Mexican Manicotti Food

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 bowl, mix uncooked beef, beans, chili powder, and oregano.
• Spoon into uncooked manicotti shells.
• Place in greased 13x9 baking pan.
• Mix water and sauce, pour over manicotti.
• Cover and refrigerate 8 hours.
• Remove from refrigerator 30 minutes before baking.
• Cover and bake at 350* for 1 hour.
• Uncover. Sprinkle with cheese, onions, and olives.
• Bake for 8 minutes more.
• Then add sour cream.

MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

MICROWAVE MEXICAN MANICOTTI

Steps:

• Combine (uncooked) ground beef with refried beans.
• Stuff manicotti shells with ground beef/bean mixture and place in a medium casserole dish.
• Combine taco sauce and water.
• Pour over filled shells.
• Cover with plastic wrap.
• Cook on High for 10 minutes.
• Turn shells over.
• Cook 17 minutes at 70% power with wrap vented.
• Remove wrap; sprinkle with cheese.
• Heat until cheese is melted.
• Serve with sour cream and black olives.

MANICOTTI

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.

MEXICAN-STYLE CHICKEN MANICOTTI

Steps:

• Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture. , Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and the remaining 1/2 cyoo salsa. , Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake until cheese is melted and filling is heated through, 5-10 minutes longer.

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 CHICKEN MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. , In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13x9-in. baking dish., Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.

MEXICAN MANICOTTI MY WAY

Steps:

• 1. Mix raw ground beef with taco seasoning, 1 cup of cheese and 1 can refried black beans.
• 2. Using the uncooked manicotti shells, stuff the meat mixture into the shells and place in a large baking dish that has been sprayed with cooking spray.
• 3. Pour the jar of picante over the stuffed shells. Then pour in the 2 cups of warm water.
• 4. Cover with foil and bake in 350 degree oven for 1 hr to 1 1/2 hrs.
• 5. When shells are done and dish is bubbly top with sour cream, reserved cheese and olives.
• 6. Put back in oven for 5-10 minutes.
• 7. Remove from oven and top with green onions.

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.