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

Classic Shrimp Spinach Stuffed Pasta Rolls

These Classic Shrimp Spinach Stuffed Pasta Rolls feature tender lasagna noodles filled with a savory mixture of shrimp, spinach, ricotta cheese, and Parmesan, all baked in a rich marinara sauce and topped with mozzarella.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 rolls
Calories 450 kcal

Equipment

  • Large skillet
  • Large bowl
  • 9x13 inch baking dish
  • Aluminum foil
  • Parchment paper (optional)
  • Kitchen towel (optional)

Ingredients
  

Pasta

  • 12 lasagna noodles
  • 1 tbsp olive oil

Filling

  • 1 lb raw shrimp peeled, deveined, and finely chopped
  • 5 oz fresh spinach
  • 15 oz ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste

Sauce & Topping

  • 24 oz marinara sauce your favorite brand
  • 1 cup shredded mozzarella cheese
  • to taste extra Parmesan cheese

Instructions
 

Preparation

  • If using regular lasagna noodles, cook until al dente, then drain and rinse with cold water; lay flat. If using oven-ready noodles, ensure your sauce is moist enough to cook them through and skip this step.

Cooking the filling

  • Heat olive oil in a skillet, cook chopped shrimp for 2-3 minutes until pink, then remove.
  • Add spinach to the same skillet, cook until wilted (2-3 minutes), and squeeze out excess water.

Making the Filling

  • Combine cooked shrimp, wilted spinach, ricotta, Parmesan, egg, garlic powder, oregano, salt, and pepper in a bowl. Mix thoroughly.

Assembly

  • Spread ½ cup marinara sauce in a 9x13 inch baking dish.
  • Spread ¼ cup of the filling evenly over each noodle, then roll tightly.
  • Place rolled noodles seam-side down in the baking dish and pour remaining marinara sauce over them.
  • Sprinkle mozzarella and extra Parmesan cheese over the sauce.

Baking

  • Cover with foil and bake at 375°F (190°C) for 20 minutes.
  • Remove foil and bake for another 10-15 minutes until cheese is bubbly; let stand for 5 minutes before serving.

Notes

For a richer flavor, consider adding a pinch of red pepper flakes to the shrimp and spinach mixture. You can also prepare the rolls ahead of time and refrigerate them, then bake just before serving, adding a few extra minutes to the baking time if chilled.