Can I use regular pasta shells instead of manicotti?

Absolutely! Large pasta shells work wonderfully as an alternative. Cook them al dente, then stuff with the chili mixture using a small spoon. The assembly might be slightly faster since the opening of the shells is larger than manicotti tubes.

How can I make this dish less spicy for my kids?

Reduce or eliminate the cayenne pepper and cut the chili powder in half. You can also serve additional hot sauce on the side for adults who prefer more heat. Using mild chili beans instead of spicy ones will also help tone down the heat level.

Can I prepare this dish the night before?

Yes! This is a perfect make-ahead meal. Prepare everything up to the baking step, cover with foil, and refrigerate overnight. When ready to bake, remove from the refrigerator 30 minutes before baking and add an extra 10-15 minutes to the baking time since it will be starting cold.

What's the best way to fill the manicotti without breaking the shells?

Let the shells cool slightly after cooking - hot shells tear more easily. Use a piping bag or zip-top bag with the corner snipped off to pipe the filling into the shells. Another method is to split the shells lengthwise, fill them, and then place them seam-side down in the baking dish.

Chili Cheese Manicotti Recipe

Name: Chili Cheese Manicotti Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 box manicotti shells, cooked al dente and drained; 1 pound ground beef; 1 yellow onion, diced; 2 tablespoons chili powder; 2 teaspoons ground cumin; ½ teaspoon cayenne pepper; ½ teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons salt; ½ teaspoon pepper; 1 cup water; 2 tablespoons corn starch, combined with 2 tablespoons water; 1 can refried beans; 1 can chili beans; 1 can tomato paste; 2 ½ cups sharp cheddar cheese, shredded and divided; ¼ cup onion, diced; ¼ cup sour cream

Description

A delicious and hearty Chili Cheese Manicotti recipe that combines the rich flavors of chili-spiced beef, beans, and cheese stuffed inside tender manicotti shells and baked to perfection. An ideal meal for a comforting dinner or a casual get-together.

Ingredients

Units Scale

For the Manicotti Shells:

- 1 box manicotti shells, cooked al dente and drained

For the Filling:

- 1 pound ground beef
- 1 yellow onion, diced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup water
- 2 tablespoons corn starch, combined with 2 tablespoons water
- 1 can refried beans
- 1 can chili beans
- 1 can tomato paste
- 2 1/2 cups sharp cheddar cheese, shredded and divided

For Toppings:

1/4 cup onion, diced
1/4 cup sour cream

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Instructions

Preheat the oven: Preheat the oven to 350°F to prepare for baking the manicotti.
Cook the beef and onions: In a large skillet over medium heat, brown the ground beef along with the diced onion until thoroughly cooked.
Add the seasonings: Stir in the chili powder, ground cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper, ensuring the beef is well coated with the spices.
Add water and corn starch: Pour in the water and stir to dissolve the seasonings. In a small bowl, combine the corn starch with 2 tablespoons of water, then add it to the skillet and stir thoroughly.
Mix in the beans and tomato paste: Add the refried beans, chili beans, and tomato paste to the skillet. Stir continuously until the mixture becomes smooth and uniform.
Incorporate the cheese: Slowly add 2 cups of shredded cheddar cheese to the skillet, folding it in until fully melted and combined.
Simmer the mixture: Reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring frequently to prevent burning.
Prepare the baking dish: Spread 1 cup of the beef mixture evenly across the bottom of a 9×13-inch baking dish.
Stuff the manicotti shells: Fill each cooked manicotti shell by holding one end closed and spooning the mixture into the open end until filled. Arrange the filled shells in the baking dish.
Layer the remaining mixture and cheese: Top the stuffed shells with any leftover beef mixture and the remaining shredded cheese.
Bake the manicotti: Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and fully melted.
Add the toppings: Optionally, top the baked manicotti with sour cream and diced onions before serving.

Notes

For a spicier version, increase the amount of cayenne pepper or add diced jalapeños to the filling.
You can substitute ground beef with ground turkey or chicken for a leaner option.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
This dish pairs wonderfully with a simple side salad or garlic bread.

Nutrition

Serving Size: 1 stuffed manicotti shell
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 20g
Cholesterol: 55mg