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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, This recipe is well-liked even in Cajun Country Louisiana! Ingredients:
4 uncooked manicotti shells |
1 cup cubed cooked chicken breast |
1 cup salsa, divided |
1/2 cup ricotta cheese |
2 tablespoons sliced ripe olives |
4 teaspoons minced fresh parsley |
1 tablespoon diced pimientos |
1 green onion, thinly sliced |
1 small garlic clove, minced |
1/4 to 1/2 teaspoon hot pepper sauce |
1/3 cup shredded monterey jack cheese |
Directions:
1. Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture.
2. Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa.
3. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake 5-10 minutes longer or until cheese is melted and filling is heated through. Yield: 2 servings.
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