STUFFED CREAMY CAJUN HERB ALFREDO PASTA SHELLS

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Ricotta is often less expensive and still creamy.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and provides a similar flavor.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

Preheat oven to 375°F (190°C).

Cook jumbo pasta shells according to package instructions until al dente; drain and set aside.

In a skillet, melt butter over medium heat; add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

Stir in spinach, cooking until wilted, about 2 minutes; remove from heat.

In a large bowl, combine cream cheese, heavy cream, cajun seasoning, salt, black pepper, and half of the parmesan cheese; mix until smooth.

Fold in the sautéed spinach, shredded chicken, and half of the mozzarella cheese until well combined.

Stuff each cooked pasta shell with the creamy filling and place in a greased baking dish.

In a separate bowl, mix remaining heavy cream with the rest of the cajun seasoning and pour over the stuffed shells.

Sprinkle remaining mozzarella and parmesan cheese over the top.

Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10-15 minutes until bubbly and golden.

Garnish with chopped green onions and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens