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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.

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%)