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.
EASY BAKED MANICOTTI
Italian restaurants ain't got nothin' on your kitchen. Rich, homemade stuffed manicotti is easier than it looks. Our video walks you through the manicotti recipe...so prepare for compliments to the chef!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
- Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
- Bake 40 min. or until heated through.
Nutrition Facts : Calories 520, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
MEXICAN MANICOTTI
Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.
Provided by MizzNezz
Categories Manicotti
Time 1h28m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 449.6, Fat 23.5, SaturatedFat 12.3, Cholesterol 80.5, Sodium 807.7, Carbohydrate 36.4, Fiber 5.3, Sugar 5.1, Protein 23.9
MEXICAN MANICOTTI MY WAY
OHHHH MY GOODNESS!! This dish is fabulous! Laura was right when she said she did good!!! The meat and bean mixture inside the pasta was perfect, and the creamy cheese and sour cream was the ideal touch on top. (If you don't like black olives and green onions you could easily leave that off.) I served this with corn but as an...
Provided by Laura Yoder
Categories Beef
Time 1h30m
Number Of Ingredients 10
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.
MICROWAVE MEXICAN MANICOTTI
This is a wonderful recipe a friend of the family made for us for dinner when I was a kid. It's easy to make since it's cooked in the microwave.
Provided by Jody Campos Dowling
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Grease a microwave-safe 9x12 inch baking dish, and set aside.
- Heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. Spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. Combine the water and picante sauce in a bowl, and pour over the shells.
- Cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on High power for 10 minutes. Carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. Replace the plastic and microwave an additional 15 to 20 minutes on Medium power, until the shells are cooked and the liquid has been absorbed.
- Pull off the plastic wrap, and spoon sour cream over the shells. Sprinkle with Monterey Jack cheese and chopped green onions for garnish.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 44.9 g, Cholesterol 77.1 mg, Fat 21.9 g, Fiber 5.7 g, Protein 26.3 g, SaturatedFat 10.8 g, Sodium 826.1 mg, Sugar 4 g
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
I was looking for a different way to use up some ricotta cheese in my fridge. I found this recipe on Meals.com and modified it slightly. I like Mexican food and quite enjoyed this dish. It was also quite easy to make. You can make it as spicy as you would like to suite your taste.
Provided by Deepfreeze-27
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cook beef and onion in a large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until meixture is thickened.
- Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl.
- Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish.
- Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish.
- Top with remaining salsa and remaining mozzarella cheese; cover.
- Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
- To Freeze ahead:Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F Bake for 45 to 50 minutes or until heated through. Sprinkle with green onions before serving.
Nutrition Facts : Calories 337.6, Fat 16.6, SaturatedFat 8, Cholesterol 68, Sodium 1116.9, Carbohydrate 23.8, Fiber 2.7, Sugar 4.5, Protein 23.4
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
MEXICAN MANICOTTI
My Mom used to make this when we'd come for a visit. It's best served with Spanish rice, salsa and tortilla chips. A big family hit!
Provided by Kim Phillips-Randolph
Number Of Ingredients 11
Steps:
- 1. In a bowl, combine the uncooked beef, beans, chili powder, oregano. Spoon into uncooked manicotti shells; arrange in a greased 13 in by 9 in by 2 in baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
- 2. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Uncover and spoon sour cream over the top. Sprinkle with the cheese, onions and olives, if desired. Bake 5 - 10 minutes longer or until the cheese is melted.
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