![['Close-up of spinach and artichoke stuffed jumbo shells topped with red pasta sauce.', 'Side view of a plate filled with spinach and artichoke stuffed shells garnished with cheese.', 'Juicy spinach and artichoke stuffed shells drizzled with marinara sauce, showcasing texture.', 'Jumbo pasta shells filled with a creamy spinach and artichoke mixture, side view presentation.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/spinach-and-artichoke-stuffed-shells_1_U1.webp)
Spinach and Artichoke Stuffed Shells
A delicious baked pasta dish filled with a creamy spinach and artichoke mixture, topped with cheese and sauce.
Ingredients
Pasta
- 16-18 pieces jumbo shells
- 3/4 cup cups chopped rotisserie chicken
- 1 1/2 cups cups fresh spinach (chopped)
- 3/4 cup cups chopped canned artichoke hearts
- 1/2 cup cups shredded parmesan
- 3/4 cup cups plain nonfat Greek yogurt
- 1/2 teaspoon teaspoons salt
- 1/2 teaspoon teaspoons garlic powder
- 1/2 teaspoon teaspoons dried parsley
- 1/4 teaspoon teaspoons pepper
- 1 cup cups red pasta sauce
- 1/2 cup cups shredded mozzarella
Instructions
- Preheat oven to 375°F (190°C). Cook shells until al dente, rinse with cold water.
- Mix chicken, spinach, artichokes, parmesan, yogurt, and seasonings in a bowl.
- Add 1/2 cup sauce to a casserole dish. Fill shells with 2 tbsp of mixture and nestle in dish.
- Top with remaining sauce and mozzarella. Cover with foil and bake 25 mins, then uncover and bake 5 mins.
Notes
For best results, serve hot and enjoy!