Description

A delicious combination of shrimp and spinach, stuffed into tender pasta rolls, and smothered with a creamy roasted red pepper sauce. Perfect for a comforting dinner or special occasion.

Ingredients

12 lasagna noodles

1 lb shrimp, peeled and deveined

2 cups fresh spinach, chopped

1/2 cup ricotta cheese

1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1 egg

2 cloves garlic, minced

Salt and pepper to taste

1 tablespoon olive oil

2 roasted red peppers, peeled and chopped

1/2 cup heavy cream

1/4 cup chicken broth (or vegetable broth)

1 tablespoon olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 teaspoon paprika

Salt and pepper to taste

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Instructions

Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes, until pink and cooked through. Remove from heat and chop into small pieces.
In a large mixing bowl, combine the chopped shrimp, spinach, ricotta, mozzarella, Parmesan, egg, garlic, salt, and pepper. Stir until well mixed.
Lay each lasagna noodle flat and spoon a generous amount of the shrimp and spinach mixture onto each noodle. Roll the noodles tightly into rolls and place them in a baking dish.
For the sauce, heat olive oil in a pan over medium heat. Add onion and garlic and sauté for 2-3 minutes, until soft.
Add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the pan. Bring to a simmer and cook for 5-7 minutes, stirring occasionally. Use an immersion blender to blend the sauce until smooth (or transfer to a blender).
Pour the roasted red pepper cream sauce over the stuffed pasta rolls in the baking dish.
Cover with foil and bake for 25-30 minutes, until bubbly and heated through.
Serve hot, garnished with extra Parmesan cheese, if desired.

Notes

Feel free to substitute chicken broth with vegetable broth to make it vegetarian friendly.
Use fresh spinach for better flavor, but frozen spinach can work as a substitute (make sure to thaw and drain it).
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 150 mg