If you’re craving a comforting pasta dinner that feels elegant enough for a special occasion but is simple enough to make at home, these Cheesy Shrimp & Spinach Pasta Rolls with Creamy Red Pepper Sauce are a delicious choice. Tender pasta sheets are filled with juicy shrimp, fresh spinach, creamy ricotta, and melted mozzarella, then rolled up and baked in a rich roasted red pepper sauce.
Every bite delivers a wonderful combination of creamy cheese, savory seafood, tender pasta, and sweet roasted peppers. The sauce adds beautiful color and a gentle smoky sweetness, while garlic, Italian seasoning, and Parmesan bring everything together.
Think of this recipe as a seafood-inspired twist on traditional lasagna rolls. Instead of layering everything in a baking dish, each pasta sheet is rolled around a flavorful filling, creating individual portions that look impressive when served. A generous topping of mozzarella melts into a golden, bubbly layer in the oven.
Whether you’re planning a cozy family dinner, hosting friends, or simply looking for a new way to enjoy shrimp and pasta, these cheesy pasta rolls are sure to become a favorite.
Why You’ll Love These Shrimp and Spinach Pasta Rolls
- Rich and creamy filling: Ricotta, mozzarella, and Parmesan create a smooth, cheesy mixture that pairs beautifully with shrimp.
- Flavorful seafood: Shrimp adds a naturally sweet, savory taste and a tender texture.
- Vegetable-packed: Spinach and roasted red peppers add color, flavor, and useful nutrients.
- Beautiful presentation: Individual pasta rolls look attractive on a serving plate and are easy to portion.
- Perfect for entertaining: Prepare the filling and sauce ahead of time to simplify dinner preparation.
- Customizable: Adjust the herbs, cheese, sauce, and seasoning to suit your family’s preferences.
Recipe Details
- Preparation time: 30 minutes
- Cooking time: 30–35 minutes
- Total time: Approximately 1 hour 5 minutes
- Servings: 4–6
- Cuisine: Italian-inspired
- Course: Main course
- Cooking method: Stovetop and oven
Ingredients
For the Pasta Rolls
- 10–12 lasagna noodles
- 1 pound (450 g) medium or large shrimp, peeled and deveined
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 large egg, optional, for binding the filling
For the Creamy Red Pepper Sauce
- 2 large roasted red bell peppers, peeled and deseeded if roasting them yourself, or approximately 1 cup jarred roasted red peppers, drained
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup vegetable or seafood stock
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika, optional
- Salt and black pepper, to taste
- A pinch of red pepper flakes, optional
For Garnishing
- Fresh parsley or basil, chopped
- Extra grated Parmesan cheese
- A little freshly cracked black pepper
- Lemon wedges, optional
How to Make Cheesy Shrimp & Spinach Pasta Rolls
Step 1: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package directions until flexible but still slightly firm.
Avoid overcooking the noodles because they will soften further in the oven.
Drain the noodles carefully and lay them flat on a lightly oiled baking sheet or clean parchment paper. Keep them separated so they do not stick together.
If a noodle tears, set it aside for another use and work with the intact noodles when assembling the rolls.
Step 2: Prepare the Shrimp
Pat the shrimp dry with paper towels. This helps them sear rather than release too much water into the skillet.
If the shrimp are large, chop them into bite-sized pieces. Smaller pieces distribute more evenly through the filling and make the rolls easier to slice.
Season the shrimp with paprika, Italian seasoning, salt, and black pepper.
Heat the olive oil and butter in a skillet over medium heat. Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
Add the shrimp and cook for about 1–2 minutes per side, depending on their size, until they turn opaque and are just cooked through. Avoid overcooking, as the shrimp will become rubbery.
Transfer them to a plate and allow them to cool slightly. Chop them into smaller pieces if you have not already done so.
Step 3: Cook the Spinach
Using the same skillet, add the chopped spinach.
Cook for approximately 1–2 minutes, stirring until the leaves wilt. If the pan looks dry, add a small splash of water.
Remove the spinach from the heat and allow it to cool slightly. Gently squeeze out excess moisture using a clean kitchen towel or paper towels.
This step is important because watery spinach can make the cheese filling loose and cause the pasta rolls to release liquid during baking.
Step 4: Make the Cheesy Shrimp Filling
In a large bowl, combine the ricotta cheese, one cup of shredded mozzarella, half of the Parmesan, the cooked spinach, and the chopped shrimp.
Add the lemon juice and stir gently until the ingredients are evenly distributed.
Taste the mixture and adjust the seasoning with additional salt, black pepper, or Italian seasoning as needed.
For a firmer filling, you can mix in one lightly beaten egg. This is optional; the ricotta and cheese will still hold the filling together without it.
Avoid adding the filling while the shrimp or spinach are very hot, as excessive heat can affect the cheese mixture.
Step 5: Roast and Prepare the Red Peppers
If you’re using fresh red bell peppers, preheat the oven to 425°F (220°C). Place the peppers on a baking tray and roast for approximately 20–30 minutes, turning occasionally, until the skins are blistered and darkened in spots.
