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Chicken Cannelloni with Roasted Red Bell Pepper Sauce

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 supermarket pasta sauce, and bake as directed.
6 Servings -
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Servings:6  | Calories:647 | Total Fat:36g  | Chol:163mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 36g
55 %
Sat Fat 19g
95 %
Total Carb 42g
14 %
Fiber 5g
20 %
Sugars 4g
Cholesterol 163mg
54 %
Sodium 745mg
31 %
Protein 39g
78 %
39% Cream cheese
22% Others combined
20% Manicotti shells
16% Cooked chicken
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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