6 manicotti
1 beaten egg
1 c. shredded Monterey Jack cheese
3/4 c. ricotta cheese
1/2 c. frozen whole kernel corn
1 (2 oz.) can mushroom pieces and stems, drained
2 tbsp. chopped green pepper
1 tbsp. fresh chives
1 1/2 c. salsa
1/2 c. garlic powder

Cook manicotti according to package directions. Drain, rinse with cold water (to stop the pasta from continuing to cook). Drain well and set aside. In a medium bowl combine the egg, 1/2 the Monterey Jack cheese, all the Ricotta cheese, corn, mushrooms, green pepper and chives. Spoon into each manicotti. Place in a greased baking dish.

In a small bowl combine the salsa and garlic powder. Spoon over the manicotti. Sprinkle with the remaining cheese. Bake, covered, in a 375 degree oven for 45 to 60 minutes until heated.