Description
Chicken Stuffed Shells with Spinach and Alfredo Sauce is a comforting and creamy dish combining tender pasta shells filled with savory shredded chicken and fresh spinach, all enveloped in a luscious plant-based Alfredo sauce. Perfect for family dinners or special occasions, this recipe offers a balanced and satisfying meal with wholesome ingredients and rich flavors.
Ingredients
Scale
Pasta Shells
- 1 box large pasta shells
Filling
- 2 cups cooked chicken breast, shredded
- 3 cups fresh spinach
- 1 cup plant-based cheese blend (shredded mozzarella-style or creamy cashew-based)
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Alfredo Sauce
- 2 cups non-dairy milk (such as almond or oat milk)
- 1 cup plant-based cheese blend (for sauce)
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar (natural)
- 1/4 teaspoon natural gelling agent
- Pinch of salt
- Italian herbs, to taste
Seasonings and Garnishes
- Salt and pepper, to taste
- Italian herbs (basil, oregano, thyme), optional
- Fresh parsley or basil, chopped (for garnish)
- Extra virgin olive oil, for drizzling
- Black pepper, freshly ground, for garnish
Instructions
- Prepare the Pasta Shells: Begin by boiling the large pasta shells in salted water until al dente. Drain and rinse them under cold water to prevent sticking. Lay the shells flat to cool while you prepare the filling.
- Make the Filling: Heat olive oil in a skillet over medium heat. Sauté the minced onions and garlic until golden and fragrant. Add the shredded cooked chicken and fresh spinach, cooking just until the spinach wilts. Stir in the plant-based cheese blend to bind the filling. Season with salt, pepper, and vegetarian Worcestershire sauce to taste. Remove from heat.
- Prepare the Alfredo Sauce: In a saucepan over medium heat, whisk together the non-dairy milk, plant-based cheese, minced garlic, apple cider vinegar, and a pinch of salt. Slowly sprinkle in the natural gelling agent while stirring vigorously to thicken the sauce. Keep the sauce warm and creamy.
- Stuff the Shells: Carefully spoon the chicken and spinach filling into each cooled pasta shell, being generous but gentle to avoid tearing the shells.
- Assemble and Bake: Spread a layer of Alfredo sauce on the bottom of a baking dish. Nestle the stuffed shells closely together on top, then pour the remaining sauce evenly over them. Cover with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove the foil and bake uncovered for an additional 5 minutes until bubbly and heated through.
Notes
- Cook pasta shells al dente to prevent them from becoming mushy during baking.
- Do not overfill the shells to avoid spilling and uneven cooking.
- Simmer the Alfredo sauce gently; avoid boiling to keep the plant-based cheese smooth.
- Use fresh spinach rather than frozen to avoid excess moisture in the filling.
- Let the baked dish rest for a few minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 0mg
Keywords: chicken stuffed shells, spinach stuffed shells, plant-based alfredo sauce, creamy pasta, comfort food, baked pasta shells
