Description
Chicken Stuffed Shells with Spinach and Alfredo Sauce is a comforting and delicious dish featuring tender pasta shells filled with a savory mixture of shredded chicken, fresh spinach, and creamy plant-based cheese, all enveloped in a luscious natural Alfredo sauce. This recipe is perfect for a quick weeknight dinner or a special weekend meal, offering a vibrant, nutritious, and satisfying experience that the entire family will enjoy.
Ingredients
Pasta and Filling
- Large pasta shells – 20 shells
- Cooked shredded chicken – 2 cups
- Fresh spinach – 4 cups, roughly chopped
- Plant-based cheese (shredded) – 1 1/2 cups
- Garlic cloves – 3, minced
- Onion – 1 medium, finely chopped
- Olive oil – 2 tablespoons
- Vegetarian Worcestershire sauce (natural) – 1 tablespoon
- Salt – 1 teaspoon
- Pepper – 1/2 teaspoon
- Italian herbs (natural) – 1 teaspoon
Sauce and Topping
- Natural Alfredo sauce – 2 cups
- Plant-based cheese (shredded) – 1/2 cup, for topping
- Natural gelling agent – 1/4 teaspoon (optional, helps maintain sauce texture)
Instructions
- Prepare the Pasta Shells: Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, about 8-10 minutes. Drain the shells carefully and set them aside to cool slightly so they are easier to handle during stuffing.
- Make the Filling: In a large pan, heat olive oil over medium heat. Sauté minced garlic and finely chopped onion until translucent and fragrant. Add fresh spinach and cook until wilted. Remove from heat and transfer the cooked mixture to a bowl. Add cooked shredded chicken, plant-based cheese, vegetarian Worcestershire sauce, salt, pepper, and Italian herbs. Mix gently but thoroughly until combined into a creamy and flavorful filling.
- Stuff the Shells: Using a spoon, carefully fill each cooled pasta shell with the chicken and spinach filling. Arrange the stuffed shells evenly in a baking dish, placing them snugly but without overcrowding to allow even cooking.
- Pour the Sauce: Pour a generous layer of natural Alfredo sauce over the stuffed shells. Sprinkle the reserved plant-based cheese evenly on top to create a melty, golden finish when baked. Add the natural gelling agent to the sauce before pouring if using.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for about 25 minutes. Remove the foil halfway through baking to allow the cheese to brown lightly. Once the sauce is bubbly and the cheese is golden, remove from the oven and let it rest for a few minutes before serving.
Notes
- Cook pasta shells slightly under al dente to prevent them from becoming mushy during baking.
- Use fresh spinach for best color and flavor; if using frozen spinach, thaw and squeeze out excess water.
- Season the filling well to elevate the overall taste.
- Layer the Alfredo sauce generously to keep the shells moist and creamy.
- Allow the baked dish to rest before serving to set the flavors and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 40 mg
Keywords: chicken stuffed shells, spinach stuffed shells, Alfredo sauce, plant-based cheese, creamy pasta, vegetarian Worcestershire sauce
