Chicken Cannelloni w/ Roasted Red Bell Pepper Sauce

1(8-oz) package cannelloni or manicotti shells

4 cups finely chopped cooked chicken (I shredded)

2 (8-oz) containers chive and onion cream cheese

1(10-oz) package frozen chopped spinach, thawed and well drained

1 cup (8-oz) shredded mozzarella cheese

½ cup Italian-seasoned breadcrumbs

¾ tsp garlic salt

1 tsp seasoned pepper (used fresh ground)

1-1/2 jars Bertolli Roasted Red Pepper w/Italian Herbs

Cook pasta according to directions; drain.

Mix together chicken and next 6 ingredients. Cut pasta shells lengthwise; spoon about ½ cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down in 2 lightly greased 11x7 baking dishes. Pour sauce evenly over shells.

Bake, covered at 350 for 25 to 30 minutes or until thoroughly heated. It will take longer if you made ahead and stored in fridge. Garnish, if desired

For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap and place in a baking dish; top with your favorite pasta sauce, and bake as directed.

Nov. 2002 So. Living. Tried 23 Nov. After trying this, you might want to add some seasonings to the chicken.