If you like spinach artichoke dip you're going to LOVE these Spinach Artichoke Chicken Stuffed Shells! Easy to make, freezer friendly!
Keyword: stuffed shells
18jumbo pasta shellsabout half of a 12-ounce box
2cupschopped thawed artichoke hearts
2cupschopped baby spinach
1cupshredded cooked chicken
1cuppart-skim ricotta cheese
1cupshredded mozzarella cheese
1cupshredded parmesan cheese
1/2teaspoonfresh black pepper
For the sauce
2tablespoonscorn starch or flour
2 1/2cupschicken stock
1cuplow fat milk
kosher salt and fresh black pepperto taste
Bring a large pot of salted water to boil, and cook shells according to package directions. Drain and toss with a teaspoon of olive oil to keep them from sticking. Set aside.
In a large bowl, combine the artichokes, spinach, chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup parmesan cheese, salt and pepper until well combined. Set aside.
In a large sauce pan, melt the butter. Whisk in the corn starch until a thick paste forms and continue cooking until golden brown. Slowly whisk in the chicken stock and cook until thickened. Add the milk, whisking constantly. Stir in the garlic powder and nutmeg. Season with salt and pepper, to taste.
Preheat oven to 350 degrees. Pour 1/2 of the sauce into the bottom of a 9×13 baking dish. Scoop one tablespoon of artichoke filling inside each cooked shell. Place each pasta shell in the sauce, seam side up. Pour the remaining sauce over the shells and sprinkle with the remaining cheese. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for 15 additional minutes. Sprinkle with parsley and serve immediately.