| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Meat |
7 |
Servings |
INGREDIENTS
| 14 |
|
Pieces manicotti; uncooked |
| 1 |
lb |
Extra-lean ground beef |
| 1 |
md |
Onion; chopped |
| 1 |
|
Green bell pepper; ribs and seeds removed; diced |
| 1 |
cn |
(4-oz) chopped green chilies; drained |
| 3/4 |
c |
Nonfat sour cream |
| 1/2 |
ts |
Salt |
| 1 |
|
Jar (16-oz) mild; medium or spicy picante sauce; heated |
| 1/2 |
c |
Shredded low-fat Cheddar cheese |
| 1/4 |
c |
Sliced green onions or red onion |
INSTRUCTIONS
Prepare pasta according to package directions. While pasta is cooking,
saute beef, onion and green pepper in a large skillet until browned: drain
well. Stir in chilies, 1/2 cup of the sour cream and the salt. When pasta
is done, drain well. Fill manicotti with beef mixture.
Heat oven to 375 degrees. Spread 1/2 cup of the picante sauce over the
bottom of a glass 9-by-13-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; bake 20 to 25 minutes or until thoroughly heated.
Garnish with remaining sour cream and sprinkle green onions on top. Serve
immediately. Makes 7 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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