This recipe idea came to me when I was looking in my fridge to see what I had leftover. In my fridge was chroizo, leftover pepper jack cheese, and a jalapeno. I had been eyeballing a manicotti recipe that I was going to make and so I thought what if I stuffed the leftover chorizo in the manicotti mixture with cottage cheese? Then top it off with some more cheese and jalapenos? It’s fun to see what kind of new recipe ideas you can make in your head just with leftovers in the fridge. I freaking love chorizo but it gives me bad heart burn in the middle of the night if I wake up. I’m willing to risk that though. 🙂
I topped off the manicotti with some leftover jarred marinara sauce and some enchilada sauce combined together. This is very spicy with the chorizo, but I love me some spicy food. Just make sure to take some Tums after you’re done eating. Next time, I might cook the jalapenos while the chorizo is cooking in the skillet.
I’m pretty excited when the sun starts to stay out longer at night now. It’s still light out at 4:30pm, so I’m able to take some decent pics if the sun is still out around then. Daylight savings is already next month, but first we have to get over this cold February we are having. The low for tonight is supposed to be between -18 and -25 degrees! Brrr!
- 10 manicotti shells
- 1 cup of jarred marinara sauce
- 1 10.5 ounce can of enchilada sauce
- 1½ cups of 1% low fat cottage cheese
- ¼ cup of parmesan cheese
- ½ cup of pepper jack cheese
- 1 cup of cooked chorizo
- leftover pepper jack cheese for topping
- 1 jalapeno sliced thin for garnish
- Bring a pot of boiling water to a boil. Quite a large pot. It needs to hold 10 noodles.
- Cook the noodles for about 7 minutes.
- While the noodles are cooking make the filling. In a bowl combine the cottage cheese, parmesan cheese, pepper jack cheese, cooked chorizo, and salt and pepper to taste. Parmesan is pretty salty so I don't add that in there.
- FIll a piping bag with the cheese mixture and cut a tip off the end of it large enough for the noodles to fill.
- Once the noodles have cooled, fill the manicotti noodles with the cottage cheese mixture until the filling is gone.
- Place the stuffed noodles in a 9X 13 baking dish and preheat oven to 350 degrees.
- In another bowl combine the marinara sauce and enchilada sauce and pour the sauce mixture over the noodles. Bake at 350 degrees for 25 minutes. Take the noodles out of the oven and top them with cheese. Put back in the oven and cook until the cheese is melted. Garnish with fresh parsley and jalapenos.