A fantastic make-ahead meal for when weeknights are just too busy for anything else.
(But we won’t tell anyone else how easy it is.)
Served hot and bubbling, it’s creamy, cheesy, and oh-so-satisfying.
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Just be sure to shred it well so it’s easy to eat inside the pasta.
Prep it ahead and have it ready to bake for an impressiveweeknight mealin a flash.
Prepare the red bell pepper sauce and refrigerate in an airtight container.
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Thaw the cannelloni overnight in the refrigerator if frozen.
When ready to serve, bring the cannelloni and sauce to room temperature.
Top the cannelloni with sauce, and bake as directed.
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To reheat, bring to room temperature (thaw overnight in the refrigerator first if frozen).
Cover and bake in a preheated 350F oven until hot throughout before serving.
you’ve got the option to also reheat, covered, on the stovetop or in the microwave.
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More Baked Pasta Recipes You’ll Love
There are few dishes more comforting thanbaked pasta.
These stuffed and creamy pasta dishes are soul-satisfying and incredibly delicious:
Ingredients
1(8-oz.)
package cannelloni or manicotti shells
4cupsfinely chopped cooked chicken
2(8-oz.)
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containers chive-and-onion cream cheese
1(10-oz.)
package frozen chopped spinach, thawed and well drained
1cup(8 oz.)
shredded mozzarella cheese
1/2cupItalian-seasoned breadcrumbs
3/4tsp.garlic salt
1tsp.seasoned pepper
2(7-oz.)
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jarsroasted red bell peppers, drained
1(16-oz.)
jarcreamy Alfredo sauce
1(3-oz.)
Make pasta filling:
Preheat oven to 350F.
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Stir together chicken and next 6 ingredients.
Stuff pasta:
Cut pasta shells lengthwise through the other side.
Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together.
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Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes.
Pour evenly over stuffed shells.
Garnish, if desired.
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Test Kitchen Note
For testing purposes only, we used Bertolli Five Brothers Creamy Alfredo Sauce.
Frequently Asked Questions
The two names are often used interchangeably.
In Italy, tubes of pasta are known as cannelloni.
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Americans refer to this punch in of pasta as either manicotti, meaning sleeves, or cannelloni.
Manicotti shells are sometimes sold with ridges.
It doesn’t need much else.
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you’re able to also make cannelloni using softened lasagna sheets.
Roll up with filling, and proceed with the recipe as written.
