Chili manicotti recipe from 1975

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Chili manicotti A retro recipe from the '70s

Chili manicotti: A retro recipe from the ’70s

Mildred Ballinger of South Bend, Indiana, gave her winning recipe Western flair. She took a popular Italian dish, added a spicy Mexican influence, and came up with chili manicotti.

Inside each shell, you’ll find a creamy cheese filling with a generous spike of jalapeno peppers. Seasoned chili beef soup makes an easy pasta sauce.

Chili manicotti A retro recipe from the '70s

Chili manicotti

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Additional Time: 5 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon cooking oil
  • 2 cans condensed chili beef soup
  • 1/2 cup water
  • 12 manicotti shells
  • 2 beaten eggs
  • 2-1/2 cups cream-style cottage cheese, drained
  • 1-1/2 cups shredded sharp process American cheese
  • 1 or 2 pickled jalapeno peppers, seeded and finely chopped

Instructions

  1. Cook onion and garlic in hot oil till tender.
  2. Stir in soup and water; heat through.
  3. Cook manicotti in boiling salted water for 8 to 10 minutes; drain.
  4. Combine eggs, cottage cheese, 1 cup of the American cheese, and the pepper; mix well.
  5. Spoon about 1/4 cup cheese mixture into each manicotti shell.
  6. Pour half of the soup mixture into 12- by 7-1/2- by 2-inch baking dish.
  7. Top with manicotti.
  8. Pour remaining soup over all, being sure manicotti are coated.
  9. Cover; bake in 350 (F) oven 40 to 45 minutes.
  10. Uncover; sprinkle with remaining cheese.
  11. Bake 2 to 3 minutes.
  12. Let stand 5 minutes.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 131mgSodium: 956mgCarbohydrates: 25gFiber: 2gSugar: 6gProtein: 21g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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