Chipotle Manicotti Bake Recipes

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MANICOTTI



Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Steps:

  • Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  • Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
  • Bake 45 minutes, or until bubbly.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

MANICOTTI ITALIAN CASSEROLE



Manicotti Italian Casserole image

Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy! For gatherings I make the whole recipe, for my family I cut it in half.

Provided by ERINLOVE65

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 7

1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained
2 (32 ounce) jars spaghetti sauce
1 ½ pounds shredded mozzarella cheese
thinly sliced pepperoni

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
  • Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
  • Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Nutrition Facts : Calories 909 calories, Carbohydrate 77.6 g, Cholesterol 126.8 mg, Fat 43 g, Fiber 8.5 g, Protein 52.1 g, SaturatedFat 18.4 g, Sodium 2247.8 mg, Sugar 23.5 g

CHIPOTLE MANICOTTI BAKE



Chipotle Manicotti Bake image

I found this recipe while searching for a vegetarian dish that I could use as a main course. This rich manicotti has the added spiciness that I love in Mexican cuisine. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 8

14 uncooked manicotti shells
2 cartons (15 ounces each) part-skim ricotta cheese
2 cups shredded part-skim mozzarella cheese
4 green onions, chopped
2 large eggs, lightly beaten
1/4 cup chopped fresh cilantro
2 cups chipotle salsa
2 cups shredded pepper jack cheese

Steps:

  • Preheat oven to 350°. Cook manicotti according to package directions for al dente. Drain., In a large bowl, mix ricotta cheese, mozzarella cheese, green onions, eggs and cilantro. Spoon into manicotti. Spread 1/2 cup salsa into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining salsa over top. Bake, uncovered , 20 minutes. , Sprinkle with pepper jack cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 597 calories, Fat 34g fat (19g saturated fat), Cholesterol 158mg cholesterol, Sodium 899mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 39g protein.

THREE CHEESE CHIPOTLE MANICOTTI



Three Cheese Chipotle Manicotti image

I made this up one night, when I had lots of cheese in the fridge and wanted something spicy and hearty. It's full of flavour and vegetarian but, as I said, it is very spicy thanks to the chipotles so don't make it if you've got mild tastebuds! The sauce is fairly liquid to start with but will thicken as the shells soak it up during cooking. Use the manicotti tubes that don't need to be pre-cooked for this recipe.

Provided by Sackville

Categories     Manicotti

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 12

1/2 large onion, chopped
4 -5 button mushrooms, chopped
2 tablespoons olive oil
8 -10 manicotti
250 g fresh ricotta cheese
1 teaspoon dried basil
1 (7 ounce) can chipotle chiles in adobo
2 1/2 cups pasta sauce (your preferred brand)
1 1/2 cups water
1 cup grated parmesan cheese
125 g fresh mozzarella cheese, sliced thinly
salt and pepper, to taste

Steps:

  • Heat the oil in a frying pan and sauté the onions and mushrooms until they are soft and browned.
  • Put the cooked mushrooms and onions in a mixing bowl along with the ricotta and basil.
  • Open the can of chipotle peppers and take out 2 peppers.
  • Chop them finely and add to the cheese mixture.
  • Mix and season to taste with salt and pepper.
  • Now take another two chipotles and the remaining sauce in the tin and add them to the pasta sauce. You may have some chipotles left over and you can add them, to your taste. If you are worried about the spice, this is where you can cut back a bit.
  • Use a hand blender to purée the chipotles in with the rest of the sauce.
  • Add the water and pour 1/3 of the mixture on the bottom of a baking dish (about 9 x 13 or slightly smaller).
  • Start stuffing the uncooked manicotti with the ricotta cheese mixture, placing each shell in the baking dish as you go.
  • When all the shells are stuffed pour the rest of the sauce over.
  • It should be fairly watery and enough to cover the shells.
  • Cover with tinfoil and bake in a 200 C fan oven for 30 minutes.
  • If you don't have a fan oven, you will need to increase the heat by about 20°C.
  • After 30 minutes, take the tinfoil off and cook for a further 15 minutes.
  • Sprinkle the parmesan on top and lay the mozzarella over the pasta as well.
  • Grill for 3-4 minutes, or until the cheese is bubbling.
  • Let rest for 10-15 minutes and then serve.

Nutrition Facts : Calories 992.1, Fat 65.5, SaturatedFat 30.1, Cholesterol 157.1, Sodium 2770.5, Carbohydrate 47.1, Fiber 2.1, Sugar 31.1, Protein 54.3

HOMEMADE CREPE-STYLE MANICOTTI



Homemade Crepe-Style Manicotti image

Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 18

Two 28-ounce cans whole, peeled D.O.P tomatoes (see Cook's Note)
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced
Pinch crushed red pepper flakes, optional
3 large sprigs basil
Kosher salt and freshly ground black pepper
8 large eggs
2 cups all-purpose flour
1 cup whole milk
3/4 cup water
Kosher salt
28 ounces whole-milk ricotta
1 cup shredded salted fresh mozzarella (from an 8-ounce ball)
1/2 cup grated Parmigiano Reggiano, plus more for sprinkling
3 tablespoons grated Pecorino Romano
3 tablespoons finely chopped fresh parsley
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
  • For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
  • Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
  • For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
  • To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
  • Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.

CREAMY CHIPOTLE MANICOTTI



Creamy Chipotle Manicotti image

Make and share this Creamy Chipotle Manicotti recipe from Food.com.

Provided by rainna

Categories     Manicotti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

8 manicotti
1 (15 ounce) container part-skim ricotta cheese
2 green onions, chopped
2 tablespoons chopped fresh cilantro
1 cup half-and-half
1/4 cup egg substitute
vegetable oil cooking spray
2 cups chipotle salsa, divided
2 ounces shredded monterey jack pepper cheese

Steps:

  • Cook pasta according to package directions, omitting salt and oil.
  • Rinse with cold water; drain and set aside.
  • Stir together ricotta cheese and next 4 ingredients.
  • Coat an 11- x 7-inch baking dish with cooking spray, and pour 1/2 cup salsa in bottom of dish.
  • Spoon cheese mixture evenly into shells, and arrange in dish.
  • Pour remaining salsa over shells.
  • Bake at 350° for 20 minutes.
  • Sprinkle with Monterey Jack cheese.
  • Bake 10 more minutes or until thoroughly heated and cheese melts.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 337.7, Fat 20.9, SaturatedFat 12.7, Cholesterol 70.1, Sodium 1047.8, Carbohydrate 17.3, Fiber 2.3, Sugar 4.8, Protein 22.1

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