Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Stuffed Shells with Spinach and Alfredo Sauce

Chicken Stuffed Shells with Spinach and Alfredo Sauce

  • Author: Jonathan
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Chicken Stuffed Shells with Spinach and Alfredo Sauce is a creamy and savory baked pasta dish featuring jumbo shells filled with tender shredded chicken, fresh spinach, and melty plant-based mozzarella and Parmesan cheeses. Topped with a rich natural Alfredo sauce, this comforting yet elegant recipe is perfect for weeknight dinners or entertaining guests. It delivers balanced flavors with nutritious ingredients and is easy to prepare ahead of time.

Ingredients

Scale

Pasta

  • 12 oz jumbo pasta shells

Filling

  • 2 cups cooked shredded chicken
  • 2 cups fresh spinach, chopped
  • 1 cup plant-based mozzarella cheese
  • 1/2 cup plant-based Parmesan-style cheese
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon Italian herbs (dried or fresh)
  • 1 teaspoon natural gelling agent (optional)

Sauce

  • 2 cups natural Alfredo sauce (plant-based)

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil and cook jumbo pasta shells until al dente according to package instructions. Drain carefully and place them on a rimmed tray or plate to cool slightly, making sure they do not stick together.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté minced garlic and chopped onion until fragrant and translucent. Add shredded cooked chicken and fresh spinach, cooking until spinach wilts. Remove from heat and transfer mixture to a large bowl. Add plant-based mozzarella and Parmesan-style cheeses, then season with salt, pepper, and Italian herbs. Stir in natural gelling agent if using, to stabilize the filling.
  3. Stuff the shells: Carefully fill each cooked pasta shell with a generous scoop of the chicken, spinach, and cheese mixture. Arrange the stuffed shells snugly in a greased baking dish.
  4. Add Alfredo sauce and bake: Pour the natural Alfredo sauce evenly over the stuffed shells, ensuring they are well covered. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Remove the foil during the last 10 minutes of baking to allow the sauce to thicken and the tops to brown slightly.
  5. Serve and enjoy: Remove the baked shells from the oven and let them rest for 5 minutes before serving. This resting time lets the sauce settle, ensuring creamy and flavorful stuffed shells.

Notes

  • Do not overcook the pasta; aim for tender but firm shells that hold the filling well.
  • Drain spinach thoroughly and squeeze out excess moisture to prevent watery filling.
  • Fresh herbs brighten the flavors better than dried herbs.
  • Make sure to layer the Alfredo sauce completely over the shells to keep them moist while baking.
  • Let the dish rest before serving to allow sauce to thicken and flavors to meld.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: chicken stuffed shells, spinach stuffed shells, plant-based cheese, Alfredo sauce, baked pasta dish, creamy stuffed shells, Italian comfort food

Find it online: https://familycookspot.com/chicken-stuffed-shells-with-spinach-and-alfredo-sauce/