Chili Manicotti

Name: Chili Manicotti
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings.
Cuisine: Italian Dinners, Italian Recipes, Italian Vegetarian Recipes, Mexican Dinners, Mexican Recipes, Mexican Vegetarian Recipes
Ingredients: 10 uncooked manicotti shells; 2 cups shredded part-skim mozzarella cheese, divided; 1 carton (15 ounces) ricotta cheese; 1/4 cup shredded Parmesan cheese; 1 large egg, lightly beaten; 3 cups Four-Bean Taco Chili; 1 jar (14 ounces) meatless spaghetti sauce; Minced fresh parsley, optional

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.

Ingredients

10 uncooked manicotti shells
2 cups shredded part-skim mozzarella cheese, divided
1 carton (15 ounces) ricotta cheese
1/4 cup shredded Parmesan cheese
1 large 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 13x9-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.

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