Transfer them to a covered bowl for 10 minutes. Once cool enough to handle, peel away the skins, remove the seeds, and discard the stems.
Alternatively, use jarred roasted red peppers for a quicker preparation.
Place the roasted peppers in a blender or food processor and blend until smooth. Set aside.
Step 6: Prepare the Creamy Red Pepper Sauce
Heat the olive oil and butter in a saucepan over medium heat.
Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.
Stir in the blended roasted red peppers, Italian seasoning, and optional smoked paprika. Cook for 2–3 minutes to deepen the flavor.
Pour in the stock and heavy cream. Stir well and bring the mixture to a gentle simmer.
Reduce the heat and cook for approximately 4–6 minutes, stirring occasionally, until the sauce begins to thicken.
Add the Parmesan cheese and stir until melted. Season with salt, black pepper, and optional red pepper flakes.
Taste the sauce. If the peppers are particularly sweet, a small squeeze of lemon juice can balance the flavor.
For an extra-smooth sauce, blend it carefully using an immersion blender. If using a countertop blender, allow the sauce to cool slightly and follow the blender manufacturer’s instructions for hot liquids.
Step 7: Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 375°F (190°C).
Spread a thin layer of creamy red pepper sauce across the bottom of a medium baking dish, approximately 9 by 13 inches.
The sauce prevents the pasta rolls from sticking and helps keep their edges moist during baking.
Step 8: Fill and Roll the Pasta
Lay one cooked lasagna noodle flat on a clean work surface.
Spread approximately 2–3 tablespoons of the shrimp and spinach filling evenly along the noodle, leaving a small border at the edges.
Starting at one end, roll the noodle gently into a cylinder. Avoid rolling it too tightly, as the filling may squeeze out.
Place the roll seam-side down in the prepared baking dish.
Repeat with the remaining noodles and filling, arranging the rolls in a single layer. Depending on your dish, they should fit snugly without being crushed.
Step 9: Add the Sauce and Cheese
Pour the remaining creamy red pepper sauce over the pasta rolls.
Use a spoon to distribute the sauce evenly, making sure most of the exposed pasta is covered so it does not dry out.
Sprinkle the remaining half cup of mozzarella and the remaining Parmesan over the top.
For a more golden finish, reserve a little mozzarella to add during the final few minutes of baking.
Step 10: Bake Until Bubbly and Golden
Cover the baking dish loosely with foil and bake for approximately 20 minutes.
Remove the foil and bake for another 8–12 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
If you prefer a deeper golden crust, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Let the pasta rolls rest for approximately 5–10 minutes before serving. This helps the filling settle and makes the rolls easier to lift from the dish.
Step 11: Garnish and Serve
Sprinkle the pasta rolls with fresh parsley or basil, extra Parmesan, and a little black pepper.
Serve warm with a crisp green salad, roasted vegetables, or garlic bread.
For a finishing touch, offer lemon wedges at the table. A little fresh lemon juice brightens the rich sauce and complements the shrimp.
Tips for Perfect Pasta Rolls
Don’t Overcook the Shrimp
Shrimp cook quickly and can become tough if exposed to heat for too long. Cook them just until opaque before adding them to the filling. They will heat through again in the oven.
Remove Excess Moisture From the Spinach
Spinach releases water as it cooks. Squeezing out the extra moisture prevents the filling from becoming watery and helps the pasta rolls keep their shape.
Keep the Noodles Flexible
Cook the lasagna sheets until flexible but not mushy. Slightly firm noodles are easier to handle and hold up better during baking.
Use Thick Ricotta
If your ricotta is watery, drain it briefly in a fine-mesh sieve. A thicker filling is easier to spread and less likely to leak out of the rolls.
Taste the Sauce Before Assembling
Roasted peppers vary in sweetness, while Parmesan and stock can vary in saltiness. Taste the sauce before pouring it over the pasta and adjust the seasoning to your preference.
Cover the Pasta During the First Part of Baking
Foil traps moisture and helps the pasta heat through without drying out. Removing it near the end allows the cheese to brown.
Delicious Variations
1. Spicy Shrimp and Spinach Rolls
Add extra red pepper flakes or a little cayenne pepper to the shrimp seasoning and sauce. This creates a gentle heat that balances the sweetness of the roasted peppers.
2. Three-Cheese Pasta Rolls
Add a small amount of shredded provolone or fontina to the filling. These cheeses melt well and add a richer flavor alongside the ricotta, mozzarella, and Parmesan.
3. Shrimp and Mushroom Rolls
Sauté finely chopped mushrooms until their moisture evaporates, then stir them into the filling. Mushrooms add a savory, earthy flavor that pairs well with shrimp.
4. Lemon Garlic Shrimp Rolls
Increase the lemon zest and add a little extra fresh parsley to the filling. This variation emphasizes the fresh seafood flavor and gives the dish a brighter finish.
5. Roasted Red Pepper and Spinach Vegetarian Rolls
For a meat-free option, replace the shrimp with sautéed mushrooms, finely chopped artichoke hearts, or additional spinach. Increase the seasoning slightly to keep the filling flavorful.
