Looking for a dinner recipe that feels restaurant-worthy but is surprisingly easy to pull off at home? These shrimp and spinach stuffed pasta rolls are creamy, cheesy, and packed with flavor—perfect for weeknight meals, cozy weekends, or whenever you want to treat yourself or your family to something extra special. The blend of tender shrimp, fresh spinach, and rich cheeses all tucked into soft pasta and smothered in a velvety white sauce? Let’s just say, this one’s a keeper.

Whether you’re new to cooking or already a kitchen pro, you’re going to love how approachable (and rewarding) this recipe is.

Why You’ll Love This Recipe

Key Benefits

• It’s easier than it looks – You don’t need fancy techniques or complicated tools. Just boil, fill, roll, and bake.

• Make-ahead friendly – These rolls freeze beautifully, which means you can prep in advance and bake when ready.

• Rich and satisfying – The combination of shrimp, spinach, and three cheeses gives you a comforting yet balanced flavor.

• A twist on the usual pasta night – Creamy white sauce replaces the usual tomato base, creating something unexpected but absolutely delicious.

This recipe walks the line between cozy and elegant—perfect whether you’re feeding picky kids or impressing dinner guests.

Suitable For

These stuffed pasta rolls are perfect if:

• You’re looking for a pescatarian-friendly dish that doesn’t skimp on flavor.

• You want a make-ahead meal that you can pull out of the freezer and toss straight into the oven.

• You’re hosting a dinner party and need something impressive, but still simple to put together.

• You’ve got leftover cooked shrimp and need a creative way to use it.

• You’re simply craving something creamy and comforting.

Ingredients for Shrimp and Spinach Stuffed Pasta Rolls

Core Ingredients

Let’s break down what you’ll need to bring this dish together:

• Shrimp – Use fresh or thawed frozen shrimp, peeled and deveined. Chop them into bite-sized pieces so every roll gets that seafood goodness.

• Fresh spinach – Adds color, nutrition, and a mild earthiness that pairs perfectly with shrimp.

• Ricotta cheese – This gives the filling its creamy base and helps bind everything together.

• Parmesan cheese – Adds sharpness and depth. Use fresh-grated if possible for the best flavor.

• Mozzarella cheese – For that gooey, melty topping. Half goes inside the filling, half on top.

• Garlic – Because everything’s better with garlic.

• Olive oil or butter – For sautéing and adding richness.

• Italian seasoning – A blend of herbs that enhances the filling without overpowering it.

• Lasagna noodles or cannelloni shells – Your pasta vehicle of choice. Cook them just until al dente.

For the white sauce (béchamel):

• Butter + all-purpose flour – The base for your roux, which thickens the sauce.

• Milk – Use warm milk so your sauce comes together smoothly.

• Parmesan cheese – Yes, again. It melts into the sauce and makes it so velvety.

• Nutmeg (optional) – Just a pinch adds warmth and depth.

• Salt & pepper – To taste, always.

Substitutions and Tips

This recipe is wonderfully flexible, so feel free to adapt it to your needs:

• No ricotta? Use cream cheese for a richer, slightly tangier filling.

• Need a dairy-free version? Use your favorite plant-based cheese and milk alternatives—it works.

• Want to add a kick? Sprinkle in some red pepper flakes with the shrimp.

• Only have frozen spinach? Thaw and squeeze it dry before using.

• Low-carb twist? Try stuffing the filling into zucchini slices and roll them up instead.

The beauty of this recipe is that you can make it your own, without risking flavor or texture.

Best Shrimp for Stuffed Pasta Rolls

Not all shrimp are created equal—let’s make sure you’re starting with the right kind.

• Raw, medium to large shrimp are ideal. They cook quickly and have better texture than pre-cooked shrimp.

• Avoid pre-cooked shrimp if possible—they tend to become rubbery when baked again.

• Frozen shrimp are fine—just make sure to thaw them completely and pat dry before cooking.

• Wild-caught shrimp generally have better flavor, but use what’s available and affordable to you.

A quick tip: If you’re using tail-on shrimp, don’t forget to remove the tails before chopping them for the filling. It saves time later and makes for a smoother bite.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen setup for this recipe, but a few tools will make things easier.

Must-Have Tools

• Large pot – For boiling the noodles.

• Large skillet – To sauté the shrimp and spinach.

• Medium saucepan – For making your creamy béchamel.

• Mixing bowls – You’ll need a couple for mixing the filling and sauce.

• 9×13-inch baking dish – To bake everything to bubbly perfection.

• Tongs or a slotted spoon – For handling the cooked pasta.

Nice-to-Have Tools

• Piping bag or zip-top bag with the corner cut off – Makes stuffing cannelloni neater and faster.

• Microplane or grater – For fresh Parmesan (makes a difference).

• Silicone spatula – Helps scrape every last bit of filling and sauce.

• Kitchen scale – If you want to portion ingredients more precisely.

If you’re stocked with just the basics, you’ll do just fine. But if you’ve got a few extras, they’ll make prep a breeze.

How to Make Shrimp and Spinach Stuffed Pasta Rolls

Now that you’ve got your ingredients and tools ready, it’s time to bring it all together. Don’t worry—I’ll walk you through each step like a friend standing beside you in the kitchen. With a little prep and layering, you’ll have a bubbling, creamy dish that’s sure to impress.

Step 1: Cook the Pasta

Start by boiling a large pot of salted water. If you’re using lasagna noodles, cook them until just al dente—usually about 7–8 minutes. You want them soft enough to roll but firm enough to hold their shape.

