Posted by: Karen Thu, 18 Mar 2004, at 6:22 a.m.
14 manicotti or cannelloni shells
1 tsp vegetable oil
1 lb lean ground beef
1 large onion, chopped
4 crushed garlic cloves
1 tbsp chili powder
2 tsp leaf oregano
1/2 tsp salt
16-oz can refried beans
1 large green pepper, seeded and chopped
1/4 cup chopped fresh coriander or parsley
1 cup hot or medium salsa
7-oz can tomato sauce
2 cups grated Monterey Jack or cheddar cheese
1. Cook pasta according to package directions, using minimum amount of cooking
time given on package. This is usually from 6 to 8 minutes. When still fairly
firm, drain pasta and immediately rinse with cold running water until cool.
Drain well. Lightly oil a 9x13-inch baking dish or coat dish with non-stick
cooking spray. Then, preheat oven to 350F.
2. Meanwhile, heat oil in a large frying pan set over medium-high heat. Add
beef, onion, garlic, chili powder, oregano and salt. Cook, stirring often with a
fork to break up meat, until meat loses its pink color and onion has softened,
about 15 minutes. If mixture starts to burn, adjust heat to medium or
medium-low. Stir in beans, green pepper and coriander until evenly mixed. Remove
from heat. In a small mixing bowl, stir salsa with tomato sauce.
3. Fill each shell with meat mixture and place together snugly in a baking dish.
Pour salsa mixture overtop. Cover tightly with foil and bake in centre of
preheated oven for 45 minutes. Uncover and sprinkle with cheese. Continue
baking, uncovered, until cheese is melted and manicotti are hot, about 20 to 25
more minutes. Manicotti is great served with a green salad and extra salsa.
Make ahead Instead of baking, place foil-covered dish in the refrigerator for up
to 1 day or tightly wrap and freeze. To bake, defrost casserole. Then, cover and
bake for 1-1/4 hours. Remove foil, sprinkle with cheese and continue with