Chicken-Spinach Cannelloni With Red Bell Pepper Sauce

This recipe can also be made using manicotti shells, and turkey can be used in place of the chicken. To save time you can prepare the chicken filling up to a day ahead and refrigerate. You will need two 11x7-inch baking pans for this.

• Ready In: 50 mins
• Serves: 6

Ingredients

• CANNELLONI FILLING

• 5  cups  finely chopped  cooked chicken or 5  cups turkey
• 2 (8 ounce) containers chive & onion cream cheese
• 1  teaspoon  fresh minced garlic (no more than 1 teaspoon garlic!)
• 1 (10 ounce) package frozen chopped spinach (thawed and hand-squeezed dry, use half package if desired)
• 2  cups  finely grated mozzarella cheese
• 2  tablespoons  grated parmesan cheese
• 1⁄2 cup  breadcrumbs
• 2  teaspoons seasoning salt
• 1⁄4 teaspoon black pepper (or to taste)

• BELL PEPPER SAUCE

• 1 (7 ounce) jar  roasted red peppers, drained
• 3  cups  prepared alfredo sauce
• 1⁄4 cup  grated parmesan cheese
• 1 (8 ounce) package  cannelloni tubes, shells

Directions

1. Grease two 11 x 7-inch baking dishes.
2. For the sauce; place all ingredients in a processor except salt and pepper; process until smooth.
3. Season sauce with salt and pepper; set aside or refrigerate until ready to use.
4. In a large bowl stir all the cannelloni filling together.
5. Cook the cannelloni shells in boiling water until al dente (do not over cook!).
6. Cut each of the cooked shells lengthwise to form a square.
7. Spoon about 1/2 cup chicken mixture lengthwise near the end of each square, then roll up as tight as possible.
8. Place and divide the shells cut-end down into the two baking dishes.
9. Divide/drizzle the prepared bell pepper sauce over the shells in the two baking dishes.
10. Cover with foil and bake 350°F for about 25-30 minutes or until thoroughly heated through.
11. If desired sprinkle mozzarella cheese on top the last 5 minutes of baking.