Manicotti Enchiladas - 10/4/04

Manicotti Enchiladas

14 pieces Manicotti, uncooked
1 lb extra-lean ground beef
1 medium onion, chopped (1 cup)
1 green bell pepper, ribs and seeds removed, diced
1 4-oz. can chopped green chilies, drained
3/4 cup non-fat sour cream, divided
1/2 tsp salt
1 16-oz. jar mild picante sauce, heated
1/2 cup shredded low-fat Cheddar cheese
1/4 cup sliced green onions or red onion

  1. Prepare pasta according to package directions.

  2. While pasta is cooking, sauté beef, onion and green pepper in a large skillet until browned; drain well. Stir in chilies, 1/2 cup sour cream and salt.

  3. When pasta is done, drain well. Fill manicotti with beef mixture.

  4. Preheat oven to 375° F. Spread 1/2 cup picante sauce over bottom of a glass 9 x 13-inch baking dish that has been coated with cooking spray. Place filled manicotti side by side on top of sauce. Pour remaining sauce evenly over manicotti. Sprinkle with cheese. Cover with aluminum foil and bake for 20 to 25 minutes or until thoroughly heated.

  5. Garnish with remaining sour cream and sprinkle green onions on top. Serve immediately.

Servings: 7

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 324.00
% Daily Value
Total Fat 10.00g 15%
Cholesterol 0.00mg 0%
Sodium 777.00mg 32%
Carbohydrates 31.00g 10%
Protein 24.00g 48%

Recipe Type
Main Dish, Pasta

Recipe Source

Source: National Pasta Association