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Shrimp and Spinach Stuffed Pasta Rolls

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Max calls these "treasure tubes" because every bite is packed with a savory seafood surprise that keeps him coming back for more. These Shrimp and Spinach Stuffed Pasta Rolls are our favorite way to bring a little gourmet flair to the weeknight table without spending hours over the stove. We love how the bubbly cheese and zesty sauce turn a simple box of noodles into a family memory.

Tender lasagna noodles rolled with a savory shrimp and spinach ricotta filling, baked in a rich tomato sauce with bubbly mozzarella.
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A close-up, angled view of a rectangular white dish containing pasta rolls stuffed with spinach and ricotta. The rolls are baked in a tomato sauce and topped with melted mozzarella cheese, fresh herbs, and seasoned shrimp.
A close-up, angled view of a rectangular white dish containing pasta rolls stuffed with spinach and ricotta. The rolls are baked in a tomato sauce and topped with melted mozzarella cheese, fresh herbs, and seasoned shrimp. Save it For Later
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Why You Will Love This Shrimp and Spinach Stuffed Pasta Rolls

You will fall in love with this recipe because it offers a lighter; more elegant alternative to traditional heavy meat lasagna while remaining incredibly filling. The combination of succulent shrimp and iron-rich spinach tucked inside tender pasta creates a sophisticated texture that feels like a special occasion meal even on a plain old Monday.

How To Make Shrimp and Spinach Stuffed Pasta Rolls

This recipe is a coastal twist on classic Italian manicotti; featuring jumbo pasta sheets rolled around a rich filling of sautéed shrimp; wilted spinach; and creamy ricotta cheese. Originating as a lighter seafood variation of traditional stuffed pasta; this dish has become a favorite for those seeking a pescetarian-friendly main course that doesn't skimp on the cheesy; comforting elements of a baked pasta dinner.

Shrimp and Spinach Stuffed Pasta Rolls Ingredients

  • 12 lasagna noodles; cooked al dente -
  • 1 pound medium shrimp; peeled; deveined; and chopped -
  • 2 cups fresh baby spinach; chopped -
  • 15 ounces ricotta cheese -
  • 1 egg; lightly beaten -
  • 2 cups mozzarella cheese; shredded -
  • ½ cup parmesan cheese; grated -
  • 2 cups marinara or vodka sauce -
  • 2 cloves garlic; minced -
  • 1 tablespoon olive oil -
  • Fresh parsley; chopped for garnish -
Ingredients for Shrimp and Spinach Stuffed Pasta Rolls arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

  • Sauté the filling
    • Heat olive oil in a pan and cook the chopped shrimp with garlic until pink; then stir in the spinach until wilted.
  • Mix the cheeses
    • Combine the ricotta; beaten egg; half of the mozzarella; and the cooled shrimp mixture in a large bowl until well blended.
  • Stuff the noodles
    • Spread a thin layer of the mixture down the center of each cooked lasagna noodle; leaving a small gap at the ends.
  • Roll and assemble
    • Roll the noodles tightly and place them seam-side down in a baking dish over a thin layer of sauce.
  • Top and bake
    • Cover with the remaining sauce and mozzarella; then bake at 375°F for 20 minutes until the cheese is melted and bubbly.
An overhead, angled view of a white rectangular platter holding several baked lasagna rolls. The rolls are filled with spinach, covered in melted cheese, and topped with seasoned shrimp, all resting in a bed of red tomato sauce. Save it For Later

MAX’S REACTION

"Mom; it’s like a tiny seafood sleeping bag! Can I have three more treasure tubes; please?"

What Pairs Well With Shrimp and Spinach Stuffed Pasta Rolls

Since this dish is rich and cheesy; it pairs beautifully with a crisp; acidic side like a lemon-vinaigrette garden salad or roasted asparagus. A side of buttery garlic knots is also a must for Max; as he loves to use them to soak up any extra sauce left in the baking dish.

Shrimp and Spinach Stuffed Pasta Rolls Variations

Healthy Shrimp and Spinach Stuffed Pasta Rolls

Swap the ricotta for low-fat cottage cheese and use whole-wheat lasagna noodles to add more fiber while cutting down on saturated fats.

Easy Shrimp and Spinach Stuffed Pasta Rolls

Use a high-quality store-bought vodka sauce and pre-cooked frozen shrimp to cut your preparation time in half without sacrificing flavor.

Creamy Shrimp and Spinach Stuffed Pasta Rolls

Replace the marinara sauce with a rich Alfredo or spinach cream sauce for an ultra-indulgent; white-sauce version of this seafood classic.

