Creamy Chipotle Manicotti

• 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

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 350u0b0 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.

shells, ricotta cheese, green onions, fresh cilantro, mozzarella cheese, egg substitute, vegetable cooking spray, chipotle salsa, shredded monterey jack cheese with peppers

Taken from www.myrecipes.com/recipe/creamy-chipotle-manicotti (may not work)