Irresistible Shrimp and Spinach Stuffed Pasta Rolls You Have to Try

There’s something about rolling up pasta filled with creamy shrimp and spinach that reminds me of those cozy nights in my childhood apartment—messy counters, a little chaos, and a whole lot of love on the table. Shrimp & Spinach Stuffed Pasta Rolls are one of those dishes that feel fancy but come together so easily, even on a weekday when the kids are bouncing off the walls, and I’m juggling dinner with homework and bedtime stories. This recipe is a go-to when I want something special without the fuss, and I can promise you, the whole family will be asking for seconds (and maybe thirds).

Why You’ll Love This Shrimp & Spinach Stuffed Pasta Rolls

First off, if you’re anything like me—a busy mom who used to work full-time in an office and now finds magic in the kitchen chaos—you’ll appreciate that these stuffed pasta rolls are both impressive and doable. They strike the perfect balance between comfort food and elegance. The creamy shrimp filling brings a subtle seafood sweetness, while the spinach adds that fresh green punch that makes me feel like I’m sneaking in some veggies for the kids.

This dish reminds me of standing on that wobbly chair next to my dad, watching the big pots bubble away while he told stories that made dinner feel like an event. Making these rolls feels like carrying on that tradition—simple ingredients, a bit of love, and plenty of stories shared around the table. Plus, they’re perfect for batch cooking and freezing, which is a lifesaver on those never-ending busy nights.

Ingredients You’ll Need for This Shrimp & Spinach Stuffed Pasta Rolls

• 12 large lasagna noodles
• 1 pound raw shrimp, peeled and deveined (medium-sized)
• 2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil or parsley for garnish (optional)

Substitution suggestions: If you don’t have ricotta, cream cheese or cottage cheese can work in a pinch, though the texture will be slightly different. For the shrimp, feel free to swap in cooked chicken or even canned crab meat if seafood isn’t your thing. And if you’re not into lasagna noodles, jumbo pasta shells or manicotti tubes make excellent alternatives.

Nutrition Facts

• Calories: Approximately 380 per serving (serves 6)
• Protein: 28g
• Fat: 15g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 6g (mostly from marinara sauce)
• Sodium: 520mg (varies with cheese and sauce brands)

What I love about this dish is that it’s a balanced meal on its own—plenty of protein from the shrimp and cheese, some wholesome carbs from the pasta, and the goodness of spinach sneaking in some fiber and vitamins. I always keep an eye on sodium because cheese and marinara can add up, so I opt for low-sodium sauce and fresh cheeses when I can.

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Steps to Create Your Shrimp & Spinach Stuffed Pasta Rolls

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
3. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes if using. Cook for 3-4 minutes until pink and opaque. Remove from heat and chop the shrimp into bite-sized pieces.
5. In a large bowl, combine the ricotta cheese, half of the mozzarella, Parmesan, chopped spinach, lemon zest, and the chopped shrimp. Stir until well mixed. Taste and adjust seasoning with salt and pepper.
6. Spoon about 2-3 tablespoons of the shrimp and spinach mixture onto one end of each lasagna noodle. Roll the noodle tightly and place seam side down in the prepared baking dish.
7. Pour the marinara sauce evenly over the rolled pasta. Sprinkle the remaining mozzarella cheese over the top.
8. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and golden.
9. Let the rolls rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

A quick tip from my kitchen: I like to line my baking dish with a little extra sauce to keep the rolls from drying out during baking. Also, letting the rolls rest after baking helps the filling settle, so they don’t fall apart when you serve. Learn more: Irresistible Garlic Butter Steak and Tomato Pasta Recipe You Need to Try

Tips for Making the Best Shrimp & Spinach Stuffed Pasta Rolls

Over the years, I’ve learned that the best home cooking isn’t about perfection—it’s about making it your own and enjoying the process. Here are some tips straight from my kitchen to yours:

