6 manicotti noodles, uncooked 1 egg 1 cup shredded Monterey Jack cheese, divided 3/4 cup ricotta cheese 1/2 cup loose pack frozen corn 1 - 2 ounce can mushrooms, drained 2 tablespoons chopped green bell pepper 1 tablespoon fresh chives 1 1/2 cup salsa 1 teaspoon garlic powder 1 teaspoon Italian seasonings
Directions:
Cook pasta according to package directions. Drain, rinse under cold water. Drain again. Set aside. In medium bowl, beat egg. Stir in 1/2 cup jack cheese, ricotta, corn, mushrooms, green pepper and chives. Spoon 1/4 cup cheese mixture into each pasta shell. Put 2 shells in each of 3 greased shallow baking dishes. In small bowl, combine salsa, garlic powder, and seasonings. Spoon 1/3 of this over each baking dish. Sprinkle with 1/2 cup Monterey Jack cheese and bake, covered in 375 degree oven for 1 hour.
