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Creamy Chipotle Manicotti

  • 4servings
  • 507calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB1, B2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 manicotti shells

  2. 1 (15-ounce) container part-skim ricotta cheese

  3. 2 green onions, chopped

  4. 2 tablespoons chopped fresh cilantro

  5. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  6. 1/4 cup egg substitute

  7. Vegetable cooking spray

  8. 2 cups chipotle salsa, divided*

  9. 1 cup (4 ounces) shredded Monterey Jack cheese with peppers

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt and oil. Rinse with cold water; drain and set aside.

  2. Stir together ricotta cheese and next 4 ingredients.

  3. Coat an 11- x 7-inch baking dish with cooking spray, and pour 1/2 cup salsa in bottom of dish. Spoon cheese mixture evenly into shells, and arrange in dish. Pour remaining salsa over shells.

  4. Bake at 350° for 20 minutes. Sprinkle with Monterey Jack cheese. Bake 10 more minutes or until thoroughly heated and cheese melts. Let stand 10 minutes before serving.

  5. Note: For testing purposes only, we used D. L. Jardine's Holy Chipotle Salsa.

  6. * 1 or 2 canned chipotle peppers in adobo stirred into 2 cups reglar mild salsa may be substituted for chipotle salsa. Canned Chipotle peppers may be found in the Mexica section of supermarket. Store remaining peppers in a zip-top plastic bag in refrigerator up to 2 weeks or in freezer up to 2 months.

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