Shrimp and Spinach Stuffed Pasta Rolls: A Coastal Elegance in Every Bite

There are certain dishes that exist at the intersection of comfort and sophistication—recipes that soothe the soul while impressing the senses. Shrimp and Spinach Stuffed Pasta Rolls is one such creation. It’s a dish that whispers of the coast with its delicate seafood flavor, nods to the Italian countryside with tender sheets of pasta, and wraps it all together in the familiar warmth of a baked, cheese-laced casserole.

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At first glance, it might seem like just another baked pasta recipe. But one taste will tell you otherwise. This isn’t a quick-fix weeknight dinner—this is a meal meant to be crafted, appreciated, and shared. Whether you’re preparing it for a special occasion, a romantic evening, or a cozy Sunday dinner, Shrimp and Spinach Stuffed Pasta Rolls delivers elegance without pretense.

Imagine plump shrimp, sautéed gently in butter and garlic until just opaque, folded into a creamy ricotta mixture along with tender baby spinach, fresh herbs, and a touch of lemon zest. This luscious filling is carefully spooned into sheets of tender pasta—whether traditional lasagna noodles or fresh pasta from scratch—and then rolled into perfect spirals. Each roll is nestled into a baking dish with a velvety béchamel sauce or a light tomato cream, then topped with a generous layer of bubbling mozzarella and Parmesan.

As it bakes, the kitchen fills with the scent of garlic, cheese, and the sea—a warm, savory aroma that promises satisfaction. The result? A dish that’s hearty but refined, decadent but not overwhelming, with layers of texture and flavor that will keep guests coming back for seconds.

But this recipe is more than just a collection of ingredients. It’s a culinary experience. Over the course of this in-depth recipe, you’ll learn not just how to cook these pasta rolls, but why each element matters—from the type of shrimp you choose, to the way spinach is incorporated for optimal texture, to the secrets of rolling pasta without tearing or drying it out.

Whether you’re a seasoned home cook or an adventurous beginner, this guide will walk you through each step with clarity, intention, and insight. So roll up your sleeves, preheat your oven, and get ready to discover just how extraordinary a pan of Shrimp and Spinach Stuffed Pasta Rolls can be.

This is not just a recipe—it’s a celebration of thoughtful cooking, coastal flavor, and the kind of meal that turns an ordinary evening into something memorable.

Ingredients & Preparation

A. Core Ingredients

For the Filling:

• 1 lb medium shrimp (peeled, deveined, tails removed)

  • Preferably wild-caught; chopped into bite-sized pieces.

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• ½ tsp red pepper flakes (optional, for gentle heat)

• 4 cups fresh baby spinach (about 6 oz)

  • Washed, trimmed, and roughly chopped.

• 1½ cups whole milk ricotta cheese

  • Fresh, creamy, and drained if overly wet.

• ½ cup grated Parmesan cheese

• ¼ cup grated mozzarella cheese

• 1 large egg

  • Binds the filling for a firm but creamy texture.

• Zest of 1 lemon

  • Adds brightness and contrast to the richness.

• Salt and freshly ground black pepper, to taste

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh basil, finely chopped (optional)

For the Pasta:

• 8–10 lasagna noodles

  • Cooked until al dente; can substitute with fresh pasta sheets if desired.

For the Sauce (Choose One or Combine Both):

Option 1: Light Béchamel Sauce

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups whole milk

• ¼ tsp ground nutmeg

• Salt and pepper, to taste

Option 2: Tomato Cream Sauce

• 1 tbsp olive oil

• 1 clove garlic, minced

• 1 cup crushed tomatoes or tomato puree

• ½ cup heavy cream

• Salt and sugar (if needed), to taste

• Fresh basil or oregano (optional)

Topping:

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Chopped herbs for garnish (parsley, basil)

B. Preparation Steps (Before Cooking)

Before we heat a pan, we want everything ready and within reach. This dish comes together smoothly when your ingredients are prepped and organized.

1. Prep the Shrimp

• If frozen, thaw completely in the refrigerator or under cold water. Pat dry with paper towels.

