Description
Chicken Parmesan Stuffed Shells filled with tender shredded chicken, plant-based ricotta and mozzarella cheese, fresh herbs, and a savory tomato sauce made with crushed tomatoes and natural gelling agent. This comforting baked dish is perfect for family dinners or meal prepping, delivering rich, cozy Italian flavors with easy-to-find ingredients and minimal effort.
Ingredients
Scale
Shells and Pasta
- 20 jumbo pasta shells
Filling
- 2 cups cooked shredded chicken
- 1 cup plant-based ricotta cheese
- 1 cup shredded plant-based mozzarella cheese, divided
- 1/2 cup minced smoked turkey bacon
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon garlic powder (natural)
- 1 teaspoon onion powder (natural)
Tomato Sauce
- 28 oz crushed tomatoes
- 1/4 cup grape juice
- 1 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
- Additional herbs (optional, e.g., oregano, basil), to taste
For Baking
- Olive oil or cooking spray to grease baking dish
Instructions
- Prepare the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain them and rinse under cold water to stop the cooking process. Lay them out on a clean towel to dry while you prepare the filling.
- Make the filling: In a large mixing bowl, combine cooked shredded chicken, plant-based ricotta cheese, half of the shredded plant-based mozzarella, minced smoked turkey bacon, chopped fresh basil, chopped fresh parsley, vegetarian Worcestershire sauce (natural), garlic powder (natural), and onion powder (natural). Mix everything thoroughly until evenly incorporated and creamy.
- Prepare the tomato sauce: In a medium saucepan, combine crushed tomatoes, grape juice, and natural gelling agent. Season with salt, pepper, and any additional herbs you prefer. Simmer the sauce gently on low heat for about 10 minutes, allowing the flavors to concentrate and the sauce to thicken.
- Stuff the shells: Carefully fill each cooked pasta shell with the prepared chicken and cheese mixture using a spoon. Place the stuffed shells seam side up in a greased baking dish that has a thin layer of the tomato sauce spread on the bottom.
- Assemble and bake: Once all shells are filled and arranged in the dish, spoon the remaining tomato sauce evenly over them. Sprinkle the remaining shredded plant-based mozzarella over the top. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown slightly and become melty.
Notes
- Do not overcook the pasta; shells should be al dente to avoid tearing when filling.
- Use fresh basil and parsley to brighten the filling and enhance flavor.
- Allow the baked dish to rest for 5 to 10 minutes after baking to set and allow clean slicing.
- Lightly grease the baking dish to prevent sticking and ease serving.
- Adjust the ratio of plant-based ricotta and mozzarella cheeses to achieve your preferred texture and creaminess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 40 mg
Keywords: Chicken Parmesan, Stuffed Shells, Plant-Based Cheese, Comfort Food, Italian, Baked Pasta, Family Dinner, Gluten Free, Meal Prep
