Creamy Chipotle Manicotti

8MANICOTTI SHELLS
1 CONTAINER PART-SKIM RICOTTA CHEESE (15 OUNCE)
2 GREEN ONIONS, CHOPPED
2 TBSP.FRESH CILANTRO, CHOPPED
1 CUP 4 OZ. PART-SKIM MOZZARELLA CHEESE, SHREDDED
¼ CUP EGG SUBSTITUTE
2 CUPSD.L. JARDINE’S CHIPOTLE SALSA, DIVIDED
1 CUP4 OZ. MONTEREY JACK CHEESE WITH PEPPERS, SHREDDED

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, OMITTING SALT & OIL. RINSE WITH COLD WATER; DRAIN AND SET ASIDE.

STIR TOGETHER RICOTTA CHEESE AND NEXT 4 INGREDIENTS. COAT AN 11 X 7 INCH BAKING DISH WITH COOKING SPRAY, AND POUR ½ CUP SALSA IN BOTTOM OF DISH. SPOON CHEESE MIXTURE EVENLY INTO SHELLS, AND ARRANGE IN DISH. POUR REMAINING SALSA OVER SHELLS.

BAKE AT 350 DEGREES 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