Pro tip: Lay each noodle flat on parchment paper or a lightly oiled baking sheet after draining to keep them from sticking together. If you’re using cannelloni shells, cook them slightly under the package instructions, since they’ll continue to bake in the oven.

Step 2: Sauté the Shrimp and Spinach

In a large skillet over medium heat, warm your olive oil or butter. Add the minced garlic and let it sizzle for about 30 seconds—just until fragrant, not browned.

Next, toss in your chopped shrimp. Cook for 2–3 minutes, or until they turn pink and opaque. Don’t overcook—shrimp cook fast.

Now stir in the chopped fresh spinach. It may seem like a lot at first, but it wilts down quickly. Cook for another minute or two until the spinach is soft and bright green. Remove from heat and let this mixture cool slightly.

Step 3: Make the Filling

In a mixing bowl, combine the cooked shrimp and spinach mixture with ricotta, Parmesan, half of your shredded mozzarella, and Italian seasoning. Season with salt and pepper to taste.

Give everything a good stir until evenly combined. The result should be creamy, savory, and spoonable. If it looks too loose, add a little extra Parmesan to firm it up.

Step 4: Prepare the White Sauce

In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to create a smooth roux. This step cooks off the raw flour taste and is key to a silky sauce.

Slowly whisk in the warm milk a little at a time. Keep whisking until the mixture is smooth and begins to thicken—this usually takes about 4–5 minutes.

Once thickened, stir in the Parmesan cheese, a pinch of nutmeg (if using), and season with salt and pepper. Turn off the heat once the sauce coats the back of a spoon.

If your sauce is too thick: Add a splash of milk.
If too thin: Let it simmer for another minute or two to reduce.

Step 5: Assemble the Rolls

Now comes the fun part.

Spread a thin layer of white sauce across the bottom of your baking dish—just enough to cover it.

For lasagna noodles, spoon 2–3 tablespoons of filling onto one end of each noodle and roll tightly. Place them seam-side down into the dish. If you’re using cannelloni shells, gently pipe or spoon the filling inside.

Once all your rolls are snug in the pan, pour the remaining sauce over the top. Sprinkle the remaining mozzarella evenly across everything.

Step 6: Bake to Perfection

Cover the dish tightly with foil and bake at 375°F (190°C) for 20 minutes. This allows everything to heat through and the cheese to melt.

Remove the foil and bake for another 5–7 minutes, or until the top is bubbly and lightly golden.

Let it rest for 5 minutes before serving. This gives everything time to settle and makes it easier to serve.

Tips for Success

• Use fresh, not frozen, spinach when possible. It brings better flavor and texture. If using frozen, squeeze out all the water.

• Don’t overstuff the noodles. It’s tempting, but too much filling makes them hard to roll and can cause tearing.

• Pre-cooked shrimp can work, but add them just at the end to avoid overcooking.

• Make ahead? Assemble everything up to a day in advance and bake when ready.

This dish is very forgiving—don’t worry if your rolls aren’t perfect. They’ll taste incredible either way.

How to Store Shrimp and Spinach Stuffed Pasta Rolls

Whether you’re meal prepping or saving leftovers, here’s how to keep your pasta rolls fresh and delicious.

At Room Temperature

This dish contains seafood and dairy, so it shouldn’t sit out for more than two hours. If you’re serving at a party, keep it covered and warm if possible.

In the Refrigerator

Once cooled, cover the dish tightly or transfer leftovers into an airtight container. It’ll keep well in the fridge for up to 3 days.

To reheat, bake covered at 350°F until warmed through or use the microwave for a quicker option—just be sure to reheat gently to avoid drying it out.

Freezing Tips

One of the best things about this recipe? It freezes like a dream.

• Before baking: Assemble the rolls, cover tightly with foil, and freeze.

• To bake from frozen: Add an extra 15–20 minutes of baking time.

• To thaw before baking: Let it sit in the fridge overnight, then bake as usual.

You can also freeze leftovers in individual portions for easy lunches.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp?

Absolutely. Just make sure to thaw them fully and pat them dry before cooking to avoid a watery filling. They’ll taste just as good.

What if I don’t have ricotta?

No problem—cream cheese or even cottage cheese can be used as a substitute. Just keep in mind the texture will be slightly different, but still creamy and delicious.

Can I add other vegetables?

Of course. Chopped mushrooms, artichokes, or roasted red peppers all work well here. Just cook off any extra moisture before adding to the filling.

Can I use a tomato-based sauce instead?

Yes, and it’s a great variation. A creamy tomato sauce adds a nice tang and still pairs beautifully with shrimp and spinach. You can mix marinara with a splash of cream for an easy version.

Related Recipes

If you loved these shrimp and spinach pasta rolls, you might also enjoy:

• Chicken Mushroom Pasta: A creamy and savory chicken twist on classic pasta.

• Lasagna Soup: All the flavor of lasagna in cozy soup form.

• Garlic Parmesan Chicken Pasta: Creamy, cheesy, and packed with garlic flavor.

• Scalloped Potatoes and Ham: A hearty, creamy baked dish that also works for holidays.

• Easy Nachos: Serve these cheesy nachos as a side or fun appetizer to complete the meal.

Conclusion

Shrimp and spinach stuffed pasta rolls bring together everything you want in a comfort dish—creamy, cheesy, savory, and completely satisfying. With simple ingredients and a few easy steps, you’ll have a meal that feels indulgent but is totally doable on a weeknight.

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