Chipotle Manicotti Bake
I found this recipe while searching for a vegetarian dish that I could use as a main course. This rich manicotti has the added spiciness that I love in Mexican cuisine. —Julie Peterson, Crofton, Maryland
Ingredients
- 14 uncooked manicotti shells
- 2 cartons (15 ounces each) part-skim ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 4 green onions, chopped
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh cilantro
- 2 cups chipotle salsa
- 2 cups shredded pepper jack cheese
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