Cheese Manicotti and Bean and Cheese Enchiladas with Tide and Thyme Food Blogger, Laura Davis

Tide and Thyme Food Blogger, Laura Davis, stops by the DelmarvaLife Kitchen to show us two simple, delicious recipes.

It’s that time of year where the kids have you busy with summer activities, so why not make some freezer meals for your family to enjoy in a pinch?

We’re making Cheese Manicotti and Bean and Cheese Enchiladas — both of which you can make ahead of time and freeze, then prepare on those busy nights.

Check out more recipes on Laura’s food blog, Tide and Thyme, here. 

Cheese Manicotti

For the sauce:

• 2 (28 oz) cans diced tomatoes (in juice)
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes, optional
• 1 tsp kosher salt
• 2 Tbsp fresh basil, chopped

For the manicotti:

• 3 cups ricotta cheese4 ounces grated Parmesan cheese (about 2 cups)
• 10 ounces shredded mozzarella cheese (about 2 1/2 cups)
• 2 large eggs, lightly beaten
• 1 tsp kosher table salt
• ½ teaspoon ground black pepper
• 2 Tbsp chopped fresh parsley leaves (or 2½ teaspoons dried parsley)
• 2 tsp chopped fresh basil (or 1 teaspoon dried basil)
• 16 no-boil lasagna noodles (I like Barilla)

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Add tomatoes to the bowl of a food processor and pulse about 5 times, until tomatoes are broken down but still slightly chunky.
3. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and salt and simmer until thickened slightly, about 15 minutes.
4. In a medium bowl, combine ricotta, 1 cup Parmesan cheese, 2 cups mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
5. To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry.
6. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a spoon or small rubber spatula, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
7. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan and 1/2 cup mozzarella. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

 

Bean and Cheese Enchiladas 

• 1 Tbsp olive oil
• 1 small onion, diced
• 2 (15 oz) cans pinto beans, drained and rinsed
• 4 cloves garlic, minced
• 1 Tbsp tomato paste
• 1/2 cup chicken or vegetable broth
• 1 (4 oz) can diced green chilies
• 12 small flour tortillas
• 8 oz cheddar cheese, shredded
• 4 oz Monterey Jack cheese, shredded
• 1 batch enchilada sauce, or your favorite store-bought brand
• kosher salt
• sour cream
• fresh cilantro, for garnish

1. Preheat oven to 375 degrees. Spray a 9×13 inch baking dish with non-stick spray and set aside.
2. Combine shredded cheeses in small bowl and toss to combine. Remove 1 cup of the cheese mixture and set aside for topping enchiladas before baking.
3. Place olive oil in large skillet and bring to medium high heat. Add onion and cook until translucent, about 3 minutes. Add the beans and continue to cook for another 3 minutes. Add the garlic and tomato paste and combine mash around to coat the beans in the paste, let cook until starting to brown – about 3 minutes more.
4. Add the chicken broth and stir to combine. Bring to boil and reduce temperature to low. Cook uncovered until most of the liquid has reduced. Add the can of green chilies and stir to combine. Remove from heat and season to taste with salt.
5. To assemble tortillas, place about 1/4 cup bean and 3 Tbsp shredded cheese into each tortilla. Roll up and place in the baking dish. Repeat with remaining tortillas, filling, and cheese.
6. Top enchiladas with the enchilada sauce, as well as the reserved cheddar cheese. Cover baking dish with aluminum foil and place in oven. Bake for 30 minutes, remove foil, and bake for 15 minutes more until cheese is melted and started to brown.
7. Remove from oven and cool for 10 minutes before cutting and serving. Garnish with sour cream and fresh chopped cilantro.