Tomato-Basil Chicken Cannelloni

Hands-On Time: 20 min., Total Time: 55 min.

Yield: Makes 6 to 8 servings

Ingredients

• 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

Preparation

1. Preheat oven to 350°. 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 350° 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.

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.