Creamy Chipotle Manicotti Recipes

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MEXICAN MANICOTTI



Mexican Manicotti image

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

1 lb lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onion
1/4 cup sliced ripe olives

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

MANICOTTI



Manicotti image

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

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

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

CREAMY CHEESE-STUFFED MANICOTTI



Creamy Cheese-stuffed Manicotti image

This is a great, easy dish for a meatless meal but I usually serve some Italian sausage alongside for my meat-loving husband. I sometimes add chopped mushrooms to the sauce. Adapted from a Better Homes recipe.

Provided by Hey Jude

Categories     Manicotti

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

8 manicotti
1/4 cup sliced green onion
1 clove garlic, minced
2 tablespoons butter
2 tablespoons flour
1 1/3 cups milk
1 cup shredded swiss cheese
1/4 cup dry white wine
1 egg, beaten
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/3 cup parsley, minced
1/4 teaspoon finely shredded lemon, rind of
1/8 teaspoon ground nutmeg

Steps:

  • Cook manicotti according to package directions, being careful to not overcook (or they'll split while you're filling them); drain.
  • Sauce: cook onion and garlic in butter until tender; stir in flour and blend well, then add milk all at once; Cook and stir till thickened and bubbly; add swiss cheese and wine; stir until cheese is melted.
  • Combine egg, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, lemon peel and nutmeg.
  • Fill manicotti with ricotta mixture (I use a small teaspoon to do this); arrange in a 12x7x2 inch baking dish.
  • Pour sauce over the filled shells; cover and bake in a 350° oven for 35 to 40 minutes.

Nutrition Facts : Calories 500.6, Fat 35.4, SaturatedFat 21.7, Cholesterol 168.8, Sodium 573.2, Carbohydrate 12.8, Fiber 0.5, Sugar 1.4, Protein 30.2

MEXICAN MANICOTTI



Mexican Manicotti image

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

1 lb lean ground beef (optional)
1 (16 ounce) can refried beans
2 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 (8 ounce) package manicotti
2 1/2 cups water
1 (16 ounce) jar picante sauce
2 cups sour cream
1 cup shredded Mexican blend cheese or 1 cup cheddar cheese
1/4 cup sliced green onion
sliced ripe black olives (optional)

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

FOUR CHEESE MANICOTTI



Four Cheese Manicotti image

Make and share this Four Cheese Manicotti recipe from Food.com.

Provided by Larlisa Crews

Categories     Manicotti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

12 uncooked manicotti
cooking spray
1/2 cup finely chopped onion
3 cloves garlic, minced
1 cup shredded part-skim mozzarella cheese, divided (4 oz)
1/2 cup grated fresh parmesan cheese, divided (2 oz)
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
1 (15 ounce) carton fat-free ricotta cheese
1 (6 ounce) package garden vegetable-flavored light cream cheese, softened
4 ounces block fat free cream cheese, softened (about 1/2 cup)
5 ounces frozen chopped spinach, thawed,drained and ssqueezed dry
1 (27 1/2 ounce) jar tomato-and herb reduced fat low-sodium pasta sauce
oregano sprig (optional)

Steps:

  • Preheat oven to 350.
  • Cook pasta according to package directions, omitting salt and fat; set aside.
  • Coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
  • Add onion and garlic: saute 3 minutes.
  • Remove from heat;set aside Combine 1/2 cup mozzarella cheese,1/4 cup Parmesan cheese, Italian seasoning, pepper, ricotta cheese,and softened cream cheeses in a bowl; beat at medium speed of a mixer until smooth.
  • Stir in onion mixture and spinach.
  • Spoon cheese mixture into cooked manicotti.
  • (about 1/3 cup per shell) Divide 1 cup pasta sauce evenly between 6 individual casserole dishes coated with cooking spray (if you don't have individual casserole dishes,use a 13 x 9 inch baking dish).
  • Arrange 2 stuffed manicotti in each dish.
  • Pour remaining sauce over each serving.
  • Place dishes on a baking sheet.
  • Cover each dish with foil and bake at 350 for 25 minutes.
  • Sprinkle with remaining mozzarella and Parmesan cheeses; bake uncovered an additional 5 minutes.
  • Garnish with oregano, if desired.
  • Yield 6 servings (serving size 2 manicotti for 8 pts).

Nutrition Facts : Calories 238.7, Fat 15.2, SaturatedFat 9, Cholesterol 54.9, Sodium 607.7, Carbohydrate 6.7, Fiber 1, Sugar 3.2, Protein 19.1

MEXICAN STUFFED MANICOTTI SHELLS



Mexican Stuffed Manicotti Shells image

A family favorite that may easily can be doubled --- the chili powder and cumin can be adjusted to taste.

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

4 ounces manicotti, cooked only until firm-tender
1 lb ground beef
1 onion, chopped
2 tablespoons fresh minced garlic
1 teaspoon dried oregano
1 -2 teaspoon dried chili pepper flakes (or to taste, add in if you like spicy) (optional)
1 small green bell pepper, seeded and finely chopped
seasoning salt
pepper
1/3 cup grated parmesan cheese
1 tablespoon chili powder (or to taste)
1/2 tablespoon cumin (or to taste)
1/2 cup prepared salsa (medium heat or spicy)
1/3 cup sour cream
grated parmesan cheese
2 cups cheddar cheese, shredded (or to taste)
1 head lettuce
2 tomatoes, chopped
1 green bell pepper, seeded and chopped

Steps:

  • Set oven to 350 degrees.
  • Grease a 2-quart baking dish.
  • In a heavy skillet brown the ground beef with onions, garlic, bell pepper, oregano and chili flakes (about 6 minutes) drain fat.
  • Add in 1/3 cup Parmesan cheese and season with seasoning salt and black pepper to taste.
  • Stir in the salsa and continue to cook for about 5-6 minutes.
  • Remove from heat and stir in sour cream.
  • Stuff the cooked manicotti shells with the meat mixture.
  • Arrange the shells in the baking dish.
  • Sprinkle grated Parmesan cheese lighty over the shells.
  • Cover tightly with foil and bake 15-20 minutes.
  • Uncover and sprinkle the grated cheddar cheese over and return to oven uncovered for another 5-7 minutes.
  • Serve with shredded lettuce, chopped tomatoes and chopped bell peppers.
  • Delicious!

Nutrition Facts : Calories 724.3, Fat 43.5, SaturatedFat 22.8, Cholesterol 152.2, Sodium 810.3, Carbohydrate 38, Fiber 5.5, Sugar 6.8, Protein 46.3

CREAMY CHICKEN MANICOTTI



Creamy Chicken Manicotti image

This dish is so unique and wonderful. Everyone, including the kids ask for this over and over. Great Company dish.

Provided by Jewels1965

Categories     Manicotti

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 (3 ounce) packages cream cheese, softened
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 tablespoon butter
14 manicotti, uncooked
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 1/2 cups milk
3 cups shredded monterey jack cheese or 3 cups cheddar cheese
4 tablespoons shredded parmesan cheese, divided

Steps:

  • In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.).
  • In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
  • Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
  • Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.

Nutrition Facts : Calories 797.7, Fat 60.3, SaturatedFat 34.7, Cholesterol 229.9, Sodium 1026.7, Carbohydrate 17.1, Fiber 0.6, Sugar 3.4, Protein 46.8

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