Mexican Chicken Manicotti

8 uncooked manicotti shells
1-1/2 cups
cut-up cooked chicken or turkey (about 8 oz.)
1 cup shredded carrot (about 2 medium)
1 cup low-fat ricotta cheese
2 tablespoons sliced green onions with tops
2 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
1 cup salsa
1/4 cup shredded Monterey jack cheese

Directions: Heat oven to 325 degrees. Cook manicotti shells as
directed on package; drain. Mix chicken, carrot, ricotta cheese,
onions, cilantro and garlic. Fill manicotti shells chicken mixture. Arrange in ungreased rectangular pan, 13x9x2 inches.
Pour salsa over manicotti; sprinkle with Monterey jack cheese.
Cover and bake for about 35 minutes or until hot in center.