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    Mexican Manicotti

    Source of Recipe

    Jen Karth / Jane McKinley (Baumann)

    Recipe Introduction

    Serves 5 / 20 minute prep time / 45 bake time * Pasta tubes can be stuffed up to 12 hours ahead * Cover; Refridgerate. Prepare & bake as directed.

    List of Ingredients

    12 ounces (3 cups)Monterey Jack cheese, shredded
    1 (16 ounce) can Refried Beans
    10 uncooked dried Manicotti pasta tubes
    1 cup Water
    1 (10 ounce) can mild Enchilada sauce
    1 (8 ounce) can Tomato sauce
    1/2 cup Sour Cream
    1/4 cup sliced Green Onions
    1/4 cup sliced, pitted ripe Olives


    1) heat oven to 375 degrees. In medium bowl combine 1 1/2 cups cheese & refried beans. Stuff uncooked pasta tubes w/ cheese mixture, pressing firmly into shells.
    2) Meanwhile, in 4-cup glass measure combine water, enchilada sauce & tomato sauce. Microwave on HIGH until mixture is steaming hot (5-6 minutes). Pour 1/2 of sauce into 12x8 inch baking dish. Place uncooked stuffed tubes in dish, turning each to coat w/ sauce; top w/ remaining sauce.
    3) Cover; Bake for 20 minutes. Turn shells over. Continue baking, covered, for 20 minutess. Uncover; Top w/ remaining cheese. Continue baking until cheese is melted
    (4-5 minutes).
    4) Dollop w/ sour cream; Sprinkle w/ green onions & olives. Let stand 5 minutes before serving.




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