Best 6 Chipotle Manicotti Bake Recipes

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

MANICOTTI ITALIAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
• Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

CHIPOTLE MANICOTTI BAKE

Steps:

• Preheat oven to 350°. Cook manicotti according to package directions for al dente. Drain., In a large bowl, mix ricotta cheese, mozzarella cheese, green onions, eggs and cilantro. Spoon into manicotti. Spread 1/2 cup salsa into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining salsa over top. Bake, uncovered , 20 minutes. , Sprinkle with pepper jack cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

THREE CHEESE CHIPOTLE MANICOTTI

Steps:

• Heat the oil in a frying pan and sauté the onions and mushrooms until they are soft and browned.
• Put the cooked mushrooms and onions in a mixing bowl along with the ricotta and basil.
• Open the can of chipotle peppers and take out 2 peppers.
• Chop them finely and add to the cheese mixture.
• Mix and season to taste with salt and pepper.
• Now take another two chipotles and the remaining sauce in the tin and add them to the pasta sauce. You may have some chipotles left over and you can add them, to your taste. If you are worried about the spice, this is where you can cut back a bit.
• Use a hand blender to purée the chipotles in with the rest of the sauce.
• Add the water and pour 1/3 of the mixture on the bottom of a baking dish (about 9 x 13 or slightly smaller).
• Start stuffing the uncooked manicotti with the ricotta cheese mixture, placing each shell in the baking dish as you go.
• When all the shells are stuffed pour the rest of the sauce over.
• It should be fairly watery and enough to cover the shells.
• Cover with tinfoil and bake in a 200 C fan oven for 30 minutes.
• If you don't have a fan oven, you will need to increase the heat by about 20°C.
• After 30 minutes, take the tinfoil off and cook for a further 15 minutes.
• Sprinkle the parmesan on top and lay the mozzarella over the pasta as well.
• Grill for 3-4 minutes, or until the cheese is bubbling.
• Let rest for 10-15 minutes and then serve.

HOMEMADE CREPE-STYLE MANICOTTI

Steps:

• For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
• For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
• Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
• For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
• To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
• Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.

CREAMY CHIPOTLE MANICOTTI

Steps:

• Cook pasta according to package directions, omitting salt and oil.
• Rinse with cold water; drain and set aside.
• Stir together ricotta cheese and next 4 ingredients.
• Coat an 11- x 7-inch baking dish with cooking spray, and pour 1/2 cup salsa in bottom of dish.
• Spoon cheese mixture evenly into shells, and arrange in dish.
• Pour remaining salsa over shells.
• Bake at 350° for 20 minutes.
• Sprinkle with Monterey Jack cheese.
• Bake 10 more minutes or until thoroughly heated and cheese melts.
• Let stand 10 minutes before serving.