[recipe*] Mexican Manicotti

[Guest guest]

This is a favorite of my kids. They often request it

for special dinners [birthdays, holidays or potlucks]

and I am always pleased with a recipe that comes

out so good and can be assembled ahead of time.

Give this one a try if you enjoy Tex-Mex flavors.

I found this treasure in an omnivore cookbook and

made my own vegetarian substitutions and it comes

out perfect every time.

 

Mexican Manicotti

 

1 lb. of Yves brand veggie ground ~ or your favorite brand

1 can (16 oz) refried beans

1/2 cup finely chopped onion

2 1/2 tsp chili powder

1 1/2 tsp dried oregano

1 package (8 oz) manicotti shells

2 1/2 cups water

1 jar (16 oz) picante sauce

2 cups (16 oz) light sour cream (or vegan alternative)

1 cup shredded Mexican style cheese (optional)

1/4 cup sliced green onions

Sliced ripe olives, optional garnish

 

In a bowl, combine veggie ground, refried beans,

1/2 cup chopped onion, chili powder and oregano.

Spoon into uncooked manicotti shells; arrange in

a greased 13x9x2 inch baking dish.

Combine water and picante sauce; pour over shells.

Cover and refrigerate over night.

Remove from refrigerator 30 minutes before baking.

Cover with foil and bake at 350 degrees for about 1 hour.

Uncover; spoon sour cream over the top. Sprinkle with

cheese, green onions and olives if desired.

Bake 5 to 10 minutes longer.

Yield: 8 servings

 

~ PT ~

 

Three grand essentials to happiness in this life are

something to do, something to love, and something

to hope for.

~Joseph Addison, writer (1672-1719)