Description
Experience a delicious and comforting meal with Chicken Parmesan Stuffed Shells featuring tender shredded chicken, creamy plant-based cheese, and rich natural tomato sauce. These stuffed pasta shells are filled with a flavorful blend enhanced by garlic, herbs, and a natural gelling agent, then baked until golden and bubbly. Perfect for family dinners or entertaining guests, this adaptable recipe offers savory satisfaction with a plant-based twist.
Ingredients
Pasta and Sauce
- Large pasta shells – 20 shells
- Tomato sauce (natural) – 3 cups
Filling
- Cooked shredded chicken – 2 cups
- Plant-based cheese blend (mozzarella-style and parmesan-style) – 1½ cups
- Spinach or kale (optional), chopped – 1 cup
- Minced garlic – 2 cloves
- Vegetarian Worcestershire sauce – 1 tbsp
- Natural gelling agent – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Optional Garnishes and Additions
- Fresh basil or parsley, chopped – for garnish
- Plant-based parmesan-style cheese – for sprinkling
- Smoked turkey bacon, crumbled – ¼ cup (optional)
- Red pepper flakes or cayenne powder – to taste (optional)
Instructions
- Prepare the pasta shells: Bring a large pot of salted water to a boil and cook the large pasta shells according to package instructions until al dente. Drain carefully and set aside to cool to avoid breaking during stuffing.
- Make the filling: In a mixing bowl, combine the shredded cooked chicken, plant-based cheese blend, chopped spinach or kale if using, minced garlic, vegetarian Worcestershire sauce, salt, and black pepper. Stir in the natural gelling agent thoroughly to bind the filling so it holds inside each shell.
- Fill the shells: Using a spoon, gently stuff each cooled pasta shell with the prepared filling. Place the filled shells seam-side up in a greased baking dish, being careful not to tear the pasta.
- Add the sauce: Pour the natural tomato sauce evenly over and around the stuffed shells in the baking dish, ensuring they stay moist and flavorful while baking.
- Bake until bubbly: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbling. Let cool slightly before serving.
Notes
- Slightly undercook pasta shells so they finish cooking in the oven and stay firm.
- Shred cooked chicken finely for smooth filling distribution.
- Use fresh herbs like basil or parsley for brightened flavors on top after baking.
- Do not skip the natural tomato sauce; it keeps shells moist and enhances flavor.
- Assemble the dish the night before and refrigerate for an easy, make-ahead meal.
- For a spicy option, add red pepper flakes or cayenne powder to the filling.
- Freeze assembled stuffed shells in a freezer-safe container for up to 2 months.
- Reheat leftovers covered with foil in a 350°F (175°C) oven for 15-20 minutes to retain texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 40 mg
Keywords: Chicken Parmesan, Stuffed Shells, Plant-Based Cheese, Baked Pasta, Comfort Food, Family Dinner, Gluten Free