Mexican Manicotti Recipe

Name: Mexican Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 manicotti shells; 2 cooked, diced chicken breast; 1 c. low-fat Ricotta cheese; 1 scallion, sliced; 1/4 c. pitted, sliced black olives; 1/4 c. chopped pimiento; 3 Tbsp. chopped parsley or cilantro; 1 small garlic clove, minced; 1/2 tsp. hot pepper sauce; 1/2 c. shredded Monterey Jack pepper cheese; 1 1/2 c. hot tomato salsa; parsley sprigs for garnish

Servings: persons

8 manicotti shells
2 cooked, diced chicken breast
1 c. low-fat Ricotta cheese
1 scallion, sliced
1/4 c. pitted, sliced black olives
1/4 c. chopped pimiento
3 Tbsp. chopped parsley or cilantro
1 small garlic clove, minced
1/2 tsp. hot pepper sauce
1/2 c. shredded Monterey Jack pepper cheese
1 1/2 c. hot tomato salsa
parsley sprigs for garnish

1
Preheat oven to 400u00b0.
2
Spray a 12 x 8-inch baking dish with light vegetable spray.
3
Cook shells as label directs.
4
Meanwhile, in a large bowl, combine cooked chicken, Ricotta, scallion, olives, pimiento, parsley or cilantro, garlic and hot pepper sauce.
5
Use a teaspoon to stuff cooked shells with mixture.
6
Place in baking dish.
7
Top with cheese and tomato salsa.
8
Bake 20 minutes or until cheese has melted.
9
Garnish with parsley.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 manicotti shells, 2 cooked, diced chicken breast, 1 c. low-fat Ricotta cheese, 1 scallion, sliced, and more.

Yes, Mexican Manicotti falls under the Meat & Poultry 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.

Mexican Manicotti

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