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 chicken breasts, diced; 1/2 tsp. hot pepper sauce; 1/4 c. pitted black olives, chopped; 1 small garlic clove, minced; 3 Tbsp. chopped parsley; 1/2 c. shredded low-fat Monterey Jack pepper cheese; 1 green onion, sliced; 1 c. low-fat Ricotta cheese; 1 1/2 c. hot tomato salsa

Servings: persons

8 manicotti shells
2 cooked chicken breasts, diced
1/2 tsp. hot pepper sauce
1/4 c. pitted black olives, chopped
1 small garlic clove, minced
3 Tbsp. chopped parsley
1/2 c. shredded low-fat Monterey Jack pepper cheese
1 green onion, sliced
1 c. low-fat Ricotta cheese
1 1/2 c. hot tomato salsa

1
Preheat oven to 400u00b0.
2
Grease 12 x 8-inch baking dish.
3
In large bowl, combine cooked chicken, Ricotta, onion, olives, parsley, garlic and hot pepper sauce.
4
Use a teaspoon to stuff cooked shells with mixture.
5
Place in baking dish.
6
Top with shredded cheese and salsa.
7
Bake 20 minutes or until cheese has melted.
8
Garnish with parsley and serve immediately.

360

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 10 ingredients. The key ingredients include: 8 manicotti shells, 2 cooked chicken breasts, diced, 1/2 tsp. hot pepper sauce, 1/4 c. pitted black olives, chopped, 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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