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Prep 20 mins
Cook 40 mins
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!
- 1⁄2 ounce dried porcini mushrooms
- 6 large manicotti
- 1 tablespoon olive oil (add more if needed)
- 1 cup mushroom, your choice, chopped (try shitake, portabella, button,and/or oyster)
- 5 garlic cloves, crushed
- 1 small onion, finely sliced
- 4 ounces roasted red peppers, chopped (or pimientos)
- 3⁄4 cup low-fat ricotta cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon coarse black pepper
- tomato sauce, recipe follows
- 1⁄4 cup finely grated parmesan cheese
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small onion, minced
- 1⁄2 teaspoon dried oregano
- 1 1⁄2 cups tomato sauce (prepared)
- 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.
Not only is this guest-worthy, it is restaurant worthy! I roasted my own peppers (2 medium-to-large gave me almost exactly 4 oz), used brown chestnut mushrooms for the "your choice" and used my Fresh-made Manicotti or Cannelloni Crepe Shells #96087 recipe for the shells. No mention was made in the recipe at what temp to bake, so I did at 375°F and they were bubbly at 25 minutes. Can't wait to serve this delicious dish to guests. Thanks for posting!