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Enchilada Manicotti

(2 reviews)
Enchilada Manicotti
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 14
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Enchilada Manicotti

A twist on a classic Betty Crocker™ enchilada recipe, this uses pasta instead of tortillas to hold the cheesy filling.

Ingredients

Filling:

4
oz Jack cheese
1
cup ricotta
1
(11 oz) can refried beans
4
tablespoons parsley
1
small onion

Sauce:

1
(28 oz) can Muir Glen™ organic fire roasted diced tomatoes
1
(4.5 oz) can Old El Paso™ diced green chiles
1
tablespoon cumin
1
diced bell pepper
3
chopped chipotles from a can with adobo
1
teaspoon dried oregano
1
clove diced garlic

Other ingredients:

1
box manicotti shells
4
oz Jack cheese

Directions

  • 1 Mix filling ingredients in a large bowl.
  • 2 Mix sauce ingredients in a saucepan and bring to a simmer for 15 minutes.
  • 3 Boil Manicotti shells according to package and strain.
  • 4 Pour some of the sauce in the bottom of a casserole pan.
  • 5 Stuff filling into shells.
  • 6 Coat filled shells in sauce. Top shells with more sauce and cheese. Bake at 350°F for 30 minutes.
  • 7 Allow to cool 10 minutes and serve.
See Step By Step

Step By Step  

Heirloom Twist: Enchilada Manicotti

As prepared by The Food in my Beard,

We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.


Today's twist: Enchilada Manicotti, TheFoodInMyBeard's version of Betty's classic Cheese Enchilada recipe.



It’s so fun to join all the Tablespoon bloggers this week with recipes from the Betty Crocker “Big Red” cookbook. I choose one of my all time favorite dishes to add a twist to—enchiladas.

Heirloom Recipe Video: Cheese Enchiladas



For the twist, I decided to merge the enchiladas with another childhood favorite, manicotti. I actually followed the recipe from the book pretty closely, adding a few things for personal preference, and a few things to make the enchiladas more manicotti-like.

These enchilada manicotti came out great. My mom had a version of the cookbook from 2001, and also from 1978, so I had a lot of fun comparing the books and checking out the retro recipes!

Pouring in ingredients for Enchilada Manicotti

First step is to make the sauce. It’s really easy! Just pour a bunch of stuff into a saucepan and bring it to a simmer.

Ingredients for Enchilada Manicotti

Next step is to mix all the filling ingredients. Refried beans and ricotta go surprisingly well together! I sense a dip in my future.

Enchilada Manicotti pre-bake

Then fill the shells with the filling and coat in the sauce. Some extra cheese on top. Bake at 350 for about a half an hour.

Betty Crocker Cookbooks - A few decades worth

While the enchicotti baked, I checked out the cookbooks. My mom’s was so used that it was completely falling apart!

Old place settings from an older Betty Crocker Cookbook

I loved these old photos of place settings.

Betty Crocker Cookbooks - A few decades worth again

It was also lots of fun to compare the chapter header photos.

Betty Crocker Cookbooks - A few decades worth yet again

No enchilada in 1978

I tried to find the enchilada recipe in the index of the 1978 version but it wasn't there. Mexican food was still pretty exotic back then!

Finished Enchilada Manicotti

Yum! Bubbly, cheesy, comforting deliciousness.

Finished Enchilada Manicotti on a fork

Enchilada Manicotti on plate

[cookbook]

More Heirloom Twists





Dan Whalen combined two childhood favorites into one of the most comforting meals ever. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
281.8
Daily Value
Total Fat
8.4g
13%
(
Saturated Fat
4.8g
24%
)
Cholesterol
23.4mg
8%
Sodium
1378.8mg
57%
Total Carbohydrate
38.7g
13%
(
Dietary Fiber
3.4g
14%
,
Sugars
7.6g
)
Protein
12.3g
Daily Value*:
Vitamin C
129.30%
129%
Calcium
18.50%
18%
Iron
11.70%
12%
*Percent Daily Values are based on a 2,000 calorie diet.
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