Mushroom Manicotti

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

By Betty Crocker Kitchens

June 12, 2008

Pasta

uncooked manicotti pasta shells

tablespoon butter or margarine

cups sliced fresh mushrooms (5 oz)

tablespoons chopped onion

cloves garlic, finely chopped

1/3

cup dry sherry, dry white wine or Progresso™ chicken broth (from 32-oz carton)

teaspoon lemon juice

1/4

teaspoon lemon pepper

1/8

teaspoon salt

1/2

cup whipping cream

package (3 oz) cream cheese, softened

tablespoons crumbled feta cheese

tablespoons chopped onion

1/2

teaspoon Worcestershire sauce

1/4

cup diced cooked ham

tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives

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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.