Ingredients
Pasta Rolls
8 lasagna noodles
1/2 lb shrimp, peeled, deveined, chopped
2 cups fresh spinach, chopped
4 cloves garlic, minced
1 tbsp fresh parsley or basil, chopped
1 egg
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 tbsp olive oil
Salt and freshly ground black pepper
Creamy Red Pepper Sauce
1 (12 oz) jar roasted red peppers, drained
2 tbsp olive oil
1/2 cup heavy cream
1 pinch red pepper flakes
Salt and pepper to taste
Instructions
1. Cook the noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles according to package instructions until al dente.
Drain and lay them flat on parchment or a clean towel so they don’t stick.
2. Prepare the shrimp filling
Heat 1 tbsp olive oil in a skillet over medium heat.
Add minced garlic and sauté for about 30 seconds.
Add the shrimp and cook 2–3 minutes until just pink.
Stir in spinach and cook until wilted.
Season with salt and pepper, then remove from heat and let cool slightly.
3. Make the cheese mixture
In a bowl combine:
Ricotta
Parmesan
Egg
Fresh parsley or basil
Stir in the shrimp–spinach mixture and mix well.
4. Make the creamy red pepper sauce
Blend the roasted red peppers in a blender until smooth.
Heat 2 tbsp olive oil in a saucepan over medium heat.
Add the pepper puree and simmer 3–4 minutes.
Stir in heavy cream and red pepper flakes.
Season with salt and pepper and simmer until slightly thickened.
5. Assemble the pasta rolls
Preheat oven to 375°F (190°C).
Spread a thin layer of red pepper sauce in the bottom of a baking dish.
Place 2–3 tbsp filling along each lasagna noodle.
Roll up tightly and place seam-side down in the dish.
6. Bake
Spoon the remaining sauce evenly over the pasta rolls.
Sprinkle extra Parmesan cheese on top, and add a shrimp if desired.
Cover the baking dish with foil.
Bake for 20–25 minutes until the dish is heated through and bubbly.
