Imagine delicate pasta tubes filled with a creamy, earthy mushroom blend, baked under a blanket of silky béchamel, and finished with a drizzle of fragrant truffle oil. Mushroom and Truffle Oil Manicotti is the kind of dish that feels like dining in a fine Italian trattoria, yet it’s cozy enough to enjoy at home on a chilly evening. Each forkful is a luxurious bite — rich, savory, and irresistibly aromatic.

Behind the Recipe

This dish came about after a trip to northern Italy, where I discovered how mushrooms and truffles are cherished in everyday cooking. I wanted to capture that decadence in a dish that’s approachable yet impressive. By blending sautéed mushrooms with ricotta and finishing with just a kiss of truffle oil, this manicotti feels like a celebration of simple ingredients elevated to elegance.

Recipe Origin or Trivia

Manicotti, meaning “little sleeves” in Italian, are large pasta tubes traditionally stuffed with cheese, vegetables, or meat. While the classic versions often feature spinach and ricotta, northern Italian cuisine frequently highlights mushrooms and truffles thanks to their abundance in the forests of Piedmont and Tuscany. This recipe pays homage to that tradition with a modern, creamy twist.

Why You’ll Love Mushroom and Truffle Oil Manicotti

There are so many reasons to fall for this dish — here are just a few:

Versatile: Works as a show-stopping main or as a smaller side for special dinners.
Budget-Friendly: Feels gourmet but uses simple, everyday ingredients with just a splash of truffle oil.
Quick and Easy: With make-ahead filling and store-bought pasta tubes, it’s simpler than you think.
Customizable: Adjust mushrooms, cheeses, and even the sauce to your taste.
Crowd-Pleasing: Its creamy, earthy flavors win over vegetarians and meat-lovers alike.
Make-Ahead Friendly: Fill and refrigerate manicotti ahead, then bake when ready.
Great for Leftovers: Reheats beautifully, making tomorrow’s lunch just as exciting.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure your manicotti tastes like it came straight out of an Italian kitchen:

Cook Pasta Al Dente: Slightly undercook manicotti tubes so they hold their shape while baking.
Use a Mushroom Mix: Combine cremini, shiitake, and portobello for depth of flavor.
Sauté Until Golden: Browning mushrooms deeply intensifies their flavor.
Don’t Overdo Truffle Oil: A few drops go a long way — too much can overpower.
Rest Before Serving: Let the baked manicotti sit 5 minutes to set and slice cleanly.

Kitchen Tools You’ll Need

No special gadgets here, just reliable kitchen basics:

Large Skillet: For sautéing mushrooms and aromatics.
Mixing Bowls: To combine filling ingredients.
Piping Bag or Spoon: For stuffing manicotti tubes.
Baking Dish: To assemble and bake the manicotti.
Saucepan: To prepare béchamel sauce.

Ingredients in Mushroom and Truffle Oil Manicotti

Each ingredient plays its part in balancing creamy, earthy, and aromatic flavors:

Manicotti Pasta Tubes: 12 – the canvas for your filling.
Cremini Mushrooms: 8 ounces, finely chopped – earthy and flavorful.
Shiitake Mushrooms: 4 ounces, chopped – meaty texture and umami depth.
Olive Oil: 2 tablespoons – for sautéing.
Garlic: 3 cloves, minced – aromatic base.
Shallot: 1 small, finely diced – subtle sweetness.
Ricotta Cheese: 1 cup – creamy filling base.
Parmesan Cheese: ½ cup, grated – adds nutty sharpness.
Mozzarella Cheese: 1 cup, shredded – melts beautifully for richness.
Egg: 1 – helps bind the filling.
Nutmeg: ⅛ teaspoon – subtle warmth in the filling.
Salt: 1 teaspoon – enhances flavors.
Black Pepper: ½ teaspoon – balances richness.
Milk: 2 cups – base for béchamel sauce.
Butter: 3 tablespoons – for the sauce.
Flour: 3 tablespoons – thickens the béchamel.
Truffle Oil: 1–2 teaspoons – aromatic finishing touch.
Fresh Parsley: 2 tablespoons, chopped – for garnish.

Ingredient Substitutions

Want to adjust? Here are a few easy swaps:

Manicotti Tubes: Cannelloni or even large shells.
Ricotta Cheese: Cottage cheese or mascarpone.
Parmesan: Grana Padano or Pecorino Romano.
Shiitake Mushrooms: Button mushrooms or oyster mushrooms.
Truffle Oil: Skip or use porcini powder for a similar earthiness.

Ingredient Spotlight

Truffle Oil: A finishing oil, not for cooking, truffle oil adds luxurious aroma and depth. Use sparingly for best results.

