Shelly's Recipe

MEXICAN MANICOTTI

Category: Pasta - Baked

16 uncooked manicotti shells, cooked al dente, drained
4 cup cubed cooked chicken breast
4 cup salsa, divided
2 cup ricotta cheese
8 tbsp sliced ripe olives
16 tsp minced fresh parsley
4 tbsp diced pimientos
4 green onion, thinly sliced
4 small garlic clove, minced
1 to 2 tsp hot pepper sauce
1 1/3 cups shredded Monterey Jack cheese

While pasta is cooking, 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.

Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa. 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. Serves 8