Manicotti Ole
Say hello to "Manicotti Ole," a vibrant fusion of classic Italian comfort and Tex-Mex spice that will liven up your dinner table! Tender manicotti shells are generously stuffed with a creamy blend of ricotta, cheddar, and Monterey Jack cheeses, mixed with colorful bell peppers, jalapeño, and bold seasonings like cumin and chili powder. Smothered in rich enchilada sauce and topped with melty cheese, this dish is baked to golden perfection. Garnish with a dollop of tangy sour cream and fresh cilantro for a delightful finishing touch. Ready in just over an hour and perfect for sharing, this cheesy, flavor-packed casserole is your go-to recipe for a creative weeknight dinner or a crowd-pleasing gathering.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 8 pieces manicotti shells
- 1 cup ricotta cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 large egg
- 0.5 cup green bell pepper
- 0.5 cup red bell pepper
- 1 small jalapeño pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 15 ounces enchilada sauce
- 1 cup sour cream
- 2 tablespoons fresh cilantro
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells according to the package instructions until they are al dente. Drain and set aside to cool slightly.
In a large mixing bowl, combine the ricotta cheese, shredded cheddar cheese, and shredded Monterey Jack cheese, leaving a small handful of cheddar and Monterey Jack for topping later.
Add the egg, diced green and red bell peppers, minced jalapeño, ground cumin, chili powder, garlic powder, salt, and black pepper to the cheese mixture. Mix thoroughly until well incorporated.
Using a small spoon or piping bag, carefully stuff each cooled manicotti shell with the cheese and vegetable mixture. Lay the stuffed shells in a greased 9x13-inch baking dish.
Pour the enchilada sauce evenly over the stuffed manicotti. Use a spatula or spoon to ensure all shells are coated.
Sprinkle the reserved cheddar and Monterey Jack cheese over the top of the sauce-covered manicotti.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving.
Garnish with sour cream and freshly chopped cilantro before serving. Enjoy your Tex-Mex-inspired Manicotti Ole!
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 648 mg | 50% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 383 mg | 8% | |
*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.
