Shrimp and Spinach Stuffed Pasta Rolls

Why Make This Recipe

Shrimp and Spinach Stuffed Pasta Rolls are a delicious and satisfying dish that brings together flavors of the sea and fresh greens. It’s a great way to enjoy a comforting meal while also incorporating healthy ingredients. With shrimp and spinach as the stars, this recipe is not just tasty but also packed with nutrients. Whether it’s for a family dinner or a special occasion, this dish is sure to impress everyone at the table.

How to Make Shrimp and Spinach Stuffed Pasta Rolls

Ingredients

• 12–14 lasagna noodles (or large cannelloni shells)
• 1 lb (450 g) shrimp, peeled, deveined, chopped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• ½ tsp Italian seasoning
• Salt and pepper to taste

For the sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups warm milk
• ½ cup Parmesan cheese
• ¼ tsp nutmeg (optional)
• Salt and pepper to taste

Directions

1. Cook the pasta until it is al dente. Drain and lay the noodles flat to prevent sticking.
2. In a pan, sauté the minced garlic in olive oil or butter. Then add the chopped shrimp and cook until they turn pink. Add the chopped spinach and cook until it wilts. Let this mixture cool down.
3. In a bowl, mix the shrimp and spinach mixture with ricotta cheese, grated Parmesan, ½ cup of mozzarella, and Italian seasoning. Season with salt and pepper to taste.
4. For the sauce, melt the butter in a saucepan. Whisk in the flour, then slowly add warm milk, stirring continuously. Stir in the Parmesan, optional nutmeg, salt, and pepper. Let it simmer until it thickens.
5. Spread a thin layer of sauce in a baking dish. Take the filling and place it in the noodles, rolling them up. Place each roll seam-side down in the baking dish.
6. Top the rolls with the remaining sauce and mozzarella cheese. Cover the dish with foil and bake at 375°F for 20 minutes. After that, remove the foil and bake for another 5-7 minutes until the cheese is bubbly and golden.
7. Let the dish rest for about 5 minutes before serving. Garnish with parsley and extra Parmesan if desired.

How to Serve Shrimp and Spinach Stuffed Pasta Rolls

Serve the Shrimp and Spinach Stuffed Pasta Rolls hot from the oven. They pair well with a simple green salad and some crusty bread. For extra flavor, you can sprinkle some fresh herbs like basil or parsley on top before serving.

How to Store Shrimp and Spinach Stuffed Pasta Rolls

If you have leftovers, let them cool down and store them in an airtight container in the refrigerator. They will last for up to 3-4 days. You can also freeze the uncooked rolls before baking. Just make sure to cover them well, and they will keep in the freezer for up to 2 months. When ready to bake, just add a few extra minutes to the cooking time.

Tips to Make Shrimp and Spinach Stuffed Pasta Rolls

• Use large cannelloni shells for easier filling.
• If you want a little kick, add red pepper flakes to the shrimp mixture.
• For a creamier sauce, stir in a bit of cream or more cheese.

Variation

You can replace the shrimp with other proteins like chicken or mushrooms for a vegetarian option. Also, try different cheese combinations based on your taste preferences.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the rolls and sauce ahead of time and store them in the fridge or freezer before baking.

Q: How do I know when the shrimp is cooked?
A: Shrimp is cooked when it turns pink and opaque. Avoid overcooking as it can become tough and rubbery.

Q: Can I use frozen shrimp?
A: Yes, frozen shrimp works well. Just make sure to thaw and drain them properly before cooking.

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