MEXICAN MANICOTTI (ENCHILADA STYLE)
I was looking through all the Mexican manicotti recipes and none of them use enchilada sauce. This is the product of that experiment. I suggest making recipe#71916. It is my go to sauce recipe. You can adjust the spice level by using a spicy or mild chili powder.
Provided by sbera007
Categories Manicotti
Time 1h
Yield 12 noodles, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350.
- Brown turkey, jalapeno, and green pepper until turkey is cooked through.
- Meanwhile heat water and cook manicotti according to package directions. (I always make a couple extra noodles because one or two inevitably break.).
- Drain turkey (if needed). Add water and taco seasoning. Simmer for about five minutes.
- Remove from heat and add refried beans. Let cool, so you don't burn yourself when you stuff the noodles.
- Put a thin layer of enchilada sauce at the bottom of 13X9 pan.
- Stuff cooked noodles with turkey mixture and place in pan.
- Top with remaining enchilada sauce. Cook for 30 minutes.
- Top with cheese and cook another 15 minutes.
- I like to serve mine with some shredded lettuce and tomato.
SPINACH MANICOTTI WITH LEMON
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
- Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
- In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
- Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
- In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
- Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
- Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.
MANILADAS WITH WHITE CHEESE AND ROASTED TOMATILLO SAUCES
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
- In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.
- Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.
- To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
- To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.
MANICOTTI
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
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
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.
STUFFED MANICOTTI VERDE
This is from my Moosewood Low-Fat cookbook. This looks like a vegetarian recipe my dear other half will actually eat!
Provided by dicentra
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large soup pot. Stir in the garlic, leeks and water. Cover and gently sauté, stirring occasionally, until the leeks soften, about 10 minutes.
- Add the spinach and basil. Cook, covered, for about 5 minutes, until the spinach wilts, stirring once or twice.
- Uncover and cook a few minutes longer on medium high heat to evaporate as much excess moisture as possible. Drain if necessary.
- Combine the mozzarella, Parmesan, ricotta and nutmeg with the vegetables. Add salt and pepper to taste.
- Cook the pasta until al dente, 8-10 minutes. Drain well.
- Fill each manicotti and place in a lightly oiled 9 by 12 inch baking dish. Pour half of the tomato sauce over the manicotti and cover tightly with foil.
- Bake at 350 for 30 minutes. Serve hot and pass the remaining sauce at the table.
Nutrition Facts : Calories 301.1, Fat 15, SaturatedFat 7.8, Cholesterol 43.6, Sodium 1042.9, Carbohydrate 28.6, Fiber 6, Sugar 10.1, Protein 17.3
MEXICAN CHICKEN MANICOTTI
Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 535 calories, Fat 29g fat (17g saturated fat), Cholesterol 118mg cholesterol, Sodium 937mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
MEXICAN MANICOTTI
Pasta shells stand in for taco shells in this cheesy, beefy, change-of-pace main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 700, Carbohydrate 45 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 23 g, ServingSize 1 Serving (2 Shells), Sodium 1390 mg, Sugar 8 g, TransFat 1 1/2 g
More about "manicotti enchiladas recipes"
ENCHILADA MANICOTTI RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine MexicanCategory EntreeServings 14Total Time 1 hr
MANICOTTI ENCHILADAS - BIGOVEN.COM
From bigoven.com
4/5 (1)Category Main DishCuisine Not SetTotal Time 30 mins
RECIPE: SUPER BOWL MANICOTTI ENCHILADAS - RECIPELINK.COM
From recipelink.com
MANICOTTI RECIPES | ALLRECIPES
From allrecipes.com
MANICOTTI WITH MEAT, CHEESE AND SPINACH - DUNLOP BROTHERS …
From dunlopbrothers.ca
59 BEST ENCHILADA RECIPES
From parade.com
CHARD-WRAPPED ENCHILADAS BRING THE FLAVOUR, NUTRIENTS - NATIONAL …
From nationalpost.com
ITALIAN TWIST ON CHICKEN ENCHILADAS: MEXICAN MANICOTTI
From mamachallenge.com
CHICKEN MANICOTTI OLé & EASY RECIPE - OLD EL PASO
From oldelpaso.ca
MANICOTTI ENCHILADAS | ND WHEAT COMMISSION
From ndwheat.com
10 BEST MANICOTTI RECIPES | YUMMLY
From yummly.com
EASY NO BOIL CHEESE STUFFED MANICOTTI - RECIPE DIARIES
From recipe-diaries.com
MANICOTTI - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SUPER MANICOTTI ENCHILADAS | FOOD MANAGEMENT
From food-management.com
MEXICAN MANICOTTI: SO EASY YOU WON'T BELIEVE IT! - TAMING FRENZY
From tamingfrenzy.com
ASTRAY RECIPES: SUPER BOWL MANICOTTI ENCHILADAS
From astray.com
MEXICAN MANICOTTI ENCHILADA STYLE RECIPES
From recipesforweb.com
EATINGWELL'S MANICOTTI RECIPE | EATINGWELL
From eatingwell.com
A LIL' BUTTER: MIX IT UP! ENCHILADAS + MANICOTTI = MANILADAS!
From alilbutter.blogspot.com
MANICOTTI IS THE GREATEST RECIPE OF ALL TIME - BON APPéTIT
From bonappetit.com
37 BEST MANICOTTI RECIPE IDEAS - PINTEREST
From pinterest.ca
MANCIOTTI ENCHILADAS - RECIPECIRCUS.COM
From recipecircus.com
SPINACH BEEF CANNELLONI (MANICOTTI) | RECIPETIN EATS
From recipetineats.com
ENCHILADAS VERDES, MEXICAN GREEN ENCHILADAS
From blog.amigofoods.com
MANICOTTI RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MANICOTTI RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CHEESE MANICOTTI - RECIPE - STEFANO FAITA
From stefanofaita.com
ENCHILADA MANICOTTI - BARILLA FOODSERVICE RECIPES
From barillafoodservicerecipes.com
MANICOTTI RECIPE | BON APPéTIT
From bonappetit.com
GROUND BEEF STUFFED MANICOTTI - TASTE AND TELL
From tasteandtellblog.com
MILLION-DOLLAR MANICOTTI RECIPE - TABLESPOON.COM
From tablespoon.com
SUPER BOWL MANICOTTI ENCHILADAS - RECIPELINK.COM
From recipelink.com
10 BEST GROUND BEEF STUFFED MANICOTTI RECIPES | YUMMLY
From yummly.com
36 MANICOTTI RECIPE IDEAS | MANICOTTI RECIPE, MANICOTTI, RECIPES
From pinterest.ca
BEST MANICOTTI RECIPE {STUFFED PASTA} - COOKING CLASSY
From cookingclassy.com
CHEESE MANICOTTI {NO-BOIL METHOD} | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SEAFOOD MANICOTTI RECIPE | ONE OF THE NELLIEBELLIE RECIPES
From nelliebellie.com
THE BEST CHEESE MANICOTTI RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
You'll also love