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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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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Sauté the garlic, chopped shrimp, and spinach in olive oil until the shrimp is pink and spinach is wilted.
  2. Combine the ricotta, egg, half the mozzarella, and the cooled shrimp mixture in a bowl until smooth.
  3. Spread the mixture onto each cooked lasagna noodle and roll them up tightly to hold the shape.
  4. Place rolls in a baking dish over a layer of sauce and top with the remaining cheese.
  5. 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.