Description
Delicate pasta rolls stuffed with shrimp and spinach, served with a creamy roasted red pepper sauce.
Ingredients
Scale
- 8 lasagna sheets, cooked al dente
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 roasted red peppers
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté shrimp and spinach in olive oil until shrimp is cooked. Season with salt and pepper.
- Mix shrimp, spinach, ricotta, and Parmesan in a bowl.
- Spread filling evenly on lasagna sheets and roll tightly.
- Blend roasted red peppers and cream until smooth.
- Pour sauce into a baking dish and place pasta rolls on top.
- Bake for 20 minutes until bubbly.
Notes
- Use fresh lasagna sheets for best texture.
- Adjust cream thickness with water if needed.
- Serve hot with extra Parmesan.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
Keywords: shrimp, spinach, pasta rolls, roasted red pepper, cream sauce