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

Cook Time 30

Total Time 40

Servings stuffed noodles

Calories 504kcal

Author Nicole Cook

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 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.

Nutrition