Mexican Manicotti
Cooking for 2
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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!"
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 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.