Description
Delicious pasta rolls stuffed with shrimp and spinach, topped with a creamy roasted red pepper sauce.
Ingredients
Scale
- 12 lasagna noodles
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 2 roasted red peppers, chopped
- 1 cup heavy cream
- 2 garlic cloves, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a skillet, sauté shrimp and spinach until shrimp is pink and spinach is wilted.
- Mix ricotta and Parmesan cheese in a bowl; add the shrimp and spinach mixture.
- Lay out noodles and spread the mixture evenly; roll up and place in a baking dish.
- In a blender, combine roasted red peppers, heavy cream, and garlic; blend until smooth.
- Pour the sauce over the rolls and bake at 375°F for 20-25 minutes.
- Let cool slightly before serving.
Notes
For a spicier version, add red pepper flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g