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Close-up of shrimp spinach stuffed pasta rolls on a plate

Classic Shrimp Spinach Stuffed Pasta Rolls

These pasta rolls are a delicious and easy way to enjoy a classic Italian-inspired meal. Jumbo pasta shells or lasagna noodles are stuffed with a savory mixture of shrimp, spinach, ricotta, and mozzarella, then baked in marinara sauce until bubbly and golden.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12-18 jumbo pasta shells or lasagna noodles oven-ready or cooked al dente
  • 1 lb fresh shrimp peeled, deveined, and finely chopped
  • 10 oz fresh spinach roughly chopped (or frozen spinach, thawed and squeezed dry)
Filling
  • 15 oz whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese plus extra for topping
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1 large egg
  • 3 cloves garlic minced
  • 1/2 small onion finely diced
  • 2 tablespoons olive oil
Sauce and Garnish
  • 24-32 oz marinara sauce or your favorite pasta sauce
  • Fresh basil or parsley for garnish (optional)
  • Salt and freshly ground black pepper to taste
  • Pinch red pepper flakes optional

Equipment

  • Large skillet
  • Large bowl
  • 9x13 inch baking dish
  • Parchment paper (optional)

Method
 

Preparation
  1. If using lasagna noodles, cook them al dente, drain, rinse with cold water, and lay flat. If using jumbo shells, boil until al dente, then drain and set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat, cook diced onion for 3-5 minutes until softened, then add minced garlic for 1 minute until fragrant.
Cooking
  1. Add chopped shrimp to the skillet and cook for 2-3 minutes until pink, then add chopped spinach and cook until wilted. Remove from heat and let cool.
  2. In a large bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, cooled shrimp and spinach, salt, pepper, and red pepper flakes (if using), mixing until well combined.
Assembly
  1. For lasagna rolls, spread filling evenly over each noodle and roll up; for jumbo shells, spoon filling into each shell.
  2. Pour half of the marinara sauce into a 9x13 inch baking dish, spreading it evenly, then arrange the pasta rolls or filled shells in a single layer.
  3. Pour the remaining marinara sauce over the pasta, ensuring coverage, and sprinkle generously with remaining mozzarella and extra Parmesan.
Baking and Serving
  1. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden brown.
  3. Let the dish rest for 5 minutes before serving, and garnish with fresh basil or parsley if desired.

Notes

You can prepare this dish ahead of time and refrigerate it before baking. Just add about 10-15 minutes to the covered baking time if baking from cold. Feel free to adjust the amount of red pepper flakes to your spice preference. If you don't have fresh spinach, frozen will work just as well, just be sure to squeeze out all excess water. For a richer flavor, you can use a combination of different cheeses in the filling.