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MEXICAN MANICOTTI
4 manicotti shells
1 cup rotisserie chicken pieces
1/4 + 1/4 + 1/2 cup salsa
1/2 cup ricotta cheese
2 tablespoons FRESH chopped parsley
1 mini red pepper, chopped
2 green onions, chopped small
1 LARGE clove garlic, minced
1/4-1/2 teaspoon hot sauce
1/3 + 1/3 cup shredded Mexican blend cheddar cheese

• Preheat oven to 400°.
• Prepare manicotti shells just shy of al dente.
• In a small bowl combine the chicken pieces, 1/4 cup salsa, ricotta cheese, 1/3 cup shredded cheese, green onion pieces, red pepper pieces, minced garlic and hot sauce.
• Lightly spray baking dish with non-stick spray.
• Spread 1/4 cup salsa in baking dish.
• Gently fill manicotti shells with chicken mixture.
• Arrange shells in a single layer on top of salsa.
• Top with remaining salsa.
• Cover and bake 20 minutes.
• Top with remaining cheese and return to oven for 5-10 minutes until cheese is melted.