Shrimp and Spinach Stuffed Pasta Rolls

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Description

Shrimp and Spinach Stuffed Pasta Rolls are a comforting yet elegant dish, perfect for family dinners or special occasions. Large pasta sheets or lasagna noodles are rolled with a savory filling of shrimp, spinach, ricotta, and Parmesan, then baked in a creamy sauce until bubbly and golden. The combination of tender shrimp and earthy spinach wrapped in pasta creates a balanced, rich, and flavorful meal.

Ingredients For Shrimp and Spinach Stuffed Pasta Rolls

  • 12 lasagna noodles (or cannelloni shells, cooked al dente)

  • 1 lb (450g) shrimp, peeled, deveined, and chopped

  • 2 cups fresh spinach, chopped

  • 1 cup ricotta cheese

  • 1/2 cup grated Parmesan cheese

  • 1 cup shredded mozzarella cheese

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • 1 tsp Italian seasoning

  • Salt & black pepper, to taste

For the sauce:

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 2 cups milk (warm)

  • 1/4 cup Parmesan cheese

  • Pinch of nutmeg (optional)

  • Salt & pepper to taste

Instructions

  1. Cook Pasta

    • Boil lasagna noodles until al dente. Drain and lay flat on parchment paper to avoid sticking.

  2. Prepare Filling

    • Heat olive oil in a pan, sauté garlic for 30 seconds.

    • Add shrimp, cook until just pink (2–3 mins). Remove and cool slightly.

    • In a bowl, combine chopped shrimp, spinach, ricotta, Parmesan, Italian seasoning, salt, and pepper.

  3. Make Sauce

    • In a saucepan, melt butter, whisk in flour to form a roux.

    • Slowly add warm milk while whisking until smooth.

    • Stir in Parmesan, nutmeg, salt, and pepper. Cook until creamy.

  4. Assemble Rolls

    • Spread a thin layer of sauce at the bottom of a baking dish.

    • Place 2–3 tbsp filling on each noodle, roll up tightly, and place seam-side down.

    • Pour remaining sauce over rolls, sprinkle with mozzarella.

  5. Bake

    • Cover with foil and bake at 375°F (190°C) for 20 minutes.

    • Uncover and bake an additional 10 minutes until golden and bubbly.

  6. Serve

    • Garnish with fresh parsley and extra Parmesan. Serve warm.

Notes

  • You can substitute ricotta with cottage cheese for a lighter version.

  • Pre-cooked or frozen shrimp can be used; just thaw and drain well.

  • Try adding sun-dried tomatoes or mushrooms to the filling for extra flavor.

Tips

  • Don’t overcook the noodles, as they will continue cooking in the oven.

  • Make ahead: Assemble rolls a day in advance, refrigerate, and bake before serving.

  • For a shortcut, use store-bought Alfredo sauce instead of making the béchamel.

Servings

  • Makes 4–6 servings (about 2 rolls per person).

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 28g

  • Carbohydrates: 35g

  • Fat: 18g

  • Fiber: 3g

  • Sodium: 720mg

Benefits

  • High in protein from shrimp and cheese.

  • Iron & Vitamin A boost from spinach.

  • Calcium-rich thanks to the cheese and creamy sauce.

  • A balanced dish with protein, carbs, and greens in every bite.

Q & A

Q: Can I make this dish gluten-free?
A: Yes! Use gluten-free lasagna noodles and substitute gluten-free flour for the sauce.

Q: What can I serve with shrimp and spinach pasta rolls?
A: A simple green salad, garlic bread, or roasted vegetables pair beautifully.

Q: Can I freeze this recipe?
A: Yes, assemble the rolls without baking, cover tightly, and freeze up to 2 months. Bake from frozen, adding 15–20 minutes to the cook time.

Q: Can I replace shrimp with another protein?
A: Absolutely! Chicken, crab, or even smoked salmon works well.

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