Tasty Mexican Manicotti Recipe

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My family loves both pasta dishes and Mexican food, so I came up with this recipe that combines the best of both worlds. You'll find this irresistible on cool evenings.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings


  • 1-1/2 pounds bulk pork sausage
  • 1/2 cup chopped onion
  • 1 can (16 ounces) refried beans
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 package (8 ounces) manicotti, cooked and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies, optional
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 593 calories, 34 g fat (16 g saturated fat), 87 mg cholesterol, 1248 mg sodium, 47 g carbohydrate, 6 g fiber, 27 g protein.


  1. In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Stir in the beans, chili powder and cumin. Stuff into manicotti shells.
  2. Place in a greased 13-in. x 9-in. baking dish. Combine tomato sauce and chilies if desired; pour over manicotti. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 6 servings.
Originally published as Mexican Manicotti in Country Pork 1996, p87

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Reviewed Dec. 1, 2009

"I have made this twice. The first time I made it, I followed the recipe and it was very good. The second time I used chorizo sausage and eliminated the cumin and chili powder and I thought it was even better. My friend thought I should have left in the spices plus the spicier sausage but then again, he is Mexican and likes a LOT of kick!"

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