6. Lighter Creamy Red Pepper Sauce
Replace part of the heavy cream with milk and use a little less cheese. The sauce will be lighter and thinner, so simmer gently and adjust the consistency before assembling the dish.
What to Serve With Shrimp and Spinach Pasta Rolls
These cheesy pasta rolls are rich and satisfying, so fresh and simple side dishes work particularly well.
- Crisp garden salad: Lettuce, cucumber, tomatoes, and a lemon vinaigrette provide a refreshing contrast.
- Garlic bread: Perfect for soaking up the creamy roasted pepper sauce.
- Roasted asparagus: Its slightly earthy flavor complements the shrimp.
- Steamed broccoli: Adds color, texture, and fiber to the meal.
- Roasted zucchini: A light vegetable side that works well with Italian-inspired flavors.
- Lemon water or sparkling water: A refreshing drink helps balance the richness of the cheese sauce.
For a special dinner, serve two or three pasta rolls per person, depending on their size, alongside a fresh salad and warm bread.
Make-Ahead Instructions
You can prepare several components in advance to make dinner easier.
Prepare the sauce ahead: Make the creamy red pepper sauce, allow it to cool, and refrigerate it in an airtight container for up to 3 days.
Prepare the filling ahead: Cook the shrimp and spinach, cool them promptly, and mix with the cheese filling. Refrigerate in a covered container and use within 1–2 days.
Assemble before baking: Arrange the rolls in the baking dish, cover with sauce and cheese, and refrigerate for up to 24 hours before baking. For food safety, refrigerate promptly and keep the dish covered.
If baking directly from the refrigerator, allow a little extra baking time and check that the center is thoroughly hot. Avoid putting a very cold glass baking dish into a hot oven unless the manufacturer confirms it is safe.
Storage and Reheating
Refrigeration
Allow leftovers to cool slightly and refrigerate them within two hours of cooking in a covered, airtight container. Store at 40°F (4°C) or below and consume within 3–4 days.
Because this dish contains cooked seafood and dairy, prompt refrigeration is particularly important.
Reheating in the Oven
Place the pasta rolls in an oven-safe dish and add a spoonful of water or extra sauce if needed.
Cover loosely with foil and reheat at 325°F (165°C) until the center is thoroughly hot. Remove the foil for the final few minutes if you want to refresh the melted cheese topping.
Reheating in the Microwave
Place one or two rolls in a microwave-safe dish and add a little sauce to keep them moist. Cover loosely and heat in short intervals, turning or rearranging as necessary, until steaming hot throughout.
Can You Freeze the Pasta Rolls?
You can freeze the assembled dish, although cream-based sauces may change texture slightly after thawing.
For best results, freeze the rolls before baking in a freezer-safe dish, tightly covered. Thaw overnight in the refrigerator and bake until the center is hot and the cheese is bubbling. For quality, aim to use frozen leftovers within 2–3 months.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator overnight or under cold running water in a sealed bag. Drain and pat them thoroughly dry before cooking. Avoid adding frozen shrimp directly to the filling, as excess moisture can make it watery.
Can I use fresh pasta sheets instead of dried lasagna noodles?
Yes. Fresh pasta sheets can work well, but they cook more quickly and may be more delicate. Follow the package instructions and avoid overcooking them before rolling.
Can I use cottage cheese instead of ricotta?
Yes. Blend cottage cheese briefly for a smoother filling, and drain excess liquid if necessary. Its flavor is slightly different, but it works well with shrimp, spinach, and mozzarella.
Why did my pasta rolls become watery?
The most common reasons are wet spinach, watery ricotta, or shrimp that released excess liquid. Drain the spinach, pat the shrimp dry, and use a thick cheese filling to help prevent excess moisture.
Can I make the sauce without heavy cream?
Yes. You can use whole milk thickened with a small amount of flour or cornstarch. The result will be less rich, and the sauce may need more careful simmering to reach the desired consistency.
How do I know when the pasta rolls are ready?
The sauce should be bubbling around the edges, the cheese should be melted and lightly golden, and the center should be thoroughly hot. If using a food thermometer, check that the filling reaches at least 165°F (74°C) when reheating a previously chilled assembled dish.
Can I prepare this recipe without an oven?
You can cook the components on the stovetop, but assembling and baking the rolls gives the best texture and melted cheese topping. If you have a covered, oven-safe skillet suitable for stovetop cooking, you can gently heat the assembled rolls over low heat until hot, taking care not to scorch the sauce.
Final Thoughts
Cheesy Shrimp & Spinach Pasta Rolls with Creamy Red Pepper Sauce combine tender pasta, juicy shrimp, creamy ricotta, fresh spinach, and a rich roasted pepper sauce in one comforting dish. The melted mozzarella and Parmesan create a golden finish, while the peppers, garlic, and herbs bring freshness and depth.
Although the finished dish looks impressive, the recipe uses familiar ingredients and straightforward steps. Prepare the sauce and filling ahead of time, roll the pasta carefully, and bake until the cheese is bubbly.
Serve these rolls for a weekend family dinner, a special gathering, or whenever you’re in the mood for a delicious seafood pasta dish with a creamy, colorful twist.
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