Chicken-Spinach Cannelloni With Red Bell Pepper Sau

Name: Chicken-Spinach Cannelloni With Red Bell Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups finely chopped cooked chicken or 5 cups turkey; 2 (8 ounce) containers chive & onion cream cheese; 1 teaspoon fresh minced garlic (no more than 1 teaspoon garlic!); 1 (10 ounce) package frozen chopped spinach (thawed and hand-squeezed dry, use half package if desired); 2 cups finely grated mozzarella cheese; 2 tablespoons grated parmesan cheese; ½ cup breadcrumbs; 2 teaspoons seasoning salt; ¼ teaspoon black pepper (or to taste); 1 (7 ounce) jar roasted red peppers, drained; 3 cups prepared alfredo sauce; ¼ cup grated parmesan cheese; 1 (8 ounce) package cannelloni tubes, shells

Servings: persons

5 cups finely chopped cooked chicken or 5 cups turkey
2 (8 ounce) containers chive & onion cream cheese
1 teaspoon fresh minced garlic (no more than 1 teaspoon garlic!)
1 (10 ounce) package frozen chopped spinach (thawed and hand-squeezed dry, use half package if desired)
2 cups finely grated mozzarella cheese
2 tablespoons grated parmesan cheese
½ cup breadcrumbs
2 teaspoons seasoning salt
¼ teaspoon black pepper (or to taste)
1 (7 ounce) jar roasted red peppers, drained
3 cups prepared alfredo sauce
¼ cup grated parmesan cheese
1 (8 ounce) package cannelloni tubes, shells

1
Grease two 11 x 7-inch baking dishes.
2
For the sauce; place all ingredients in a processor except salt and pepper; process until smooth.
3
Season sauce with salt and pepper; set aside or refrigerate until ready to use.
4
In a large bowl stir all the cannelloni filling together.
5
Cook the cannelloni shells in boiling water until al dente (do not over cook!
6
).
7
Cut each of the cooked shells lengthwise to form a square.
8
Spoon about 1/2 cup chicken mixture lengthwise near the end of each square, then roll up as tight as possible.
9
Place and divide the shells cut-end down into the two baking dishes.
10
Divide/drizzle the prepared bell pepper sauce over the shells in the two baking dishes.
11
Cover with foil and bake 350F for about 25-30 minutes or until thoroughly heated through.
12
If desired sprinkle mozzarella cheese on top the last 5 minutes of baking.

943

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups finely chopped cooked chicken or 5 cups turkey, 2 (8 ounce) containers chive & onion cream cheese, 1 teaspoon fresh minced garlic (no more than 1 teaspoon garlic!), 1 (10 ounce) package frozen chopped spinach (thawed and hand-squeezed dry, use half package if desired), and more.

Yes, Chicken-Spinach Cannelloni With Red Bell Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Spinach Cannelloni With Red Bell Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions