Wild Mushroom Manicotti
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
39
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cloves
Garlic (minced)1 small
Onion (minced)1 tsp
Salt1 tsp
Black Pepper (course)1.5 cups
Tomato Sauce (prepared)1 cup
Grated Parmesan (finely)1 tbsp
Olive Oil1 tsp
Oregano (dried)Directions:
1
Preheat oven 350 degrees F
2
In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes
3
After mushrooms have soaked, drain them, and coarsely chop
4
Meanwhile, prepare manicotti shells according to package directions, drain, and cool
5
Lightly spray an 8 by 8-inch baking pan with olive oil; set aside
6
Heat a nonstick pan over medium heat, and spray pan with olive oil as it is heating
7
Add ground turkey and brown, breaking it up to cook evenly
8
Drain fat from pan
9
Add garlic and onions and cook until onions are translucent, about 3 minutes
10
Add mushrooms and continue cooking for 1 to 2 minutes
11
Add roasted peppers and cook for about 2 minutes
12
Turn off the heat, and stir in the ricotta
13
Add salt and pepper, to taste
14
Transfer turkey mixture to a large resealable plastic bag
15
Pipe the filling into the cooled manicotti shells
16
Place the manicotti shells in the prepared baking dish
17
Top with tomato sauce and then sprinkle Parmesan over top
18
Fill the cooled pasta shells with the turkey mixture and Parmesan
19
Bake for 25 minutes
20
Serve immediately
21
Heat olive oil in a medium saucepan over medium heat
22
Add garlic, onion, and dried oregano, and saute until onion is translucent
23
Add tomato sauce and bring to a simmer
24
Remove from the heat and pour over the prepared stuffed manicotti shells