Mexican Manicotti

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 5

    • About This Recipe

    “Yummy combo between Italian and Mexican. This is from my friend Alissa. The pasta can be stuffed up to 12 hours in advance and put in the refrigerator.”

    Ingredients

  • 3cupsshredded monterey jack cheese
  • 1 (16ounce) cans refried beans
  • 10uncooked manicotti
  • 1cupwater
  • 1 (10ounce) cans enchilada sauce
  • 8ouncestomato sauce
  • 1/2 cupsour cream
  • 1/4 cupgreen onion, sliced
  • 1/4 cupsliced pitted olive

    • Directions

  • In a bowl, combine 1 1/2 cup cheese and refried beans.
  • Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
  • Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce.
  • Microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
  • Pour about 1/2 the sauce into a 9×13 pan.
  • Place uncooked stuffed tubes in pan, turning each to coat with sauce.
  • Top with remaining sauce.
  • Cover and bake at 375ºF for 20 minutes.
  • Then turn shells over.
  • Continue baking, covered, for 20 minutes.
  • Uncover, top with remaining cheese.
  • Bake 4-5 minutes longer or until cheese is melted.
  • Dollop with sour cream and sprinkle with onions and olives.

    • Reviews

  • “Took other reviewers idea and sauteed ground beef and onions, mixed some cheese in with the meat and added Taco seasoning mix.It was absolutely fantastic!Thanks for sharing your recipe!:)”

  • “This is just plain DEEELISH!! I too used meat.I make up a lot of “taco” meat so I had this in the freezer. Other than that I pretty much went by the book. I also didn’t turn them over. I used my own enchilada sauce also. Hubby is so picky. I went to get the camera and when I got back, he’d already started on it. He said that it was close to being the best Mexican/Italian food he’s ever had. I can assure you after 18 years of marriage to him, that it was an awesome statement. I did take a small bite, I’m on a diet, and I, too thought it was soooo good. Thank you so much for the wonderful recipe and I’ll be making this on a permanent basis!Thanks for sharing!”

  • “Made this last night and it was voted “Great” by both hubby and picky son.I also used ground beef and onions and added the refried beans to that mixture.This amount filled 12 manicotti shells with some of the meat mixture left over.My son put some of this meat mixture in a tortilla and made a burrito before the dish was done baking.He said that was very good.He brought friends over later in the evening and they finished off all of the manicotti!Thanks for this wonderful recipe.”

  • “This was a superior dish. We LOVED it! I, too, used ground beef instead and thought it was amazing.”

  • “I used 1 lb. ground beef instead of the refried beans.I also added taco seasoning to the meat mixture, then fried it up, drained all the fat, and even rinsed it off with water and drained it all again.I added this to the cheese, then proceeded with the recipe as posted.Really delicious and a repeat for us!”

  • “I sauteed beef and onions and had in place of the beans and I mixed some cheese in with the meat along with 3 T. Taco Seasoning for flavor, then stuffed my shells.It took a little work, but it was well worth it.Turned out great!Thanks!”

  • “Fantastic!!!We loved this dish!We had company over, so I doubled the recipe, and it was a hit!I made my own enchilada sauce and used about 12 cups of it, using 6 cups for each 9×13.I also used part mozzarella cheese and part cheddar cheese.I didnt have any green onions or olives, so I didnt use them, but it turned out perfect anyway!Plus my hubby was so excited that it was alot like tamales without all the work.I will be making this often, and thank you for the recipe!”

  • “This was excellent!Adding the tomato sauce and water to the enchilada sauce made a delicious combo, without being too spicey for my DD#2.I added 1 lb ground beef, and cut down on the cheese (we’re increasing the protien around here!).Then, I covered it tightly with aluminum foil, and baked for 45 minutes, without bothering to turn the shells over (got that idea from no-boil lasagna)Got the highest rating my family gives….”Mom, this is a definite do-again!””

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