Chicken Cannelloni with Roasted Red Bell Pepper Sauce


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 and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.

Chicken Cannelloni with Roasted Red Bell Pepper Sauce
6 to 8 servings


  • 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

  • 1 cup (8 ounces) shredded mozzarella cheese

  • 1/2 cup Italian-seasoned breadcrumbs

  • 3/4 teaspoon garlic salt

  • 1 teaspoon seasoned pepper

  • Roasted Red Bell Pepper Sauce

  • Garnish: chopped fresh basil or parsley


  1. Cook pasta according to package directions; drain.

  2. Stir together chicken and next 6 ingredients.

  3. Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour Roasted Red Bell Pepper Sauce evenly over shells.

  4. Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

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