Shrimp and Spinach Stuffed Pasta Rolls with Creamy Roasted Red Pepper Sauce

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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)

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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.

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For the Creamy Roasted Red Pepper Sauce:

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