1 (16 ounce) package chicken pasta, cooked
1 (16 ounce) can sliced mushrooms
1 (4 ounce) jar pesto pasta
12 stalks celery, sifted
2 cups ricotta cheese
1/5 cup minced onion
1/4 cup roasted red bell pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, combine mushrooms, pesto, celery, ricotta cheese and onion; mix well. Shape into 1 inch rolls and roll in remaining sauce.
In a large bowl, mix pasta with mushroom sauce; toss well. Lay pasta rolls in prepared baking dish and cover evenly with sauce mixture. Cover and refrigerate mixture overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake pasta rolls at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until pasta is tender.