Wild Mushroom & Onion Manicotti With An Asiago Sauc

Name: Wild Mushroom & Onion Manicotti With An Asiago Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 (8 ounce) box manicotti; 6 cups mushrooms, rough chopped (now I used a mix of button or white, cremini, and shitaki, but you can use any combination you want ); 1 large onion, cut in quarters and thin sliced; 1 tablespoon garlic, minced; 8 ounces ricotta cheese (no low fat); 1/2 cup mozzarella cheese, grated; 1 tablespoon fresh rosemary; 1/2 teaspoon dried thyme; salt (1/2 teaspoon); 1/2 teaspoon ground black pepper; 1 teaspoon olive oil (to saute the mushrooms and onion); 1 teaspoon butter (to saute the mushrooms and onion); Sauce; 3 tablespoons flour; 3 tablespoons butter; 3 cups milk (you can use heavy cream, or a combination of milk & cream); 1 pinch nutmeg; 1 1/2 cups asiago cheese; 2 tablespoons fresh parsley, chopped; 3/4 cup parmesan cheese, for the topping; salt; pepper

Servings: persons

Filling
1 (8 ounce) box manicotti
6 cups mushrooms, rough chopped (now I used a mix of button or white, cremini, and shitaki, but you can use any combination you want )
1 large onion, cut in quarters and thin sliced
1 tablespoon garlic, minced
8 ounces ricotta cheese (no low fat)
1/2 cup mozzarella cheese, grated
1 tablespoon fresh rosemary
1/2 teaspoon dried thyme
salt (1/2 teaspoon)
1/2 teaspoon ground black pepper
1 teaspoon olive oil (to saute the mushrooms and onion)
1 teaspoon butter (to saute the mushrooms and onion)
Sauce
3 tablespoons flour
3 tablespoons butter
3 cups milk (you can use heavy cream, or a combination of milk & cream)
1 pinch nutmeg
1 1/2 cups asiago cheese
2 tablespoons fresh parsley, chopped
3/4 cup parmesan cheese, for the topping
salt
pepper

1
Filling -- In a large saute pan add the butter and olive oil and add the garlic and onions, and cook 3-4 minutes until they begin to brown. Then add the mushrooms and cook until everything is tender and golden brown. Season with the rosemary, thyme, salt and pepper and cook about 5 minutes until everything is combined and the vegetables are nice and soft. Remove and let cool.
2
Pasta -- As the mushrooms cooks, bring a pot of salted water up to a boil and cook the manicotti according to directions. Drain and set on a cookie sheet to cool. I spray the cookie sheet with Pam or any non stick so they don't stick.
3
Filling Part II -- Now after the mushrooms have cooled, add to the ricotta cheese and the mozarella. Mix well and then stuff the manicotti and set to the side as you prepare the sauce.
4
Sauce -- In a medium pot, melt the butter on medium heat and add the flour and mix well to combine. Slowly whisk in the milk and bring to a medium boil to let the sauce thicken. Add a little salt, pepper and a pinch of nutmeg. Once thickened, add the cheese and parsley and simmer just until melted.
5
Casserole -- Add 1 cup of the sauce to the bottom of a casserole dish lightly sprayed with pam or any non stick spray. Then add the manicotti. Top with the remaining cheese sauce making sure to cover each manicotti. Top with the remaining parmesan.
6
Bake -- 350 for 20-30 covered for (10 minutes) then uncovered for another 10-20 minutes until bubbly and golden brown. Make sure to let it set 5 minutes before serving.
7
A rich dish deserves a nice fresh crisp salad to go along the side. My secret salad. You know that jar of marinated vegetables next to the pickles and olives in the condiments aisle. Add a jar of that to some fresh romaine, add some fresh grape tomatoes and you have a great quick salad. You can even add some extra black or kalamata olive if you want. The vinegar and oil in the jar makes a great quick 2 minute salad. I usually add all the vegetables and about 1/2 of the liquid - Nothing else. Just toss and enjoy.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: Filling, 1 (8 ounce) box manicotti, 6 cups mushrooms, rough chopped (now I used a mix of button or white, cremini, and shitaki, but you can use any combination you want ), 1 large onion, cut in quarters and thin sliced, and more.

Yes, Wild Mushroom & Onion Manicotti With An Asiago Sauce 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.

That's it — enjoy your meal!

Wild Mushroom & Onion Manicotti With An Asiago Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions