Mushroom and Truffle Oil Manicotti

When it comes to Italian comfort food, few dishes can rival the rich and indulgent flavors of manicotti. Today, we’re diving into a delightful recipe that combines the earthy aroma of mushrooms with the luxurious essence of truffle oil: Mushroom and Truffle Oil Manicotti. This dish is perfect for cozy evenings at home or impressing guests at your next family gathering. Just imagine sinking your fork into perfectly cooked pasta enveloped in a creamy, savory filling, all drizzled with fragrant truffle oil — it’s simply divine!

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty Level: Medium

Nutrition Information (per serving)

• Calories: 450
• Protein: 20g
• Carbohydrates: 55g
• Fat: 18g
• Fiber: 3g

Why Make This Recipe

This Mushroom and Truffle Oil Manicotti recipe is a standout due to its ease and unforgettable flavor. The creamy ricotta mixed with earthy mushrooms creates an explosion of textures — fluffy yet substantial, with an aromatic depth that elevates the dish to fine dining levels. Best served as a heartwarming dinner on chilly evenings or during festive family gatherings, you’ll want to make this an instant classic on your dinner table.

How to Make Mushroom and Truffle Oil Manicotti

Ingredients

• 12 manicotti shells
• 2 cups ricotta cheese
• 1 cup cooked mushrooms, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon truffle oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• Fresh parsley, for garnish

Optional Ingredients and Substitutions

• Mushrooms: Feel free to use different types like shiitake or oyster for varying flavors.
• Truffle Oil: If you don’t have truffle oil, you can substitute with a drizzle of high-quality olive oil for an alternative.
• Cheeses: Swap ricotta with cottage cheese for a lighter option, or use vegan cheese to make it dairy-free.

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook manicotti shells according to package instructions until al dente; drain and set aside.
3. In a bowl, combine ricotta cheese, chopped mushrooms, mozzarella cheese, Parmesan cheese, truffle oil, garlic powder, salt, and black pepper.
4. Stuff the manicotti shells with the cheese mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells on top of the sauce and cover with the remaining marinara sauce.
7. Cover with aluminum foil and bake for 25 minutes.
8. Remove foil and bake for an additional 10 minutes or until heated through and bubbly.
9. Garnish with fresh parsley before serving.

Baking Tips

• Don’t overmix the filling to maintain a light texture.
• Ensure your manicotti shells aren’t overcooked; they should be slightly firm to hold their shape.
• Test doneness by inserting a knife into the pasta; it should come out warm, but the cheese filling should be intact.

How to Serve

For a delightful finish, serve these manicotti with a sprinkle of crushed red pepper flakes for a bit of heat, or a side of garlic bread to soak up any remaining marinara sauce. A light salad with vinaigrette pairs beautifully, cutting through the richness of the dish.

How to Store

Keep your Mushroom and Truffle Oil Manicotti fresh with these storage tips:

• Room Temperature: Best enjoyed fresh; let cool, consume within 3 hours.
• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Place stuffed, uncooked manicotti in a freezer-safe container for up to 3 months. Thaw in the fridge before baking.

Expert Tips

• Use Fresh Ingredients: Fresh mozzarella and homemade marinara take the dish to another level.
• Batch Cooking: Prepare a double batch and freeze half for an easy weeknight meal.
• Don’t Skip the Garnish: A sprinkle of fresh herbs brightens up the dish beautifully.

Delicious Variations

• Vegan Version: Substitute ricotta with tofu blended with nutritional yeast and lemon juice; use vegan cheese.
• Gluten-Free Swap: Choose gluten-free manicotti shells or alternative pasta.
• Add Greens: Mix in some sautéed spinach or kale with the filling for added nutrients.

Frequently Asked Questions

Can I use other mushrooms?
Absolutely! Feel free to experiment with different varieties like portobello or cremini for diverse flavors.

Why is it dry/dense?
This could be due to overcooking the pasta. Follow the instructions carefully to ensure they remain moist and light.

What can I do with leftovers?
Leftovers can be reheated gently in the oven or stovetop with a bit of added marinara sauce to keep them moist.

Can I use frozen ingredients?
Yes! Frozen mushrooms work well; just sauté them to remove excess moisture before adding to the filling.

Conclusion

In conclusion, this Mushroom and Truffle Oil Manicotti is not just a meal; it’s an experience that promises warmth, comfort, and an unforgettable taste. So whether it’s a cozy night in or a gathering with loved ones, this dish will shine at the center of your table. Give it a try, and don’t forget to share your culinary creations and variations with us! Happy cooking!