Description
Chicken Stuffed Shells with Spinach and Alfredo Sauce features tender pasta shells filled with a creamy blend of shredded chicken, fresh spinach, and plant-based Alfredo sauce for a comforting, family-friendly meal that’s both nutritious and elegant.
Ingredients
Pasta
- Large pasta shells, cooked al dente
Filling
- Shredded cooked chicken
- Fresh spinach, chopped
- Plant-based cream cheese
- Grated plant-based Parmesan cheese
- Minced garlic (natural)
- Vegetarian Worcestershire sauce (natural)
- Black pepper
- Salt
Alfredo Sauce
- Plant-based Alfredo sauce (natural)
- Natural gelling agent
- Additional grated plant-based Parmesan cheese (optional, for topping)
Instructions
- Prepare the Pasta Shells: Cook the large pasta shells in boiling salted water until just tender but still firm to the bite. Drain carefully and lay them out on a lightly oiled tray to prevent sticking while you prepare the filling.
- Make the Filling: Combine shredded cooked chicken, fresh chopped spinach, plant-based cream cheese, grated plant-based Parmesan cheese, minced garlic, vegetarian Worcestershire sauce (natural), black pepper, and salt in a mixing bowl. Stir until all ingredients are evenly combined and creamy.
- Stuff the Shells: Using a spoon, carefully fill each pasta shell with the chicken and spinach mixture. Take your time to pack the filling inside but avoid overfilling to maintain the shape.
- Prepare the Alfredo Sauce: In a saucepan, gently heat the plant-based Alfredo sauce (natural) with a bit of natural gelling agent to get a luxuriously creamy texture. Stir consistently to prevent sticking and ensure a smooth finish.
- Assemble and Bake: Spread a thin layer of Alfredo sauce (natural) at the bottom of a baking dish. Arrange the stuffed shells in a single layer, then pour the remaining Alfredo sauce over the top evenly. For an extra touch, sprinkle more grated plant-based Parmesan cheese on top before baking. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until the sauce is bubbly and golden on top.
Notes
- Use fresh spinach for brighter flavor and better texture.
- Do not overcook the pasta; shells slightly undercooked hold shape better when baked.
- Shred the chicken finely for even distribution in the filling.
- Warm the Alfredo sauce gently before baking to keep it creamy and prevent separation.
- Cover the baking dish with foil during baking to retain moisture and avoid dryness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 3 stuffed shells)
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 0mg
Keywords: chicken stuffed shells, spinach, Alfredo sauce, plant-based, creamy pasta, family dinner, baked pasta
