Mushroom Manicotti

Name: Mushroom Manicotti
Prep time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 4 uncooked manicotti pasta shells; 1 tablespoon butter or margarine; 2 cups sliced fresh mushrooms (5 oz); 2 tablespoons chopped onion; 2 cloves garlic, finely chopped; 1/3 cup dry sherry, dry white wine or Progresso™ chicken broth (from 32-oz carton); 1 teaspoon lemon juice; 1/4 teaspoon lemon pepper; 1/8 teaspoon salt; 1/2 cup whipping cream; 1 package (3 oz) cream cheese, softened; 3 tablespoons crumbled feta cheese; 2 tablespoons chopped onion; 1/2 teaspoon Worcestershire sauce; 1/4 cup diced cooked ham; 1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives

35 Ratings

0 Reviews

Prep 15 min
Total 35 min
Servings 2

Planning an elegant dinner for two? With little work, you can prepare these cheese-filled pasta shells topped with a rich, creamy sauce.

By Betty Crocker Kitchens

Updated June 12, 2008

Make With

Progresso Broth

Ingredients

Pasta

4 uncooked manicotti pasta shells

Garlic-Mushroom Sauce

1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 oz)
2 tablespoons chopped onion
2 cloves garlic, finely chopped
1/3 cup dry sherry, dry white wine or Progresso™ chicken broth (from 32-oz carton)
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup whipping cream

Filling

1 package (3 oz) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup diced cooked ham
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives

Steps

1

Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
2

In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
3

In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
4

Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.

You need only a small amount of ham for this recipe. Buy just what you need by purchasing a slice or two from the deli.
Use farmer cheese or blue cheese in place of the feta in this elegant main dish.