Healthy Meals Monday: Mexican Manicotti

Mexican Manicotti

I love Mexican food! We grew up having it quite a bit and I think that is why all the girls love it so much. If you are looking for a new Mexican Dish you have to try this – it is delicious!

Ingredients:

1 lb lean ground turkey
16 ounces fat free refried beans (I used green chile and lime)
1.5 ounce pkg taco seasoning mix
14 to 16 manicotti shells uncooked (whole wheat if you can find them)
12 ounce bottle  green taco sauce
1 cup Mexican grated cheese

This is the green sauce I use- I love it!
Brown ground turkey and drain. Mix cooked ground turkey with beans and taco seasoning.
Stuff mixture into uncooked shells. I use a plastic baggie with a cut corner. Then squeeze the mixture in both sides of the manicotti shell.  You could also spoon it in on each side with a very small spoon that will fit into the manicotti shell.
Lay stuffed shells into a 9X13 pan. Mix the green taco sauce with about 3/4  bottle of water. (Use the bottle  the sauce came in.) Pour sauce over manicotti, cover with foil, and bake at 350 degrees for 1 hour. Remove from heat and sprinkle with cheese. Put back in oven until cheese is melted without the foil this time.
Garnish with green onions, olives, tomatoes, and cut lettuce.
Happy Cooking!
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27 Comments

  1. Joy @ Yesterfood says

    Thank you so much for sharing this at Treasure Box Tuesday! it’s just so pretty and fresh looking- I love all the colors! I also like that you used ground turkey- perfect healthier touch! PINNED! ♥

    • Cyd says

      I like this the best using a 12 ounce bottle of green taco sauce and using about 3/4 bottle of water. You do need the liquid to soften the shells since they are uncooked. We have even prepared this in the morning and left it in the fridge all day. Then cooked it at dinner time. Just sitting in the liquid all day also softens the shells. Hope this helps.

  2. Ging says

    I was wondering. If you only mix the seasoned ground turkey and beans together why does your meat mixture look green. Did i miss something or is it just the way my comp is showing it? This sounds so good though and i want to try it this Saturday. We’re trying to eat healthier so i thank you for posting this. We love mexican foods

  3. Maria says

    Can I just say my picky 10 year old basically licked her plate clean! Made them in the morning before work and had hubby throw them in the over. Super easy to throw together and delicious! Thanks for the awesome recipe! :-)

  4. Ash says

    I am having a tough time with this one. Should the shells be saturated in the sauce? Will it thicken upon cooking? I’ve got the dish in the oven now, but must admit I am worried about the final outcome.

  5. sherry says

    i love your site !!!!! can this be made ahead of time and frozen ? can it be made one or two days ahead of time and not frozen ? AND i saw a recipe that called for uncooked beef , bake one hour ect , everything i make i cook the meat first , what are your thoughts on that ? thanks

    • Cyd says

      Pasta in a freezer meal is a little tricky. It often goes mushy after thawing. You could undercook the pasta by about 4 minutes and see if that helps. We have a baked ziti freezer meal and that is how we handle the pasta for that recipe. Hope this helps a little. I wouldn’t leave it in the fridge for that many days and not cook it, the pasta could go mushy that way too. We have some slow cooker recipes where we put the raw meat in and then some have cooked meat. Just depends on the recipe. For this Mexian Manicotti you will want to cook your meat first. Hope this helps!! Have a great weekend.

  6. sherry says

    sorry , got another question . the shells will really be cooked , no need to boil them first ? when i make it a day ahead of time, should i put more sauce on it before it goes in the oven after sitting all night in the green sauce ?

  7. Kathy says

    I’ve made this for years but instead of manicotti shells, I use egg roll wrappers. Much lower in calories and delicious. I’ve made the rolls and frozen them and add the sauce before baking. Always a hit. This sauce is different from mine and I can’t wait to try it. Sounds great.

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