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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.

Southern Living NOVEMBER 2002

  • Yield: Makes 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

Preparation

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.

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Chicken Cannelloni with Roasted Red Bell Pepper Sauce recipe

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