Ingredients:
For the Pasta Rolls:
- 12 large lasagna noodles
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Roasted Red Pepper Cream Sauce:
- 2 large roasted red peppers (jarred or homemade)
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Directions:
- Prepare the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions. Drain and set aside to cool. Lay them flat on a parchment-lined baking sheet to prevent sticking.
- Prepare the Shrimp and Spinach Filling:
- In a medium skillet, heat a little olive oil over medium heat. Add the chopped shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat.
- In the same skillet, add the spinach and cook until wilted, about 1-2 minutes. Remove from heat and let the mixture cool slightly.
- In a large bowl, combine the cooked shrimp, spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Stir until well combined.
- Stuff the Pasta Rolls:
- Preheat your oven to 375°F (190°C).
- Take one lasagna noodle and spread a spoonful of the shrimp and spinach mixture along the length of the noodle. Carefully roll it up to encase the filling. Repeat with the remaining noodles.
- Make the Roasted Red Pepper Cream Sauce:
- In a blender, combine the roasted red peppers, heavy cream, olive oil, minced garlic, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Pour the mixture into a saucepan and heat over medium-low, stirring occasionally, until warm.
- Assemble the Dish:
- Spread a small amount of the roasted red pepper sauce on the bottom of a baking dish.
- Arrange the stuffed pasta rolls in the dish, seam side down.
- Pour the remaining roasted red pepper cream sauce over the top of the rolls, making sure they are fully covered.
- Bake and Serve:
- Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the rolls are heated through.
- Garnish with fresh basil leaves, if desired, and serve hot.
Enjoy this delicious and comforting dish that’s packed with flavor and texture! Perfectly suited for seafood lovers and those who appreciate a creamy, savory meal.
