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