"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Manicotti Recipe

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This recipe for Mexican Manicotti, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Seguin
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 manicotti shells
2 cooked chicken-breast halves, diced
1 cup low fat ricotta cheese
1 scallion, sliced
1/4 cup pitted black olives chopped
1/4 cup chopped pimiento
3 tbsp. chopped cilantro
1 small garlic clove, minced
1/2 tsp. hot pepper sauce
1/2 cup shredded Monterey Jack pepper cheese
1 1/2 cups hot tamato salsa
Parsley sprigs for garnish

Directions:
Directions:
Preheat oven to 400. Grease 12 X 8 baking dish. Cook shells as label directs. Meanwhile, in large bowl, combine cooked chicken, ricotta, scallion, olives, pimiento, cilantro, garlic, and hot-pepper sauce. Use a teaspoon to stuff cooked shells with mixture. Place in baking dish. Top with shredded cheese and tomato salsa. Bake 20 minutes, or until shells are hot and cheese has melted. Garnish with parsley sprigs, and serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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