Two Mushroom Cheese Manicotti Recipes

WILD MUSHROOM MANICOTTI

Steps:

• Preheat oven 350 degrees F. 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 by 8-inch baking pan with olive oil; set aside. Heat a nonstick pan over medium heat, and spray pan with olive oil as it is heating. Add ground turkey and brown, breaking it up to cook evenly. Drain fat from pan. Add garlic and onions and cook until onions are translucent, about 3 minutes. Add 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 turkey mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells. Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Fill the cooled pasta shells with the turkey mixture and Parmesan. Bake for 25 minutes. Serve immediately.
• 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.

CHEESE MANICOTTI

Steps:

• Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.

CHEESE & OLIVE MANICOTTI WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 350°F
• Cook manicotti and set aside.
• In a bowl, combine chopped black olives, ricotta cheese, egg white, Parmesan cheese, Italian Seasoning, pinch of salt, pinch of crushed red pepper flakes (if using), a dash of onion powder(if using), a dash of garlic powder and 1 tbsp grated mozzarella cheese.
• Spray a small baking dish with nonstick vegetable cooking spray.
• Fill the manicotti evenly with the ricotta cheese mixture, laying them into the dish.
• Set aside.
• In a saucepan sprayed with nonstick vegetable cooking, over medium-high heat, add the olive oil and mushrooms.
• Cook for 1 minute and add the flour.
• Add the milk gradually and with a wire whisk smooth out the lumps.
• Cook mushroom sauce 2 to 3 minutes until thickened.
• Check for seasoning & add a pinch of salt, if needed.
• Pour sauce over manicotti and top with remaining 1 tbsp grated mozzarella cheese.
• Bake uncovered for 25 minutes.

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

CHEESE AND MUSHROOM MANICOTTI

Steps:

• Preheat oven to 375.
• In a large bowl combine 1 cup of the Mozzarella with all of the Cheddar cheese, mushrooms, olives, onion, bread crumbs, egg, milk, parsley, and pepper until mixed well. Set aside.
• Combine spaghetti sauce and water and pour half the sauce into a shallow 3 quart casserole or baking dish.
• Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
• Bake, covered, in a 375F degree oven for about 1 hour. Remove cover and sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
• Serve with Parmesan cheese, your favorite garlic bread and side salad.

MUSHROOM MANICOTTI

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.

SHIITAKE MUSHROOM AND SPINACH MANICOTTI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
• Meanwhile, tear bread into pieces; place in food processor. Cover; process until coarse crumbs form. Spread crumbs on cookie sheet. Bake 3 to 4 minutes or until toasted. Place crumbs in small bowl; set aside.
• In 10-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Cook mushrooms and garlic in butter until mushroom liquid is absorbed. Transfer mixture to large bowl. In skillet, melt remaining 1 tablespoon butter over medium-low heat; add spinach. Cover; cook 5 minutes or until wilted. Add spinach to mushroom mixture. Stir in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of the salt and the pepper. Spoon mixture evenly into pasta shells. Place in baking dish.
• In 2-quart heavy saucepan, melt 1/3 cup butter over low heat. Stir in flour with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in half-and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt. Add Gouda cheese; stir until melted. Pour sauce over stuffed shells.
• Add cheese blend and melted butter to toasted bread crumbs; toss well. Sprinkle over shells. Bake uncovered 45 minutes or until bubbly.

CHEESY SPINACH AND MUSHROOM MANICOTTI

Steps:

• Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray (or using additional sauce, lightly spread some sauce on the bottom of the pan). Set aside.
• Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat.
• In a large bowl, mix thoroughly the mushroom mixture, spinach, ricotta cheese, provolone, cream cheese, half of Parmesan cheese, and the eggs.
• Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9x13 pan.
• Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 55 minutes or until heated through.

SPINACH AND MUSHROOM MANICOTTI

Steps:

• Preheat your oven to 350°F.
• Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
• Heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
• Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
• Beat eggs lightly in a large bowl and ricotta cheese, basil and salt. Stir in mushroom mixture. If this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you.
• Keep in your fridge as a kind of filler to thicken it up a bit.
• Spread about a cup of sauce in the bottom of a large baking dish. Fill manicotti with mushroom/cheese mix place in dish and cover with sauce. Sprinkle the fresh parmesan cheese on top and cover with foil.
• Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.

MUSHROOM MANICOTTI

Steps:

• 1. Heat oven to 350°. Cook manicotti shells as directed on package drain. Prepare Garlic-Mushroom Sauce in same saucepan.2. Mix cream cheese, feta cheese, onion and Worcestershire sauce in small bowl, using fork, until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.3. Pour half of the sauce into ungreased square baking dish, 8 X 8 X 2 inches. Arrange filled shells in baking dish. Spoon remaining sauce over shells. Cover with aluminum foil and bake about 20 minutes or until hot and bubbly.Garlic-Mushroom Sauce:Heat butter in 3-quart saucepan over medium heat until melted. Cook mushrooms, 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.1 Serving: Calories 625 (Calories from Fat 405) Fat 45g (Saturated 27g) Cholesterol 150mg Sodium 780mg Carbohydrate 40g (Dietary Fiber 3g) Protein 17g % Daily Value: Vitamin A 32% Vitamin C 6% Calcium 16% Iron 18% Diet Exchanges: 2 1/2 Starch, 1 1/2 High-Fat Meat, 6 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BEEF AND MUSHROOM MANICOTTI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package, using minimum cook time. Rinse with cold water to cool; drain.
• Meanwhile, in 12-inch skillet, cook beef, 1 cup onion and the garlic over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain, if desired. Stir in basil, oregano, 1 teaspoon salt and the pepper; cook 2 minutes longer. Remove from heat; cool to room temperature.
• In 10-inch skillet, heat oil over medium heat. Cook mushrooms and 1/2 cup onion in oil, stirring occasionally, until tender. Add tomatoes and 1 teaspoon salt. Cook about 10 minutes, breaking up tomatoes, until sauce is thoroughly heated.
• In large bowl, mix beef mixture, ricotta cheese and Parmesan cheese. Spoon mixture into pasta shells. Place in baking dish. Pour sauce over stuffed shells. Sprinkle with mozzarella cheese.
• Cover; bake 30 minutes. Uncover; bake 20 to 25 minutes longer or until hot and bubbly.