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Enchilada Manicotti

Enchilada Manicotti


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  • Prep 30min
  • Total60min
  • Servings14

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

ByThe Food in My Beard

Updated May 3, 2017

Ingredients

Filling

1

can (11 oz) refried beans

Sauce

1

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes

1

can (4.5 oz) Old El Paso™ Chopped Green Chiles

3

chopped chipotles from a can with adobo

Steps

Hide Images

  • 1

    Mix sauce ingredients in a saucepan and bring to a simmer for 15 minutes.

  • 2

    Mix filling ingredients in a large bowl.

  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.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!

Crock-Pot Manicotti

I love Italian food! In fact, if I were to go anywhere in the world for the food alone it would have to be Italy. The pasta alone would have me in heaven for sure!

If you are looking for an easy Italian recipe that you can whip up for dinner in a jiffy for your slow cooker, then look no further than this tasty cheese and spinach filled crock-pot manicotti recipe.

Yes there is spinach in the cheesy filling, but my kids didn’t even notice it and ate it all up with requests for seconds!

Because this is a pasta dish you don’t need to cook the manicotti for super long in the slow cooker. Just 2 hours on the HIGH setting or 4 hours on the LOW setting.

The pasta is filled with the cheesy filling while still uncooked and straight out of the box and then nestled between layers of your favorite marinara sauce and more cheese. Then the whole thing is cooked right in the slow cooker!


The Ragù

Since this dish already has plenty of tomato sauce in it, I decided to go with a tomato-free white ragù here, to keep it from being overloaded with tomato flavor. I chose ground veal, since the meat has a naturally high gelatin content that helps give the sauce an extra-luxurious texture. You can, of course, use almost any filling you'd like, such as ricotta and spinach, or mushroom.

To make it, I start by frying minced onion, carrot, and garlic in olive oil. This type of chopped mixture of aromatics is known as a battuto in Italian once thoroughly cooked, it becomes a soffritto, the aromatic flavor base of so many soups and sauces. I like the vegetables minced pretty finely, so that they mostly disappear into the ground meat. In my own obsessive mania, I minced all of mine by hand, but that can be a pain. If you want to save time, give it all a few pulses in the food processor.

As soon as the soffritto is nicely browned, I add half of the ground veal, breaking it up with a spoon and cooking it until it's browned pretty deeply. This browning, known as the Maillard reaction, builds deep layers of savory flavor, but it comes at a price. The meat toughens up and dries out in the process.

The solution is simple: Don't heavily brown the other half of the meat. After the first half is deeply browned, I add the remaining veal, breaking it up and stirring just until it's cooked through. Then I'm done, with a good mix of well-developed flavor and still-tender meat.

At this point, I pour dry white wine into the pot, which stops any further browning from taking place and adds enough liquid to allow you to scrape up any remaining browned bits from the bottom of the pot.

Once the alcohol smell has cooked off the wine, I add milk to the pot, very much in the style of a Bolognese sauce. Some people claim that milk tenderizes the meat, but our tests have shown otherwise. More likely, it adds a silky-smooth texture and a sweeter, more rounded flavor that only makes the meat seem more tender.

For a full-on white ragù to sauce a pasta like spaghetti, I'd also add some stock at this point, then simmer it all together into a sauce. But since this is only going to become the filling for my manicotti, not a sauce for pasta, I don't really need to do that. Instead, I combine the ragù with béchamel sauce, just as one does with a classic lasagna. The béchamel thickens the ragù and gives it a rich creaminess that's far better than most ricottas could ever hope to deliver. You can read my article on making a lump-free béchamel here.


Mr. E’s Manicotti

Lightly coat a 9 x 13-inch baking dish with nonstick spray set aside. Bring a large pot of salted water to a boil. Heat a large nonstick skillet over medium-high. Add the sausage and cook until browned and cooked through, breaking up any large pieces with a spoon. Stir in the pasta sauce and spread about 2 cups over the bottom of the prepared baking dish. Set the dish and the remaining sauce aside.

Parcook the manicotti shells in the boiling salted water until pliable but not fully cooked through. Rinse in cold water to stop the cooking and arrange on a plate or tray in a single layer (to prevent them from sticking together).

In a large bowl, combine the cottage cheese, spinach, 1 cup of mozzarella, the Parmesan, and the eggs until well blended. Carefully spoon (or pipe using a large pastry bag) the cottage cheese mixture into the manicotti shells and arrange in a single layer in the prepared baking dish. Pour the remaining tomato sauce over the manicotti. Preheat the oven to 350°F. (Manicotti may be prepared up to this point, covered, and refrigerated overnight. Bring to room temperature before baking.)

