Recipes

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!
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Course Pasta
Cuisine Continental

Servings 6 servings
Calories 2180.9 kcal

Ingredients

  

  • 1/2 ounce(s) mushrooms, dried, porcini
  • 6 large manicotti
  • 1 tablespoon(s) olive oil
  • 1 cup(s) mushrooms, chopped
  • 3 garlic cloves, crushed
  • 1 small onion, finely sliced
  • 4 ounce(s) roasted red peppers, chopped (or pimientos)
  • 3/4 cup(s) ricotta cheese
  • 1/2 teaspoon(s) salt, table
  • 1/2 teaspoon(s) spices, pepper, black
  • 1/4 cup(s) cheese, parmesan, grated
  • 1 1/2 cup(s) canned tomato sauce
  • 1 tablespoon(s) olive oil
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • 1/2 teaspoon(s) spices, oregano, dried

Instructions

 

  • 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 8×8-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.

Nutrition

Calories: 2180.9kcalCarbohydrates: 125.99gProtein: 115.81gFat: 135.25gSaturated Fat: 66.14gCholesterol: 552.1mgSodium: 4521.44mgFiber: 10.77gSugar: 26.62g

Keyword Manicotti, Tomato, Vegetables
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