Mushrooms: Their umami richness is the backbone of this dish, creating hearty flavor even without meat.

Instructions for Making Mushroom and Truffle Oil Manicotti

Here’s the journey to creamy, luxurious comfort:

Preheat Your Equipment:
Preheat oven to 375°F. Grease a baking dish.
Combine Ingredients:
In a skillet, heat olive oil. Sauté garlic, shallot, and mushrooms until golden and reduced. Season with salt, pepper, and nutmeg. Let cool slightly, then mix with ricotta, parmesan, mozzarella, and egg.
Prepare Your Cooking Vessel:
Cook manicotti tubes until al dente. Drain and cool slightly.
Assemble the Dish:
Spoon or pipe mushroom filling into manicotti tubes. Arrange in baking dish.
Cook to Perfection:
In a saucepan, melt butter, whisk in flour, then slowly add milk to make béchamel. Simmer until thick. Pour over manicotti and sprinkle with extra mozzarella.
Finishing Touches:
Bake for 25–30 minutes until bubbly and golden. Remove, let rest, and drizzle lightly with truffle oil.
Serve and Enjoy:
Garnish with parsley and serve hot alongside a crisp green salad or garlic bread.

Texture & Flavor Secrets

The contrast is divine — tender pasta shells filled with creamy, earthy mushrooms, smothered in velvety béchamel. Truffle oil elevates the dish with its intoxicating aroma, while the cheese adds gooey richness that ties it all together.

Cooking Tips & Tricks

Make your manicotti shine with these tips:

Use a piping bag for mess-free stuffing.
Roast mushrooms for extra depth before mixing.
Add a sprinkle of breadcrumbs for a golden crust.

What to Avoid

A few pitfalls to dodge:

Overcooking pasta — it will tear during stuffing.
Adding too much truffle oil — less is more.
Skipping the rest time — filling may spill out if cut too soon.

Nutrition Facts

Servings: 6
Calories per serving: 460

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can prepare and stuff the manicotti up to 24 hours in advance, refrigerating until ready to bake. Leftovers store well in the fridge for 3 days and can be reheated in the oven. Freeze unbaked manicotti for up to 2 months.

How to Serve Mushroom and Truffle Oil Manicotti

Serve with a simple arugula salad, roasted vegetables, or garlic bread. A glass of sparkling water with lemon or a crisp white grape juice makes a refreshing pairing.

Creative Leftover Transformations

Turn extras into new favorites:

Slice into rounds for baked manicotti bites.
Chop and stir into risotto or soup.
Use as a filling for savory crepes.

Additional Tips

Always sauté mushrooms on high heat to avoid sogginess.
Add a splash of cream to béchamel for extra richness.
Garnish with shaved parmesan for elegance.

Make It a Showstopper

Serve in a white ceramic baking dish with a drizzle of truffle oil just before serving. Sprinkle with fresh herbs and a touch of parmesan for that restaurant-worthy look.

Variations to Try

Spinach Mushroom Mix: Add sautéed spinach for color and nutrition.
Four-Cheese Manicotti: Blend ricotta, mozzarella, parmesan, and fontina.
Vegan Option: Use dairy-free cheeses and cashew béchamel.
Wild Mushroom Upgrade: Use porcini or chanterelles for bold flavor.
Crispy Top: Add breadcrumbs and broil for crunch.

FAQ’s

Q1: Can I use oven-ready manicotti?
A1: Yes, but pre-cooked pasta has better texture.

Q2: Do I need fresh truffles instead of oil?
A2: No, truffle oil gives a similar aroma affordably.

Q3: Can I make this gluten-free?
A3: Use gluten-free pasta and flour for the béchamel.

Q4: How can I make it lighter?
A4: Swap ricotta for cottage cheese and reduce cheese amounts.

Q5: What mushrooms work best?
A5: A mix of cremini and shiitake balances earthiness and texture.

Q6: Can I freeze baked manicotti?
A6: Yes, though texture is best when frozen unbaked.

Q7: Is truffle oil vegetarian-friendly?
A7: Yes, most truffle oils are plant-based.

Q8: How do I reheat leftovers?
A8: Cover with foil and bake at 350°F until heated through.

Q9: Can I add meat to the filling?
A9: Yes, ground chicken or sausage works nicely.

Q10: How much truffle oil is enough?
A10: Just 1–2 teaspoons — always finish with it, never cook with it.

Conclusion

Mushroom and Truffle Oil Manicotti is the perfect marriage of rustic comfort and gourmet flair. With its earthy filling, velvety sauce, and aromatic drizzle, it transforms a simple pasta dish into something extraordinary. Trust me, this one’s a total game-changer for your dinner table.

Mushroom and Truffle Oil Manicotti