Chicken and Cheese Stuffed Shells
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Chicken and Cheese Stuffed Shells


  • 12 jumbo pasta shells
  • 1 teaspoon Butter
  • 1 pound ground chicken breast
  • 1 medium shallot, finely diced
  • 2 cups fresh spinach, coarsely chopped
  • 1 (14 oz) can medium artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup freshly grated Parmesan Cheese
  • 1/2 cup fat-free Sour Cream
  • 1 cup reduced-fat mayonnaise
  • 1/2 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 3/4 cup prepared marinara sauce
  • 1 cup shredded Mozzarella Cheese


  1. Cook pasta shells according to package directions: set aside to cool. Meanwhile, in a large skillet, heat butter over medium-high heat; add chicken and shallot; cook until both are lightly browned. Add fresh spinach, artichoke hearts, and garlic; saute for 3 minutes or until spinach is wilted. Stir in remaining ingredients except for marinara sauce and Mozzarella cheese. Remove from heat; set aside to cool slightly. Stuff 2 generous tablespoons of mixture into each prepared shell and place into a 9x13 inch casserole dish. Top each shell with 2 tablespoons of prepared marinara sauce and sprinkle Mozzarella cheese over top. Cover with foil and bake at 350 degrees for 20 minutes; uncover and bake 5 minutes longer.