Chili Manicotti
Creamy chili manicotti features tender pasta filled with a cheesy, spicy mixture, baked in a flavorful chili-infused sauce—perfect for comfort food lovers and family dinners.
Ingredients
- 1/4 cup chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon cooking oil ⓘ
- 2 (11 1/4 oz.) cans condensed chili beef soup ⓘ
- 1/2 cup water ⓘ
- 12 manicotti shells ⓘ
- 2 eggs, beaten ⓘ
- 2 1/2 cups cream-style cottage cheese, drained ⓘ
- 1 1/2 cups shredded American cheese ⓘ
- 1 or 2 pickled jalapeno peppers, seeded and chopped ⓘ
Instructions
- In a saucepan, cook chopped onion and minced garlic in hot cooking oil until tender.
- Stir in condensed chili beef soup and water; heat through.
- Cook manicotti shells in boiling, salted water for 8 to 10 minutes; drain.
- Combine beaten eggs, drained cottage cheese, 1 cup shredded American cheese, and chopped jalapenos; mix well.
- Spoon about 1/4 cup of the cheese mixture into each manicotti shell.
- Pour half of the soup mixture into a 12 x 7 1/2 x 2-inch baking dish.
- Arrange the filled manicotti shells over the sauce.
- Pour the remaining soup mixture over all, ensuring manicotti are coated.
- Cover and bake in a 350°F oven for 40 to 45 minutes.
- Uncover, sprinkle with remaining shredded American cheese, and bake for an additional 2 to 3 minutes.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a twist, try adding some cooked ground beef or turkey to the cheese mixture for extra protein. If you prefer a milder flavor, use fewer jalapenos or substitute with bell peppers. Make sure to drain the cottage cheese well to avoid excess moisture in the dish. You can also use whole wheat manicotti shells for a healthier option. This dish is perfect for those who love hearty beef recipes.
Serving Suggestions
Serve this chili manicotti with a fresh green salad and garlic bread for a complete meal. A sprinkle of fresh cilantro or green onions on top can add a nice touch. Pair it with a side of your favorite dipping sauce or a small bowl of Steve'S Bachelor Soup for a comforting and filling dinner option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the manicotti in a preheated oven at 350°F covered with foil for about 20 minutes until warmed through. Alternatively, you can microwave individual portions for a quick meal, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Manicotti contains roughly 614 calories, with 24g protein, 94g carbohydrates, and 18g fat. It is an excellent source of protein (47% of the Daily Value), vitamin C (43% of the Daily Value), and iron (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2119mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this dish in advance?
Yes, you can assemble the manicotti and sauce a day ahead. Just cover and refrigerate before baking. When ready to bake, you may need to add a few extra minutes to the cooking time, as it will be cold from the fridge.
What can I substitute for cottage cheese?
If you don't have cottage cheese, ricotta cheese can be used as a great alternative. It offers a similar texture and taste, making it a perfect match for the filling without altering the overall flavor of the dish.
Is there a vegetarian option for this recipe?
Absolutely! You can replace the chili beef soup with a vegetarian chili and omit any meat from the filling. Adding sautéed mushrooms or spinach can enhance the flavor and texture while keeping it hearty and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).