Description
Delicious and comforting Chicken Spinach Artichoke Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of rotisserie chicken, fresh spinach, artichoke hearts, parmesan, and Greek yogurt. Baked to perfection with savory red pasta sauce and melted mozzarella, this healthy, family-friendly dish is perfect for an easy weeknight meal.
Ingredients
Scale
Shells and Filling
- 16-18 jumbo pasta 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 cheese
- 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
Sauce and Toppings
- 1 cup red pasta sauce, divided
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed shells later.
- Cook the Pasta Shells: Boil the jumbo pasta shells according to the package instructions until they are just al dente. Drain the shells and rinse them with cold water to stop the cooking process and make them easier to handle.
- Prepare the Filling: In a medium bowl, combine the chopped rotisserie chicken, chopped fresh spinach, artichoke hearts, shredded parmesan, plain nonfat Greek yogurt, salt, garlic powder, dried parsley, and pepper. Mix thoroughly until well combined to create a creamy and flavorful filling.
- Assemble the Casserole: Pour 1/2 cup of the red pasta sauce into the bottom of an 8×8 or 9×9-inch casserole dish to prevent sticking. Stuff each cooked pasta shell with about 2 tablespoons of the chicken and spinach mixture and place the filled shells neatly into the casserole dish.
- Add Sauce and Cheese: Spoon the remaining 1/2 cup of red pasta sauce over the stuffed shells. Note that the sauce won’t cover all of the shells completely. Then sprinkle the shredded mozzarella cheese evenly over the top.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. This allows the filling to heat through and the flavors to meld.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 5 minutes to brown the mozzarella cheese slightly and create a delicious golden topping.
- Rest and Serve: Let the casserole sit for a few minutes out of the oven to settle. Serve the stuffed shells on plates, dividing them into 4 servings, and enjoy this wholesome, tasty meal.
Notes
- These Chicken Spinach Artichoke Stuffed Shells are a healthy and comforting dinner option that the whole family will enjoy.
- They are super simple to assemble and bake in just 30 minutes, making them perfect for a busy weeknight meal.
- This dish combines classic flavors of chicken, spinach, and artichokes with creamy cheese and pasta for a crowd-pleasing recipe.
- Using rotisserie chicken saves time and adds delicious pre-cooked flavor to the filling.
- For a lower sodium option, choose a low-sodium pasta sauce and reduce added salt if desired.
Nutrition
- Serving Size: 4 shells
- Calories: 291 kcal
- Sugar: 5 g
- Sodium: 1340 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 45 mg
