Creamy Chipotle Manicotti

Ingredients

• 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

Preparation

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.