Manicotti in Chorizo Sauce


I love pasta. It is so versatile that I could probably make a different pasta dish every day for the rest of my life and not get tired of it. Don’t believe me? Just take a look at all the pasta dishes I’ve posted on this blog and visit Ruth’s Presto Pasta Night blog. Isn’t it amazing the creativity foodies use when it comes to pasta?

I’ve been meaning to make manicotti for a long time, and finally decided to get a package at the store last time we were there. Even though I have made my own pasta before, I still buy most of it at the store. I do not own a pasta maker (and I am not going to get one any time soon because of the move, I’ll tell you about that later) and rolling the pasta with a rolling pin is too much work. It doesn’t matter how good of a work out it is, sometimes I just don’t have the time. Even though these manicotti were store-bought, they were still delicious. The secret is in the sauce 😉


I used the same filling for these manicotti that I use for lasagna. That is, ricotta cheese mixed with Parmesan, Romano and mozzarella cheeses, salt, pepper, parsley and eggs. I used a pastry bag to fill the cooked manicotti. It was a little bit tricky, but not difficult after the second one. I then placed them in a baking dish, covered them with the chorizo sauce and baked them for 25 minutes at 175°F.


Chorizo sauce

The ingredients:

  • 1/2 lb Mexican chorizo
  • 1/2 lb ground meat (I usually use turkey)
  • 5-6 garlic cloves, minced
  • 1 small onion, chopped
  • 1 cup red wine
  • 2 small zucchinis, diced
  • 2-3 cups diced tomatoes
  • Italian herbs (thyme, oregano, parsley, basil, etc)
  • 1 tsp ground cumin
  • salt and pepper to taste

The how-to:

  1. Remove the casing of the chorizo and brown it in an iron-cast skillet over mediun-high heat. Add garlic and sautee in the chorizo fat until it starts to turn brown. Add onion and sautee as well.
  2. Add ground meat and cook until brown. Add red wine and bring to a boil.
  3. Add zucchini and tomatoes and bring the sauce to a boil again.
  4. Reduce heat to low and add herbs and spices. Mix well.
  5. Simmer for about 30 minutes stirring constantly. Adjust seasoning as necessary.

¡Buen provecho!

This is my entry for this week’s Presto Pasta Nights. The host this week is Kevin of Closet Cooking.  Check out this great event and Kevin’s delicious blog.


  • The chorizo sauce sounds spicy and comforting for this time of the year Ben. Gotta' love chorizo!!!

  • […] This post was mentioned on Twitter by Ben, luca phillepe. luca phillepe said: Manicotti in Chorizo Sauce […]

  • Oh chorizo sauce! Sign me up

  • Oh my, that does look wonderful! I am with you – I could easily have pasta every night.
    I wish we could get Mexican chorizo here, we have the Spanish type in our grocer's but not the Mexican.
    We really need more Latin culture (and food!) in Canada. :)

    • I should move up there then 😀

  • I never knew of manicotti until today and now it's the secibd recipe I am seeing in just a few hours.

    • That is a big coincidence!

  • The chorizo must add such a wonderful taste to this dish. Love the pictures.

  • is that one serving? I would eat that whole thing, seriously.

    • That was actually a little bit more than one serving. I kinda cheated taking pictures of the dish before baking it. Hahaha.

  • Ben, it is 5 in the morning and I am thinking of ways to justify my cravings for what I am looking at… Wow, what a lovely plate of pasta that is….

  • Manicotti is a pasta I often have in the US! I love the chorizo sauce Ben! Delicious and beautiful pics too!

  • That manicotti looks so good! Great photos! I like the sound of using the Mexican chorizo and zucchini in it. Thnaks fro sharing with Presto Pasta Nights!

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