Beefy Chili Manicotti Recipes

Steps:

• Cook and drain manicotti as directed on package using minimum cooking time (cooking for the minimum time helps prevent the shells from tearing while filling).
• Meanwhile, in 10-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce.
• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
• Squeeze thawed spinach to drain; spread on paper towels and pat dry. In medium bowl, mix spinach, cottage cheese, mushrooms, 1/3 cup Parmesan cheese, the nutmeg and pepper.
• In baking dish, spread 1 cup of the beef mixture. Fill manicotti shells with spinach mixture. Place shells on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until hot and bubbly.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
• Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
• Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.

Steps:

• Cook macaroni as directed on package. Drain; return to saucepan. Cover to keep warm.
• Meanwhile, brown ground beef in 12-inch nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
• Reduce heat to medium. Stir in cooked macaroni, beans, tomatoes, salt and pepper. Cook an additional 3 to 5 minutes or until bubbly, stirring frequently. Sprinkle with cheese.

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 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:

• Crumble ground beef in skillet and brown gradually over medium heat. Drain and add to 1 jar of spaghetti sauce and set aside.
• Place manicotti noodles in large stockpot of boiling water. Boil until tender and remove from hot water and gently place into cold water until firm. Dry noodles on paper towel. Combine ricotta, 4 cups of mozzarella and basil in large bowl.
• Add 2 cups of spaghetti sauce to the bottom of 9x12 baking dish. To make filling shells easier, just split up the side, fill with cheese mixture, close and lay split side on bottom of pan. Continue until all shells are filled. Top with spaghetti sauce with ground beef until all shells are thoroughly covered. Sprinkle with parmesan cheese.
• Place in preheated 350 degrees F oven for approximately 10 minutes. Remove from oven and cover with 2 cups Kraft Shredded Mozzarella Cheese and return to oven. Bake for 15 minutes more, or until mozzarella is nicely golden brown.

Steps:

• Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
• Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

Steps:

• Brown ground beef & drain.
• Cook manicotti using package directions.
• Do not drain. Run cold water over it until water in pan is cold; leave manicotti in water until needed.
• Meanwhile, combine ground beef, egg, mozzarella, bread, milk, salt & pepper. Stuff each manicotti shell. Place in greased 13x9x2" baking pan. Pour spaghetti sauce over top, cover with foil & bake in 350 degree oven for 50 minutes. (1 hour if made ahead & chilled.).
• Pass grated parmesan cheese when serving.