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.
1 (8-ounce) package cannelloni or manicotti shells
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.
This sounds wonderful...can't wait to try it. I had a recipe for cannelioni stuffed with shredded cheddar, bacon, sauteed onion and green peppers.. Unfortunately I 've misplaced the recipe and would have to make it up as I go along. Maybe someone could suggest how to mix or add in a few ingredients to finish this recipe!. I don't remember if it was mixed with bread crumbs, parmasean or mushrooms. Anyway it was baked with tomato sauce over it or a white sauce. Any ideas ? Thank you for helping and for sharing an outstanding recipe!
OMGosh - this was so delicious. It's a bit time consuming, so save it for a Saturday or Sunday dinner. I made my own mix of cream cheese/ricotta filling. I just added garlic, chives, grated onion to the cheese filling. I piped this into the tubes. The sauce tho - that required no alteration. It really is cheesy, creamy, better because I made at home. Makes enough for 6-8 people.