Barilla for Professionals

ENCHILADA MANICOTTI

Servings
4

INGREDIENTS

  • 8 Barilla Manicotti
  • 64 oz Corn salad
  • 48 oz Vegan mozzarella shredded
  • 64 oz Salsa verde
  • 64 oz Salsa roja
  • 32 oz Vegan queso
  • 32 oz Pickled fresno chilis
  • 32 oz Chopped scallions

PREPARATION

  1. Cook the pasta for 4 minutes in boiling salted water. Remove and cool completely. Cut in half short ways. Place 4oz of corn and 3 oz of mozzarella inside of each one. Roll tight.
  2. Lay the salsa roja in the bottom of a half hotel pan. Line up the stuffed pastas. Wrap in plastic then foil. Place in a 350 degree oven for 20 minutes.
  3. Garnish with the salsa verde, peppers, scallions, and cheese
  4. 2. Cook the pasta for 4 minutes in boiling salted water. Remove and cool completely. Cut in half short ways. Place 4oz of corn and 3 oz of mozzarella inside of each one. Roll tight.
  5. 3. Lay the salsa roja in the bottom of a half hotel pan. Line up the stuffed pastas. Wrap in plastic then foil. Place in a 350 degree oven for 20 minutes.
  6. 4. Garnish with the salsa verde, peppers, scallions, and cheese

CHEF'S NOTE

Recipe by Kevin Felice.

https://www.barillaforprofessionals.com/en-us/recipes/enchilada-manicotti/