Chili Manicotti

Four-Bean Taco Chili

2 lbs. ground beef
3 cups tomato juice
1 16 oz jar salsa
1 can kidney beans rinsed and drained
1 can great northern beans rinsed and drained
1 can butter beans rinsed and drained
1 can black beans rinsed and drained
1 8 oz tomato sauce
1 6 oz. tomato paste
1 4 oz chopped green chilies
1 envelope taco seasoning
In a dutch oven cook beef until no longer pink. Stir in remaining ingredients. Bring to a boil. reduce heat; simmer uncovered for 15 minutes. Yields 12 cups. Can be frozen to be used in Chili manicotti recipe.

Chili Manicotti

10 uncooked manicotti shells
1 cups mozzarella cheese
1 15 oz ricotta cheese
1/4 cup shredded parmesan cheese
1 egg slightly beaten
3 cups of thawed four bean chili
1 14 oz jar meatless spaghetti sauce
Cook manicotti. In a large bowl combine 1 cup mozzarella, ricotta, parmesan and egg. set aside. Combine chili and spaghetti sauce. Pour half into greased 13x9 baking dish.
Rinse and drain manicotti. stuff with cheese. Place over sauce. Top with remaining sauce; sprinkle with remaining cheese. bake uncovered 350 for 40-45 minutes.