Southwestern Manicotti
Elevate your pasta night with a bold twist by trying Southwestern Manicotti! This creative fusion dish combines the comforting essence of Italian manicotti with the vibrant, zesty flavors of the Southwest. Tender manicotti shells are generously stuffed with a hearty blend of seasoned ground beef, black beans, corn, and gooey cheddar and Monterey Jack cheese, then smothered in a creamy enchilada sauce for the ultimate flavor explosion. With a hint of green chilies and spices like cumin and chili powder, each bite delivers just the right amount of smoky heat. Topped with melty cheese and a sprinkle of fresh cilantro, this baked pasta dish is as visually stunning as it is delicious. Perfect for dinner parties or a cozy weeknight meal, this recipe is an irresistible crowd-pleaser that’s easy to prepare and serves six.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 1 pound Ground beef
- 1 can Black beans
- 1 cup Corn kernels
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 can Green chilies (diced)
- 2 cups Enchilada sauce
- 1 cup Sour cream
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray or a thin layer of olive oil.
Bring a large pot of salted water to a boil. Cook the manicotti shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks, about 5-7 minutes. Drain any excess fat.
Reduce the heat to medium-low and stir in the black beans, corn kernels, diced green chilies, cumin, chili powder, garlic powder, salt, and black pepper. Cook for another 2-3 minutes until heated through and well combined. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked ground beef mixture with 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of the Monterey Jack cheese. Stir well to create the filling.
Using a small spoon (or a piping bag for easier handling), carefully stuff each manicotti shell with the cheese and beef mixture. Place the filled shells in the prepared baking dish in a single layer.
In a medium bowl, whisk together the enchilada sauce and sour cream until smooth. Pour the sauce evenly over the stuffed shells, ensuring each is well coated.
Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the shells.
Cover the baking dish tightly 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 melted and bubbly.
Remove the dish from the oven and let it rest for 5-10 minutes. Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
5378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 7987 mg | 347% | |
| Total Carbohydrate | 515.1 g | 187% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 54.1 g | ||
| Protein | 263.5 g | 527% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3160 mg | 243% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3221 mg | 69% | |
*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.
