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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.
Course Main Dish
Cuisine American
Keyword easy pasta dishes
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 12 stuffed noodles
Calories 504 kcal
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
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.
Calories: 504 kcal | Carbohydrates: 15 g | Protein: 11 g | Fat: 45 g | Saturated Fat: 10 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 29 g | Cholesterol: 30 mg | Sodium: 129 mg | Potassium: 118 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 277 IU | Vitamin C: 0.1 mg | Calcium: 179 mg | Iron: 1 mg