Chicken Cannelloni with Roasted Red Bell Pepper Sauce

I didn't realize until we had already started eating that I hadn't taken a picture yet! Oops!

We had some special company over this weekend, so I wanted to make a special meal! What is great about this recipe is that it can be used for special occasions, or you can make it ahead of time and freeze it for a quick heat-up during the week when you need a quick meal! What I did this weekend was fix the filling the night before, so that all I had to do when it was time for dinner was boil the pasta, stuff it with the filling and pop it in the oven! This recipe is great for situations like that when you want to plan ahead!

I have made this a few times before, but it never gets old! This recipe is so delicious! (If I do say so myself!) :-) I absolutely LOVE the roasted red bell pepper sauce that gets poured on top of the stuffed pasta. The filling is good, but I think that the sauce really makes the recipe and sets it apart.

Enjoy!

Chicken Cannelloni with Roasted Red Bell Pepper Sauce

Yield: 6-8 servings

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

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

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 25-30 minutes or until thoroughly heated. Garnish, if desired.

Roasted Red Bell Pepper Sauce
1. Process all ingredients in a blender until smooth, stopping to scrape down sides.