Shrimp and Spinach Stuffed Pasta Rolls

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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.

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