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Creamy Chipotle Manicotti

Yield 4 servings
This calcium-rich recipe (almost 800 mg per serving) makes four very hearty portions. For a lighter meal, enjoy one stuffed shell alongside steamed green beans and colorful salad drizzled with vinaigrette. To reduce the recipe's total fat, use fat-free ricotta cheese and mozzarella cheese, and use 1/2 cup Monterey Jack cheese instead of 1 cup.


  • 8 manicotti shells
  • 1 (15-ounce) container part-skim ricotta cheese
  • 2 green onions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup egg substitute
  • Vegetable cooking spray
  • 2 cups chipotle salsa, divided*
  • 1 cup (4 ounces) shredded Monterey Jack cheese with peppers

Nutrition Information

  • calories 507
  • caloriesfromfat 42 %
  • fat 23 g
  • satfat 14 g
  • monofat 6.7 g
  • polyfat 1.3 g
  • protein 35 g
  • carbohydrate 40 g
  • fiber 4.8 g
  • cholesterol 74 mg
  • iron 2.6 mg
  • sodium 1277 mg
  • calcium 794 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and oil. Rinse with cold water; drain and set aside.

  2. Stir together ricotta cheese and next 4 ingredients.

  3. Coat an 11- x 7-inch baking dish with cooking spray, and pour 1/2 cup salsa in bottom of dish. Spoon cheese mixture evenly into shells, and arrange in dish. Pour remaining salsa over shells.

  4. Bake at 350° for 20 minutes. Sprinkle with Monterey Jack cheese. Bake 10 more minutes or until thoroughly heated and cheese melts. Let stand 10 minutes before serving.

  5. Note: For testing purposes only, we used D. L. Jardine's Holy Chipotle Salsa.

  6. * 1 or 2 canned chipotle peppers in adobo stirred into 2 cups reglar mild salsa may be substituted for chipotle salsa. Canned Chipotle peppers may be found in the Mexica section of supermarket. Store remaining peppers in a zip-top plastic bag in refrigerator up to 2 weeks or in freezer up to 2 months.