Chili Manicotti
Take your taste buds on a bold fusion journey with Chili Manicotti, a mouthwatering twist on two culinary classics. This recipe combines the comforting essence of Italian pasta with the robust, spicy flavors of chili—stuffing tender manicotti shells with a hearty mix of seasoned ground beef, pork, tomatoes, and kidney beans. Finished with a melty topping of cheddar and mozzarella cheeses, each bite is packed with savory, smoky, and cheesy goodness. Perfect for weeknight dinners or entertaining, this easy-to-make dish brings together the warmth of Tex-Mex spices like chili powder, cumin, and red pepper flakes, all tucked into a creamy pasta-bake format. Garnish with fresh cilantro for a pop of color and flavor, and serve this crowd-pleasing casserole hot for a guaranteed mealtime hit.
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 1 pound ground beef
- 0.5 pound ground pork
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the manicotti shells until al dente, according to package instructions. Drain and set aside to cool.
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3–5 minutes.
Add the ground beef and ground pork to the skillet. Cook until the meat is browned and fully cooked through, breaking it apart with a spatula, about 6–8 minutes.
Stir in the chili powder, ground cumin, dried oregano, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste, diced tomatoes, and kidney beans to the skillet, stirring to combine. Let simmer for 5–7 minutes, allowing the flavors to meld together. Remove the mixture from heat and let it cool slightly.
Once the chili mixture is cool enough to handle, stir in 1 1/2 cups of the shredded cheddar cheese until evenly distributed.
Carefully stuff each manicotti shell with the chili mixture, being careful not to tear the pasta. Arrange the stuffed shells in a single layer in a large baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese and the shredded mozzarella cheese over the top of the manicotti shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.
Garnish with freshly chopped cilantro, if desired, and serve hot. Enjoy your Chili Manicotti!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 489 mg | 38% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
