Description
Chicken Stuffed Shells with Spinach and Alfredo Sauce is a comforting, family-friendly dish featuring tender pasta shells filled with juicy chicken, fresh spinach, and creamy plant-based cheeses. Smothered in a luscious plant-based Alfredo sauce (natural), this recipe is easy to prepare and perfect for cozy weeknights or special occasions.
Ingredients
Pasta and Filling
- Large pasta shells – 20 shells
- Cooked chicken breast, shredded or diced – 2 cups
- Fresh spinach – 4 cups
- Plant-based cream cheese – 1 cup
- Plant-based mozzarella style cheese – 1 cup shredded
- Garlic (natural), minced – 2 cloves
- Onion powder (natural) – 1 teaspoon
- Vegetarian Worcestershire sauce – 1 tablespoon
- Olive oil – 1 tablespoon
- Salt – 1 teaspoon
- Pepper – 1/2 teaspoon
Sauce
- Plant-based Alfredo sauce (natural) – 2 cups
Instructions
- Prepare the Pasta Shells: Bring a large pot of salted water to a boil. Add the large pasta shells and cook according to package directions until al dente. Drain and rinse with cold water to stop cooking, then set aside on a lightly oiled tray to prevent sticking.
- Cook and Prepare the Filling: In a skillet, heat olive oil over medium heat. Add fresh spinach and cook until wilted, about 3 minutes. Remove and let cool slightly. In a bowl, combine the cooked spinach, shredded chicken, plant-based cream cheese, plant-based mozzarella style cheese, minced garlic (natural), onion powder (natural), vegetarian Worcestershire sauce, salt, and pepper. Mix everything gently until fully incorporated.
- Stuff the Shells: Using a small spoon, fill each pasta shell generously with the chicken and spinach mixture. Arrange the filled shells in a lightly greased baking dish, placing them snugly next to each other to stay upright during baking.
- Pour the Alfredo Sauce and Bake: Cover the stuffed shells evenly with your creamy plant-based Alfredo sauce (natural). Cover the dish with foil and bake at 350°F (175°C) for 25-30 minutes until heated through and bubbly. Remove foil during the last 5 minutes for a lightly golden top.
- Serve and Enjoy: Once baked, let the stuffed shells cool for a few minutes before serving. This allows the filling to set and makes plating easier.
Notes
- Do not overcook shells; cooking al dente pasta prevents mushiness during baking.
- Drain spinach well to avoid watery filling.
- Use high-quality plant-based cheeses for creaminess and better melting.
- Let the dish rest before serving to allow flavors to meld and improve slicing.
- Make ahead by assembling stuffed shells the day before and refrigerate, then bake when ready.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg
Keywords: chicken stuffed shells, spinach stuffed shells, plant-based Alfredo sauce, dairy-free pasta dish, creamy pasta bake, family dinner
