Creamy Chipotle Manicotti
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.
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- Calories: 507
- Calories from fat: 42%
- Fat: 23g
- Saturated fat: 14g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 1.3g
- Protein: 35g
- Carbohydrate: 40g
- Fiber: 4.8g
- Cholesterol: 74mg
- Iron: 2.6mg
- Sodium: 1277mg
- Calcium: 794mg
- 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
- Cook pasta according to package directions, omitting salt and oil. Rinse with cold water; drain and set aside.
- Stir together ricotta cheese and next 4 ingredients.
- 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.
- 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.
- Note: For testing purposes only, we used D. L. Jardine's Holy Chipotle Salsa.
- * 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.
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