"I found this recipe while searching for a vegetarian dish that I could use as a main course. This rich manicotti has the added spiciness that I love in Mexican cuisine. —Julie Peterson, Crofton, Maryland..."
INGREDIENTS
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14 uncooked manicotti shells
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2 cartons (15 ounces each) part-skim ricotta cheese
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2 cups shredded part-skim mozzarella cheese
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4 green onions, chopped
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2 large eggs, lightly beaten
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1/4 cup chopped fresh cilantro
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2 cups chipotle salsa
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2 cups shredded pepper jack cheese