Creamy Chipotle Manicotti |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This calcium-rich recipe (almost 800 mg per serving) makes four very hearty portions. For a lighter meal, enjoy one stuffed shell alongside steamed green beans and colorful salad drizzled with vinaigrette. To reduce the recipe's total fat, use fat-free ricotta cheese and mozzarella cheese, and use 1/2 cup Monterey Jack cheese instead of 1 cup. Ingredients:
8 manicotti shells |
1 (15-ounce) container part-skim ricotta cheese |
2 green onions, chopped |
2 tablespoons chopped fresh cilantro |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup egg substitute |
vegetable cooking spray |
2 cups chipotle salsa, divided |
1 cup (4 ounces) shredded monterey jack cheese with peppers |
Directions:
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.
|
|