Food and Recipes Dish Casserole Chicken Cannelloni with Roasted Red Bell Pepper Sauce 5.0 (1) 1 Review 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print