Mexican Manicotti (No Boil Freezer Meal)

Have you made the most popular no-cook recipe in our recipe index, No Boil Three Cheese Manicotti? If you love frugal Italian and want to create a meal in 10 minutes, this one is for you. Now we’ve added another new twist to manicotti by changing up the seasonings with a Mexican flair. It’s still no-boil manicotti and the filling is gently kneaded in a gallon size freezer bag for your added convenience. The rich tomato sauce has chiles and Mexican spices to tickle your taste buds. This is a must try recipe for your family and friends. That’s right, you must double and freeze an extra casserole while you’re making it for your own family.

Let us know what you think about his no-boil ministry meal adapted from our Italian version.

Mexican Manicotti

Ingredients

  • Filling:
  • 1/2 pound ground beef, turkey or chicken finely cooked and cooled (optional, delicious without)
  • 24 oz. (3 cups) cottage cheese
  • 1 cup mexican cheese shredded
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • Sauce:
  • 2-15 oz. cans tomato sauce
  • 1-4 oz. can green chiles, chopped
  • 1/2 cup water
  • 1/4 tsp. cayenne pepper, optional
  • 8 oz. manicotti shells
  • 1 cup mexican cheese shredded

Instructions

  1. Combine sauce ingredients in a 3-cup glass measuring cup/bowl, thoroughly mix.
  2. Cover the bottom of 9x13 pan with 1 cup sauce, reserving the rest.
  3. Combine filling ingredients in a gallon size freezer bag, seal and gently knead until thoroughly mixed.
  4. Clip a small corner, about 3/4". Leave the zipper slightly open at one corner to prevent bursting especially if you add meat. Make sure the filling is pushed toward the cut corner to prevent spilling Place in a large cup/glass with the cut corner pointing down while you're not piping.
  5. Pipe all cheese filling in manicotti shells holding horizontally.
  6. Cover shells completely with the rest of the sauce.
  7. Top with the reserved 1 cup shredded cheese.
  8. Label and spray underside foil to prevent cheese from sticking. Cover completely.
  9. Baking Day: Thaw 24 hours. Bake covered at 375 for one hour until shells are tender. Let stand for 10 minutes before serving.
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Completely freezer friendly, this meal makes a quick unbaked ministry meal for others.

Will you consider giving a frozen meal away to someone in need this week?

 

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Comments

  1. Oh, this version looks delish, too!

    I have a question: is it possible to bake this frozen? Or does it have to thaw for 24 hours first?

    Thank you, your site is really nice!

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