Skip to Content

Mushroom and Truffle Oil Manicotti

Share this Recipe!

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. Mushroom and Truffle Oil ManicottiWe 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.Mushroom and Truffle Oil Manicotti

Mushroom and Truffle Oil ManicottiArriving 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. Mushroom and Truffle Oil ManicottiThus 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.
Mushroom and Truffle Oil ManicottiI mixed up the cheese sauce and added some more mushrooms for the filling.Mushroom and Truffle Oil ManicottiThen 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

Mushroom and Truffle Oil Manicotti

Yield: 12 stuffed noodles
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 cups Bertolli® Porcini Mushroom and White Truffle Oil, divided
  • 1 ¾ cups Ricotta cheese
  • 1 ½ cups shredded Mozzarella cheese
  • ½ cup Parmesan-Romano Cheese
  • ½ cup Porcini mushrooms, chopped
  • 3 Tbs. oregano, minced
  • 12 cooked Manicotti shells, rinsed in cold water

Instructions

  1. Heat oven to 350°F.
  2. Spread half of the sauce onto the bottom of a 9x13 baking dish.
  3. In a large bowl, mix the ricotta cheese, Mozarella cheese and Parmesan- Ramono cheese.
  4. Mix in the chopped mushrooms and minced oregano.
  5. Spoon the cheese filling into a resealable baggie and seal tightly. Cut a small slit in the corner.
  6. 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.
  7. Top with the remaining cup of sauce; cover the dish with tinfoil.
  8. Bake for 25-30 minutes or until heated.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Mushroom and Truffle Oil Manicotti

This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.

Share this Recipe!

Tell Us What You Think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe