If there’s one thing we love here at our home, it’s just about any Italian, Tuscan-inspired meal. You know what I mean… that simple, delicious but very unique taste of Italy. Right now at Kroger, there’s a whole Taste of Italy® event going on and this makes it so much easier for me to create our favorite meals. A couple of nights ago, I was on the hunt for a Tuscan-inspired sauce and headed to Kroger. Once I saw the Taste of Italy promotion and came across a huge display of Bertolli® sauces, I knew I had found a winner. We immediately grabbed a couple of different jars and flavors so we would have plenty on hand. We also grabbed a few other supplies that were part of the Taste of Italy® promotion.Arriving home, we decided to turn our traditional Manicotti recipe into a very delicious, totally Tuscan-inspired dish with Bertolli® Porcini Mushroom and White Truffle Oil sauce. Thus this delicious Mushroom and Truffle Oil Manicotti. As was the case with all of the Bertolli® sauces we tried, it really took all of our dishes to the next level. We just love the delicious flavor that Bertolli® sauces provide to each dish.
I mixed up the cheese sauce and added some more mushrooms for the filling.Then I boiled up the Manicotti noodles and stuffed them full of the delicious cheese mix. Using the Bertolli® Porcini Mushroom and White Truffle Oil we created this delicious twist on a family favorite.
Ready for the Mushroom and Truffle Oil Manicotti?
Mushroom and Truffle Oil Manicotti
- 2 cups Bertolli® Porcini Mushroom and White Truffle Oil, divided
- 1 3/4 cups Ricotta cheese
- 1 1/2 cups shredded Mozzarella cheese
- 1/2 cup Parmesan-Romano Cheese
- 1/2 cup Porcini mushrooms, chopped
- 3 Tbs. oregano, minced
- 12 cooked Manicotti shells, rinsed in cold water
- Heat oven to 350°F.
- Spread half of the sauce onto the bottom of a 9x13 baking dish.
- In a large bowl, mix the ricotta cheese, Mozarella cheese and Parmesan- Ramono cheese.
- Mix in the chopped mushrooms and minced oregano.
- Spoon the cheese filling into a resealable baggie and seal tightly. Cut a small slit in the corner.
- Pipe the cheese filling into the Manicotti shells filling them all the way up and set them into the baking dish on top of the sauce.
- Top with the remaining cup of sauce; cover the dish with tinfoil.
- Bake for 25-30 minutes or until heated.
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.