| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Casserole, Zucchini, Pasta |
3 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded monterey jack cheese (4 oz), divided |
| 1 |
lg |
Egg |
| 3/4 |
c |
Reduced fat ricotta cheese |
| 1 |
cn |
Whole kernel corn; (8 1/4-oz), drained |
| 1 |
|
Jars Sliced mushrooms; (2.5 oz), drained |
| 1 |
cn |
Chopped green chiles; (4.5 oz), well drained |
| 1 |
tb |
Chopped fresh chives |
| 1/4 |
ts |
Salt |
| 6 |
|
Manicotti shells; cooked |
| 1 |
|
Jars Mild chunky salsa; (16 oz) |
| 1/2 |
ts |
Garlic powder |
| 1/4 |
ts |
Dried italian seasoning |
INSTRUCTIONS
Recipe by: Southern Living
Combine 1/2 cup Monterey Jack cheese, egg, and next 6 ingredients. Stuff
manicotti shells with mixture, and arrange in a lightly greased 11- x
7-inch baking dish.
Combine salsa, garlic powder, and dried Italian seasoning; spoon evenly
over shells.
Bake covered, at 350 degrees for 25 minutes. Uncover, sprinkle with
remaining 1/2 cup Monterey Jack cheese, and bake 5 more minutes. ]]]]] .
Formatted for you by: Bill Webster
Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep
11, 1997
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