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Chicken and Spinach Stuffed Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 89 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

Chicken Spinach Artichoke Stuffed Shells are a wholesome and comforting baked pasta dish featuring jumbo pasta shells filled with a savory mixture of rotisserie chicken, fresh spinach, artichoke hearts, parmesan, and Greek yogurt. Topped with rich mozzarella and marinara sauce, this easy-to-make casserole delivers a delicious blend of flavors perfect for a family-friendly weeknight meal.

Ingredients

Scale

Shells

  • 16-18 jumbo shells

Filling

  • 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

Topping and Sauce

  • 1 cup red pasta sauce, divided
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
  2. Cook the Pasta Shells: Boil the jumbo pasta shells according to package instructions until they are just al dente. Drain and rinse them with cold water to prevent sticking, then set aside.
  3. Prepare the Filling: In a medium bowl, thoroughly mix chopped rotisserie chicken, fresh spinach, artichoke hearts, shredded parmesan, Greek yogurt, salt, garlic powder, dried parsley, and pepper until well combined.
  4. Assemble the Casserole: Spread half a cup of the red pasta sauce evenly on the bottom of an 8×8 or 9×9 inch casserole dish to prevent sticking and add flavor.
  5. Stuff the Shells: Fill each cooked pasta shell with approximately 2 tablespoons of the chicken and spinach mixture, then place the filled shells snugly into the casserole dish over the sauce layer.
  6. Add Remaining Sauce and Cheese: Spoon the remaining half cup of pasta sauce over the stuffed shells, ensuring some coverage but not completely covering them. Then sprinkle the shredded mozzarella evenly on top.
  7. Bake Covered: Cover the dish with aluminum foil to keep moisture in and bake in the preheated oven for 25 minutes.
  8. Finish Baking Uncovered: Remove the foil and bake for an additional 5 minutes to brown the cheese slightly and finish cooking.
  9. Serve: Let the casserole rest for a few minutes after baking, then serve in 4 portions and enjoy your meal.

Notes

  • These Chicken Spinach Artichoke Stuffed Shells are an easy, healthy, and comforting dinner option perfect for the whole family.
  • They come together quickly and bake within 30 minutes, making them great for weeknight meals.
  • This dish combines creamy Greek yogurt with savory chicken and veggies for a high-protein, flavorful filling.
  • Using rotisserie chicken saves time and adds great flavor.
  • Feel free to substitute fresh pasta shells if preferred, adjusting cooking time accordingly.

Nutrition

  • Serving Size: 4 stuffed 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

Find it online: https://emilyscook.com/chicken-and-spinach-stuffed-shells-recipe/