Chicken, Spinach and Red pepper Stuffed Shells! How to make the best stuffed Shells

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Season chicken breast pieces and let marinate for at least 15 minutes.

Roast red bell pepper in the oven for 20 minutes, chop and remove seeds.

Thaw frozen spinach in the microwave for about 1 minute and chop roughly.

Boil water with sea salt in a pot, add jumbo pasta shells, and cook for 8 to 10 minutes; drain and set aside.

In a clean pot, melt olive oil and butter over low to medium heat, then cook chicken breast pieces for 6 to 8 minutes, flipping halfway until cooked through.

Remove chicken from the pot and sauté garlic and roasted red peppers in the same pot.

Add plant-based double cream, paprika, and all-purpose seasoning to the sautéed mixture, followed by red leicester cheese and chopped spinach; mix well.

Add cooked chicken to the mixture and combine thoroughly.

Spread a generous amount of marinara sauce on the baking tray.

Stuff the cooked pasta shells with the chicken filling and place them in the tray.

Top with cheddar cheese and bake in the oven for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens