This recipe was fantastic. I made it for my girlfriend last night and she absolutely loved it and I did as well. The flavor in the filling was the key...we couldn't stop eating it. It was a perfect balance of flavors and nothing was too overpowering. We chose steamed veggies as a side dish. She definitely wants me to make it again. Thanks!
Tomato-Basil Chicken Cannelloni
- 1 (8-oz.) package manicotti shells
- 3 cups chopped cooked chicken
- 2 (8-oz.) containers chive-and-onion cream cheese
- 1 (10-oz.) package frozen chopped spinach, thawed and well drained
- 2 cups (8 oz.) shredded mozzarella cheese, divided
- 1/2 cup Italian-seasoned breadcrumbs
- 3/4 teaspoon garlic salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 (24-oz.) jars BERTOLLI Tomato-Basil Sauce
- Garnish: chopped fresh basil
- 1. Preheat oven to 350°. Prepare pasta according to package directions.
- 2. Meanwhile, stir together chicken, cream cheese, spinach, 1 cup mozzarella cheese, and next 3 ingredients in a large bowl.
- 3. Cut pasta shells in half through 1 side. Fill each shell with chicken mixture, gently pressing cut sides together around filling. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour sauce over shells.
- 4. Bake, covered, at 350° for 25 minutes. Uncover and sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, 10 to 15 minutes or until cheese is melted and cannelloni are thoroughly heated. Garnish, if desired.
- Note: You can make this in a 13- x 9-inch baking dish if you don't have 2 (11- x 7-inch) dishes. Bake, covered, 30 minutes. Uncover, sprinkle with cheese, and bake 15 to 20 minutes or until cheese is melted and cannelloni are thoroughly heated.
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