6 manicotti noodles
1 egg
1 c. shredded Monterey Jack Cheese (4 oz.), divided
3/4 c. Ricotta cheese
1/2 c. loose-pack frozen whole-kernel corn
1 (2 oz.) can mushroom stems and pieces, drained
2 tbsp. chopped green bell pepper
1 tbsp. snipped fresh chives
1 1/2 c. salsa
1/2 tsp. garlic powder
1/4 tsp. dried Italian seasoning, crushed

Cook manicotti according to package directions. Drain. Rinse with cold water. Drain again thoroughly. Set aside.

In a medium mixing bowl beat egg. Stir in 1/2 cup Jack cheese, all Ricotta cheese, corn, mushrooms, green pepper and chives. Spoon about 1/4 cup cheese mixture into each manicotti shell. Place two manicotti in each of three greased shallow individual au gratin or baking dishes; set aside.

In a small mixing bowl combine salsa, garlic powder and Italian seasoning. Spoon 1/3 salsa mixture over manicotti in each dish. Sprinkle with remaining cheese. Wrap in moisture- and vapor-proof wrap; seal, label and freeze. Makes 3 single-serving entrees.