This manicotti is so delicious. It uses leftover chili combined with spaghetti to create a delicious sauce. Not to mention the creamy cheesy filing inside the manicotti.
I used this Four Bean Taco Chili, but you could use any leftover chili.
UPDATE:
The last time I made this I could not find manicotti so I substituted shells instead. I was unable to fill the shells quite as full as I normally do and I did not fill quite as many shells. However, you can always make more ricotta filling to fix that problem.
Chili Manicotti
Ingredients:
- 10 uncooked manicotti shells
- 2 cups shredded mozzarella cheese, divided
- 15 ounces low fat ricotta cheese
- 1/4 cup shredded Parmesan cheese
- 1 egg, lightly beaten
- 3 cups Four Bean Taco Chili
- 14 ounces meatless spaghetti sauce
Directions:
- Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray and set aside.
- Cook manicotti according to package directions. Drain and rinse.
- While pasta is cooking, in a large bowl combine 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese and egg. Set aside.
- In a large bowl combine the chili and spaghetti sauce. Pour half of the sauce into the prepared baking dish.
- When pasta is cool enough to handle stuff with the cheese filling and place in baking dish. Cover the pasta with the remaining sauce and sprinkle with remaining mozzarella cheese.
- Bake, uncovered, for 40-45 minutes.
Serves: 5
Calories: 560
Total Fat: 20g
Saturated: 10.9g
Polyunsaturated: 0.2g
Monounsaturated: 2g
Trans: 0g
Cholesterol: 118.9mg
Sodium: 924.5mg
Potassium: 448.8mg
Total Carbs: 52.9g
Dietary Fiber: 7.9g
Sugars: 5.9g
Protein: 44.6g
Vitamin A: 31.4%
Vitamin C: 36.5%
Calcium: 60.8%
Iron: 26.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home Diner on a Dime Cookbook.
