Chipotle Manicotti Bake

Name: Chipotle Manicotti Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 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

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

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.