Pasta Cannelloni Stuffed with Shrimp and Spinach with Roasted Red Pepper Cream

A Luxurious and Flavorful Italian-Inspired Dish

Pasta cannelloni stuffed with shrimp and spinach, topped with a rich roasted red pepper cream sauce, is an elegant yet comforting dish that combines seafood, vegetables, and creamy goodness in every bite. The shrimp bring a delicate sweetness, while the spinach adds freshness, and the roasted red pepper sauce ties everything together with a slightly smoky, velvety finish.

Why You’ll Love This Recipe

• Deliciously Creamy: The roasted red pepper sauce adds a smooth, luxurious texture.
• Elegant but Easy: While it looks restaurant-worthy, the steps are straightforward.
• Seafood and Veggies Combined: A great way to incorporate shrimp and spinach into a pasta dish.
• Perfect for Special Occasions: Ideal for dinner parties, romantic dinners, or just treating yourself.

Ingredients

For the Cannelloni Filling:

• 12 cannelloni pasta tubes
• 1 lb shrimp, peeled, deveined, and chopped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup Parmesan cheese, grated
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)

For the Roasted Red Pepper Cream Sauce:

• 2 large roasted red bell peppers (jarred or homemade)
• 1 cup heavy cream
• ½ cup chicken or vegetable broth
• ½ cup Parmesan cheese, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

For Topping:

• ½ cup mozzarella cheese, shredded
• ¼ cup fresh basil or parsley, chopped

Step-by-Step Instructions

1. Prepare the Filling

1. Heat olive oil in a pan over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
2. Add the chopped shrimp and cook for 2-3 minutes, just until pink.
3. Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine the cooked shrimp and spinach with ricotta, Parmesan, egg, salt, black pepper, and red pepper flakes. Mix well and set aside.

2. Cook the Cannelloni Pasta

1. Bring a large pot of salted water to a boil. Cook the cannelloni tubes according to the package instructions until al dente.
2. Drain and rinse with cold water to stop cooking. Set aside on a tray.

3. Make the Roasted Red Pepper Cream Sauce

1. In a blender or food processor, blend the roasted red peppers with broth until smooth.
2. In a saucepan, melt butter over medium heat. Add chopped onion and sauté until soft. Add minced garlic and cook for another 30 seconds.
3. Pour in the blended red pepper mixture, followed by heavy cream, Parmesan, Italian seasoning, salt, and black pepper.
4. Let the sauce simmer for 5-7 minutes, stirring occasionally, until slightly thickened.

4. Assemble the Dish

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of red pepper sauce on the bottom of a baking dish.
3. Fill each cannelloni tube with the shrimp and spinach mixture (a piping bag or small spoon helps).
4. Arrange the stuffed cannelloni in the baking dish. Pour the remaining sauce over the top.
5. Sprinkle shredded mozzarella over the dish.

5. Bake and Serve

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
3. Garnish with fresh basil or parsley before serving.

Variations and Substitutions

• Use Different Seafood: Try crab or lobster for an even more decadent dish.
• Vegetarian Option: Replace shrimp with mushrooms or artichokes.
• Dairy-Free Version: Use cashew cream instead of heavy cream and dairy-free cheese.
• Add More Heat: Increase the red pepper flakes or add a dash of cayenne.

Serving Size and Timing

• Servings: 4-6
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Assemble the dish, but don’t bake it. Cover tightly and freeze for up to 2 months. Bake from frozen at 375°F for about 40-45 minutes.
• Reheating: Warm in the oven at 350°F until heated through or microwave individual portions.

Frequently Asked Questions

How do I roast red peppers at home?

Place whole bell peppers directly over a gas flame or under a broiler, turning occasionally until charred. Let them cool, then peel off the skins.

Can I use no-boil cannelloni?

Yes, but make sure there’s enough sauce to soften the pasta while baking.

What’s the best way to fill cannelloni tubes?

A piping bag makes it easy, but a small spoon also works with patience.

Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the fridge.

What type of shrimp works best?

Medium-sized shrimp work well since they are easy to chop and distribute evenly in the filling.

