MEXICAN MANICOTTI
Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips. I've also made it without ground beef, and our friends who are vegetarians requested the recipe. -Lucy Shifton, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 431 calories, Fat 20g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 554mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
MEXICAN MANICOTTI
Not only is this Mexican Manicotti recipe super easy to make, it's also delicious! Great comfort food!
Provided by Chef Rodney
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions. Preheat the oven to 400°F.
- In a bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimentos, green onion, garlic and tabasco sauce.
- Drain the noodles in a colander. Let the noodles cool slightly until cool enough to handle. Fill each manicotti with the chicken mixture.
- Spread 1/4 cup salsa in the bottom of an 8-inch square baking dish. Place the manicotti shells on top of the salsa then top the shells with the remaining salsa.
- Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer or until the cheese is melted and the filling is heated through.
Nutrition Facts : Calories 433 kcal, Carbohydrate 36 g, Protein 34 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 1340 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
MEXICAN MANICOTTI
Yummy combo between Italian and Mexican. This is from my friend Alissa. The pasta can be stuffed up to 12 hours in advance and put in the refrigerator.
Provided by Karen
Categories Mexican
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine 1 1/2 cup cheese and refried beans.
- Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
- Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce.
- Microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
- Pour about 1/2 the sauce into a 9x13 pan.
- Place uncooked stuffed tubes in pan, turning each to coat with sauce.
- Top with remaining sauce.
- Cover and bake at 375ºF for 20 minutes.
- Then turn shells over.
- Continue baking, covered, for 20 minutes.
- Uncover, top with remaining cheese.
- Bake 4-5 minutes longer or until cheese is melted.
- Dollop with sour cream and sprinkle with onions and olives.
Nutrition Facts : Calories 422.8, Fat 26.9, SaturatedFat 16, Cholesterol 72.3, Sodium 1571.9, Carbohydrate 22.9, Fiber 6.6, Sugar 7.4, Protein 23.7
TASTY MEXICAN MANICOTTI
My family loves both pasta dishes and Mexican food, so I came up with this recipe that combines the best of both worlds. You'll find this irresistible on cool evenings.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Stir in the beans, chili powder and cumin. Stuff into manicotti shells. , Place in a greased 13x9-in. baking dish. Combine tomato sauce and chilies if desired; pour over manicotti. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.
Nutrition Facts :
MEXICAN MANICOTTI
Pasta shells stand in for taco shells in this cheesy, beefy, change-of-pace main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cold water; drain well.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.
- In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the cheese, the chiles and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.
- Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1 cup cheese over shells. Bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro.
Nutrition Facts : Calories 700, Carbohydrate 45 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 23 g, ServingSize 1 Serving (2 Shells), Sodium 1390 mg, Sugar 8 g, TransFat 1 1/2 g
MANICOTTI
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
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
ALFREDO MANICOTTI RECIPE BY TASTY
Steps:
- Prepare all of the ingredients. Preheat the oven to 400°F.
- In a saute pan over medium-high heat, add sausage. Cook and crumble until no longer pink.
- In a saucepan over medium-high heat, add butter and garlic powder. Once melted, whisk in flour. Cook for 2 minutes, then whisk in chicken broth. Cook for 2 minutes, then whisk in heavy cream. Add parmesan, whisk and cook until fully melted. Remove from heat.
- In a bowl, combine ricotta cheese, Italian sausage, garlic, and 1 cup of mozzarella.
- Pour a thin layer of sauce into the bottom of the 13×9 baking dish. Use a teaspoon to push the filling into each pasta tube. Line up in the baking dish. Pour remaining sauce over top of filled pasta tubes. Sprinkle dish with the remaining mozzarella and parsley.
- Bake for 30 minutes or until golden brown and bubbling.
- Serve warm.
MEXICAN MANICOTTI
I have made this both ways and actually prefer it Vegetarian style without the beef. This is delicious and is a big hit with the kids. This is so creamy they won't even realize theres no beef in it if you leave it out. The prep time is making this without the beef.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine beef (if desired), beans, chili powder, and oregano.
- Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish.
- Combine water and picante sauce; pour over shells.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350° for 1 hour.
- Uncover; spoon sour cream over top.
- Sprinkle with cheese, onions, and olives (if desired).
- Bake 5 to 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 474.2, Fat 23.6, SaturatedFat 14.1, Cholesterol 56.5, Sodium 880.4, Carbohydrate 49.8, Fiber 7.1, Sugar 3.8, Protein 17.6
SPINACH AND CHEESE MANICOTTI RECIPE BY TASTY
Here's what you need: manicotti shells, shredded italian cheese blend, ricotta cheese, frozen cut spinach, cream cheese, grated parmesan cheese, himalayan sea salt, pepper, dry parsley flakes, dry oregano, dry basil, garlic powder, onion powder, marinara sauce, fresh thyme
Provided by Sarah LaDue
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F.
- Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
- Stir together all the spinach blend ingredients in a separate bowl and set aside.
- In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
- Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
- Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
- Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
- Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
- Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
- Bake uncovered for 5 minutes or until the cheese is melted.
- Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
- Enjoy!
Nutrition Facts : Calories 1099 calories, Carbohydrate 18 grams, Fat 87 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams
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