Ingredients
14 uncooked manicotti shells2 cartons (15 ounces each) part-skim ricotta cheese2 cups shredded part-skim mozzarella cheese4 green onions, chopped2 large eggs, lightly beaten1/4 cup chopped fresh cilantro 2 cups chipotle salsa2 cups shredded pepper jack cheese
Preparation
Preheat oven to 350°. Cook manicotti according to package directions for al dente. Drain.
In a large bowl, mix ricotta cheese, mozzarella cheese, green onions, eggs and cilantro. Spoon into manicotti. Spread 1/2 cup salsa into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining salsa over top. Bake, uncovered , 20 minutes.
Sprinkle with pepper jack cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
