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Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"
Nutritional Facts 2 stuffed manicotti (prepared with reduced-fat ricotta cheese and reduced-fat Mexican cheese blend) equals 395 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 795 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g protein.
Originally published as Mexican Manicotti in Cooking for 2 Summer 2008, p18
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Reviewed on Jun. 15, 2011 by CRISTALAKAMARTHA
I FOLLOWED THIS RECIPE EXACT AND IT WAS AWESOME....AND IT MAKES EXACTLY THE AMOUNT IT SAYS IT WILL MAKE...I MADE IT FOR A GROUP HOME I USED TO WORK IN AND ALL THE CLIENTS LOVED IT AND IVE MADE IT FOR MY FAMILY AND THEY LOVE IT....WILL DEFINATELY MAKE IT AGAIN
Reviewed on Sep. 12, 2008 by foag
I agree this is an amazing recipe! I followed the directions exactly as stated. Amazing taste for a healthy meal :)
Reviewed on Jun. 16, 2008 by mlbmlb
This dish was sooo good! I made it easier to make by using canned chicken and precooked lasagna noodles and rolling them up as manicotti. My family hardly ever tries new recipes, but this one is a keeper!
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