Creamy Chipotle Manicotti – a delicious recipe with shells, ricotta cheese, green onions, fresh cilantro, mozzarella cheese, egg substitute. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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 350u00b0 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.
279
kcal
Calories
19
g
Fat
7
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 manicotti shells, 1 (15-ounce) container part-skim ricotta cheese, 2 green onions, chopped, 2 tablespoons chopped fresh cilantro, and more.
Yes, Creamy Chipotle Manicotti falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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