Mushroom and Truffle Oil Manicotti: This easy weeknight dinner is anything but ordinary. Tender manicotti shells are filled with a creamy, savory mixture of mushrooms and a touch of luxurious truffle oil.
The earthy, nutty, and slightly oaky notes from the truffle oil perfectly complement the sweetness of juicy tomatoes and the decadent richness of the cheesy filling.
It’s a flavor explosion in every bite, sure to tantalize your taste buds and leave you wanting more. This dish is surprisingly easy to prepare, making it a perfect choice for busy weeknights when you crave something comforting yet special.
Why You’ll Love Mushroom and Truffle Oil Manicotti
Here are some reasons why someone would love this Mushroom and Truffle Oil Manicotti:
- Unique and Sophisticated Flavor: This dish goes beyond your average pasta dish. The truffle oil adds a touch of luxury with its earthy, nutty, and oaky notes, creating a complex and sophisticated flavor profile.
- Creamy Comfort with a Twist: The creamy filling with mushrooms provides a comforting and familiar base, while the truffle oil adds an unexpected and exciting twist, taking this dish to the next level.
- Perfect Balance of Sweet and Savory: The sweetness of the tomatoes perfectly complements the earthy tones of the mushrooms and truffle oil, creating a delightful harmony of flavors in every bite.
- Easy Weeknight Elegance: Despite its impressive flavor profile, this dish comes together surprisingly easily. It’s a perfect way to enjoy a gourmet experience without spending hours in the kitchen.
- Something for Everyone: The combination of creamy filling, savory mushrooms, and a touch of truffle oil caters to a wide range of palates. This dish is sure to please both adventurous and comfort food lovers.
Storing Leftover Mushroom and Truffle Oil Manicotti:
This delicious dish is even better for leftovers! Here’s how to store it for future enjoyment:
Cooling Completely is Crucial:
- Let it Breathe: Before storing, allow the entire dish (manicotti in the sauce) to cool completely at room temperature. This prevents trapped heat and moisture from causing bacterial growth.
Separate or Together?
- Option 1: Uncut Manicotti: If the manicotti shells haven’t been cut into yet, you can store the entire casserole dish, covered tightly with plastic wrap or aluminum foil, in the refrigerator for up to 3 days.
- Option 2: Cut Manicotti: If the manicotti has already been cut and sauced, it’s best to separate the components for storage. This helps prevent the manicotti shells from becoming soggy.
- Store the leftover manicotti shells in an airtight container in the refrigerator for up to 3 days.
- Store the leftover sauce in a separate airtight container in the refrigerator for up to 3 days.
Reheating Tips:
- Gently Does It: Reheat leftovers gently to avoid drying out the manicotti or separating the sauce.
- Oven Method: Preheat the oven to 375°F (190°C). Cover the manicotti (separate or whole dish) with foil and reheat for 20-25 minutes, or until warmed through.
- Stovetop Method: In a saucepan over low heat, gently reheat the leftover sauce. You can then add the manicotti shells and heat them through, covered, for a few minutes.
Freezing Option (Optional):
- Freeze for Later: While not ideal due to potential texture changes, you can freeze leftover manicotti for up to 2 months. Freeze the entire casserole dish (uncut) tightly wrapped in plastic wrap and then aluminum foil.
- Thaw Overnight: When ready to enjoy, thaw the frozen manicotti in the refrigerator overnight. Reheat following the oven method instructions above.
Important Note: Regardless of storage method, it’s best to enjoy leftover manicotti within 2-3 days for optimal flavor and texture.
Making the Recipe
Mushroom and Truffle Oil Manicotti
This easy, savory weeknight dinner, Mushroom and Truffle Oil Manicotti has an oaky, nutty and earthy flavor, combined with the sweet and juicy tomatoes and the cheesy filling.
Ingredients
- 2 cups truffle Oil divided
- 1 ¾ cups Ricotta cheese
- 1 ½ cups Mozzarella cheese shredded
- ½ cup Parmesan-Romano Cheese
- ½ cup Porcini mushrooms chopped
- 3 Tablespoons oregano minced
- 12 Manicotti shells cooked, rinsed in cold water
Instructions
- Heat oven to 350°F.
- Spread half of the sauce onto the bottom of a 9×13 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.
Nutrition
Calories: 504kcalCarbohydrates: 15gProtein: 11gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gCholesterol: 30mgSodium: 129mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 277IUVitamin C: 0.1mgCalcium: 179mgIron: 1mg
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