Prep Time: 40 minutes | Cook Time: 35 minutes | Total Time: 1 hour 15 minutes
Servings: 6 (2 rolls per person)
Difficulty: Moderate | Intensity: Medium effort, involving assembly and a creamy sauce.
A Note from the Chef
These elegant rolls are the perfect centerpiece for a dinner party or a weekend family meal. They look impressive but are wonderfully approachable. The key is the flavorful filling of tender shrimp, vibrant spinach, and herbs, all wrapped in tender pasta sheets and baked in a luxurious, creamy tomato sauce until bubbly and golden.
Ingredients
For the Filling:
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1 lb (450g) large raw shrimp, peeled, deveined, and tails removed
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1 tbsp olive oil
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3 cloves garlic, minced (divided)
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1 (10 oz / 280g) package fresh spinach, roughly chopped
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1 (15 oz / 425g) container whole milk ricotta cheese
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1 large egg, lightly beaten
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½ cup (50g) grated Parmesan cheese, plus extra for topping
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¼ cup fresh parsley, finely chopped
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1 tsp lemon zest
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½ tsp salt
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¼ tsp black pepper
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⅛ tsp red pepper flakes (optional)
For the Assembly:
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12 sheets no-boil lasagna noodles (or fresh pasta sheets, if available)
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2 cups (16 oz / 475ml) marinara sauce (high-quality store-bought or homemade)
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¾ cup (180ml) heavy cream
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½ cup (60g) shredded mozzarella cheese
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Fresh basil, for garnish
Instructions
1. Prep the Shrimp & Spinach:
Pat the shrimp completely dry with paper towels. Roughly chop into ½-inch pieces. Heat olive oil in a large skillet over medium-high heat. Add half the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until opaque and pink. Do not overcook. Transfer shrimp to a plate and set aside.
In the same skillet, add the chopped spinach (in batches if needed) with a splash of water. Wilt over medium heat until completely reduced, about 3-4 minutes. Transfer to a colander and press out as much excess liquid as possible. Let cool slightly, then chop finely.
2. Make the Filling:
In a large mixing bowl, combine the ricotta, beaten egg, Parmesan, parsley, lemon zest, remaining garlic, salt, black pepper, and red pepper flakes. Mix until smooth. Fold in the chopped shrimp and spinach until evenly distributed. Taste and adjust seasoning if needed.
3. Prepare the Pasta & Sauce:
Preheat your oven to 375°F (190°C). Soak the no-boil lasagna noodles in a large baking dish or pan of very hot tap water for 5-6 minutes, just until they become pliable but not fully soft. Carefully remove and lay flat on clean kitchen towels. This prevents them from sticking.
In a medium bowl, whisk together the marinara sauce and heavy cream to create a rosé (pink) sauce. Spread about ¾ cup of this sauce evenly over the bottom of a 9×13 inch baking dish.
4. Assemble the Rolls:
Take one softened pasta sheet and lay it flat. Spread a generous ⅓ cup of the shrimp and ricotta filling evenly over the sheet, leaving a small border at the edges. Starting from one short end, gently but firmly roll the pasta sheet into a tight cylinder. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling. You should get 12 rolls, arranged snugly in the dish.
5. Bake to Perfection:
Pour the remaining rosé sauce evenly over the top of the pasta rolls, ensuring they are mostly covered. Sprinkle with shredded mozzarella and an extra dusting of Parmesan. Cover the dish tightly with aluminum foil.
Bake, covered, for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbling, the cheese is melted and golden in spots, and the rolls are heated through.
6. Serve:
Let the dish rest for 5-10 minutes after removing it from the oven; this allows the filling to set slightly for cleaner slices. Garnish generously with fresh basil leaves. Serve immediately.
Nutrition Information (Per Serving – 2 Rolls)
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Calories: ~580
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Total Fat: 30g
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Saturated Fat: 16g
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Cholesterol: 210mg
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Sodium: 950mg
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Total Carbohydrates: 42g
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Dietary Fiber: 4g
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Sugars: 7g
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Protein: 35g