• Chop shrimp into small, bite-sized pieces—roughly ½-inch. You want them to be tender in each bite but small enough to mix evenly into the filling.

• Season lightly with salt and pepper.

2. Boil the Pasta

• Bring a large pot of salted water to a boil.

• Cook lasagna noodles until just al dente—usually 1–2 minutes less than package directions.

• Drain and immediately lay flat on parchment paper or a clean towel. Do not stack, or they will stick.

Tip: Drizzle a little olive oil over the noodles after draining and gently spread it to prevent sticking while you prep the filling.

3. Prepare the Sauces

Choose one of the two sauces or make both for layered complexity.

Béchamel Sauce:

1. In a small saucepan, melt butter over medium heat.

2. Whisk in the flour and cook for 1–2 minutes to form a roux.

3. Gradually whisk in the milk to avoid lumps.

4. Bring to a gentle simmer and stir constantly until the sauce thickens (about 5–6 minutes).

5. Season with salt, pepper, and nutmeg. Set aside.

Tomato Cream Sauce:

1. In a small saucepan, heat olive oil and garlic until fragrant (about 1 minute).

2. Add crushed tomatoes and simmer for 10 minutes.

3. Stir in cream, season with salt, pepper, and a pinch of sugar if needed.

4. Simmer 5 more minutes and set aside.

Detailed Step-by-Step Instructions

Let’s start cooking and assembling your Shrimp and Spinach Stuffed Pasta Rolls.

Step 1: Sauté the Shrimp and Spinach

1. Heat 1 tbsp olive oil + 2 tbsp butter in a large skillet over medium heat.

2. Add the minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.

3. Add the chopped shrimp and cook for 2–3 minutes, just until they turn pink and opaque. Do not overcook.

4. Add the chopped spinach directly to the pan. Sauté until wilted, about 1–2 minutes. It will release moisture—cook this off so the filling isn’t watery.

5. Season lightly with salt and pepper.

6. Remove from heat and let the mixture cool for 10 minutes.

Note: Cooling the mixture is essential before combining it with ricotta and egg to avoid scrambling.

Step 2: Make the Cheese Filling

In a large mixing bowl:

1. Add the ricotta cheese, Parmesan, mozzarella, egg, lemon zest, and chopped herbs.

2. Fold in the cooled shrimp and spinach mixture.

3. Stir until evenly combined. Taste for seasoning and adjust with salt and pepper.

4. Set aside while preparing your baking dish.

Step 3: Assemble the Pasta Rolls

This is the heart of the recipe—where pasta meets filling in elegant spirals of flavor.

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a 9×13-inch baking dish.

3. Spread a thin layer of your chosen sauce (béchamel or tomato cream) on the bottom of the dish.

To Roll:

1. Take a single cooked lasagna noodle and lay it flat.

2. Spoon 2–3 tablespoons of filling evenly across the noodle, leaving a small border at each end.

3. Gently roll from one end to the other into a snug spiral.

4. Place the roll seam-side down into the dish.

5. Repeat with all noodles and filling.

Pro Tip: If any rolls tear during assembly, patch gently and place those rolls at the edge of the dish—they’ll bake up beautifully regardless.

Step 4: Add Sauce and Cheese Topping

Once all the rolls are nestled into the baking dish:

1. Spoon remaining sauce over the top, covering each roll lightly.

2. Sprinkle the shredded mozzarella and Parmesan cheese evenly across the surface.

3. Optional: Add extra herbs or a pinch of red pepper flakes for color and flavor.

Step 5: Bake

1. Cover the dish loosely with foil and bake in the preheated oven for 25 minutes.

2. Remove foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and lightly golden.

3. If you want a crispier top, broil for the last 2–3 minutes—watch carefully to prevent burning.

Step 6: Rest and Serve

• Let the dish rest for 10 minutes before serving. This allows the filling to set and makes slicing cleaner.

• Use a spatula to lift rolls gently from the dish and place on individual plates.

Serving Suggestion: Garnish with freshly chopped parsley or basil, a drizzle of extra virgin olive oil, and a wedge of lemon on the side.