Seafood Lasagna Roll Ups with Crab

Mix in a half-cup of lump crab meat with the shrimp for an even more decadent seafood experience that tastes like a luxury restaurant dish.

A close-up, side-angle view of a beige bowl filled with creamy pasta salad. The dish features rotini pasta coated in a white dressing, mixed with chunks of cucumber and cubed yellow cheese, all garnished with fresh sprigs of green dill. Save it For Later

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Sauté pan
  • Mom Tip: Always lay your cooked noodles on a sheet of parchment paper to prevent them from sticking together while you prep the filling!

Storage / Make Ahead / Serving Tips

Refrigeration and Freezing

Store leftovers in an airtight container for up to two days; or freeze the assembled (unbaked) rolls for a quick future dinner.

Make Ahead Instructions

You can assemble the rolls a day in advance and keep them covered in the fridge; just add five minutes to the bake time.

Reheating Tips

When reheating; add a teaspoon of water to the dish and cover with foil to keep the pasta from drying out in the oven.

Top Tips for Best Shrimp and Spinach Stuffed Pasta Rolls

To ensure your rolls don't fall apart; make sure your lasagna noodles are only cooked to al dente; they will continue to soften and absorb sauce as they bake in the oven. I always recommend squeezing the excess moisture out of your sautéed spinach before adding it to the cheese mixture; otherwise; your filling might become a bit watery. If you want a truly professional look like in our photos; save a handful of shrimp to press into the top of the cheese right before the final five minutes of baking. Finally; let the dish rest for five minutes after taking it out of the oven to allow the filling to set; making it much easier to serve clean; beautiful portions.

Shrimp and Spinach Stuffed Pasta Rolls FAQs

Can I use frozen spinach?

Yes; but you must thaw it completely and squeeze it dry with a paper towel before mixing it into the ricotta.

What size shrimp is best?

Medium shrimp are best because they are easier to chop and distribute evenly throughout the pasta rolls.

Can I make this without ricotta?

You can use a thick béchamel sauce or softened cream cheese; though the texture will be much denser.

A Recipe That Feels Like a Celebration

We hope these cheesy; seafood-packed rolls bring as much joy to your kitchen as they do to ours! If you’re looking for more comforting family favorites; you’ll definitely want to try our Creamy Brown Butter Mushroom Pasta; our legendary Alice Springs Chicken; or even a slice of our fun Pizza Burger Pie for your next movie night.

Share your Shrimp and Spinach Stuffed Pasta Rolls! Tag us @HannahCooking with #ShrimpAndSpinachStuffedPastaRolls; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Shrimp and Spinach Stuffed Pasta Rolls recipe and let us know what twists or ingredients you used!

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A close-up, angled view of a rectangular white dish containing pasta rolls stuffed with spinach and ricotta. The rolls are baked in a tomato sauce and topped with melted mozzarella cheese, fresh herbs, and seasoned shrimp. Save it For Later

Shrimp and Spinach Stuffed Pasta Rolls

Tender lasagna noodles rolled with a savory shrimp and spinach ricotta filling, baked in a rich tomato sauce with bubbly mozzarella.
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Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 410kcal
Cost: $18

Equipment

  • 1 9x13 baking dish (For baking rolls)
  • 1 Large bowl (For mixing filling)
  • 1 sauté pan (For cooking shrimp)

Ingredients

  • 12 lasagna noodles - cooked al dente
  • 1 pound medium shrimp - peeled, deveined, chopped
  • 2 cups fresh baby spinach - chopped
  • 15 ounces ricotta cheese
  • 1 large egg - lightly beaten
  • 2 cups mozzarella cheese - shredded
  • ½ cup parmesan cheese - grated
  • 2 cups marinara sauce
  • 2 cloves garlic - minced
  • 1 tablespoon olive oil

Instructions 

  • Sauté the garlic, chopped shrimp, and spinach in olive oil until the shrimp is pink and spinach is wilted.
  • Combine the ricotta, egg, half the mozzarella, and the cooled shrimp mixture in a bowl until smooth.
  • Spread the mixture onto each cooked lasagna noodle and roll them up tightly to hold the shape.
  • Place rolls in a baking dish over a layer of sauce and top with the remaining cheese.
  • Bake at 375°F until the sauce is bubbly and the cheese topping is perfectly golden brown.

Notes

Squeeze all moisture from the cooked spinach to prevent a watery filling. Use medium shrimp for the most even bite in every roll.

Nutrition

Serving: 380g | Calories: 410kcal (21%) | Carbohydrates: 34g (11%) | Protein: 28g (56%) | Fat: 18g (28%) | Saturated Fat: 9g (56%) | Sodium: 720mg (31%) | Fiber: 3g (13%) | Sugar: 5g (6%)

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