Creamy Roasted Red Pepper Sauce:
– 1 jar (12 oz) roasted red peppers, drained
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 1/2 teaspoon smoked paprika (optional for extra flavor)
– Salt and pepper, to taste
– Fresh basil, for garnish (optional)
Instructions:
For the Pasta Rolls:
1. Preheat your oven to 375°F (190°C).
2. Prepare the filling:
– In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for about 1 minute until fragrant.
– Add the chopped shrimp and cook until they turn pink, about 3-4 minutes. Remove from heat and set aside.
– In the same skillet, add the chopped spinach and cook for 1-2 minutes until wilted. Let it cool slightly, then squeeze out any excess moisture.
3. Combine the filling:
– In a large bowl, mix the ricotta, mozzarella, Parmesan, and beaten egg. Add the cooked shrimp and spinach, and season with salt and pepper. Stir everything until well combined.
4. Assemble the rolls:
– Lay out your lasagna sheets on a flat surface. Spoon about 2-3 tablespoons of the shrimp and spinach mixture onto each sheet, then roll them up tightly.
– Place the rolls seam-side down in a greased baking dish.
For the Creamy Roasted Red Pepper Sauce:
1. Make the sauce:
– In a blender, combine the roasted red peppers, heavy cream, smoked paprika (if using), and a pinch of salt and pepper. Blend until smooth.
2. Simmer the sauce:
– Pour the sauce into a small saucepan and cook over medium-low heat for 5-7 minutes until it’s warmed through and slightly thickened.
Assemble the Dish:
1. Pour the creamy roasted red pepper sauce evenly over the pasta rolls in the baking dish.
2. Cover the dish with aluminum foil and bake for 20-25 minutes, until the pasta is heated through and the sauce is bubbly.
3. Optional: Remove the foil and bake for an additional 5-7 minutes to allow the top to brown slightly.
