Ingredients

8 oz pkg. cannelloni or manicotti shells

4 C finely chpd cooked chicken

2 - 8 oz container chive-and-onion cream cheese

1 lg bag spinach, cooked and drained

1 C shredded mozzarella cheese

1/2 C Italian breadcrumbs

3/4 tsp garlic salt

1 tsp seasoned pepper

roasted red pepper sauce (recipe to follow)

Roasted Red Pepper Sauce:

2 (7 oz) jars roasted red bell peppers, drained

1 (16 oz) jar creamy Bertolli Creamy Alfredo sauce

1 (3 oz) pkg. shredded Parmesan cheese

Process all in a blender until smooth scraping sides occasionally.

Preparation

  1. Cook pasta, drain & set aside
  2. Stir chicken and next 6 ingred. in lg. bowl
  3. Cut 1 side of pasta shell lengthwise, opening shells
  4. Spoon 1/2 C chicken mixture into each shell. Gently press sides together. Place shells, seam side down on 2 lightly greased 11 x 7 baking dishes.
  5. Pour Roasted Pepper sauce evenly over shells
  6. Bake, covered at 350 for 25 to 30 min. or until thoroughly heated