Creamy Enchilada Mannocotti Food

MANILADAS WITH WHITE CHEESE AND ROASTED TOMATILLO SAUCES

Steps:

• Preheat oven to 400 degrees F.
• Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
• In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.
• Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.
• To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
• To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

FOUR CHEESE MANICOTTI IN CREAM SAUCE

Steps:

• Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour.
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
• Cook manicotti shells according to package directions; drain and cover with cold water.
• Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
• Season to taste with salt, pepper and nutmeg.
• Drain manicotti shells; stuff with cheese mixture.
• Place shells side by side in a greased shallow baking pan; spoon sauce over all.
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.

MEXICAN MANICOTTI

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.

MEXICAN MANICOTTI (ENCHILADA STYLE)

Steps:

• Preheat oven 350.
• Brown turkey, jalapeno, and green pepper until turkey is cooked through.
• Meanwhile heat water and cook manicotti according to package directions. (I always make a couple extra noodles because one or two inevitably break.).
• Drain turkey (if needed). Add water and taco seasoning. Simmer for about five minutes.
• Remove from heat and add refried beans. Let cool, so you don't burn yourself when you stuff the noodles.
• Put a thin layer of enchilada sauce at the bottom of 13X9 pan.
• Stuff cooked noodles with turkey mixture and place in pan.
• Top with remaining enchilada sauce. Cook for 30 minutes.
• Top with cheese and cook another 15 minutes.
• I like to serve mine with some shredded lettuce and tomato.

MEXICAN MANICOTTI

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.

MEXICAN MANICOTTI

Steps:

• 1. Preheat oven to 350°. Spray a 9x13 baking dish with cooking spray.
• 2. Soak manicotti in really hot water for 10-15 minutes. Drain well.
• 3. In a skillet, cook beef until browned. Add chopped onions and minced garlic and sauté until translucent. Add tomato paste, enchilada sauce, taco seasoning mix and water. Simmer for 10-15 minutes. Add additional water if too thick. (Remember you will want a little extra moisture in the sauce because you need to finish cooking the noodles in the oven.)
• 4. In a medium bowl, mix cream cheese, egg, sour cream, 2 cups cheese, chilies, and 2 Tablespoons of cilantro. Spoon 1 cup of meat sauce mixture into the bottom of your 9x13 baking dish. Filling Pasta: Pipe about 3 Tablespoons of filling mixture into each pasta tube (we used a ziploc bag with the corner snipped). Place filled pasta onto sauce, repeat with remaining noodles. Pour remaining sauce mixture over noodles.
• 5. Cover pan with sprayed foil and bake for 30 minutes. Uncover pan and sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with remaining cilantro and additional toppings if desired!

MEXICAN MANICOTTI

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.

MEXICAN MANICOTTI

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.

MANICOTTI ENCHILADAS

Steps:

• 1. In large mixing bowl mix raw meat, beans, taco seasoning, softened cr cheese and 1 cup Monterey jack cheese.
• 2. Divide mixture among 12 corn tortillas warmed in microwave for easier rolling. Spread mixture on corn tortilla, roll up and insert into uncooked manicotti.
• 3. Spray large baking dish with cooking spray. Put 1 can of enchilada sauce in baking dish along with the 1/2 c water.
• 4. Lay your stuffed manicotti in sauce.
• 5. Top with the canned tomatoes, 2nd can of enchilada sauce and remainder of cheese.
• 6. Cover with foil and bake at 350 for 1 hour. Uncover after 1 hour and bake for an additional 5-10 min
• 7. Let stand uncovered for 10 min. Serve and top with a dollop of sour cream