Author Notes: I recently made spinach artichoke dip for a party, and it was so good! There is a reason that this dip has stood the test of time, and it deserved to be put in my shells. I used a combination of mozzarella, parmesan, and a little cream cheese, as well as chicken in the filling. It's as simple as that. The shells can be made ahead of time and either refrigerated or frozen until you're ready to pop them in the oven. They can be eaten with or without sauce. —Sarah Goerzen | The City Skillet
ounces jumbo shells
cups baby spinach (8oz)
chicken breast, cooked and shredded
cups shredded mozzarella cheese
cup shredded parmesan cheese
ounces cream cheese, softened
- Preheat the oven to 375º
- Cook shells according to the package directions. Drain and set aside.
- Take cream cheese out of the refrigerator to soften. Sauté 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.