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Chicken Stuffed Shells with Spinach and Alfredo Sauce

Chicken Stuffed Shells with Spinach and Alfredo Sauce

  • Author: Samuel
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

Chicken Stuffed Shells with Spinach and Alfredo Sauce is a comforting and hearty dish featuring large pasta shells filled with a savory blend of shredded chicken, fresh spinach, and creamy plant-based cheese, all coated in a luscious natural Alfredo sauce. This delightful casserole is perfect for cozy family dinners or entertaining guests, offering a rich and creamy texture balanced with vibrant, nutritious greens.

Ingredients

Scale

For the Pasta and Filling

  • 20 large pasta shells
  • 2 cups cooked shredded chicken
  • 3 cups fresh spinach, chopped and well squeezed
  • 1 1/2 cups plant-based cheese blend
  • 2 garlic cloves, minced
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste

For the Sauce and Assembly

  • 3 cups natural Alfredo sauce (plant-based)
  • Fresh parsley, finely chopped for garnish
  • Additional plant-based cheese for topping (optional)

Instructions

  1. Prepare the pasta shells: Boil large pasta shells in salted water until tender but still firm to the bite. Drain gently and let them cool for easy handling.
  2. Make the filling: In a large bowl, mix shredded chicken, chopped spinach, plant-based cheese blend, minced garlic, vegetarian Worcestershire sauce, lemon zest, salt, and pepper until well combined and flavorful.
  3. Stuff the shells: Carefully spoon the chicken and spinach mixture into each cooled pasta shell, filling them generously without overflowing.
  4. Assemble the casserole: Pour a thin layer of natural Alfredo sauce into the bottom of a baking dish. Arrange the stuffed shells in a single layer on top. Pour the remaining Alfredo sauce evenly over the shells.
  5. Bake to perfection: Cover the dish with foil and bake at 350°F (175°C) for 25-30 minutes. Remove the foil during the last 10 minutes to allow the top to brown slightly and the sauce to thicken.
  6. Rest and garnish: Let the casserole sit for 5 minutes after baking. Top with freshly chopped parsley and a sprinkle of plant-based cheese before serving.

Notes

  • Cook pasta al dente to avoid mushy shells.
  • Drain and squeeze spinach thoroughly to remove excess moisture.
  • Use leftover or rotisserie chicken for quick preparation.
  • Pour sauce both under and over the shells to keep them moist during baking.
  • Allow dish to rest after baking so flavors meld.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 50mg

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

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