Bake the manicotti for 30 minutes or until hot and bubbly. Top with the remaining 1 cup mozzarella and bake for 5 to10 more minutes or until the cheese melts and begins to brown. Let stand for 10 minutes before serving.


Cali’Manicotti

4 Plain Cali'flour Flatbreads
1 c ricotta cheese
1 c shredded mozzarella cheese
½ c artichokes, drained and chopped
1 c fresh spinach, (chopped, steamed and water removed)
1 garlic clove minced
1 t Italian seasoning
1 T fresh parsley chopped
1 T fresh basil chopped
Kosher salt
Fresh ground pepper
1 c marinara sauce

Prepare Flatbreads

Preheat oven to 400. Bake Cali’flour Flatbreads for 8-10 minutes on baking sheet or screen lined with parchment paper. Pre-bake will allow flatbreads to be pliable to roll.

Prepare Filling

In a large bowl combine ricotta, ¾ cup of mozzarella, artichoke hearts, spinach, garlic, Italian seasoning, and parsley. Mix well and divide into four.

Prime the base of a small baking dish with half of the marinara sauce set aside.

Assemble Manicotti

On the work surface in front of you, lay one warm flatbread down and add ¼ of the filling on edge of the flatbread. Gently roll the manicotti up and place seam-side-down in the baking dish. Repeat this process to fill all four. Cover with remaining marinara sauce and mozzarella cheese. Reduce heat to 350. Place in oven to warm through and melt cheese (5-10 minutes). Remove from oven and garnish with basil. Serve and enjoy!


For more dinner ideas see:

About Becky

Mother to 3 girls, love to craft and create. I love to be silly and play with my family. I also love pedicures, GNOs, Disneyland, and chocolate. Wanna know more about the Chicks? Click here. :)


Manicotti Is the Greatest Recipe of All Time

You know those recipes we hold near and dear to our hearts because they are really the greatest ever of all time? Well, our Greatest Recipe of All Time series is where we wax poetic about them. Test kitchen manager Brad Leone's manicotti will soon become a classic in your Italian recipe repertoire. Here's why.

My dad makes this manicotti recipe every year for Christmas, and it’s a tradition that I always look forward to. We serve it (sauce on the side) as its own little course before salad, with meatballs and sausage! Yes, before salad.

Not only is the manicotti super delicious, but it gets the whole family in the kitchen, cooking together. And I'm not talking about boiling dried shells that you buy in the supermarket (though you can do that if you really have to). The pasta that we make is a traditional method similar to making crepes, that my father learned from his mother … and so on. It’s a very loose batter that leaves you with a tender and delicate round sheet used to wrap the filling. I have wonderful memories of my dad making these shells when I was a kid in New Jersey. He usually has 3 little nonstick skillets going, and like a one-man assembly line, he flips the crepes out onto the kitchen table that we’ve covered with towels for them to rest on. Back then, I wasn't allowed to touch them. When I was older, he finally showed me how it's done.

Are you ready? Start with 6 whole eggs and beat them with an electric mixer on high speed until they get really light and airy. The color will become light pale and the texture will be almost to the point of holding peaks this takes 6–8 minutes. You really want to beat the eggs well, as this will make for a lighter manicotti shell. Once that is achieved, reduce your mixer speed to low and add 1¼ cups flour and ½ teaspoon salt a scoop at a time. Beat until the flour is mixed in well and not clumpy. With your mixer still on low, slowly pour in 1½ cups water and beat until well incorporated. Let the batter rest for a couple of hours or even overnight, covered, in the fridge.

Heat a small nonstick skillet over medium heat and spray with nonstick spray. I use 2 Tbsp. batter per crepe, so pour that into the pan, then swirl the batter around to get an even, round shape. You have to work fast to shape the crepe, so swirl with confidence! Cooking time should be around 15–20 seconds. You only cook 1 side (never flip), and you’ll know it’s done when you carefully touch the top of the crepe in the pan and it’s not sticky. Keep in mind that making manicotti shells is like making pancakes—the first one or two aren’t the best. All good! It takes practice! Using a spatula, tap your perfected crepe out onto clean towels—whatever you do, do NOT stack them. Keep going until you’re out of batter (you should end up with a few extra, so pick the prettiest ones).

For the filling (which you can make a day ahead), place 1½ pounds ricotta, or “pot cheese,” as my dad calls it, in a large mixing bowl. Add 8 ounces grated mozzarella, 1 ounce grated Parm, and 2 egg yolks, then season with salt and pepper. Mix everything together really well. We always do half the batch with spinach, so at this point, I divide the batter in two and add chopped spinach to one batch. If you do take the spinach route, defrost a 10-ounce chopped spinach box and wring out as much water as you can in a rag or cheesecloth the drier, the better. If you want to make the whole batch spinach (not a bad idea at all), well . just use 2 packages of spinach.

