Shelly's Recipe

Chicken Cannelloni with Roasted Red Bell Pepper Sauce

Category: Pasta - Baked

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, see below
Garnish: chopped fresh basil or parsley

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.


Roasted Red Bell Pepper Sauce

2 (7-ounce) jars roasted red bell peppers, drained
1 (16-ounce) jar creamy Alfredo sauce
1 (3-ounce) package shredded Parmesan cheese

Process all ingredients in a blender until smooth, stopping to scrape down sides.