Mexican Manicotti
Jul 10, 2008 15:30:58 GMT -8
Post by jjg on Jul 10, 2008 15:30:58 GMT -8
Mexican Manicotti
Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"
SERVINGS 2
CATEGORY Lower Fat
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL 50 min.
INGREDIENTS
4 uncooked manicotti shells
1 cup cubed cooked chicken breast
1 cup salsa, divided
1/2 cup ricotta cheese
2 tablespoons sliced ripe olives
4 teaspoons minced fresh parsley
1 tablespoon diced pimientos
1 green onion, thinly sliced
1 small garlic clove, minced
1/4 to 1/2 teaspoon hot pepper sauce
1/3 cup shredded Monterey Jack cheese
DIRECTIONS
Cook manicotti according to package directions. 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.
Yield: 2 servings.
NUTRITIONAL INFO
Nutrition Facts: 2 stuffed manicotti (prepared with reduced-fat ricotta cheese and reduced-fat Mexican cheese blend) equals 395 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 795 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g protein.
Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"
SERVINGS 2
CATEGORY Lower Fat
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL 50 min.
INGREDIENTS
4 uncooked manicotti shells
1 cup cubed cooked chicken breast
1 cup salsa, divided
1/2 cup ricotta cheese
2 tablespoons sliced ripe olives
4 teaspoons minced fresh parsley
1 tablespoon diced pimientos
1 green onion, thinly sliced
1 small garlic clove, minced
1/4 to 1/2 teaspoon hot pepper sauce
1/3 cup shredded Monterey Jack cheese
DIRECTIONS
Cook manicotti according to package directions. 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.
Yield: 2 servings.
NUTRITIONAL INFO
Nutrition Facts: 2 stuffed manicotti (prepared with reduced-fat ricotta cheese and reduced-fat Mexican cheese blend) equals 395 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 795 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g protein.