To fill the manicotti, I use 2 Tbsp. filling per crepe. Spread the filling out in the center of the crepe as evenly as possible, making sure to go all the way to the ends. Roll the manicotti up it shouldn’t be round like a rod but more rectangular, with a flat-ish top and bottom, around an inch and a half wide. Lightly pat them with your hands as you place them in the pan to flatten them out. LIGHTLY! Place them in a rectangle-shaped baking dish lined with a nice base of homemade tomato sauce … or your favorite store-bought sauce, if you must. Leave a tiny little gap in between each manicotti. Top with more sauce and cover with foil. Bake in a 350° oven until everything is nice and bubbly, about 45 minutes.

Let the manicotti rest in the baking dish for 15 minutes or so. I do this because they are better when allowed to cool a little and set up. Drizzle the top with good olive oil and serve more sauce alongside. A little freshly ground black pepper and grated Parm on top never hurt either!


Beef Enchilada Pasta Skillet

This one-pan Beef Enchilada Pasta Skillet is so easy and full of flavor – perfect for a weeknight dinner everyone will love! As soon as I made this dish I knew it was going to become one of the go-to meals I make over and over again. A filling, 1 ½ cup serving is just 378 calories or 9 Green, 9 Blue or 5 Purple myWW SmartPoints and no one will ever believe you that it’s lightened up. The creamy, spicy enchilada sauce perfectly coats the seasoned ground beef and pasta and I love the sweet bites of corn throughout. As is, this pasta has a little zip, but you can easily adjust the heat to your preference by using a milder or hotter enchilada sauce or adding more or less green chilies.

This Beef Enchilada Pasta Skillet is one of those meals that kids and adults will both love and it’s so easy to make, you’ll definitely want to add it to your regular rotation. Plus, there’s only one pan to wash! Just pair it with a salad or veggie side and dinner is served. It even makes great leftovers (if you ever have any)! If you prefer, you can even substitute ground turkey breast for the beef to lower the SmartPoints on Weight Watchers Freestyle.


Enchilada-Style Mexican Stuffed Shells


Old El Paso, for an amazing Mexican Food Tour.

In my opinion, San Diego is one of the most beautiful place in the US, so I was excited to take in the flavors of the city.

The more I saw of San Diego, the better I realized just how important the Latin culture is to the city. San Diego is a true melting pot of all different nationalities, and seems to embrace them all.

Everywhere we went, we witnessed history and cultural, mingled with fresh possibilities.

I came home excited to create fusion food, celebrating classic Mexican flavors and attitude, yet incorporating other cultures I love.

So today I’m sharing a Mexican-Italian concept, Enchilada Style Mexican Stuffed Shells.

I used jumbo pasta shells, and filled them with a creamy blend of cheese and smoky Old El Paso Green Chiles. Then I poured green enchilada sauce over the shells, sprinkled them with more cheese, and baked them until bubbly and golden around the edges.

Both the red and green enchilada sauces from Old El Paso are delicious and would work in this recipe. So choice what you prefer, or try them both and then choose a favorite!

Enchilada-Style Mexican Stuffed Shells are so easy to make, yet so rewarding.

The combination of stuffed pasta with Mexican spice is a welcomed change for the whole family, especially the kids!

This simple 10-Ingredient Mexican Stuffed Shells recipe is a crowd-pleaser we will make again and again. Although I used green enchilada sauce, remember, you can mix things up by using red enchilada sauce if you prefer. You can even use both sauces to offer red and green striped visual appeal.

Enchilada-Style Mexican Stuffed Shells are admittedly untraditional, yet completely addictive… Just like the city that inspired them. Thank you San Diego!

Disclosure: This post is sponsored by Old El Paso. All opinions are my own.


Astray Recipes: Mexican-style manicotti

Cook manicotti shells on the rangetop according to package directions.

Drain. Brown ground beef in a skillet (or in microwave). Drain off fat.

Stir in refried beans, first ¼ cup green onions and cumin. Spoon meat mixture into cooked maincotti shells. Arrange stuffed shells in a 2 qt.

microwave safe baking dish. pour corn and enchilada sauce over shells.

Cover with microwave-safe plastic wrap turnbackone corner to vent. Cook the shells on high for 8-10 minutes or until the mixture is heated through, giving the dish a half-turn once. Spoon sour cream over casserole. Sprinkle with remainder of green onions, olives and chopped tomato.

**I often have a problem spooning the mixture into the manicotti shells.

So, I split the shell first and lay flat stuff with mixture and reform into a tube and lay in dish with split side down.

Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 13:21:24 -0500 From: Amy Smalley [email protected] >


Watch the video: Stuffed Manicotti Recipe (May 2022).