Cannelloni is a great stand-in for manicotti. They’re both large, tube-shaped pastas, ideal for filling. Manicotti noodles are ridged, while cannelloni are smooth. Learn more in our guide to pasta shapes.

Ingredients

• 6 ounces cream cheese, softened
• 1 cup sour cream
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups cubed cooked chicken
• 1 medium onion, finely chopped
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 tablespoon butter
• 14 manicotti shells, cooked and drained
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3-1/2 cups 2% milk
• 3 cups shredded monterey jack or cheddar cheese
• 4 tablespoons shredded parmesan cheese, divided

Directions

1. In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
2. In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
3. Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce.
4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.