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Manicotti Enchiladas
Recipe courtesy North Dakota Wheat Commission

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

Prepare pasta according to package directions. While pasta is cooking, sauté beef, onion and green pepper in a large skillet until browned; drain well. Stir in chilies, ˝ cup sour cream and salt. When pasta is done, drain well. Fill manicotti with beef mixture.

Preheat oven to 375 degrees F. Spread ˝ cup picante sauce over bottom of a glass 9x13-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. Garnish with remaining sour cream and sprinkle with green onions on top. Serve immediately.

Nutritional Information