Beefy Chili Manicotti Recipe

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In Fall River Mills, California, Mary Vega jazzes up a can of beef chili to create a sauce for cheese-filled manicotti. "I first made this zesty dish when I got married," she explains. "It tastes like you spent hours in the kitchen, but it's really fast and easy.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 2 servings


  • 4 manicotti shells
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 can (15 ounces) chili with beans
  • 1 egg, beaten
  • 3/4 cup 4% cottage cheese, drained
  • 1/2 cup shredded American cheese, divided
  • 2 tablespoons chopped green chilies

Nutritional Facts

1 serving (2 each) equals 627 calories, 26 g fat (11 g saturated fat), 173 mg cholesterol, 1774 mg sodium, 60 g carbohydrate, 9 g fiber, 38 g protein.


  1. Cook manicotti shells in boiling water for 5 minutes; drain and set aside. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in the chili. Pour half of the chili mixture into a greased 1-qt. baking dish.
  2. In a small bowl, combine egg, cottage cheese, 1/4 cup American cheese and chilies. Spoon into manicotti shells. Place over chili mixture. Top with remaining chili mixture. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Beefy Chili Manicotti in Quick Cooking May/June 2004, p22

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