WILD MUSHROOM MANICOTTI
Looking for an Italian pasta dinner? Then check out these manicotti shells packed with wild mushrooms and veggies - a cheesy meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook manicotti shells as directed on package.
- Melt margarine in 10-inch skillet over medium-high heat. Cook bell peppers and onions in margarine 2 minutes; stir in mushrooms. Cook 2 to 3 minutes longer or until peppers are crisp-tender. Stir in sun-dried tomatoes, vinegar and cheese.
- Fill shells with mushroom mixture. Place in baking dish. Mix Alfredo sauce and 2 tablespoons water. Pour sauce over shells. Cover and bake 30 to 35 minutes or until hot and bubbly.
Nutrition Facts : Calories 405, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg
MUSHROOM MANICOTTI
Planning an elegant dinner for two? With little work, you can prepare these cheese-filled pasta shells topped with a rich, creamy sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
- In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
- In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
- Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 625, Carbohydrate 40 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 17 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 760 mg
WILD MUSHROOM PIZZA
What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 18
Steps:
- In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.
Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
WILD MUSHROOM & ONION MANICOTTI WITH AN ASIAGO SAUCE
Wild mushrooms, caramelized onions, creamy ricotta, tangy cheese, fresh herbs make this a great dish. Now I prefer whole wheat manicotti if you can find it. I found some at Whole Foods which I love, but if not, good ol' Ronzoni or Muellers or any brand will work just fine. To me it is just a nice option to the tomato based manicotti or that with beef or chicken. I just enjoy the change of having a lighter vegetarian dish now and then even though this has a rich cream sauce. You can certainly use a heavy cream vs milk, or even a combination of the two if you want even a thicker sauce, but the the comibination of the wild mushrooms and the Asiago make this a rich dish.
Provided by SarasotaCook
Categories Manicotti
Time 1h30m
Yield 6 , 8 serving(s)
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
MANICOTTI (STORE BOUGHT VERSION)
Steps:
- Preheat oven to 350 degrees F. In a skillet heat olive oil. Add carrot, celery and cook for 3 minutes. Then add mushrooms, garlic, oregano and cook, stirring for 3 minutes more. Stir in spaghetti sauce. Arrange manicotti tubes in a 9 x 13-inch baking dish. Spoon sauce over manicotti and sprinkle with Parmesan cheese. Place in oven and cook for 20 minutes. Uncover and bake for 5 to 10 minutes more until bubbling and heated through. Serve each portion topped with fresh parsley.
WILD MUSHROOM MANICOTTI
Taken from the Calorie Commando and changed a bit, this is good! The recipe originally called for ground turkey, but I have used mushrooms instead!
Provided by Sharon123
Categories Manicotti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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*F. for 25 minutes. Serve immediately. Enjoy!
- Tomato Sauce:.
- 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.
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