Mexican Manicotti

• 4 uncooked manicotti shells
• 1 cup cubed cooked chicken breast
• 1 cup salsa, divided
• 1/2 cup ricotta cheese
• 2 tablespoons sliced ripe olives
• 4 teaspoons minced fresh parsley
• 1 tablespoon diced pimientos
• 1 green onion, thinly sliced
• 1 small garlic clove, minced
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1/3 cup shredded Monterey Jack cheese

• Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture.
• Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa.
• Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake 5-10 minutes longer or until cheese is melted and filling is heated through. Yield: 2 servings.