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Categories:Viewed: 66 - Published at: 9 years ago
Ingredients
- 12 ounces jumbo shells
- 3 cups baby spinach (8oz)
- 1 chicken breast, cooked and shredded
- 5 artichoke hearts
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 4 ounces cream cheese, softened
Method
- Preheat the oven to 375°
- Cook shells according to the package directions. Drain and set aside.
- Take cream cheese out of the refrigerator to soften. Saute the spinach in olive oil and with salt and pepper until softened. Chop the artichoke hearts into small pieces. Reserve 1 cup of the mozzarella and 1/4 cup parmesan, and combine the rest of the filling components in a bowl and mix until combined.
- Grease a 13x9 baking dish. Fill each cooked shell with filling and place in baking dish, open side up. Continue until baking dish is full. Sprinkle remaining cheeses over the shells. Cover with foil and place in oven for 20 minutes. To get the golden bubbly cheese, uncover the dish, turn the oven up to broil and cook for about 5 minutes. Keep an eye on it so that it doesn't burn.
- Serve with or without sauce.
