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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
  • Total Time
    Prep: 30 min. Bake: 30 min. + standing
  • Makes
    8 servings

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

Directions

  • Preheat oven to 350°. Cook manicotti according to package directions for al dente. Drain.
  • In a large bowl, mix ricotta cheese, mozzarella cheese, green onions, eggs and cilantro. Spoon into manicotti. Spread 1/2 cup salsa into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining salsa over top. Bake, uncovered , 20 minutes.
  • Sprinkle with pepper jack cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts
2 stuffed manicotti: 597 calories, 34g fat (19g saturated fat), 158mg cholesterol, 899mg sodium, 35g carbohydrate (4g sugars, 1g fiber), 39g protein.

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