Chicken Cannelloni With Roasted Red Bell Pepper Sauce
Ingrediënten
Makes 6 to 8 servings / Prep: 30 min., Cook: 10 min., Bake: 30 min.
- 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
- 2 cups 8 ounces shredded mozzarella cheese
- ½ cup Italian-seasoned breadcrumbs
- ¾ teaspoon garlic salt
- 1 teaspoon seasoned pepper
- Roasted Red Bell Pepper Sauce
Garnish:
- chopped fresh basil or parsley
Instructies
- Cook pasta according to package directions; drain.
- Stir together chicken and next 6 ingredients.
- Cut a slit down length of each pasta shell.
- Spoon about ½ cup chicken mixture into each shell, gently pressing cut sides back 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.
Notes / Tips / Wine Advice:
To Make Ahead:
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 cannelloni, and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.--------------------------------------------------------------------------------------------------
