Low Fat Baked Porcini Mushroom & Basil Manicotti

This Recipe is SOOOO delicious and Increibly EASY! It is very filling and even my beef obsessed husband was shocked there was no meat. He kept saying “Really?? Theres no meat?? But theres so much flavor!”

It really does have a great flavor. The porcini mushrooms really add a earthy flavor and the blend of herbs in the Home Made Sauce compliment it perfectly.  This dish would be a perfect for that special someone on Valentines day.

Serves 2 With Left overs (about 7 stuffed manicotti noodles)

Ingredients:

24 oz. Fresh homemade sauce or Jar of sauce

1 oz. Pkg. Dried Porcini mushrooms –Reconstituted

1 cup Low-fat Ricotta

½ Cup Low-fat Shredded Italian blend Cheese

½ Cup Low-fat shredded Mozzarella

Fresh Shaved Parmesan for topping

2 Large garlic cloves- Minced

2 Tbsp. Fresh Chopped Basil

Salt & Pepper to taste

2 Tbsp. Extra Virgin Olive Oil

  • Reconstitute mushrooms in 1 cup water for about 20 minutes & drain. (you can save the water you used to drain for stocks or other recipes)
  • Heat oven to 400F
  • Boil a pot of water big enough to fit about 7 Manicotti and cook the manicotti about 5-7 minutes. You want these SUPER al dente so you can stuff them.
  • Meanwhile in large bowl combine ricotta, ½ cup shredded Italian blend cheese, basil, salt & pepper.
  • Check noodles if done Drain and set aside
  • In Hot skillet sauté garlic & mushrooms just until the mushrooms are heated through and you can really smell their aroma.
  • Add cooked mushrooms & garlic to ricotta mixture and mix well.
  • Put a thin layer of sauce in the bottom of a baking dish.
  • Stuff each manicotti so the noodle is full of ricotta mixture. It’s easiest to just use your hands on this one!
  • Place stuffed manicotti on top of sauce layer in a tight row.
  • Cover with remaining Sauce
  • Top with shredded mozzarella
  • Cover with foil
  • Bake 20 minutes covered, remove foil and bake another 15 minutes or until cheese is lightly golden. *Hint- you could throw it under the broiler for about 1 ½. Just keep your eye on it the whole time… them broilers have a way of burning food in a blink of an eye!
  • Serve with sauce and some shaved parmesan.
  • ENJOY!!

 

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Stuff each manicotti so the noodle is full of ricotta mixture. It’s easiest to just use your hands on this one

Place stuffed manicotti on top of sauce layer in a tight row

Cover with remaining Sauce & Top with shredded mozzarella

Cover with foil & Bake 20 minutes covered, remove foil and bake another 15 minutes or until cheese is lightly golden

Hint- you could throw it under the broiler for about 1 ½. Just keep your eye on it the whole time… them broilers have a way of burning food in a blink of an eye!

Serve with sauce and some shaved parmesan

ENJOY!!

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15 Responses to Low Fat Baked Porcini Mushroom & Basil Manicotti

  1. katty gee says:

    Wow this looks so delicious!

  2. chefbill says:

    Wonderful photos.. wonderful recipe… now I’m hungry… wonderful post!

  3. Virginia says:

    Can’t wait to try this recipe & what WOW pics! : )

  4. itssrijana says:

    looks so yum gr8 photos would love to try n make this but we wont get the mushrooms here r the cheese worse of all we dont have an oven :(

  5. Dew says:

    This sounds delicious! I just emailed myself the recipe for future reference :)

  6. Looks yummy..and I love playing with my food…lol

  7. Your recipes make me want to eat my computer screen!!!

  8. Pingback: Valentine’s Day Recipe Round Up – Part Time House Wife

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