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

Make with

Progresso Broth

Ingredients

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.