 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
In Fall River Mills, California, Mary Vega jazzes up a can of beef chili to create a sauce for cheese-filled manicotti. I first made this zesty dish when I got married, she explains. It tastes like you spent hours in the kitchen, but it's really fast and easy. Ingredients:
4 manicotti shells |
2 tablespoons chopped onion |
1 garlic clove, minced |
1 tablespoon vegetable oil |
1 can (15 ounces) chili with beans |
1 egg, beaten |
3/4 cup 4% cottage cheese, drained |
1/2 cup shredded american cheese, divided |
2 tablespoons chopped green chilies |
Directions:
1. Cook manicotti shells in boiling water for 5 minutes; drain and set aside. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in the chili. Pour half of the chili mixture into a greased 1-qt. baking dish.
2. In a small bowl, combine egg, cottage cheese, 1/4 cup American cheese and chilies. Spoon into manicotti shells. Place over chili mixture. Top with remaining chili mixture. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Yield: 2 servings.
|
|