Chili Manicotti

No one will guess that the secret to this taste-tempting entree is yesterday's chili. A jar of spaghetti sauce combined with Four Bean Taco Chili creates the ideal sauce for this cheese-filled manicotti. Topped with mozzarella, the mouthwatering meal will receive rave reviews...and requests for seconds.


5 servings


10 uncooked manicotti shells
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 (15 ounce) carton ricotta cheese
1/4 cup shredded Parmesan cheese
1 egg, lightly beaten
3 cups Four Bean Taco Chili
1 (14 ounce) jar meatless spaghetti sauce
minced fresh parsley, optional


Preheat oven to 350°F (177°C). Spray a 13 x 9-inch baking dish with cooking spray.

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 prepared baking dish.

Rinse and rain manicotti shells; stuff with cheese mixture. Place over sauce. Top with remaining sauce; sprinkle with remaining cheese.

Bake, uncovered, for 40 to 45 minutes or until heated through. Sprinkle with parsley if desired.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 45 minutes

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