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Creamy Red Beans & Rice Stuffed Manicotti

Creamy Red Beans & Rice Stuffed Manicotti

Servings: 2-4

  • 2 tsp. virgin olive oil
  • 2 tbs. minced white onion
  • 1/4 cup minced carrot
  • 1/4 cup minced yellow bell pepper
  • 8 tubes dried Manicotti (from a 16 oz. pkg.)
  • 1 (15 oz.) can Glory Foods Seasoned Red Beans & Rice; drained
  • 1 (15 oz.) can Glory Foods Seasoned Butter Beans; drained
  • 1 (7 oz.) tub ricotta cheese
  • 1 cup (canned) green enchilada sauce
  • 1 cup shredded cheese blend
  • optional toppings: cubed avocado, sliced jalapeno, thinly sliced baby cucumber and radishes, and dairy sour cream


  1. Heat oven to 350°F. Spray a 8” x 11” glass baking dish with non-stick spray; set aside.
  2. Heat olive oil in a small skillet and sauté onion, carrot and bell pepper 3-4 minutes.
  3. Cook pasta according to box directions; drain and cool.
  4. Mix together Glory Foods Seasoned Red Beans & Rice and Butter Beans, ricotta cheese and enchilada sauce until incorporated (do not smash the beans). Stir in the onion mixture and fill the cooked pasta.
  5. Arrange pasta tubes in the prepared pan and scatter with grated cheese. Bake for 20 minutes.
  6. To serve, divide between warmed plates and scatter with toppings.

Prep time: 30 minutes
Bake time: 20 minutes
Recipe by Michaela Mercer Rosenthal,