Two Mushroom Cheese Manicotti Recipes

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.

TWO-MUSHROOM CHEESE MANICOTTI

Steps:

• In large skillet, melt butter over medium heat. Add and cook onions, garlic, thyme, salt, pepper and hot pepper flakes for 8 minutes or until completely softened. Add button and exotic mushrooms; cook, stirring constantly for 15 minutes or until mushrooms are tender and all excess liquid has been absorbed. Stir in spinach and cook for 3 minutes or until wilted. Remove from heat; cool.
• Meanwhile, in large saucepan of boiling salted water, cook manicotti shells for 10 minutes or until tender but firm. Drain and cool under cold running water. Arrange in single layer on damp towel; cover until ready to use.
• Spoon half of tomato sauce into bottom of 13" x 9" (3 L) baking dish. Add cottage cheese, 1 cup (125 mL) of Mozzarella and egg to mushroom filling; spoon ½ cup (125 mL) into each manicotti shell. Arrange snugly in one layer on top of tomato sauce. Spoon remaining sauce over shells. Sprinkle with remaining Mozzarella and Parmesan.
• Bake in centre of preheated 400°F (200°C) oven for 30 minutes or until sauce is bubbling and cheese is melted and golden.

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.

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.

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.

CHEESY MANICOTTI

Steps:

• Heat oven to 350°F.
• Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan; mix well.
• Drain pasta; fill with spinach mixture. Place in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.
• Bake 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.

CHEESE AND MUSHROOM MANICOTTI

Steps:

• Combine half of the mozarella with the cheddar cheese, muschorrms, olives, onion, celery, bread crumbs, egg, parsely, and pepper.
• Mix spaghetti sauce with water. Pour half the mixture into a 9X13 inch baking dish.
• Stuff manicotti shells with cheese mixture, placing stuffed shells on the sauce.
• Pour remaining sauce over top, sprinkle on the rest of the mozarella. cover with foil and bake in 375 degree oven for 1 hour. Remove froil and bake 10 minutes longer or until pasta is tender when pierced and cheese is melted.

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.

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.