Chicken Sausage Stuffed Shells with Artichoke and Spinach
These hearty stuffed shells feature Italian chicken sausage combined with creamy cheeses, tender artichoke hearts, and spinach, all nestled in jumbo pasta shells and baked in a savory fire-roasted tomato sauce. The combination of provolone, feta, and cream cheese creates a rich, tangy filling that pairs beautifully with the seasoned sausage and vegetables. Perfect for family dinners or entertaining, this comforting Italian-American dish offers a lighter twist on traditional stuffed shells while maintaining all the satisfying flavors. The pepperoncini adds a subtle kick that brightens the entire dish.
Ingredients
- 3 links chicken sausage, casings removedturkey sausage1:1protein
similar flavor profile
- 1 teaspoon dried Italian seasoning
- ¼ cup pepperoncini peppers, choppedbanana peppers1:1vegetable
similar mild heat
- 1 28-ounce can fire-roasted crushed tomatoes
- 1 8-ounce can no-salt-added tomato sauce
- 1 cup provolone cheese, shredded and divided
- 1 cup feta cheese, crumbled
- ½ cup fat-free cream cheese, softened
- ¼ teaspoon freshly ground black pepper
- 1 9-ounce package frozen artichoke hearts, thawed and chopped
- ½ 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
- 2 cloves garlic, minced
- 20 shells jumbo shell pasta, cooked
- cooking spray
Instructions
- 1
Heat a non-stick skillet coated with cooking spray over medium high heat
- 2
Add sausage and cook, crumbling until no longer pink
- 3
Remove from pan and keep warm
- 4
Preheat oven to 375°
- 5
Cook pasta shells according to package directions, omitting salt and fat
- 6
Combine Italian seasoning and next 3 ingredients in a medium saucepan
- 7
Place over medium heat and cook 12 minutes or until thickened, stirring occasionally
- 8
Remove from heat and set aside
- 9
Combine 1/2 cup provolone and the next 6 ingredients through garlic in a medium bowl
- 10
Add cooked chicken sausage and mix to combine
- 11
Spoon about 2 1/2 tablespoons sausage-cheese mixture into each pasta shell
- 12
Place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray
- 13
Spoon tomato mixture over shells
- 14
Sprinkle with remaining 1/2 cup provolone
- 15
Bake at 375° for 25 minutes or until thoroughly heated and cheese melts
Tips
Squeeze spinach thoroughly in a clean kitchen towel to remove excess moisture and prevent watery filling
Cook shells just until al dente as they will continue cooking in the oven
Let the tomato sauce simmer long enough to thicken properly for best coverage
Good to Know
Refrigerate covered for up to 3 days
Can assemble up to 1 day ahead, cover and refrigerate, add 10 minutes to baking time
Serve hot from the oven with a side salad or garlic bread
Common Mistakes
Drain spinach thoroughly to avoid watery filling
Don't overcook shells as they will continue cooking in oven
Allow sauce to thicken properly before assembling
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor profile
similar mild heat
FAQ
Can I use fresh spinach instead of frozen?
Yes, use about 2 cups of fresh spinach. Cook it down in a pan until wilted, then drain and squeeze out excess moisture just like frozen spinach.
Can I freeze these stuffed shells?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Bake from frozen at 375°F for 45-50 minutes covered, then uncover for final 10 minutes.
What if I can't find pepperoncini?
You can substitute with banana peppers, mild pickled jalapeños, or simply omit them. The dish will still be delicious without the subtle tangy heat they provide.