Wild Mushroom Manicotti
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!
Steps
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.
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.
Place the manicotti shells in the prepared baking dish.
Top with tomato sauce and then sprinkle parmesan over top.
Bake at 375f.
For 25 minutes.
Serve immediately.
Enjoy !.
Toma.
Ingredients
dried porcini mushrooms, manicotti, olive oil, mushroom, garlic cloves, onion, roasted red peppers, low-fat ricotta cheese, salt, coarse black pepper, tomato sauce, parmesan cheese, dried oregano