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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 5 |
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No one will guess that the secret to this taste-tempting entree is yesterday's chili. A jar of spaghetti sauce combined with Amy's specialty creates the ideal sauce for this cheese-filled manicotti. Topped with mozzarella, the mouthwatering meal will receive rave reviews...and requests for seconds. Ingredients:
10 uncooked manicotti shells |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
1 carton (15 ounces) ricotta cheese |
1/4 cup shredded parmesan cheese |
1 egg, lightly beaten |
3 cups four-bean taco chili |
1 jar (14 ounces) meatless spaghetti sauce |
minced fresh parsley, optional |
Directions:
1. Cook manicotti according to package directions. Meanwhile, in a large bowl, combine 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese and egg; set aside. Combine the chili and spaghetti sauce; pour half into a greased 13-in. x 9-in. baking dish.
2. Rinse and rain manicotti shells; stuff with cheese mixture. Place over sauce. Top with remaining sauce; sprinkle with remaining cheese.
3. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Sprinkle with parsley if desired. Yield: 5 servings.
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