Chicken Cannelloni with Roasted Red Bell Pepper Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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 |
Directions:
1. Cook pasta according to package directions; drain.
2. Stir together chicken and next 6 ingredients.
3. 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.
4. Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.
|
|