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Chicken Cannelloni With Roasted Red Bell Pepper Sauce

Deel op Facebook Print Recipe

Ingredients

Makes 6 to 8 servings / Prep: 30 min., Cook: 10 min., Bake: 30 min.

  • 1 8-ounce package cannelloni or manicotti shells
  • 4 cups finely chopped cooked chicken
  • 2 8-ounce containers chive-and-onion cream cheese
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 2 cups 8 ounces shredded mozzarella cheese
  • ½ cup Italian-seasoned breadcrumbs
  • ¾ teaspoon garlic salt
  • 1 teaspoon seasoned pepper
  • Roasted Red Bell Pepper Sauce

Garnish:

  • chopped fresh basil or parsley

Instructions

  • Cook pasta according to package directions; drain.
  • Stir together chicken and next 6 ingredients.
  • Cut a slit down length of each pasta shell.
  • Spoon about ½ cup chicken mixture into each shell, gently pressing cut sides back together.
  • Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes.
  • Pour Roasted Red Bell Pepper Sauce evenly over shells.
  • Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated.
  • Garnish, if desired.

Notes & Wine Advice

To Make Ahead:

For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap cannelloni, and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.
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Course; Chicken