Chicken Cannelloni with Roasted Red Bell Pepper Sauce

Name: Chicken Cannelloni with Roasted Red Bell Pepper Sauce
Ingredients: 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

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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.

By Southern Living Editors

Updated on February 24, 2022

Chicken Cannelloni with Roasted Red Bell Pepper Sauce

Yield:

6 to 8 servings

Ingredients

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

Directions

Cook pasta according to package directions; drain.
Stir together chicken and next 6 ingredients.
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.
Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.