Description
Delicious stuffed pasta rolls filled with shrimp and spinach, topped with roasted red pepper cream.
Ingredients
Scale
- 250 g of lasagna pasta sheets
- 300 g of peeled and deveined shrimp
- 200 g of fresh spinach
- 1 cup of ricotta cheese
- 1 cup of grated parmesan cheese
- 2 cups of roasted red peppers
- 1 minced garlic clove
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 180 degrees Celsius.
- Cook the lasagna sheets in boiling salted water for 8 minutes, then drain and let cool.
- In a skillet, heat the olive oil over medium heat and add the minced garlic. Cook until fragrant.
- Add the shrimp and cook for 3-4 minutes or until pink. Incorporate the spinach and cook until wilted. Remove from heat.
- In a large bowl, mix the cooked shrimp and spinach with the ricotta cheese and half of the parmesan cheese. Season with salt and pepper.
- Stuff each pasta sheet with the shrimp mixture and roll up. Place the rolls in a baking dish.
- Prepare the roasted red pepper cream by blending the peppers until smooth. Heat in a saucepan and add salt to taste.
- Pour the pepper cream over the pasta rolls in the baking dish and sprinkle with the remaining parmesan cheese.
- Bake for 25 minutes or until the cheese is golden and bubbly.
- Garnish with fresh basil before serving.
Notes
- This dish can be prepared ahead of time and baked just before serving.
- Feel free to add more herbs or spices to the filling for extra flavor.
- Prep Time: 20
- Cook Time: 35
- Category: Main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 6
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 20
- Cholesterol: 150
Keywords: Shrimp, Spinach, Pasta, Delicious Recipes, Italian Cooking, Homemade Food, Roasted Pepper