Name: asta Rolls with Roasted Red Pepper Cream Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 lasagna noodles; 1 pound shrimp, peeled and deveined; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg, beaten; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup roasted red peppers, pureed; 1 cup heavy cream; 2 cloves garlic, minced; 1 tablespoon butter; Fresh basil, for garnish

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Get ready to fall in love with asta Rolls with Roasted Red Pepper Cream! This dish is a true showstopper – think tender noodles stuffed with juicy shrimp, bright spinach, and creamy ricotta, all tucked under a dreamy, velvety roasted red pepper sauce. Every bite is a perfect balance of savory, sweet, and creamy. Whether you want to wow guests or simply treat yourself to something fabulous on a weeknight, this recipe brings restaurant elegance straight to your kitchen.

asta Rolls with Roasted Red Pepper Cream Recipe - Recipe Image

Ingredients You’ll Need

Making asta Rolls with Roasted Red Pepper Cream is much easier than it sounds, thanks to a handful of truly flavorful ingredients. Each one brings something special – from the silky noodles to the rich, lush sauce and that irresistible shrimp filling. Let’s break down what you’ll need and why it’s essential!

Lasagna noodles (8): The foundation of our rolls, these hold all the delicious filling together and soak up that beautiful sauce.
Shrimp (1 pound, peeled and deveined): Adds a sweet, delicate seafood flavor and plenty of protein to the filling.
Fresh spinach (2 cups, chopped): Lends color, nutrients, and a fresh, earthy touch that balances the richness.
Ricotta cheese (1 cup): Makes the filling ultra-creamy and helps bind everything together.
Grated Parmesan cheese (½ cup): Boosts the umami and adds a salty, nutty dimension.
Egg (1, beaten): Ensures the filling sets nicely, keeping your pasta rolls beautifully intact.
Salt and pepper (to taste): Simple seasonings to bring out all the best flavors.
Olive oil (2 tablespoons): Sauté the garlic and shrimp to perfection, infusing those base flavors.
Roasted red peppers (1 cup, pureed): The star of the sauce, bringing sweetness and vibrant color.
Heavy cream (1 cup): For that irresistibly smooth and luscious sauce texture.
Garlic (2 cloves, minced): Gives aromatic depth to the shrimp and filling.
Butter (1 tablespoon): Adds silkiness to the sauce and helps tie flavors together.
Fresh basil (for garnish): Finishes the dish with a burst of freshness and a hint of herby fragrance.

How to Make asta Rolls with Roasted Red Pepper Cream

Step 1: Prepare the Lasagna Noodles

Start by cooking your lasagna noodles according to the package instructions until they’re just al dente. Drain them gently and lay them out flat on a clean surface or a little olive oil-brushed parchment – this keeps them from sticking and tearing when you roll later. It’s a simple step, but makes assembling our asta Rolls with Roasted Red Pepper Cream a breeze.

Step 2: Sauté the Aromatics and Shrimp

Next, warm the olive oil in a skillet over medium heat. Sauté the minced garlic until it’s fragrant – about thirty seconds – then slide in the shrimp. Cook them until pink and opaque, which happens fast. Remove from heat and chop the shrimp into bite-sized pieces, making sure they’ll be evenly distributed in every roll.

Step 3: Mix Up the Filling

In a mixing bowl, combine your freshly chopped shrimp, spinach, creamy ricotta, Parmesan, and that beaten egg. Season it all generously with salt and pepper. Everything should come together into a rich, savory mixture that smells so tempting you’ll want to sneak a bite – resist, because it’s only going to get better inside those noodles!

Step 4: Assemble the Pasta Rolls

Lay out each noodle and spread a generous portion of filling down the center. Roll them up carefully, keeping the filling tucked inside, then nestle each roll seam-side down into a greased baking dish. It’s almost therapeutic, watching them line up and knowing what’s coming next.

Step 5: Make the Roasted Red Pepper Cream

In a saucepan, melt the butter over medium heat, then add the pureed roasted red peppers and heavy cream. Stir together and season with salt and pepper until the sauce is unified and glossy. This sauce brings the asta Rolls with Roasted Red Pepper Cream to life, enveloping those pasta parcels in pure silkiness.

Step 6: Bake Until Golden and Bubbly

Pour the roasted red pepper cream sauce over the assembled rolls, covering them evenly. Seal the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10 minutes so the tops get a light golden brown. Your kitchen will smell amazing – creamy, garlicky, with that hint of sweet roasted pepper.

