavy whipping cream (Creates luxurious texture.); 1 cup Whole milk (Combines with cream.); ½ cup Chicken broth (Low sodium.); ½ cup Parmesan cheese (For sauce richness.); 1 cup Mozzarella cheese (Shredded for topping.); ¼ tsp Crushed red pepper flakes (Optional for heat.)

Description

Delicious shrimp pasta rolls featuring spinach and creamy ricotta, enveloped in a roasted red pepper sauce, perfect for dinner.

Ingredients

For the Pasta Rolls

12 oz Lasagna noodles (These provide structure.)
1 lb Medium shrimp (Peeled and deveined.)
2 cups Fresh baby spinach (Chopped.)
15 oz Ricotta cheese (Creamy cheese filling.)
8 oz Cream cheese (Softened.)
1 cup Mozzarella cheese (Shredded for filling.)
½ cup Parmesan cheese (Freshly grated.)
1 large Egg (Used as a binder.)
1 tsp Italian seasoning (Aromatic blend.)
1 tsp Smoked paprika (Adds depth.)
1 tsp Garlic powder (Essential seasoning.)
½ tsp Salt (Essential seasoning.)
½ tsp Black pepper (Essential seasoning.)
1 tbsp Fresh lemon juice (Brightens the filling.)
¼ cup Fresh parsley (Finely chopped.)

For the Red Pepper Cream Sauce

2 cups Roasted red bell peppers (Forms the sauce base.)
2 tbsp Unsalted butter (Adds richness.)
2 tbsp All-purpose flour (To thicken the sauce.)
1 cup Heavy whipping cream (Creates luxurious texture.)
1 cup Whole milk (Combines with cream.)
½ cup Chicken broth (Low sodium.)
½ cup Parmesan cheese (For sauce richness.)
1 cup Mozzarella cheese (Shredded for topping.)
¼ tsp Crushed red pepper flakes (Optional for heat.)

Cook Mode Prevent your screen from going dark

Instructions

Making it, step by step

Preheat your oven to 375°F (190°C) and lightly grease a 9 by 13 inch baking dish.
Fill a large pot with water, add salt, and boil. Cook the lasagna noodles for about 8-10 minutes.
Drain the noodles and rinse under cool water, laying them flat to prevent sticking.
Chop the shrimp into bite-sized pieces and mix with smoked paprika, garlic powder, half of the salt, and pepper.
Sauté the shrimp in 2 tbsp of olive oil for about 3 minutes until pink and opaque.
Sauté onion in 3 tbsp of butter; add minced garlic and spinach until wilted.
Mix ricotta, cream cheese, mozzarella, Parmesan, egg, seasonings, lemon juice, and parsley in a bowl.
Lay out a lasagna noodle, fill with shrimp and spinach mixture, and roll tightly.
Make a roux with butter and flour in the skillet, then whisk in cream, milk, and broth.
Add Parmesan and optional red pepper flakes; simmer for 5 minutes.
Pour sauce over pasta rolls and top with mozzarella. Bake for 25-30 minutes.
Let cool for a few minutes, garnish with parsley, and serve while warm.

Notes

Ensure lasagna noodles are al dente. Pat shrimp dry before seasoning for better flavor adhesion. Allow rolls to rest before serving for enhanced flavor.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: Italian