Wild Mushroom Manicotti Recipe

Name: Wild Mushroom Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 6 large manicotti; 1 tablespoon olive oil (add more if needed); 1 cup mushroom, your choice, chopped (try shitake, portabella, button,and/or oyster); 5 garlic cloves, crushed; 1 small onion, finely sliced; 4 ounces roasted red peppers, chopped (or pimientos); 3/4 cup low-fat ricotta cheese; 1/2 teaspoon salt; 1/2 teaspoon coarse black pepper; tomato sauce, recipe follows; 1/4 cup finely grated parmesan cheese; Tomato Sauce; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 small onion, minced; 1/2 teaspoon dried oregano; 1 1/2 cups tomato sauce (prepared)

Servings: persons

1/2 ounce dried porcini mushrooms
6 large manicotti
1 tablespoon olive oil (add more if needed)
1 cup mushroom, your choice, chopped (try shitake, portabella, button,and/or oyster)
5 garlic cloves, crushed
1 small onion, finely sliced
4 ounces roasted red peppers, chopped (or pimientos)
3/4 cup low-fat ricotta cheese
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
tomato sauce, recipe follows
1/4 cup finely grated parmesan cheese
Tomato Sauce
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, minced
1/2 teaspoon dried oregano
1 1/2 cups tomato sauce (prepared)

1
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.
2
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.
3
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*F. for 25 minutes. Serve immediately. Enjoy!
4
Tomato Sauce:
5
Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 6 large manicotti, 1 tablespoon olive oil (add more if needed), 1 cup mushroom, your choice, chopped (try shitake, portabella, button,and/or oyster), and more.

Yes, Wild Mushroom Manicotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Manicotti

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