Mexican Manicotti Recipe

This is one of the first dishes I cooked for a date.  Well, not this exact recipe, but one I got
from a friend who swore it was foolproof (meaning even a fool could make
it).  I labored hard over it, surprised
at how difficult this cooking stuff was, but was very pleased with the
result.  Sadly, my date was not.  He complained it was dry and tasteless.  Eventually, I dumped him, though not nearly
fast enough.  Today, I don't work so hard
in the kitchen, and I rarely get complaints. 
That is probably because a real man appreciates being cooked for and,
thankfully, that's the sort of I have now. 
Feel free to mess around with this recipe.  I only cook the noodles halfway so they're
easier to fill.  If anyone complains, cut
them off – from the kitchen or anywhere else you'd like.

Mexican Manicotti Recipe

• 1 box manicotti noodles

Filling:

• 4 scallions, chopped


• 5-8 mushrooms, chopped


• 2 garlic cloves, chopped


• 4-oz can chopped (or sliced) olives


• 2-oz can diced green chiles


• 15-oz container ricotta cheese


• dab of plain yogurt – Greek style (or drained)


• 2-3 oz. shredded mozzarella cheese


• small handful fresh chopped cilantro

Topping:

• 2-3 oz. shredded pepper jack cheese


• 8 oz spicy salsa 

Cook the noodles half as long as suggested.  Drain and keep on waxed or parchment paper or
a cookie sheet to cool.  Heat oven to 400
degrees.  Mix together all filling
ingredients.  Pour a little salsa into
the bottom of a big baking pan.  Squish filling
into half-cooked noodles and arrange in baking sheet.  Top with remaining salsa and jack cheese.  Bake for 20 minutes.