Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Creamy Chipotle Manicotti
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8 manicotti shells, cooked and cooled |
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1 (15 ounce) container part-skim ricotta cheese |
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2 green onions, chopped |
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2 tablespoons chopped fresh cilantro |
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1 cup (4 ounces) shredded part-skim mozzarella cheese |
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1 egg OR ¼ cup egg substitute |
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Vegetable cooking spray |
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2 cups chipotle salsa, divided |
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1 cup (4 ounces) Monterey Jack cheese with peppers |
Stir together ricotta cheese and next four ingredients.
Coat an 11 x 7 baking dish with cooking spray. Pour ½ cup salsa in bottom of dish.
Spoon cheese mixture evenly into shells and arrange in dish. Pour remaining salsa over shells.
Bake 350 for 20 minutes. Cover with Monterey Jack cheese. Bake another 10 minutes. Let stand 10 minutes before serving.
NOTE: This was in the Living Light Section in Southern Living, but I am not sure which month. Probably March or April 2003. The recipe said if you couldn’t find chipotle salsa (and I could not today) to cut up two chipotle chilies (from the canned in adobo sauce) and add to mild salsa. I had medium salsa, but I did add the chilies and they were quite spicy. I also got ¼ pound slices Boars Head Monterey Jack Cheese with Jalapenos at the deli in Publix. I served it with a salad and bread.