Rating: 4 stars
27 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 18

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.

Recipe by Southern Living November 2002

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain.

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  • 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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