recipe of the week: chicken & spinach stuffed canneloni

 

Note:  I made two pans.  One for tonight and one for the freezer.  I've updated the ingredients accordingly if you'd like to do the same.

chicken and spinach canneloni

{the goods} 
1 1/2 (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 1/2 cup (8 ounces) shredded mozzarella cheese $ 
1/2 cup Italian-seasoned breadcrumbs 
3/4 teaspoon garlic salt 
1 teaspoon seasoned pepper 
2 jars of spaghetti sauce  
Garnish: chopped fresh basil or parsley  ***I used italian seasoning mixed blend


{let's get to cookin}
Cook pasta according to package directions; drain.  Stir together chicken and next 6 ingredients. Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour spaghetti sauce evenly over shells.  Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

Freeze after baking.

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