4 ounces monterrey jack cheese shredded with peppers
4 ounces part-skim mozzarella cheese shredded
15 ounce part-skim ricotta cheese
2 cups chipotle salsa divided
8 manicotti shells
Equipment
oven
baking pan
ziploc bags
Directions
Cook pasta according to package directions, omitting salt and oil. Rinse with cold water; drain and set aside.
Stir together ricotta cheese and next 4 ingredients.
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.
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.
Note: For testing purposes only, we used D. L. Jardine's Holy Chipotle Salsa.
* 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.
