Description
These Chicken Spinach Artichoke Stuffed Shells are a healthy and comforting baked pasta dish featuring jumbo shells filled with a delicious mixture of rotisserie chicken, fresh spinach, artichoke hearts, parmesan, and Greek yogurt. Topped with marinara sauce and mozzarella, they bake to bubbly perfection and make a perfect family-friendly dinner.
Ingredients
Scale
Pasta Shells
- 16-18 jumbo pasta 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 black pepper
Topping and Sauce
- 1 cup red pasta sauce (divided)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when your stuffed shells are assembled.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until they are just al dente. Drain and rinse them with cold water to stop the cooking process and make them easier to handle.
- Prepare Filling: In a medium bowl, combine the chopped rotisserie chicken, fresh chopped spinach, artichoke hearts, shredded parmesan, plain Greek yogurt, salt, garlic powder, dried parsley, and black pepper. Mix thoroughly to create a well-blended filling.
- Assemble Casserole Base: Spread 1/2 cup of the red pasta sauce evenly on the bottom of an 8×8 or 9×9 casserole dish to prevent the shells from sticking and to add moisture.
- Fill Pasta Shells: Spoon approximately 2 tablespoons of the chicken and spinach mixture into each cooked pasta shell. Place each stuffed shell carefully in the casserole dish on top of the sauce.
- Top with Sauce and Cheese: Pour the remaining 1/2 cup of pasta sauce over the arranged stuffed shells. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 5 minutes uncovered to brown the cheese lightly and create a bubbly topping.
- Rest and Serve: Let the casserole sit for a few minutes after removing from the oven to set. Serve the stuffed shells warm, dividing them into 4 servings, and enjoy!
Notes
- This recipe is ideal for a healthy weeknight meal that the whole family will enjoy.
- Using rotisserie chicken saves time without sacrificing flavor.
- Be sure not to overcook the pasta shells, as they will cook further during baking.
- You can substitute part-skim cheese to reduce fat content if desired.
- Leftovers reheat well and make great next-day lunches.
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
