Mushroom Manicotti

 


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.

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