Description
Enjoy a delightful Italian-American dinner with these Shrimp and Spinach Stuffed Pasta Rolls, featuring tender lasagna noodles filled with a savory mixture of shrimp, spinach, and cheeses, baked in rich marinara sauce to golden perfection.
Ingredients
Scale
Filling and Pasta
- 8 cooked lasagna noodles
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 pound cooked shrimp, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Sauce
- 2 cups marinara sauce
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and facilitate easy cleanup.
- Sauté Garlic and Spinach: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2 minutes, stirring occasionally.
- Mix Filling Ingredients: In a large mixing bowl, combine the sautéed spinach and garlic, chopped cooked shrimp, ricotta cheese, Parmesan cheese, 1/2 cup of shredded mozzarella, the egg, salt, black pepper, and crushed red pepper flakes if using. Mix thoroughly until well combined.
- Assemble the Rolls: Spread a layer of marinara sauce on the bottom of the prepared baking dish. Lay out the cooked lasagna noodles flat and evenly spread about 3 tablespoons of the shrimp and spinach filling onto each noodle. Carefully roll up each noodle and place it seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the rolled noodles. Sprinkle the remaining 1/2 cup mozzarella cheese over the top to add a delicious cheesy crust.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes to allow flavors to meld and heat through.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 10 minutes, or until the sauce is bubbly and the cheese on top is lightly golden.
- Rest and Serve: Let the dish rest for 5 minutes after removing from the oven to set before serving. Enjoy your savory shrimp and spinach stuffed pasta rolls warm.
Notes
- For a creamier variation, substitute the marinara sauce with a light Alfredo sauce.
- If fresh spinach is unavailable, thawed frozen spinach can be used; ensure you squeeze out excess moisture before using.
- This dish can be prepared ahead of time and baked shortly before serving to save time on busy days.
