Tasty Mexican Manicotti Recipes

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.

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.

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.

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.

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.

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.

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.

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!