• Don’t skip the lemon zest: It brightens up the shrimp and cuts through the richness of the cheese, giving the filling a fresh pop.
• Use fresh spinach if possible: It holds up better and gives that vibrant green color, but frozen works fine when you’re in a pinch. Just squeeze out as much moisture as you can.
• Chop the shrimp well: Smaller pieces make rolling easier and ensure every bite has a bit of shrimp.
• Make ahead: You can assemble the rolls the night before, cover, and refrigerate. Just add a few extra minutes to the baking time if baking from cold.
• Get the kids involved: My kids love helping roll up the noodles—it’s messy, but it makes dinner feel like a family event, and they’re more likely to eat what they helped make.

Serving Suggestions and Pairings

When I serve these Shrimp & Spinach Stuffed Pasta Rolls, I like to keep the sides simple and fresh, especially after a long day when I’m all about quick meals that feel thoughtful.

• A crisp green salad with a tangy vinaigrette helps cut through the richness of the cheese.
• Garlic bread or a warm, crusty loaf is perfect for mopping up any leftover sauce.
• Steamed or roasted veggies—like asparagus or broccoli—make it feel like a complete meal without extra fuss.
• For drinks, a chilled glass of white wine (or sparkling water with lemon) pairs beautifully if you want to elevate the night a bit.

I remember one night when my little one insisted on “only noodles,” but then took a bite of these rolls and declared them “the best thing ever”—proof that sometimes the simplest ingredients, rolled up with love, can win hearts at the dinner table.

Storage and Reheating Tips

One of the reasons I adore this recipe is its flexibility. Life gets busy, and leftovers can be a real lifesaver.

• To store: Keep any leftover rolls in an airtight container in the refrigerator for up to 3 days.
• To freeze: Assemble the rolls and place them in a freezer-safe dish before baking. Cover tightly with foil and freeze for up to 2 months.
• To reheat: If refrigerated, warm in the oven at 350°F (175°C) for about 15-20 minutes until heated through. If frozen, thaw overnight in the fridge before reheating.
• Microwave tip: For a quick fix, microwave a single roll on a microwave-safe plate covered with a damp paper towel for 1-2 minutes, checking for even heating.

I’ve found that reheating in the oven keeps the pasta tender and the cheese perfectly melty, which makes it taste almost as good as freshly baked!

Frequently Asked Questions

What are the main ingredients for Shrimp & Spinach Stuffed Pasta Rolls?

The main ingredients for Shrimp & Spinach Stuffed Pasta Rolls include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Shrimp & Spinach Stuffed Pasta Rolls?

The total time to make Shrimp & Spinach Stuffed Pasta Rolls includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Shrimp & Spinach Stuffed Pasta Rolls ahead of time?

Yes, Shrimp & Spinach Stuffed Pasta Rolls can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Shrimp & Spinach Stuffed Pasta Rolls?

Shrimp & Spinach Stuffed Pasta Rolls pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Shrimp & Spinach Stuffed Pasta Rolls suitable for special diets?

Depending on the ingredients used, Shrimp & Spinach Stuffed Pasta Rolls may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Cooking Shrimp & Spinach Stuffed Pasta Rolls is more than just making dinner—it’s about creating moments, memories, and meals that feel like a warm hug after a busy day. This recipe perfectly captures what I love about home cooking: it’s approachable, forgiving, and always made with a dash of love, even if your counters get messy in the process.

Whether you’re a seasoned home cook or someone who, like me, started out juggling work, kids, and a kitchen that felt more chaotic than calm, this dish offers an easy way to bring something special to the table without a long list of complicated steps or hard-to-find ingredients.

“The best meals aren’t perfect—they’re shared, savored, and made with a little patience and a lot of love.”

So, next time you want to impress without stress, give these Shrimp & Spinach Stuffed Pasta Rolls a try. They’re a reminder that good food doesn’t have to be fancy—it just has to come from home.