Step 7: Add the Freshest Finishing Touch

Once out of the oven, crown your asta Rolls with Roasted Red Pepper Cream with ribbons of fresh basil. It instantly livens up the dish, making it both gorgeous and aromatic. Serve immediately while everything is molten and perfect.

How to Serve asta Rolls with Roasted Red Pepper Cream

Garnishes

A flourish of fresh basil is classic, but feel free to add extra Parmesan, a drizzle of olive oil, or even a scattering of toasted pine nuts for a little crunch. The vibrant colors and herby aroma make each serving of asta Rolls with Roasted Red Pepper Cream feel like a feast for all the senses.

Side Dishes

Crusty bread is a must for soaking up any extra sauce. Pair your pasta rolls with a simple green salad tossed in lemon vinaigrette or roasted asparagus for something light and fresh. The creaminess of the rolls pairs perfectly with bright, tangy vegetable sides.

Creative Ways to Present

Try individual gratin dishes for a stunning dinner party moment, or slice each roll in half on a platter so guests can see the beautiful layers inside. You could even arrange the pasta rolls in a circular “crown” shape and spoon sauce into the middle for a centerpiece-style serving. asta Rolls with Roasted Red Pepper Cream are just as showy as they are delicious!

Make Ahead and Storage

Storing Leftovers

Leftover pasta rolls keep beautifully! Once cooled, cover them snugly in an airtight container and chill in the fridge for up to 3 days. The flavors meld and somehow get even better with a little time. Just be sure to store the rolls and sauce together so nothing dries out.

Freezing

Yes, you can freeze asta Rolls with Roasted Red Pepper Cream. For best results, assemble the rolls in a dish, cover tightly, and freeze before baking. You can also freeze single portions. Defrost overnight in the fridge, then bake as usual, adding a few extra minutes to compensate.

Reheating

To reheat, place the rolls (with sauce) in an oven-safe dish, cover with foil, and warm at 350°F until heated through, usually about 20–25 minutes. For quick lunch portions, the microwave works too, just heat on medium to avoid overcooking the shrimp.

FAQs

Can I substitute the shrimp with another protein?

Absolutely! Diced cooked chicken or lump crab both work wonderfully in asta Rolls with Roasted Red Pepper Cream. For a vegetarian spin, try sautéed mushrooms or artichoke hearts instead.

Can I use no-boil lasagna noodles?

Regular noodles work best for rolling, but you can use no-boil noodles if you soak them in warm water until flexible. Just avoid overcooking; you want them supple but sturdy.

Is it possible to make the roasted red pepper cream sauce ahead?

Definitely. Prepare the sauce up to 2 days in advance, then store it chilled. Gently reheat before pouring over your pasta rolls when ready to bake.

Can I add more veggies to the filling?

Go for it! Finely chopped sautéed zucchini, mushrooms, or even sun-dried tomatoes can be mixed into the filling for added interest and nutrition.

What wine pairs well with this dish?

A chilled Pinot Grigio or Sauvignon Blanc makes a lively partner to the creamy, peppery flavors in asta Rolls with Roasted Red Pepper Cream. If you prefer reds, try a light-bodied Pinot Noir.

Final Thoughts

I can’t wait for you to try these asta Rolls with Roasted Red Pepper Cream! It’s the kind of recipe that makes you feel like a kitchen superstar, yet is totally doable on a weeknight. Whether it’s a cozy dinner for two or your next festive gathering, this dish brings so much flavor and joy to the table. Enjoy every cheesy, saucy, shrimp-filled bite!

asta Rolls with Roasted Red Pepper Cream Recipe

★★★★★

4.9 from 15 reviews

Author: lina
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Indulge in these delicious Shrimp and Spinach Stuffed Pasta Rolls with a flavorful Roasted Red Pepper Cream sauce. This recipe combines tender shrimp, fresh spinach, and creamy cheeses rolled up in lasagna noodles, then baked to perfection.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Noodles: Cook the lasagna noodles according to package instructions, then drain and set aside.
Sauté Garlic and Shrimp: In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add shrimp, cook until pink and opaque. Remove from heat, chop into pieces.
Prepare Filling: In a bowl, mix chopped shrimp, spinach, ricotta, Parmesan, egg, salt, and pepper.
Assemble Rolls: Spread shrimp mixture on noodles, roll up, place seam-side down in a baking dish.
Make Sauce: Melt butter in a saucepan, add pureed red peppers, cream, salt, and pepper. Combine well.
Bake: Pour sauce over rolls, cover with foil, bake for 25 minutes. Uncover, bake for another 10 minutes until browned.
Garnish and Serve: Garnish with fresh basil before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian