Description
Delicious stuffed pasta rolls filled with shrimp, spinach, and cheeses, baked in a creamy sauce.
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
Instructions
- Cook the pasta until it is al dente. Drain and lay the noodles flat to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the dish rest for about 5 minutes before serving. Garnish with parsley and extra Parmesan if desired.
Notes
Pairs well with a simple green salad and crusty bread. Can be made ahead of time and stored.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian