Ingredients:

8 oz San Giorgio®® Manicotti
15 oz chili with beans
2 cups shredded Cheddar cheese
16 oz chunky salsa
8 oz tomato paste
11 oz corn, drained
1/2 cup pimiento stuffed olives, sliced

Cooking Directions:

1.  Heat oven to 375º F. Prepare pasta according to package directions; drain. 

2.  When pasta is cooked, separate tubes and cut each tube lengthwise to make 14 flat pieces. Cover pasta with a damp paper towel and set aside.

3.  In medium bowl, stir together chili and 1-1/4 cups cheese.

4.  In another medium bowl, stir together salsa, tomato paste, corn and olives.

5.  In a 13 x 9-inch baking dish, spread 1/2 cup salsa mixture. On each pasta piece, drop about 2 scant tablespoons chili mixture at one end. Roll and place, seam side down, in single layer in prepared dish.

6.  Spread remaining sauce over filled pasta, covering pasta completely; sprinkle with remaining cheese.

7.  Cover with foil; bake 20 minutes, remove foil.

8.  Bake 10 more minutes or until hot and bubbly and cheese is melted.