Can I add extra cheese?

Yes! Feel free to add more Parmesan or even a bit of creamy ricotta on top before baking.

Is this dish spicy?

It has a mild warmth from the red pepper flakes, but you can adjust the spice level as needed.

Can I make this gluten-free?

Use gluten-free pasta or try stuffing zucchini slices for a low-carb version.

What side dishes go well with this?

A fresh green salad, garlic bread, or roasted vegetables make great pairings.

Can I use jarred roasted red peppers?

Yes! They save time and work just as well for the sauce.

Conclusion

This shrimp and spinach-stuffed cannelloni with roasted red pepper cream sauce is a stunning dish perfect for any occasion. With its rich flavors, creamy sauce, and seafood-filled pasta, it’s sure to impress anyone at the table. Try it for your next dinner gathering and enjoy a taste of Italian-inspired luxury!

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Pasta Cannelloni Stuffed with Shrimp and Spinach with Roasted Red Pepper Cream

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• Total Time: 55 minutes
• Yield: 4–6 servings 1x

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Description

Luxurious and flavorful pasta cannelloni stuffed with shrimp and spinach, topped with a rich roasted red pepper cream sauce. A perfect balance of seafood, vegetables, and creamy goodness, ideal for special occasions or a gourmet dinner at home.

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Ingredients

Scale 1x2x3x

For the Cannelloni Filling:

• 12 cannelloni pasta tubes
• 1 lb shrimp, peeled, deveined, and chopped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup Parmesan cheese, grated
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)

For the Roasted Red Pepper Cream Sauce:

• 2 large roasted red bell peppers (jarred or homemade)
• 1 cup heavy cream
• ½ cup chicken or vegetable broth
• ½ cup Parmesan cheese, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

For Topping:

• ½ cup mozzarella cheese, shredded
• ¼ cup fresh basil or parsley, chopped

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Instructions

1. Prepare the Filling
   • Heat olive oil in a pan over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
   • Add chopped shrimp and cook for 2-3 minutes, just until pink.
   • Stir in chopped spinach and cook until wilted. Remove from heat and let cool slightly.
   • In a large mixing bowl, combine shrimp and spinach with ricotta, Parmesan, egg, salt, black pepper, and red pepper flakes. Mix well and set aside.
2. Cook the Cannelloni Pasta
   • Bring a large pot of salted water to a boil.
   • Cook the cannelloni tubes according to the package instructions until al dente.
   • Drain and rinse with cold water. Set aside on a tray.
3. Make the Roasted Red Pepper Cream Sauce
   • In a blender or food processor, blend the roasted red peppers with broth until smooth.
   • In a saucepan, melt butter over medium heat. Add chopped onion and sauté until soft. Add minced garlic and cook for another 30 seconds.
   • Pour in the blended red pepper mixture, followed by heavy cream, Parmesan, Italian seasoning, salt, and black pepper.
   • Let the sauce simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
4. Assemble the Dish
   • Preheat oven to 375°F (190°C).
   • Spread a thin layer of red pepper sauce on the bottom of a baking dish.
   • Fill each cannelloni tube with the shrimp and spinach mixture using a piping bag or small spoon.
   • Arrange the stuffed cannelloni in the baking dish and pour the remaining sauce over the top.
   • Sprinkle shredded mozzarella over the dish.
5. Bake and Serve
   • Cover with foil and bake for 20 minutes.
   • Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
   • Garnish with fresh basil or parsley before serving.

Notes

• Use Different Seafood: Substitute shrimp with crab or lobster for a more decadent version.
• Vegetarian Option: Replace shrimp with mushrooms or artichokes.
• Dairy-Free Version: Use cashew cream instead of heavy cream and dairy-free cheese alternatives.
• Spicier Version: Increase the red pepper flakes or add a pinch of cayenne.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: main dish
• Method: Baking
• Cuisine: italian inspired

Keywords: shrimp stuffed cannelloni, roasted red pepper sauce, seafood pasta, spinach ricotta filling, baked cannelloni