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.
10 uncooked manicotti shells
2 cups shredded mozzarella cheese, divided
1- 15 ounce container low fat ricotta cheese
1/4 cup shredded Parmesan cheese
1 egg, lightly beaten
3 cup Four Bean Taco Chili
14 ounces meatless spaghetti sauce
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.
Total Fat: 20g
Total Carbs: 52.9g
Dietary Fiber: 7.9g
Vitamin A: 31.4%
Vitamin C: 36.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home Diner on a Dime Cookbook.