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
- Heat olive oil in a pan over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
- Add the chopped shrimp and cook for 2-3 minutes, just until pink.
- Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- 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
- 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 to stop cooking. 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 (a piping bag or small spoon helps).
- Arrange the stuffed cannelloni in the baking dish. 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.
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!
Pasta Cannelloni Stuffed with Shrimp and Spinach with Roasted Red Pepper Cream
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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