Manicotti with Mushrooms
This recipe is restaurant worthy. Roast your own peppers and use freshly-made manicotti for a special dinner that redefines gourmet Italian cooking. Say cheese!
At a glance
1/2 oz. dried porcini mushrooms 6 large manicotti 1 tbsp. olive oil 1 cup mushrooms, your choice, chopped 3 garlic cloves, crushed 1 small onion, finely sliced 4 oz. roasted red peppers, chopped (or pimientos) 3/4 cup low-fat ricotta cheese 1/2 tsp. salt 1/2 tsp. coarse black pepper Tomato sauce recipe: 1/4 cup finely grated Parmesan cheese Tomato Sauce 1 tbsp. olive oil 2 garlic cloves, minced 1 small onion, minced 1/2 tsp. dried oregano 1 1/2 cup tomato sauce, can
In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8x8-inch baking pan with olive oil; set aside. Heat a nonstick pan over medium heat, and put in olive oil as it is heating. Add mushrooms (except for porcini). Add garlic and onions and cook mixture about 8 minutes. Add porcini mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste. Transfer mushroom mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells through a hole cut in the corner of the bag (or just spoon it in). Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Bake at 375 degrees for 25 minutes. Serve immediately. Tomato Sauce. Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saut until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.
Ready in 1 hour 20 min prep
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