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Chili Manicotti Recipe
Chili Manicotti Recipe photo by Taste of Home

Chili Manicotti Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 5 servings

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

  1. 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.
  2. Rinse and rain manicotti shells; stuff with cheese mixture. Place over sauce. Top with remaining sauce; sprinkle with remaining cheese.
  3. 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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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