Mexican Manicotti Recipe
🕒 Prep Time: 20 minutes
🍳 Cook Time: 45 minutes
🕒 Total Time: 1 hour 5 minutes
🥄 Servings: 5
Description:
This Mexican Manicotti recipe offers a delightful fusion of Italian and Mexican flavors, creating a dish that’s both comforting and exciting. Shared by my friend Alissa, it’s a perfect choice for a weeknight meal, and it can even be prepared ahead of time, making it convenient for busy schedules. The combination of cheesy goodness, zesty sauce, and creamy toppings will surely make it a favorite at your dinner table!
Ingredients:
- 3 cups Monterey Jack cheese, shredded
- 1 cup water
- 10 oz tomato sauce
- 1 cup sour cream
- 1 green onion, chopped
- 8 uncooked manicotti shells
- 1/2 cup refried beans
- 1/4 cup enchilada sauce
- 1/4 cup sliced olives (optional)
Instructions:
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Prepare Cheese Filling:
- In a mixing bowl, combine 1 1/2 cups of shredded Monterey Jack cheese with refried beans until well blended.
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Stuff Manicotti Shells:
- Stuff the uncooked manicotti shells with the cheese and bean mixture, ensuring to press firmly to fill the shells completely.
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Prepare Sauce:
- In a microwave-safe dish, combine water, enchilada sauce, and tomato sauce.
- Microwave the sauce mixture on HIGH until it’s steaming hot, which usually takes about 5-6 minutes.
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Layer the Manicotti:
- Pour approximately half of the prepared sauce into a 9×13-inch baking pan, spreading it evenly across the bottom.
- Arrange the stuffed manicotti shells in the pan, turning each to coat with the sauce.
- Pour the remaining sauce over the top of the stuffed shells, ensuring they’re well covered.
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Bake:
- Cover the baking pan with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
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Turn and Continue Baking:
- After 20 minutes, carefully turn the manicotti shells over using tongs.
- Cover the pan again and continue baking for an additional 20 minutes.
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Add Cheese Topping:
- Once the shells are tender and cooked through, uncover the pan and sprinkle the remaining shredded Monterey Jack cheese over the top.
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Final Bake:
- Return the pan to the oven, uncovered, and bake for an additional 4-5 minutes or until the cheese is melted and bubbly.
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Serve:
- Remove the Mexican Manicotti from the oven and let it cool for a few minutes.
- Dollop with sour cream and sprinkle with chopped green onions and sliced olives, if desired, before serving.
Nutritional Information (per serving):
- Calories: 422.8
- Fat Content: 26.9g
- Saturated Fat Content: 16g
- Cholesterol Content: 72.3mg
- Sodium Content: 1571.9mg
- Carbohydrate Content: 22.9g
- Fiber Content: 6.6g
- Sugar Content: 7.4g
- Protein Content: 23.7g
Tips:
- You can prepare the stuffed manicotti up to 12 hours in advance and refrigerate until ready to bake, allowing for even quicker meal preparation on busy days.
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the cheese filling mixture.
- Serve this dish with a side of Mexican rice or a fresh green salad for a complete and satisfying meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.
Enjoy the delightful flavors of this Mexican Manicotti recipe that seamlessly blends the best of Italian and Mexican cuisines into one delicious dish! 🌶️🧀
