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| Chili Manicotti
1/4 c. chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
2 cans condensed chili beef soup
1/2 c. water
12 manicotti shells
2 beaten eggs
2 1/2 c. cream style cottage cheese, drained
1 1/2 c. shredded sharp cheese
1 or 2 jalapeno peppers, chopped |
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Cook onion and garlic in hot oil until tender. Stir in soup and water, heat thoroughly. Cook manicotti in boiling water for 8 to 10 minutes, drain. Combine eggs, cottage cheese, 1 cup shredded cheese and the peppers, mix well. Spoon about 1/4 cup of the cheese mixture into each shell. Pour half the soup mixture into a 12 x 7 1/2 inch baking dish. Top with manicotti. Pour remaining soup over all making sure manicotti is coated. Cover and bake at 350ºF. for 40-45 minutes. Uncover, sprinkle with remaining cheese. Bake another 2-3 minutes. Let stand 5 minutes, then serve. Chili Manicotti
1 lb. pork sausage
1 med. onion, chopped
2 1/2 tsp. chili powder
1 (16 oz.) can red kidney beans
1 (16 oz.) can stewed tomatoes
12 manicotti shells
1/2 c. shredded sharp cheddar cheese
Break up meat and brown slowly in large skillet; stir in onion and sauté until soft. Drain drippings from skillet. Stir in chili powder; cook 1 minute. Stir in beans, liquid and tomatoes; simmer 30 minutes or until mixture thickens slightly. Cook manicotti and package directs; drain well. Preheat oven to 375ºF. Spread 1 cup chili mixture in a greased 12"x8"x2" baking dish. Stuff 1/4 cup chili into each shell, place shells in single layer over sauce in dish. Spoon remaining chili around edges in dish; cover. Bake 15 minutes uncovered. Sprinkle cheese over shells. Bake 10 minutes or until cheese melts. |
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