Spinach and Artichoke Stuffed Shells

Top shot of Chicken stuffed shells recipe.

Spinach and Artichoke Stuffed Shells

These Chicken Spinach Artichoke Stuffed Shells are one of my favorite healthy, comforting dinner recipes! They're SO easy to put together, bake in just 30 minutes, and are perfect for the entire family. This is a crowd-pleasing, simple weeknight meal you're going to love, and trust me, every bite is next-level good!

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 291kcal

Author Christine McMichael

Equipment

9-Inch Baking Dish

Ingredients

16-18 jumbo shells
3/4 cup chopped rotisserie chicken
1 1/2 cups fresh spinach chopped
3/4 cup chopped canned artichoke hearts
1/2 cup shredded parmesan
3/4 cup plain nonfat Greek yogurt
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon pepper
1 cup red pasta sauce
1/2 cup shredded mozzarella

Instructions

Preheat the oven to 375 degrees F.
Cook the jumbo pasta shells according to the package until just Al dente, and rinse with cold water after draining them.
Mix the chicken, spinach, artichokes, parmesan, Greek yogurt, and seasonings in a medium bowl and stir very well.
Add 1/2 cup pasta sauce to the bottom of an 8x8 or 9x9 casserole dish.
Fill each pasta shell with 2 Tablespoons of the mixture and nestle each shell into the dish.
Top the shells with the remaining 1/2 cup of pasta sauce. It won’t cover all of it.
Top with the mozzarella.
Cover the casserole dish with aluminum foil and bake for 25 minutes.
Remove the foil and cook for an additional 5 minutes.
Allow it to sit for a few minutes before serving it in 4 dishes, and enjoy!

Video

Notes

Don't Overcook the Shells - The shells are meant to be stuffed so generally they're easy to work with unless they're too soft. Rinsing the shells with cold water will stop them from cooking and keep them from overcooking before you stuff them.
Salt the Pasta Water - Salting the pasta water helps add flavor to the shells while they're cooking.
Don't Skip the Sauce - The sauce goes underneath the stuffed shells and then again drizzled over the top. The sauce adds moisture so the shells cook without drying out.
Make Ahead - This recipe is perfect for putting together beforehand, covering it, and leaving it in the fridge until you're ready to put it in the oven to bake!

Nutrition