Homemade Chili Cheese Manicotti
A unique twist on traditional Italian pasta that combines the rich flavors of chili and cheese in a delightful pasta shell.
Equipment
- Large Pot
- Skillet
- Baking Dish
- Mixing Spoon
- Piping Bag
Ingredients
Pasta
- 12 pieces Manicotti Pasta Large tubular pasta shells.
Spices
- 2 tablespoons Chili Powder For robust flavor.
- 1 teaspoon Garlic Powder Enhances flavor.
- 1 teaspoon Italian Seasoning Adds aromatic profile.
Cheese
- 8 ounces Cream Cheese For creamy texture.
- 2 cups Shredded Cheddar Cheese For topping and filling.
Meat
- 1 pound Ground Turkey or Beef Hearty protein element.
Sauce
- 2 cups Tomato Sauce For the base of the dish.
Seasoning
- to taste Salt Basic seasoning.
- to taste Pepper Basic seasoning.
Garnish
- 1 handful Fresh Parsley For garnish.
Instructions
- Boil a large pot of salted water and cook manicotti shells until al dente, about 6-8 minutes. Drain and set aside.
- In a skillet over medium heat, cook ground turkey or beef until browned, about 5-7 minutes. Drain excess fat.
- Stir in chili powder, garlic powder, Italian seasoning, salt, and pepper. Cook for about a minute.
- Reduce heat to low, add cream cheese, and stir until melted. Fold in 1 cup of shredded cheddar cheese until combined.
- Preheat oven to 375°F (190°C). Pour a thin layer of tomato sauce in a baking dish.
- Fill each manicotti shell with the chili cheese mixture and place them in the baking dish.
- Pour remaining tomato sauce over the filled shells and sprinkle with remaining cheddar cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let sit for 10 minutes before serving. Garnish with fresh parsley.
Notes
Consider adding vegetables or using different types of cheese for variations. Serve with a salad or garlic bread.