Ingredients
-
3
-
1
-
10
-
1
-
1
-
8
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Mexican Manicotti, Yummy combo between Italian and Mexican. This is from my friend Alissa. The pasta can be stuffed up to 12 hours in advance and put in the refrigerator., Made this last night and it was voted “Great” by both hubby and picky son. I also used ground beef and onions and added the refried beans to that mixture. This amount filled 12 manicotti shells with some of the meat mixture left over. My son put some of this meat mixture in a tortilla and made a burrito before the dish was done baking. He said that was very good. He brought friends over later in the evening and they finished off all of the manicotti! Thanks for this wonderful recipe., Took other reviewers idea and sauteed ground beef and onions, mixed some cheese in with the meat and added Taco seasoning mix. It was absolutely fantastic! Thanks for sharing your recipe! :
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Bowl, Combine 1 1/2 Cup Cheese and Refried Beans. |
|
2
Done
|
Stuff Uncooked Pasta Tubes With Cheese Mixture, Pressing Firmly Into Shells. |
|
3
Done
|
Meanwhile, in Microwave Safe Dish, Combine Water, Enchilada Sauce and Tomato Sauce. |
|
4
Done
|
Microwave on High Until Mixture Is Steaming Hot About 5-6 Minutes. |
|
5
Done
|
Pour About 1/2 the Sauce Into a 9x13 Pan. |
|
6
Done
|
Place Uncooked Stuffed Tubes in Pan, Turning Each to Coat With Sauce. |
|
7
Done
|
Top With Remaining Sauce. |
|
8
Done
|
Cover and Bake at 375f For 20 Minutes. |
|
9
Done
|
Then Turn Shells Over. |
|
10
Done
|
Continue Baking, Covered, For 20 Minutes. |
