Chicken Cannelloni W/Roasted Red Pepper Sauce

• 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.

1. 1. Cook pasta, drain & set aside
2. 2. Stir chicken and next 6 ingred. in lg. bowl
3. 3. Cut 1 side of pasta shell lengthwise, opening shells
4. 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. 5. Pour Roasted Pepper sauce evenly over shells
6. 6. Bake, covered at 350 for 25 to 30 min. or until thoroughly heated

cannelloni, chpd cooked chicken, cream cheese, spinach, mozzarella cheese, italian breadcrumbs, garlic, pepper, red pepper, red pepper, red bell peppers, alfredo sauce, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/chicken-cannelloni-w-roasted-red-pepper-sauce-52892381 (may not work)