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Favorite Mexican Meat Loaf

Favorite Mexican Meat Loaf
Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"
2 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 4 uncooked manicotti shells
  • 1 cup cubed cooked chicken breast
  • 1 cup salsa, divided
  • 1/2 cup ricotta cheese
  • 2 tablespoons sliced ripe olives
  • 4 teaspoons minced fresh parsley
  • 1 tablespoon diced pimientos
  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/3 cup shredded Monterey Jack cheese

Directions

  • Cook manicotti according to package directions. In a small bowl,
  • combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley,
  • pimientos, green onion, garlic and pepper sauce. Drain manicotti;
  • fill with chicken mixture.
  • Spread 1/4 cup salsa in an 8-in. square baking dish coated with
  • cooking spray. Top with manicotti shells and remaining salsa.
  • Cover and bake at 400° for 20 minutes. Uncover; sprinkle with
  • Monterey Jack cheese and bake 5-10 minutes longer or until cheese is
  • melted and filling is heated through. Yield: 2 servings.
Nutrition Facts: 2 stuffed manicotti (prepared with reduced-fat ricotta cheese and reduced-fat Mexican cheese blend) equals 395 calories,
© Taste of Home 2013

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Favorite Mexican Meat Loaf (continued)

Nutrition Facts: 10 g fat (4 g saturated fat), 82 mg cholesterol, 795 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013