Tomato-Basil Chicken Cannelloni

• 1 (8-oz.) package manicotti shells
• 3 cups chopped cooked chicken
• 2 (8-oz.) containers chive-and-onion cream cheese
• 1 (10-oz.) package frozen chopped spinach, thawed and well drained
• 2 cups (8 oz.) shredded mozzarella cheese, divided
• 1/2 cup Italian-seasoned breadcrumbs
• 3/4 teaspoon garlic salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 (24-oz.) jars BERTOLLI Tomato-Basil Sauce
• Garnish: chopped fresh basil

1. Preheat oven to 350u0b0. Prepare pasta according to package directions.
2. Meanwhile, stir together chicken, cream cheese, spinach, 1 cup mozzarella cheese, and next 3 ingredients in a large bowl.
3. Cut pasta shells in half through 1 side. Fill each shell with chicken mixture, gently pressing cut sides together around filling. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour sauce over shells.
4. Bake, covered, at 350u0b0 for 25 minutes. Uncover and sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, 10 to 15 minutes or until cheese is melted and cannelloni are thoroughly heated. Garnish, if desired.
5. Note: You can make this in a 13- x 9-inch baking dish if you don't have 2 (11- x 7-inch) dishes. Bake, covered, 30 minutes. Uncover, sprinkle with cheese, and bake 15 to 20 minutes or until cheese is melted and cannelloni are thoroughly heated.

manicotti shells, chicken, containers chive, mozzarella cheese, italianseasoned breadcrumbs, garlic salt, freshly ground pepper, tomatobasil sauce, fresh basil

Taken from www.myrecipes.com/recipe/tomato-basil-chicken-cannelloni (may not work)