Do not let the title of this next recipe fool you..this is one of the easiest dishes I have ever made, and by far one of the most delicious! Perfect as an appetizer individually, or paired with a nice side of roasted vegetables, my Bacon, Broccoli and Shrimp Ricotta Stuffed Lasagna Rolls are just the perfect amount of cheesy goodness to satisfy your baked pasta craving…and who doesn’t love bacon? No one.
For the vegans and vegetarians, the great thing about baked and stuffed pasta is that the ingredients are always interchangeable! Instead of ricotta, shrimp, and bacon, a great alternative would be soy cheese and some delicious cooked vegetables that pair well with starch like butternut squash, sweet potato or asparagus. As for the pasta itself, most wheat pastas are actually vegan-friendly because they are made from Duram Semolina, which is essentially wheat flour. Only egg pasta noodles (like Gnocchi) contain dairy ingredients. So remember, any pasta that is made with Duram Semolina is vegan-friendly – just make sure to check the ingredients on the back of the box if your buying the noodles, just to be safe.
Bacon, Broccoli and Shrimp Ricotta Stuffed Lasagna Rolls
5 Lasagne Strips (As discussed in Pasta 101, lasagne is a singular noodle, lasagna is the dish when there are multiple noodles)
2×500 ml tubs Ricotta Cheese
1 bag of de-veined, de-shelled shrimp
10 – 15 strips uncooked bacon (depending on your bacon craving)
1 head of warm-blanched broccoli (slightly boiled for about 2-3 minutes)
4 cloves garlic, pressed and chopped finely
1/4 cup chopped parsley
3 tablespoons butter/margarine
3 cups of your choice of pasta sauce!
Serves: A meal for 3 – 5
1. Preheat oven to 375°F
2. In a large pot, bring unsalted water to a boil and place in lasagne noodles.
3. Meanwhile, in a separate skillet heat butter on low to a sizzle and toss in chopped garlic and shrimp.
4. With your lasagne noodles, you want to cook them until soft enough that they are flexible, but not to the point of mush. I usually leave them in about 4 minutes. I you still feel they are too al dente, don’t worry – the pasta sauce will soften them more. When the noddles are ready – take them out and lay them in casserole pan to dry and assemble, and then cut them in HALF – this means you will have TEN noodles.
5. Cook the shrimp until pink and no longer transparent. Adding more butter to the skillet for flavor is always an option : ) Once done, place shrimp in food processor.
6. Cutting off LARGE chunks, place the blanched broccoli in food processor as well.
7. Next, cook bacon in the same skillet as your buttered shrimp until well done. Once cooked, remove and immediately place strips in food processor.
8. Pulse the ingredients in the food processor JUST A LITTLE BIT – you want small chunks..not bacon, shrimp and broccoli dip.
9. In a separate bowl, fill with ricotta and parsley. Mix together.
10. Next, combine ricotta mixture and bacon, broccoli, and shrimp mixture.
11. In the casserole pan where the noodles lay, roll each noodle into a small tube about 1 inch in diameter – secure and PIN with two toothpicks.
12. Using a small spoon, fill the pasta tubes with the filling mixture until slightly heaping, and then place each roll an inch apart in the pan.
13. Coat with sauce of your choice (I LOVE a good blush sauce), and bake for about 20 minutes or until mixture starts to bubble.
14. Serve, remove toothpicks, and Bon Appetit!
TIP: The reason why the seasoning is so minimal in this dish, is because I think there is so much flavor jam-packed into the filling with the shrimp, butter and bacon, that no extra herbs is necessary. It will only take away from the filling flavor. But, like all foodies, I have my preferences so feel free to add what YOU like!