Chili Manicotti Recipe

Chili Manicotti Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

No one will guess that the secret to this taste-tempting entree is yesterday's chili. A jar of spaghetti sauce combined with Amy's specialty creates the ideal sauce for this cheese-filled manicotti. Topped with mozzarella, the mouthwatering meal will receive rave reviews...and requests for seconds.

[X]

Rate Chili Manicotti Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chili Manicotti Recipe

Prep: 15 min. Bake: 40 min.

Yield: 5 Servings

15 40 55

Ingredients

10 uncooked manicotti shells
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 carton (15 ounces) ricotta cheese
1/4 cup shredded Parmesan cheese
1 egg, lightly beaten
3 cups Four-Bean Taco Chili
1 jar (14 ounces) meatless spaghetti sauce
Minced fresh parsley, optional

Directions

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese and egg; set aside. Combine the chili and spaghetti sauce; pour half into a greased 13-in. x 9-in. baking dish.
Rinse and rain manicotti shells; stuff with cheese mixture. Place over sauce. Top with remaining sauce; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 40-45 minutes or until heated through. Sprinkle with parsley if desired. Yield: 5 servings.

Originally published as Chili Manicotti in Quick Cooking January/February 2002, p48