🍝 Shrimp and Spinach Stuffed Pasta Rolls
Ingredients:
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10–12 lasagna noodles (cooked al dente)
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1 lb (450 g) shrimp, peeled, deveined, and chopped
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2 cups fresh spinach (chopped)
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1 cup ricotta cheese
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½ cup cream cheese (softened)
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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2 cloves garlic (minced)
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1 tbsp olive oil
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½ tsp chili flakes (optional)
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Salt & black pepper to taste
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1 cup Alfredo sauce (or white sauce)
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½ cup mozzarella (for topping)
Instructions:
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Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish. -
Cook Shrimp & Spinach:
In a pan, heat olive oil. Add garlic and shrimp. Cook for 2–3 minutes until pink.
Add chopped spinach and cook until wilted. Season with salt, pepper, and chili flakes. Let cool slightly. -
Prepare Filling:
In a bowl, mix ricotta, cream cheese, mozzarella, Parmesan, and the shrimp-spinach mixture until creamy. -
Assemble Rolls:
Lay cooked lasagna noodles flat. Spread 2–3 tablespoons of filling on each noodle and roll up tightly. -
Arrange & Bake:
Pour a thin layer of Alfredo sauce into your baking dish.
Place the rolls seam-side down. Top with remaining sauce and sprinkle mozzarella cheese. -
Bake:
Bake for 20–25 minutes, or until bubbly and golden on top. -
Serve:
Garnish with parsley or chili flakes and enjoy warm!
💡 Quick Q&A
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before cooking.
Q: What can I use instead of ricotta?
A: Cottage cheese or mashed paneer works great too.
Q: Can I make it ahead of time?
A: Absolutely! Assemble the rolls, cover, refrigerate, and bake when ready.