Ingredients for Wild Mushroom Onion Manicotti With An Asiago Sauce
- Manicotti
- Mushrooms
- Onion
- 2 cloves garlic, minced
- Ricotta Cheese
- Mozzarella Cheese
- Fresh Rosemary
- Dried Thyme
- Salt and pepper to taste
- Ground Black Pepper
- 2 tbsp olive oil
- Butter
- Flour
- 1 cup whole milk (or heavy cream, or a combination)
- 1/4 tsp freshly grated nutmeg
- Asiago Cheese
- Fresh Parsley
- Parmesan Cheese
- Pepper
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How to Make Wild Mushroom Onion Manicotti With An Asiago Sauce
- Preheat oven to 375°F (190°C).
- Caramelize onions: In a large pan, sauté sliced onions in 1 tbsp olive oil over medium-low heat for 20-25 minutes, stirring occasionally, until deeply golden brown and caramelized.
- Sauté mushrooms and garlic: Add remaining olive oil to the pan. Add sliced mushrooms and minced garlic. Cook until softened and lightly browned (about 5-7 minutes).
- Prepare the cheese sauce: In a bowl, combine ricotta, grated Asiago, chopped parsley, thyme, nutmeg, salt, and pepper. Stir until well combined.
- Combine mushroom mixture and cheese sauce: Add the caramelized onions and sautéed mushrooms to the cheese mixture. Stir gently to combine.
- Cook manicotti shells according to package directions. Drain and set aside.
- Assemble manicotti: Spread a thin layer of the cheese and mushroom mixture in the bottom of a lightly oiled 9x13 inch baking dish. Fill each cooked manicotti shell with the filling and arrange them in the baking dish.
- Pour remaining sauce over manicotti, ensuring all shells are covered.
- Bake for 30-35 minutes, or until heated through and bubbly, and sauce is lightly golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
51g
Carbs
11g
