Cheese & Olive Manicotti With Mushroom Sauce

Saw this recipe by Crestor (the medicine), at the hospital the other day and it looked very appetizing so I copied it! Have made a few changes but they are slight & I think they made it even more delicious! ;)

• Ready In: 45 mins
• Serves: 1

Ingredients

• 2  manicotti, pieces cooked according to directions without salt or fat
• 2  tablespoons black olives, chopped
• 6  tablespoons fat-free ricotta cheese
• 1  egg white
• 1  tablespoon parmesan cheese
•  onion powder, a dash (optional)
•  garlic powder, a dash
•  italian seasoning (a pinch "or" two)
• 1  pinch salt, divided
•  crushed red pepper flakes, a pinch or two (optional)
• 2  tablespoons part-skim mozzarella cheese, grated, divided
•  nonstick  vegetable oil cooking spray
• 1⁄2 teaspoon olive oil
• 1⁄2 cup  sliced button mushroom
• 1⁄2 tablespoon flour
• 6  tablespoons nonfat milk or 6  tablespoons 1% low-fat milk

Directions

1. Preheat oven to 350°F
2. Cook manicotti and set aside.
3. 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.
4. Spray a small baking dish with nonstick vegetable cooking spray.
5. Fill the manicotti evenly with the ricotta cheese mixture, laying them into the dish.
6. Set aside.
7. In a saucepan sprayed with nonstick vegetable cooking, over medium-high heat, add the olive oil and mushrooms.
8. Cook for 1 minute and add the flour.
9. Add the milk gradually and with a wire whisk smooth out the lumps.
10. Cook mushroom sauce 2 to 3 minutes until thickened.
11. Check for seasoning & add a pinch of salt, if needed.
12. Pour sauce over manicotti and top with remaining 1 tbsp grated mozzarella cheese.
13. Bake uncovered for 25 minutes.