Mexican Manicotti
Our Mexican manicotti recipe is a south-of-the-border take on an Italian classic.
Mexican Manicotti
Our Mexican manicotti recipe is a south-of-the-border take on an Italian classic.
Servings: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Instructions
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Preheat oven to 350 degrees F.
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Mix the thawed Payton’s Taco Meat with 2 ½ cups of shredded cheese in a large bowl.
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Stuff manicotti shells with the meat and cheese mixture. You do not need to cook the shells beforehand. Everything will cook nicely in the oven together. Place stuffed shells in a 9×13 baking dish.
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Cover the stuffed shells with salsa. Make sure the manicotti are covered entirely to prevent burning.
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Bake the manicotti for 35 minutes.
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Remove the pan from the oven and sprinkle the remaining 1 ½ cups of cheese on top of the pasta mixture. Bake for an additional 10 minutes or until cheese is melted and salsa is bubbling.
Ingredients
1 lb Payton’s Taco Meat®, thawed
1 (8 oz) package of manicotti
4 cups shredded Mexican blend or monterey jack cheese
4 cups salsa
Instructions
-
Preheat oven to 350 degrees F.
-
Mix the thawed Payton’s Taco Meat with 2 ½ cups of shredded cheese in a large bowl.
-
Stuff manicotti shells with the meat and cheese mixture. You do not need to cook the shells beforehand. Everything will cook nicely in the oven together. Place stuffed shells in a 9×13 baking dish.
-
Cover the stuffed shells with salsa. Make sure the manicotti are covered entirely to prevent burning.
-
Bake the manicotti for 35 minutes.
-
Remove the pan from the oven and sprinkle the remaining 1 ½ cups of cheese on top of the pasta mixture. Bake for an additional 10 minutes or until cheese is melted and salsa is bubbling.